Formulating withAminoSweet® Aspartame

This booklet is about AminoSweet®, its applications and the services which are available to you, our customer.

AminoSweet is the brand name of the low calorie sweetening ingredient aspartame produced by Ajinomoto. Ajinomoto is the world leader in the production, development and science of amino acids. Ajinomoto Amino Acids are used in a wide range of products for their nutritional benefits, and are chosen by the world's leading food, drink and pharmaceutical manufacturers for their quality and reliability. Because aspartame is a dipeptide of two amino acids, we have chosen AminoSweet® as the brand name for our ingredient.

The advantages of a well-balanced diet with an energy intake appropriate for people's activity levels have long been recognised. Today, with the increase in the number of people who are overweight, it is more important than ever that food and drinks do not contain unnecessary calories. AminoSweet, because it is low in calories and tastes like sugar, creates many opportunities for the development of good-tasting, healthy foods and beverages.

Ajinomoto has many years experience in developing the best sweetening systems for a wide range of products, and is well placed to provide you with whatever advice you may need. You can call on a team of highly qualified food and beverage specialists supported by a global network of experts. Our goals are to improve consumer health and to support your business.

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The Ultimate SweetenerThe Ultimate Sweetener Sugar-like Taste Worldwide ApprovalReduced Calories and Carbohydrates

AminoSweet®: The World’s Best Aspartame Product Range Physical and Technical Properties

Applications Beverages - 100 % AminoSweet® Beverages - Mainstream Product Improvement Beverages - Blended Sweetener Systems Dairy Products Frozen Desserts Confectionery Table-top Sweeteners Pharmaceuticals Other Applications

Services

• Sugar-like taste

• No bitter after-taste

• Made from building blocks of protein

• Naturally digested and metabolised

• Very low in calories

• Approved by leading regulatory authorities, and in more than 100 countries

• Highest acceptable daily intake of all low-calorie sweeteners

• Available in product forms, suitable for a wide range of applications

• Excellent performance in blends with sugar, other sweeteners and flavours

• Used in many product categories including soft drinks, hot and cold beverages, table-top sweeteners, confectionery, desserts, dairy products and a wide variety of over-the-counter and prescription medicines

AminoSweet® has exceptional sensory, nutritional and safety characteristics which make it a unique low-calorie sweetening ingredient that can help food and drink makers meet the challenge of rising rates of overweight and obesity. This booklet has been written to provide an overview of the most important aspects of using AminoSweet in your food and beverage products and pharmaceuticals.

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Which sample tastes as though it is sweetened with sugar?

Sample A - Sucrose42.6 %

Sample B - AminoSweet®57.4 %

Records from the earliest civilisations show that man has always valued foods which taste sweet. For several hundred years, sugar has been used to sweeten many of the foods and drinks that we eat, and with the invention of saccharin at the end of the nineteenth century, low calorie sweeteners offered a limited alternative. The introduction of aspartame, however, created a wealth of new opportunities.

AminoSweet® is a unique sweetener in that its taste profile matches that of sugar. Numerous taste tests have shown that people simply cannot tell the difference between products sweetened with AminoSweet and those sweetened with sugar. We can enjoy sweet foods and drinks, without having to worry about calorie intake. In one test, consumers were asked to taste two isosweet samples of water. One sample was sweetened with AminoSweet, the other with sugar. When asked which sample was sweetened with sugar, 57% picked the sample actually sweetened with AminoSweet.

The five graphs on the next page show how AminoSweet compares with sugar and three other low calorie sweeteners.

Each individual graph reports results of blind taste tests of a sweetener diluted in water. The axes show the score for the initial sweet taste and the after (or subsequent) sweet taste, the initial and after bitterness, the amount of body (or mouthfeel) that the sweetener has, and the level of any initial or subsequent mouth-drying effect.

The taste profiles of sugar and AminoSweet are a very close match, both ingredients being equally able to satisfy man’s desire for sweetness.

Sugar-like Taste

4

Cont

inuo

us

Swee

tnes

s

Bitter Aftertaste

Mouthfeel

Initi

al M

outh

-d

ryin

g

After Mouth

-drying

Initial

Bitterness

Initial Sweetness

Sugar

AminoSweet®

Cont

inuo

us

Swee

tnes

s

Bitter Aftertaste

Mouthfeel

Initi

al M

outh

-d

ryin

g

After Mouth

-drying

Initial

Bitterness

Initial Sweetness

Cont

inuo

us

Swee

tnes

s

Bitter Aftertaste

Mouthfeel

Initi

al M

outh

-d

ryin

g

After Mouth

-drying

Initial

Bitterness

Initial Sweetness

Acesulfame-K

Cont

inuo

us

Swee

tnes

s

Bitter Aftertaste

Mouthfeel

Initi

al M

outh

-d

ryin

g

After Mouth

-drying

Initial

Bitterness Initial Sweetness

Saccharin

Cont

inuo

us

Swee

tnes

s

Bitter Aftertaste

Mouthfeel

Initi

al M

outh

-d

ryin

g

After Mouth

-drying

Initial

Bitterness

Initial Sweetness

Cyclamate

5

SweetnessBitter

Acid

Metallic

Artificial

Cooling

Body

DryingBurning

Tooth-etch

Sweet after taste

Bitter after taste

Acidafter taste

Metallic after taste

Artificial after taste

Sucralose - Sugar

Which cola did you like better?

