Low-Calorie Foods and Food Ingredients, Softcover reprint of the original 1st ed. 1993

amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex­ trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.

1 Low-calorie foods: relevance for body weight control.- 1.1 Overconsumption and low-calorie foods.- 1.2 Appetite and the regulation of body weight.- 1.3 Appetite control and the satiety cascade.- 1.4 Nutrition and satiety.- 1.5 Relationship between body weight and use of carbohydrate or high-intensity sweeteners.- 1.6 Dietary fat and appetite control.- 1.7 Low-calorie products — physiological responses.- 1.8 Low-calorie products — psychological responses.- 1.9 Summary.- References.- 2 Regulatory aspects of low-calorie food.- 2.1 Introduction.- 2.2 Regulatory bodies.- 2.3 Controls on the components of low-calorie foods.- 2.4 Controls on the composition of low-calorie foods.- 2.5 Novel foods.- 2.6 Labelling of low-calorie foods.- 2.7 Conclusion.- References.- 3 Low-calorie bulk sweeteners: nutrition and metabolism.- 3.1 Introduction.- 3.2 Sugar alcohols.- 3.3 Physicochemical and functional properties of sugar alcohols.- 3.4 Fructo-oligosaccharides.- 3.5 Nutritional properties.- 3.6 Conclusions.- References.- 4 Low-calorie bulking ingredients: nutrition and metabolism.- 4.1 Introduction.- 4.2 Dietary fibres.- 4.3 Low-calorie polysaccharides.- 4.4 Nutrition and metabolism.- 4.5 Conclusions.- References.- 5 Fat replacer ingredients and the markets for fat-reduced foods.- 5.1 Introduction.- 5.2 Some issues surrounding fat substitution.- 5.3 Fat substitutes and replacers.- 5.4 Markets for fat-reduced foods and fat replacer ingredients.- 5.5 Conclusions.- References.- 6 Fat and calorie-modified bakery products.- 6.1 Introduction.- 6.2 Marketing overview.- 6.3 Technical overview.- 6.4 Conclusion.- References.- 7 High-intensity, low-calorie sweeteners.- 7.1 Introduction.- 7.2 Approved artificial sweeteners.- 7.3 High-intensity sweeteners under development.- 7.4 Conclusions.-Acknowledgement.- References.- 8 Low-calorie soft drinks.- 8.1 Introduction.- 8.2 Market and technical needs.- 8.3 Formulation of low-calorie soft drinks.- 8.4 Commercial artificial sweeteners.- 8.5 Conclusion.- References.