Date of this Version
Umile Gianfranco Spizzirri and Giuseppe Cirillo (eds.) Food Safety: Innovative Analytical Tools for Safety Assessment, (13–32).
Non-nutritive or low calorie sweeteners are commonly used worldwide in the food industry, often in combination in order to limit undesirable tastes. The list of allowable sweeteners varies among countries and it is important for regulatory agencies and food safety laboratories to monitor these highly consumed products to ensure compliance with worldwide regulations. Current analytical methods for confirmation and quantification of sweeteners must allow for confirmation of analyte identity in order to be compatible with today’s standards. Various methods for the determination of non-nutritive sweeteners have been reported in the literature. Th e most common multi-sweetener methods involve high performance liquid Th chromatography (HPLC) with different types of detection. The modern technique of HPLC-MS/MS is the current method of choice for the determination and confirmation of sweeteners in foods. In addition to multi-sweetener analyses there is also a need for single sweetener analytical methods in certain circumstances.
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