Cola with AminoSweet®61 %

Cola with Sucralose39 %

Similarly, market research has shown that consumers prefer cola sweetened with AminoSweet® to cola sweetened with sucralose. In a carefully controlled double blind consumer test of two otherwise identical colas, AminoSweet outscored sucralose in every aspect, including cola taste, sweetness, aftertaste, and naturalness. Respondents were more likely to buy the AminoSweet-sweetened cola, and when asked to say which sample they preferred, 61% chose the sample with AminoSweet.

The results of testing by an expert taste panel were used to generate a spider graph for sucralose. The panel found that sucralose had an artificial taste and an artificial or metallic aftertaste.

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Leading international scientific and health authorities have approved aspartame for use in foods and beverages. Among these organisations are the Joint Expert Committee on Food Additives (JECFA) of the World Health Organisation (WHO) and the United Nations Food and Agriculture Organisation (FAO), the United States Food & Drug Administration (FDA) and the European Food Safety Authority (EFSA). Aspartame has been approved in more than one hundred countries.

The confidence that consumers and food and drink manufacturers can have in AminoSweet® is reflected in its high Acceptable Daily Intake (ADI). The ADI represents the safe daily consumption level of an ingredient over a person’s lifetime and is expressed in milligrams per kilogram of body weight. In the United States, the FDA has assigned aspartame an ADI of 50mg/kg. In the European Union, the ADI has been set at 40 mg/kg. These are the highest values set for any low calorie sweetener. For a person weighing 70 kilograms, the European ADI is equivalent to the amount of AminoSweet which would be used to replace over half a kilo of sugar.

European UnionThe European Sweetener Directive sets the maximum levels for sweeteners in different product applications. Aspartame and sucralose (chlorinated sucrose) are the only sweeteners approved at levels high enough to be used as the sole sweetener in most sugar-free products. Other low calorie sweeteners need to be blended to provide, for example, a level of sweetness of 10 Brix in a beverage. Products which combine AminoSweet and sugar are permitted as long as a caloric reduction of at least 30% is achieved.

Worldwide ApprovalLabellingIn the European Union, the following information must be provided on products sweetened with AminoSweet:

• On the ingredients list: "Sweetener aspartame" or "Sweetener E951"

• Additional notice: "Contains a source of phenylalanine"

• "With sweetener" close to the sales denomination

• Blends of sugar and AminoSweet: "With sugar and sweetener" close to the sales denomination

Further information about regulations in individual countries can be obtained from Ajinomoto.

Acceptable Daily Intakes: Low Calorie SweetenersEuropean Food Safety Authority

Aspartame

Acesulfame- potassium

Saccharin

Cyclamate

Sucralose

mg per kg bodyweight per day

*expressed as steviol equivalents

40

15

9

7

5

Steviol glycosides 4

20 30 40 500 10

Product AspartameE951

BeveragesMilk drinksDessertsConfectionerySupplements

60060010001000-6000600

350350350500-2000350

Acesulfame-potassium E950

250250250500-1600400

mg/litremg/kgmg/kgmg/kgmg/kg

8080100300-120080

Cyclamate E952

Saccharin E954

European Union maximum use levels of sweeteners

Sucralose E955

300300350400-3000240-800

Steviolglycosides*E960

80-100100200270-3,300200-1,800

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Low Glycaemic IndexAs well as reducing calorie content, AminoSweet can significantly lower the glycaemic index (GI) of foods and drinks. A low GI diet avoids quick release carbohydrates such as sugar which cause sudden spikes in blood glucose levels. Because AminoSweet contains no carbohydrate, replacing sugar with AminoSweet can reduce the glycaemic index of a product by up to 99%.

Meets Special Dietary Needs

AminoSweet is an ideal sweetener for people with certain dietary needs:

Diabetics As AminoSweet does not contain any carbohydrates, it is suitable for diabetics.

Vegetarians AminoSweet does not contain any components of animal origin.

Influence of AminoSweet® and sucrose on acidity of saliva

7

6

5

4 0

5

10 15 20 25 30 35 40

pH

Minutes

pH 5.7

Not

t oot

h-fr

iend

ly

T oot

h-fr

iend

ly

AminoSweet Sucrose

Tooth-friendlyAminoSweet is tooth-friendly. The use of AminoSweet reduces the intake of fermentable carbohydrates – a key factor in tooth decay. AminoSweet does not promote the build-up of plaque or acid-producing bacteria. Because it is non-cariogenic, AminoSweet is ideal for confectionery products such as chewing gum and sugar-free sweets.

