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Tytuł:
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Heating of food containing sucralose might result in the generation of potentially toxic chlorinated compounds.
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Autorzy:
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Eisenreich A; German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany. Electronic address: .
Gürtler R; German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
Schäfer B; German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
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Źródło:
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Food chemistry [Food Chem] 2020 Aug 15; Vol. 321, pp. 126700. Date of Electronic Publication: 2020 Mar 27.
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Typ publikacji:
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Journal Article; Review
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Cooking*
Food Contamination*
Sucrose/*analogs & derivatives
Halogenation ; Heating ; Humans ; Sucrose/chemistry ; Sucrose/toxicity ; Sweetening Agents/chemistry
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Contributed Indexing:
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Keywords: Chloropropanols; Dioxins; Sucralose; Sweetener; Thermal decomposition; Trichlorogalactosucrose
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Substance Nomenclature:
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0 (Sweetening Agents)
57-50-1 (Sucrose)
96K6UQ3ZD4 (trichlorosucrose)
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Entry Date(s):
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Date Created: 20200413 Date Completed: 20200721 Latest Revision: 20200721
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2020.126700
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PMID:
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32278984
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Sucralose is widely used as non-caloric intense artificial sweetener. It was previously considered to be thermally stable and safe. This was based on studies performed in the early 1990s. However, significant concerns have been raised more recently regarding the physicochemical stability of sucralose at high temperatures in the context of food processing. Over the last decades different independently performed studies indicated that sucralose is decomposed at high temperatures, e.g. through cooking. This - in turn - was considered to be associated with the formation of chlorinated potentially toxic compounds, such as chloropropanols and dioxins. In this review, the literature on thermal stability of sucralose and the generation of potentially toxic compounds was assessed and comparatively discussed. Considering the validity of published data, we conclude that sucralose can be degraded at high temperatures, e.g. during cooking or baking of sucralose-containing foods. As a consequence potentially toxic chlorinated compounds might be generated.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
