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SWEETENERSSWEETENERSJennifer CrummJennifer CrummWhitney MillerWhitney Miller
Kayla KmetKayla Kmet
Kim ToneKim Tone
Rachel ScheiderRachel ScheiderChelsi CardosoChelsi Cardoso
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History of Sweeteners
India: sugar cane first came in 4000BCE, and thought to be one of the 7necessities of mankind, imperative tosustain life.
Egypt: as early as 2500 BCE massproduced sugar for culinary purposes.
Rome: at first sugar was not used tosweeten foods like honey was, but formedical purposes.
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History of Sweeteners
Sugar even influences behavior The mass Caribbean slave trade was
due to sustain sugar plantations.
So why do we like the sweet taste?Preference for sweet or fatty foods?
Adaptive?
Thrifty Gene?
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NATURALSWEETENERS
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Natural Sweeteners- AgaveNectar
Agave is a plant found in manydifferent varities includingSalmiana, Green, Thorny, Rainbow,and Blue Agave which is used toproduce tequila, and is prefered formost agave syrups because of its
high carbohydrate content. The plant is related to the Aloe
vera plant. To make the Agave nectar, the sap
from the core(pina) is extractedand then heated to break down the
carbohydrates into sugars. called honey water because its
comparable to honey although notas viscous
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Natural Sweeteners
Many people who do not like honey enjoy agavebecause it has a cleaner aftertaste
The heating process allows manufacturers toproduce
Light and dark varieties the light varieties are processed at lower temperatures
and undergo more filtration which gives them a milderflavor, making the lighter syrups easy to integrate
culinarily. Darker syrups are filtered less so the remaining solids
give a more robust flavor similar to maple syrup
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Natural Sweeteners
Agave is considered abridge between artificialsweeteners and sugarsbecause it holds all theproperties of refined sugars
while having a lowerglycemic index. The main sugars found in
agave are fructose andglucose, so it is stilleffective in the kitchenbecause it is able to brownand caramelize.
Naturally contains traces ofIron, Calcium, Magnesiumand Potassium
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Honey
Honey is also a lower glycemic naturalsweetener composed of glucose and fructose itis made by insects using plant nectar.
A very ancient food, records of its consumption
go back thousands of years. Honey has a very distinct flavor. Thecarbohydrates it holds are able to enhance theintensity of desirable flavors and reducebitterness of foods it is paired with.
It can also modify the perception of saltinessfructose predominates in most honeys, makingit approximately one and a half times sweeterthan processed sugar.
The thickness provides a different texture and
the heated processing provides a distinctiveflavor both to the palate and in baking
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Honey
Contains a type of oligosaccarides that may act as aprebiotic, aiding digestive health
Each tablespoon provides approximately 17 grams ofcarbohydrates making it an excellent recovery food forrigorous exercise since it is a cheaper alternative to sports
gels Honey is a rich source of antioxidants, especially thedarker varieties.
In a recent study by the University of Illinois, the OxygenRadical Absorbance capacity ranged from 3.0 micromolsper gram for lighter honeys to 17.0 micrograms per gram
for darker varieties. Processed sugars showed noantioxidant activity. Contains trace amounts of vitamins and minerals, but not
enough to be considered a source
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Honey
Both honey and agave are known for theirantimocrobial properties.
Hydrogen peroxide generation occurs in honey, whichattributes to most of honeys antibacterial properties.Certain flavonoids also contribute to these
characteristics. Agave has been used for medicinal purposes as well,
when applied topically to the skin, it also exibitsantibacterial properties.
Since both of these natural sweeteners are products ofnature, they are also susceptible to the conditions ofthe plants or nectars needed to produce them.
This can produce fluctuations in flavor and qualitygrade
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HIGH FRUCTOSE CORNSYRUP
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High fructose corn syrup andhistory
Discovered 1957
DevelopmentThe refining process was
narrowed down in1965-1970 Mainstream Mid 1970s- mid 1990s
Contradictions Why do companies use
HFCS rather than sucrose?
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HFCS History Continued
Functionality More stable than sucrose HFCS keeps its composition in acidic food where as
sucrose hydrolyzes and changes the flavor of the
foods.More readily availableEasily storedEasier to add to foods
Price does not fluctuate Flavor enhancement Fermentation HFCS allows fermentation without drying out foods
like bread.