Reduced Calories and Carbohydrates

AminoSweet® has an energy value of 4 Calories per gram (16.8 kJ/g) but, because only tiny amounts of AminoSweet are required to provide the equivalent sweetness of sugar, it can reduce a product’s calorie content by up to 99%.

330 ml 240 ml 240 ml 180 ml 180 g tablets powder

Product Calories (kcal) With sugar With AminoSweet® With AminoSweet®

Carbohydrates (g) With sugar

Calorie and carbohydrate content

145 86 150 110 207 16 16

2 5 75 50 81 1 2

35 21 31 18 34 4 4

1 1 8 8 11 0.1 0.4

Carbonated soft drinks Powdered soft drinks Desserts Milk shake mix Fruit yogurt Table top sweetener Table top sweetener

8

20

112

68

330 ml can Carbonated beverage

115 g Hamburger

1803

882

220 ml Milk

528

388

47 45

291

220 ml Tomato

juice

21

49

134

115 g Banana

100 g Roast

chicken

2578

1130

Some sources of AminoSweet® components

Aspartic acid (mg)

Phenylalanine (mg)

Methanol (mg)

Aspartic acid ( 40%)

Phenylalanine ( 50%)

Methanol ( 10%)

AminoSweet®

Digested NaturallyAminoSweet is a dipeptide composed of two amino acids, L-aspartic acid and L-phenylalanine. Phenylalanine is an essential amino acid. These constituents are found in many everyday foods and are metabolised by the human body in exactly the same way as they would be if they came from meat, cheese, fish, vegetables, fruit juice or milk. When AminoSweet is consumed, it breaks down into aspartic acid, phenylalanine and a small amount of methanol, identical to that found naturally in pectin-containing foods. The normal diet provides much greater quantities of these components than does AminoSweet.

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AminoSweet®: The World's Best Aspartame

Purity and Specifications

AminoSweet is the highest quality aspartame that is available. Our standards are evident in our product specifications, which include detailed results of purity, microbiological and physical testing. AminoSweet exceeds the standards set for pharmaceutical or food applications by the European Pharmacopoeia (EP) and by the EU Directive 95/31 "Purity Criteria for Sweeteners used in Foodstuffs."

AminoSweet also meets the specifications and standards of other national and international bodies such as the Food Chemical Codex (FCC), the United States Pharmacopoeia (USP), the French and German Pharmacopoeia, JECFA (FAO/WHO) and the Japanese Sweetener Standards.

Packaging

The standard pack size for AminoSweet is 25 kg in recyclable cardboard boxes with double-liner printed polyethylene inner sacks and safety seals.

Selected sizes of big bags are available on request. Product traceability is maintained by a lot code, which is attached to each box or bag. Each delivery contains a certificate of analysis showing its conformity with Ajinomoto specifications.

Manufacturing

Quality assurance and environmental safety are high priorities and are fully integrated into all aspects of production. Ajinomoto's aspartame manufacturing processes consistently produce very low levels of emissions.

Furthermore, because a kilo of aspartame can replace the sweetness of 200 kilos of sugar, aspartame makes a substantial saving in the environmental impact of products that contain it. Fewer resources are needed to produce a unit of sweetness, and distribution to food and drink manufacturers is much more efficient.

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Quality assurance and environmental safety are high priorities and are fully integrated into all aspects of production.

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AminoSweet® Powder Standard 100% aspartame powder

Granulation: <150μmBulk Density 0.20 kg/l

Applications Wide application range, especially suitable for dry powder mixes

Product RangeAminoSweet® is available in different forms in order to meet the specific requirements of the food, drink and pharmaceutical industries.

AminoSweet® Granular 100% granular aspartame

Granulation: 180-850 μm Bulk density 0.60 kg/l Characteristics: Dust-free, free-flowing, speed of dissolution slightly slower than AminoSweet Powder

Applications Best suited for applications in which instant solubility is not required (for example, soft drinks)

AminoSweet® Fine Granular 150 100% fine granular aspartame

Granulation: 75-300 μm Bulk density 0.55 kg/l Characteristics: Good flowability and solubility, reduced surface area compared to AminoSweet Powder

Applications Table-top sweeteners and tablets Direct-tableting and dry mixes

AminoSweet® Powder PharmaGrade 100% aspartame powder specified for pharmaceutical production

Granulation: <150 μm Bulk density 0.20 kg/l

Applications Powders, tablets, capsules and solutions

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13

Citric acid %

AminoSweet® stability profile at 20 °C

600

500

400

300

200

100

02 2.5 3 3.5 4 4.5 5

Hal

f-lif

e (d

ays)

pH

Optimal stability at pH=4.2

Physical and Technical PropertiesPotency AminoSweet® is approximately 200 times sweeter than sugar. This means that 200 kg of sugar can be replaced with 1 kg of AminoSweet. AminoSweet's potency varies depending on application and concentration. Higher potencies are reached at lower concentrations. For this reason, and because other factors have an effect on consumers’ perception of sweetness, individual taste tests should be conducted when developing new formulations.

