( 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.