• Korean journal of food and cookery science
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• v.6 no.2
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• pp.59-66
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• 1990

The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.306-311
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• 2012

Stevioside, a natural sweeteners presently used in various kinds of food and food products in Korea, was evaluated for its toxicity potential in the 14 day feeding study using B6C3F1 mice. Stevioside was added to the diet at different concentrations of 0.31, 0.62, 1.25, 2.5 and 5%, and was administered for 14 consecutive days. An increase of liver organ weight in male mice was observed. No diet-related differences were noted in clinical signs, food consumption, and gross and histopatholgical evaluation. Based on these results, we concluded that the concentration of 5% in the diet was a suitable maximum tolerable dose of stevioside for a 90 day study in mice.

• Journal of Microbiology and Biotechnology
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• v.2 no.1
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• pp.1-6
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• 1992

The aspartame, $\alpha$-L-aspartyl-L-phenylalanine methylester, is an artificial sweetener. Taking advantage of the fact that the aspartame is a derivative of dipeptide, synthesis of aspartame from the artificial polypeptide made by an artificial gene has been attempted. The artificial polypeptide (LAP32), a polymer of tripeptide (aspartyl-phenylalanyl-lysine), was purified from the E. coli cells harboring a recombinant plasmid containing the artificial gene. This polypeptide was then digested with trypsin and carboxypeptidase B to produce dipeptide (Asp-Phe). Using the esterase activity of $\alpha$-chymotrypsin, the dipeptide was directly converted into Asp-Phe methylester in a water-methanol system. When the methanol concentration in reaction mixture was 25%, 50% of dipeptide was converted to the dipeptide methylester without producing any by-products.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.299-304
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• 1996

The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate $3{\sim}4$ times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

• Food Science and Industry
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• v.49 no.3
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Food Science and Industry
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• v.51 no.1
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• pp.45-60
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• 2018

The starch industry in Korea had been based on sweet potato and potato for long time to produce starches which were used for mainly starch noodle such as cellophane noodle. Because of the poor storage stability, high price, and fluctuation of production by year and year of potatoes, the raw material for the production of starch had been changed to corn in 1970s. Along with this, the mass production system had been established, which enabled the production of various starch-related products including modified starches for food, textile, paper, and other industrial uses, starch sweetners, high fructose corn syrup, and gelatinized starch. In this paper, a brief background of corn industry in Korea has been described. The production of starch from corn has been emphasized and the future of corn industry in relation with GMO has been suggested.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.314-320
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• 2017

This study was carried out to investigate and evaluate total sugar and artificial sweetener contents in health functional foods. In this study, HPLC with evaporative light scattering detector (ELSD) and HPLC-UV were used to determine the contents of total sugar and artificial sweetener in health functional foods. Sixty-six chewable products and sixty red ginseng products were collected from markets in Seoul. The average content of 126 samples per daily intake portion was 1.96 g ranging from not-detected (N.D.) to 12.61 g. The mean total sugar content per serving of chewable product was 1.26 g and N.D. to 10.39 g. The average amount of total sugar per daily intake of ginseng and red ginseng was 2.70 g and N.D. to 12.61 g. The average amount of sugar per daily intake of chewable products was 2.10 g for children, 1.43 g for nutrients, and 0.35 g for functional raw material. For children's products, the content of sugar per serving was ranged from 1.03 g to 5.33 g, from N.D. to 10.39 g for nutrients and from N.D. to 2.61 g for functional raw materials. The average content of sugar per daily intake of ginseng and red ginseng product was 4.25 g in liquid product, 1.51 g in concentrate product and 1.49 g in powder product. The contents of sugar per the daily intake of the liquid product ranged from N.D. to 10.80 g, from 0.01 g to 12.61 g for the concentrated product, and from 0.06 g to 5.64 g for the powdered product. Analysis of artificial sweeteners showed that artificial sweeteners were detected in three cases. No artificial sweeteners were detected in ginseng and red ginseng products. Two of the chewable products and one of the functional raw materials were detected. The detected artificial sweeteners were aspartame, 3.09 g/kg in nutrients and 1.09 g/kg in functional raw material.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.185-191
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• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.281-287
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• 2024

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLC-RI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.248-258
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• 2015

Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.