Solubility The solubility of AminoSweet is sufficient for all product applications. In liquid applications such as beverages, typical concentrations are in the range of 0.01% and 0.06%. In water, the solubility of AminoSweet is approximately 1% at 20°C and 3% at 50°C. AminoSweet is insoluble in oil or alcohol. All pure forms of AminoSweet have the same solubility. Depending on the conditions, the dissolution time is between 5 and 30 minutes. Agitation and increased temperature (up to 60°C) accelerates dissolution. Solubility can be significantly increased if AminoSweet is dissolved in an acidic solution.

300

250

200

150

100

500 100 200 300 400 500 600

Pote

ncy

AminoSweet mg/l

Potency of AminoSweet® in soft drinks

Solubility of AminoSweet®in water

3%

2%

1%

0%

0 10 20 30 40 50Temperature °C

Solubility of AminoSweet® in citric acid solution

20%

10%

0%0 5 10 15 20 25 30 35

15%

5%

25%

Higher potency of AminoSweet with lower concentration

For example, at 20°C, approximately 4% AminoSweet can be dissolved in a 5% citric acid solution, and about 10% can be dissolved in a 20% citric acid solution. This is helpful when preparing stock solutions. Depending on the temperature and acid concentration, the stock solution can be held for a full day, or even longer, without any significant loss of AminoSweet. For example, 5% AminoSweet degrades less than 0.5% when held for 24 hours at 15°C in a 6% citric acid solution.

Optimal Stability AminoSweet is a dipeptide of two amino acids and is metabolised naturally in just the same way as protein. Despite its protein-like composition, AminoSweet is sufficiently stable for use in a wide range of food and drink products. In order to obtain the best results in liquid systems, products should be formulated with suitable pH levels and storage temperatures should be controlled.

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Dry Applications At moisture contents of less than 8%, AminoSweet® in its pure form is stable and can be stored for extended periods. The minimum shelf-life is 5 years. Only at temperatures above 110°C does thermal decomposition occur. In dry applications, including powder mixes and table-top tablets, AminoSweet's stability is excellent, both during the manufacturing process and throughout the product’s shelf-life.

Liquid Applications A moisture content exceeding 8% may cause AminoSweet to slowly degrade into its individual constituents. These are safe and tasteless and do not affect the final product. Key factors influencing the stability of AminoSweet in liquid applications are temperature and acidity (pH). Optimal stability is reached at pH 4.2. Nevertheless, an acceptable stability can be achieved within the pH range of 2.5 to 5.0, a range typical for most food and beverage products. The closer the pH is to 4.2, the greater the stability of AminoSweet. AminoSweet is not recommended for use in liquid systems with alkaline pH values.

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Frozen Desserts

Frozen desserts are traditionally sweetened with sucrose for its functional characteristics. AminoSweet®, with the help of bulking agents, can provide the same attributes. For optimal sweetness, AminoSweet should account for between 0.06% and 0.1% of the formulation. Where pasteurisation is applied, the HTST method is recommended, whereby more than 90% of the AminoSweet will remain. The shelf-life of a finished product sweetened with AminoSweet is equivalent to that of ice cream. To replace the functional characteristics of sucrose, the addition of bulking agents is usually required. The choice of bulking agent depends on numerous factors such as the type of ice cream, the solids content, the percentage of fat and the desired calorific reduction. Usually, a combination of bulking agents is recommended.

Ingredients

Milk solids, non-fat 13.80%Milk fat 2.90%Polydextrose 5.30%Maltodextrin, DE 18 5.30%Sorbitol 3.50%Microcrystalline Cellulose 0.60%AminoSweet 0.10%Stabilisers 0.12%Emulsifiers 0.12% Flavours pm

Composition per 100 g

Calories 110Fat 2.90gCarbohydrates 21.00gSugar 0g

Guideline formulation for fat-reduced, sugar-free ice cream

Confectionery

Many consumers prefer sugar-free products for dental health or nutritional reasons.

Soft and hard candies, chewing gum and chocolate can all benefit from formulations which incorporate AminoSweet. Many consumers prefer sugar-free products for dental health or nutritional reasons. The products can hardly be distinguished from their sugar-sweetened counterparts, are low in calories, and are tooth friendly. The success of sugar-free confectionery is especially marked in the chewing gum sector. In Europe, the market share of chewing gums with aspartame has reached more than 80%.

In many confectionery applications of AminoSweet, bulking agents are needed to substitute the bulking properties of sugar. Many bulking agents have, to a greater or lesser extent, a laxative effect. Smaller product and pack sizes are therefore recommended.

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Ajinomoto is able to offer three valuable sweetening concepts to its customers.

The unrivalled sugar-like taste of AminoSweet® – when used on its own – makes 100% AminoSweet the premium sweetening concept. 100% AminoSweet makes possible good-tasting, healthy, sugar-free products which enjoy enormous consumer appeal and acceptance.

