( iii ) Alitame
It is quite similar to aspartame but more stable than aspartame . It is 2000 times as sweet as sucrose . The main problem for such sweetenerf is the control of sweeteness of the substance to which it is added because it is high potency sweetener .
( iv ) Sucralose
It is a trichloro derivative of sucrose . It ‟ s appearance and taste are like sugar . It is stable at cooking temperature . It is almost 600 times 88 sweet as sucrose . However , it neither provides calories nor causes toot . 1i decay .
( v ) Cyclamate It is N-cyclohexylsulphamate . It is only 20 times sweeter than cane sugar .
2 . Food Preservatives
These are the chemical substances added to food to prevent their spoilage due to microbial growth ( bacteria , yeasts and moulds ) and to retain their nutritive value for longer periods .
The most commonly used preservatives include table salt , supgar , vegetable oil , vinegar , citric acid . spices and sodium benzonate ( C6H 5COONA ). Salts of sorbic acid and propanoic acid are also used ” preservatives for cheese , baked food , pickles , meat and fish products .
1 . Sodium benzoate is metabolised by conversion into hioppuric acid ( C6H5CONHCH2COOH ), which is ultimately urine . It is used in soft drinks and acidic foods .
2 . Antioxidants like BHT ( butylated hydroxytoluene ) and BRA butylated hydroxyanisole ) retard the action of oxygen on the food and help in the preservation of food materials .