Ajinomoto’s Mainstream Product Improvement (MPI) solution enables sugar reductions in regular products without compromise in taste or mouthfeel. Savings realised from switching from 100% sugar to sugar/AminoSweet blends can be reinvested in flavour systems or higher levels of brand support.

Blended Sweetener Systems use AminoSweet to compensate for the taste limitations of other low calorie sweeteners. Used at a sufficient level, AminoSweet can mask the bitter aftertaste of saccharin and acesulfame-potassium and can enhance the taste profile of flavours used in a formulation.

Applications

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Ingredients

AminoSweetFlavour Citric acidSodium citrateWaterSugar equivalencepHCaloriesCarbonation

0.55 g/l1.33 g/l2.40 g/l0.30 g/l

to 1 litreca. 10° Bx

ca. 3.2< 4 kcal/l2.5-5 g/l

Guideline formulation for lemonade with 100% AminoSweet®

Beverages -100% AminoSweet®

AminoSweet can be used as a sweetener in most beverages including carbonated and non-carbonated soft drinks, nectars, syrups, iced teas and coffees. Ajinomoto’s well established 100% AminoSweet concept is designed for premium sugar-free products. It provides products with a clean, sugar-like taste and can enhance many flavours, especially those of citrus-based drinks. AminoSweet Concentration As AminoSweet is approximately 200 times sweeter than sugar, each Brix (°Bx) of sugar to be replaced requires approximately 50 to 60 mg/l of AminoSweet. The potency of AminoSweet varies as a function of concentration and type of beverage (see potency graph on page 13 for more details). The optimal AminoSweet concentration to deliver the desired level of sweetness should be carefully evaluated. Once the sugar is replaced, other ingredients should be adjusted:

Taste Profile AminoSweet can enhance flavours. For this reason, the concentration and type of flavours used should be optimised.

Stability Sugar sweetened beverages often have a very low pH. When formulating with AminoSweet, the pH can (within limits) be adjusted without compromising taste. For example, a low-calorie cola can be formulated with a pH of approximately 3.0 instead of 2.6, which prolongs shelf-life by between 30% and 40%.

Batch Process In a batch process, AminoSweet is added either directly or indirectly, after the acid, into the syrup tank. Because it is dustless and free flowing, AminoSweet Granular is easy to handle, but its dissolution time is longer than that of AminoSweet Powder. Depending on the equipment used, dissolution time is between 5 and 30 minutes. AminoSweet QDE 510 offers soft drinks producers a time saving option.

When adding AminoSweet directly into the syrup tank, care should be taken to ensure that no powder adheres to the tank wall or stirrer shaft. When using the indirect method, AminoSweet can either be completely pre-dissolved in water or, more usually, suspended in water at concentrations of up to 30%, and then added into the tank.

Continuous Process

When using a continuous process, a stock solution with dissolved AminoSweet should be prepared. The AminoSweet concentration will be dependent on batch size, desired holding time and maximum time permitted for dissolution. High concentrations of dissolved AminoSweet can be achieved using an acid solution (see solubility graph on page 13).

In order to facilitate the use of AminoSweet in continuous processes, Ajinomoto has developed a rapid AminoSweet dissolution system. Please contact us for further details.

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AminoSweet® provides products with a clean, sugar-like taste and can enhance many flavours, especially those of citrus-based products.

Manufacturing with AminoSweet®

19

10

20

30

40

50

70

60

55% 63%

68% 61%

100% HFCS

75% HFCS 25% APM

67% HFCS 33% APM

50% HFCS 50% APM

10

20

30

40

50

70

60

51%

61% 59% 52%

100% HFCS

75% HFCS 25% APM

67% HFCS 33% APM

50% HFCS 50% APM

Flavour Preference

Taste test: HFCS/AminoSweet® (APM) combinations in a lemon-lime soft drink, consumer panel

Overall Preference

0

8

16

24

33 39%

30% 31%

Incorrect Answer 1

Incorrect Answer 2

Correct Answer

300 consumers tasted a cola sweetened with 100% sugar and a cola in which 40% of the sugar had been replaced by AminoSweet. Respondents were unable to tell the difference between the two formulations.

Triangle taste test: sugar/AminoSweet® in soft drinks

Beverages - Mainstream Product Improvement

Ajinomoto's Mainstream Product Improvement (MPI) concept delivers benefits both for food and drink manufacturers and for consumers. Consumers are able to enjoy products which are nutritionally balanced, have fewer calories and carbohydrates, and which are often perceived to be better tasting. MPI can be used in most countries. In the European Union, the Sweetener Directive requires that products formulated with sugar and AminoSweet® blends deliver a caloric reduction of at least 30% compared with their full sugar counterparts.

Less Sugar - More Taste Taste tests have shown that consumers are unable tell the difference between colas sweetened with sugar and those sweetened with a sugar/AminoSweet blend. In certain flavours, consumers prefer the MPI version of a product to its full sugar counterpart.

Cost Savings Because AminoSweet is significantly less expensive than sugar, attractive cost savings are available. These savings are further enhanced by AminoSweet's higher potency at lower concentrations (see page 13). In the lemon-lime soft drink formulations shown in the table opposite, cost savings of 25% to 40% can be realised, depending on the amount of sugar replaced by AminoSweet.

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100% Sugar 40% Sugar 60% AminoSweet

SugarAminoSweet®Lemon FlavourCitric AcidDimethyldicarbonateWaterSweetness-equivalencyCarbohydratesCaloriesCost Saving (sweetener)

100 - 1.0 2.5 0.1 1 litre 10˚Bx 100 400 kcal -

60 0.170 1.0 2.5 0.1 1 litre 10˚Bx 60 240 kcal 25 - 30 %

60% Sugar 40% AminoSweet

Guideline formulation for lemonade

In production, AminoSweet® can be incorporated using the methods described on page 17. Alternatively, AminoSweet may be added to the sugar tank.

40 0.290 1.0 2.5 0.1 1 litre 10˚Bx 40 160 kcal 35 - 40 %

g/l g/l g/l

By replacing some of the sugar in soft drinks with AminoSweet®, cost can be lowered significantly

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Blended Sweetener Systems

The excellent performance of AminoSweet® in combination with other sweeteners and a wide range of flavours provides the basis of Ajinomoto's Blended Sweetener Systems concept. Tailor-made systems which utilise the optimum combination of AminoSweet and other ingredients are designed by Ajinomoto for its customers to produce cost-effective, good-tasting and healthy products.

Unlike other low calorie sweeteners, AminoSweet has no offnotes or bitter after-taste. When the taste of AminoSweet is tested in water alone, consumers are unable to distinguish between the taste of sugar and the taste of AminoSweet.

AminoSweet is synergistic with other low calorie sweeteners. As long as other sweeteners are used at levels low enough to ensure that they do not have an adverse effect on taste, blends of AminoSweet and, for example, saccharin or acesulfame-K can offer attractive cost savings.

Because AminoSweet is made from amino-acids, it is not absolutely stable and will degrade slowly over time. This rate of degradation is slower than the loss of carbonation through the wall of a PET bottle, and represents no real limitation for the use of AminoSweet in soft drinks. Nevertheless, it does have important implications for the amount of AminoSweet to use in sweetener blends.

When a blend of, for example, AminoSweet and acesulfame-K is used, it is important that AminoSweet remains the dominant sweetener throughout the product's shelf life. The quality and level of sweetness are maintained best when high AminoSweet blends are used, as is the case in Europe's most successful diet soft drinks. The following chart shows the level of sweetness remaining in colas sweetened with four different blends of AminoSweet and acesulfame-K after a period of 9 months:

AminoSweet: Acesulfame-K Ratio

88.5%

70:30

87%

60:40

80%

50:50

75%

40:60

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Sweetener EU maximum sweetener level in beverages mg/l

Sugar equiva- lence %

TastePotency vs sugar

AminoSweet®

Saccharin

Cyclamate

Acesulfame-potassium

200

400

30

200

600

80

250

350

12

3.2

0.75

7

Sugar-like

Bitter note

Metallic note

Bitter note

Regulatory and taste limitations of sweeteners in beverages

Upper limit based on taste tests (mg/l)

> 600

30-50

200-250

100-120

% Sugar equiva- lence

> 12

1.2-2.0

0.6-1.2

2-2.4

Prolonged artificial taste

< 20013.5300450Sucralose < 9

Lingering liquorice/bitter taste

36780*200-300Steviol glycosides < 3

The more AminoSweet® within a blend, the better tasting the product, and the greater the acceptance by consumers. The most successful premium sugar-free cola formulations, if not sweetened with 100% AminoSweet, typically use 350 to 580mg/litre of AminoSweet and between 120 and 40mg/litre of acesulfame-K.

There is not just one blend formulation which is right. Ajinomoto's broad experience in sweetener systems enables the company to tailor solutions to meet the individual requirements of its customers.

*expressed as steviol equivalents

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Guideline formulations for yoghurt

Stirred Yoghurt Yoghurt Base 80-95% Skimmed milk 93.3% Milk fat 1.7% Whey protein powder 2.0-4.0% Culture 2.0% Fruit Phase 5-20% Fruit 98.5% Thickening agent 1.0% AminoSweet 0.2-0.4% Flavour pm

Set Yoghurt Yogurt Base 80-95% Skimmed milk 93.5% Milk fat 1.5% Whey protein powder 2.0-4.0% Culture 2.0% AminoSweet 500-800% Flavour pm

Composition per 100g (10% Fruit) AminoSweet 0.2-0.4% Milk fat 1.5% Carbohydrates 6.5% Protein 4.3% Calories 58 kcal

Composition per 100g (10% Fruit) AminoSweet 350-600 mg/kg Milk fat 1.0% Carbohydrates 6.2% Protein 4.8% Calories 60 kcal

Dairy Products

AminoSweet® is suitable for sweetening many dairy products, including yoghurts, milkshakes, fromage frais and quark. When sugar is replaced with AminoSweet, and milk content is increased, these products gain in nutritional value.

Yoghurt AminoSweet is added at different stages of the manufacturing process depending on whether set yoghurt or stirred yoghurt is being produced.

In the production of set yoghurt, AminoSweet is added after pasteurisation but before fermentation. During the fermentation process AminoSweet, as a dipeptide, is partially degraded by the microbiological activity of the culture (protease). Depending on the fermentation time and culture used, a loss of 15% to 35% can be expected. Therefore, the initial AminoSweet concentration should be increased to between 500 and 800mg/kg (see formulation below).

For stirred yoghurt, AminoSweet, usually incorporated in the ready-to-use fruit preparation, is added after fermentation. However, the fruit preparation and the AminoSweet can also be added separately. The AminoSweet concentration is between 350 and 600mg/kg of the final yoghurt (see formulation below).

Heat Treatment Yoghurt sweetened with AminoSweet can be homogenised (e.g. yoghurt drink) and heat-treated, using HTST pasteurisation or UHT-sterilisation, since the favourable pH of 3.8 to 4.3 ensures optimal stability. A loss of less than 1% AminoSweet occurs.

Shelf-life During the typical shelf-life of 4 to 6 weeks for yoghurts, AminoSweet remains stable.

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Stirred Yoghurt

Pre-treated Milkstandardised, pasteurised

Culture

Cooling

Flavour

Fermentation

FruitAminoSweet

Cup Filling

Storage 4°C

Set Yoghurt

Pre-treated Milkstandardised, pasteurised

CultureFlavour

AminoSweet

Cup filling

Cooling

Fermentation

Storage 4°C

The production of yoghurt with AminoSweet®

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Frozen Desserts

Frozen desserts are traditionally sweetened with sucrose for its functional characteristics. AminoSweet®, with the help of bulking agents, can provide the same attributes. For optimal sweetness, AminoSweet should account for between 0.06% and 0.1% of the formulation. Where pasteurisation is applied, the HTST method is recommended, whereby more than 90% of the AminoSweet will remain. The shelf-life of a finished product sweetened with AminoSweet is equivalent to that of ice cream. To replace the functional characteristics of sucrose, the addition of bulking agents is usually required. The choice of bulking agent depends on numerous factors such as the type of ice cream, the solids content, the percentage of fat and the desired calorific reduction. Usually, a combination of bulking agents is recommended.

Ingredients

Milk solids, non-fat 13.80%Milk fat 2.90%Polydextrose 5.30%Maltodextrin, DE 18 5.30%Sorbitol 3.50%Microcrystalline Cellulose 0.60%AminoSweet 0.10%Stabilisers 0.12%Emulsifiers 0.12% Flavours pm

Composition per 100 g

Calories 110Fat 2.90gCarbohydrates 21.00gSugar 0g

Guideline formulation for fat-reduced, sugar-free ice cream

Confectionery

Many consumers prefer sugar-free products for dental health or nutritional reasons.

Soft and hard candies, chewing gum and chocolate can all benefit from formulations which incorporate AminoSweet. Many consumers prefer sugar-free products for dental health or nutritional reasons. The products can hardly be distinguished from their sugar-sweetened counterparts, are low in calories, and are tooth friendly. The success of sugar-free confectionery is especially marked in the chewing gum sector. In Europe, the market share of chewing gums with aspartame has reached more than 80%.

In many confectionery applications of AminoSweet, bulking agents are needed to substitute the bulking properties of sugar. Many bulking agents have, to a greater or lesser extent, a laxative effect. Smaller product and pack sizes are therefore recommended.

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Ingredients

Gum base 27.0%Sorbitol syrup 70% 48.2%Sorbitol powder 18.0%Glycerine 5.0%AminoSweet 0.2-0.3%Flavour 1.5%Aspartame q.s.

Guideline formulation for sugar-free chewing gum

Guideline formulation for sugar-free soft candies

Ingredients

Maltitol syrup* 73.10% Water 17.10% Gelatine 8.50% Citric acid solution (50%) 1.21% AminoSweet 0.08% Flavour/colour pm

IngredientsSorbitol solution (70%)* 97. 87%Citric acid solution (50%) 1.30%Sorbitol crystalline* 0.50%AminoSweet 0.12%Flavour/colour pm

Guideline formulation for sugar-free hard candies

Chewing Gum

AminoSweet® Powder is recommended for the manufacture of chewing gum. Due to its specific dissolution properties, AminoSweet gives chewing gum a longer lasting taste. AminoSweet typically represents 0.2% to 0.3% of a sugar-free chewing gum formulation. It is introduced towards the end of the kneading process, for example when the last part of the bulking agent is added.

The table below shows a guideline formulation with sorbitol as a bulking agent. Sorbitol can be totally or partially replaced by maltitol, xylitol, isomalt or another bulking agent.

* Alternative bulking agents: sorbitol, lactitol, maltitol, xylitol

Candies

Soft and hard candies can be produced with AminoSweet, by using either a batch or a continuous process.

The recommended concentration of AminoSweet Powder is between 0.1% and 0.25%. In batch processing, AminoSweet is premixed with citric acid and/or bulking agents (e.g. isomalt, sorbitol, lactitol, maltitol, xylitol) and then added to the manufacturing process as late as possible, i.e. at the stage when the flavours and colours are added. Alternatively, in continuous processing, AminoSweet is dissolved in citric acid (50%) and added to the cooked candy mass by a metering device.

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Ingredients

Lactose (free flowing) 60.0%AminoSweet Fine Granular 30.0%Sodium carboxymethylcellulose 4.0%L-leucine, micronised 4.0-6.0%

Guideline formulation for sweetener tablets (60mg)

Powder To manufacture spoon-for-spoon powder, AminoSweet is spray-dried with a bulking agent (maltodextrin) which makes it easy to dispense. One spoonful of sweetener powder is equivalent to the sweetness of one spoonful of sugar. The product’s caloric reduction of 90% is achieved by the very low density (0.1kg/l) resulting from the special spray drying process.

Table-top sweeteners with AminoSweet® typically take the form of tablets, spoon-for-spoon powder or sachets.

Tablets In a tablet weighing between 60 and 90mg, the AminoSweet content is about 18 to 20mg (equivalent to approximately 4g of sugar). The remaining ingredients include a bulking agent (often lactose), a disintegration accelerator (carboxymethylcellulose) and a lubricant (e.g. leucine).

In order to ensure compatibility with high speed tableting machines, the tablet premix (without disintegrant or lubricant) can be wet-granulated so that high flowability can be achieved.

For economic reasons, however, direct tableting is usually preferred to wet granulation. Ajinomoto offers AminoSweet Fine Granular that meets the high flowability requirements of direct tableting, yet dissolves quickly in beverages such as tea and coffee.

Table-top Sweeteners

Sachets In sachets, the quantity of AminoSweet and maltodextrin, lactose or alternative bulking agent is predetermined. Typically, sachets contain between 36 and 40mg of AminoSweet, equivalent to approximately 8g of sugar. Depending on the quantity of the bulking agent used, caloric reductions of more than 90% can be attained.

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Ajinomoto offers AminoSweet® Fine Granular that meets flowability requirements

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Other Applications

There are many product categories in which AminoSweet can bring nutritional advantages and taste benefits:

Baked GoodsBiscuits and cakes

Cereals Cereal mixes, mueslis

Preserves and Intermediates Fruit preserves, canned fruits, fruit preparations for the food industry

AminoSweet® is used in a wide range of prescription and over-the-counter medicines. In addition to analgesics, antibiotics, anti-inflammatories and nutritional supplements, AminoSweet is used in the following areas of specialist care:

• Gastro-enterology

• Pneumology

• Cardiology

• Neuropathy

The sweet taste of AminoSweet allows pharmaceutical manufacturers to mask the bitterness of certain actives. For doctors and pharmacists, recommending medicines sweetened with AminoSweet is consistent with the advice which they give to patients concerning dental hygiene and balanced nutrition.

AminoSweet has been rigorously tested in a thorough range of toxicological and clinical studies and can be consumed by people of all ages, including those in poor health. The only contra-indication for AminoSweet consumption is phenylketonuria, a rare disease that affects approximately one in fifteen thousand people. Patients with phenylketonuria have to limit their intake of phenylalanine from all protein sources.

Powder Products Powdered soft drinks, milkshake mixes, multivitamin preparations and semi- finished food products

Pharmaceuticals

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Services Ajinomoto offers a wide range of services to its customers, including:

• Product development and technical assistance

• Cost optimisation

• Product and content analysis

• Storage and shelf-life testing

• Sensory testing

• Ingredient and equipment sourcing

• Regulatory and legislative advice

• Marketing consultancy

• Public relations support

Increasing obesity rates across the world have made weight management a priority. Market research indicates that the ingredients consumers are most keen to avoid are fat and sugar, both of which are associated with weight gain. The tooth-friendly, low-calorie alternative offered by AminoSweet is an increasingly attractive proposition for shoppers, both for themselves and for their children.

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With its introduction in 1981, aspartame revolutionised the market for low-calorie foods and drinks. Today, there are more than 6,000 products available with aspartame and more consumers than ever are looking out for new sugar-free products. This enthusiasm for low-calorie sweetness is reflected in the growth of major diet brands, which in some cases outsell their full-calorie equivalents. Market data show that aspartame is the preferred sweetener amongst consumers, with AminoSweet-sweetened brands consistently outselling other low-calorie formulations.

Ajinomoto Foods Europe SASLudwig-Erhard-Strasse 20

20459 Hamburg Germany

Tel: +49 40 374 936 0 www.ajinomoto-aspartame.com