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Foods with HFCS
Soda BreadYogurt
Cereal CrackerJelly/Jam Candy And the list goes
on
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High Fructose Corn Syrup vs.Sugar
Sugar is 50 percentfructose and 50 percent
glucose.Table sugar contains
disaccharides (whereglucose and fructoseare bonded=sucrose)
High fructose corn syrupis 42 percent glucose
and 55 percent fructose,and 3 percent highersugars
HFCS lacks the bond andglucose and fructose are
free
Sugar HFCS
Sweetness equivalent
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Refining HFCS vs Sugar
Both go through aseries of steps thatrequire the use ofchemicals
Both arecomplicated One difference is
that in the process ofrefining HFCS,
glucose isomerase isadded to convert aportion of theglucose into fructose
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So Whats the Big Deal?
HFCS is just the
same as sugar Weight gain hasoccurredworldwide, even incountries who donot have highavailability of HFCS
HFCS is bad, leading tohigher rates of weight gain
compared to sugar Obesity theory: HFCS and
the correlation with weightgain in the US
Positive Negative
Studies have not provided any
stone set answers
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National Eating Habits
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The Current Debate
Argument that the studies arefunded to make HFCS lookgood
The studies that providenegativity on HFCS useresearch methods that do not
reflect human diet Back to square one
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NAME THAT SWEETENER!
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Sucralose
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Aspartame
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Sucralose
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Aspartame
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Sucralose and Acesulfame K
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Aspartame and Acesulfame K
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Sucralose and Acesulfame K
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Aspartame
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Sucralose
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Aspartame and Sucralose
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Reb A (Stevia extract)
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Aspartame
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Reb A (Stevia extract)
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ASPARTAME
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Aspartame (Equal)- 1965
Approved for usein dry foods in1981
Approved for usein carbonatedbeverages in1983
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Components of Aspartame
Aspartic Acid Maintain proper pH level inblood
Manufacture glucose whennecessary
Phenylalanine
Nervous system function Conversion of certain
hormones Manufacturing of other amino
acids Methyl ester group
Converted to water andcarbon dioxide then excreted Absorbed as if they had
come from food
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Benefits of Aspartame
180 to 200 times sweeter than sucrose Enhance and extend flavor
Holds flavor for aspartame-sweetened chewinggum 4 times longer than sugar-sweetenedchewing gum
Does not promote tooth decay Variety and flexibility for diabetic patientsSatisfies sweet tooth without affecting blood
glucose
Allegations Against
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Allegations AgainstAspartame Said to cause illnesses: LupusMultiple SclerosisAlzheimers Disease
Parkinson DiseaseBirth DefectsBrain TumorsSeizures
CDCStated the majority of symptoms were mild and
common amongst the public.Allegations evaluated through clinical studies
Allegations Against
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Allegations AgainstAspartame FDA
Investigated allegations and found noreasonable evidence of public harm nor
consistent symptom patternsAmounts many times greater than
typical consumption did not showadverse effects
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Possible Neurologic Effects
1000 mg/kg body weight dose administered torats for seven consecutive days showedseizure-promoting activity.
ADI (adequate dietary intake) for humans 50mg aspartame/kg body weight
For 80 kg (176 lbs.) individual, ADI = 4 gaspartame Study dose administered to 80 kg human = 80 g
aspartameEquivalent to consuming 444 12 oz. cans of diet
soda each containing 180 mg of aspartame
Allegations Against
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Allegations AgainstAspartame Over 200 tests in the 28 years since its approval,
aspartame is considered safe for the general public Several government and scientific committees found
the media allegations false; once again reaffirmingthe safety of aspartame
Scientific Committee on Food of the European Commission United Kingdoms Food Standards Agency French Food Safety Agency and Health Canada Multiple Sclerosis Foundation National Parkinson Foundation, Inc. Alzheimers Association Lupus Foundation
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Group of Concern
Phenylketonuria (PKU)- lacks phenylalaninehydroxylase which breaks down phenylalanineinto tyrosine
Without phenylalanine hydroxylase,
phenylalanine accumulates in the body whichcan lead to brain damage and harm to thecentral nervous system.
Phenylalanine major component in aspartame;
consumption must be monitored
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ADAs Position
According to the ADAs EAL, aspartameintake is not associated the adverseeffects in the general population.
Grade I (best score for EAL conclusions):no evidence of aspartame on wide rangeof adverse effects, which includehypersensitivity reactions, elevatedblood methanol levels, or brain cancers.Neurological changes tested includecognitive functions, seizures, andheadaches.
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SUCRALOSE
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Sucralose (Splenda)- 1976
Sucralose Splenda Non-caloric sweetener Not broken down for
energy in body, passesthrough unchanged.
600 times sweeter thansugar
Does not lose sweetnessin heat or long shelf-storage
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Sucralose
What element is added tosugar to make Sucralose?
Chlorine
l
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Sucralose
Sucrose Sucralose
Sucralose made by substituting three chlorineatoms for three hydrogen-oxygen groups on the
sugar molecule.
S l
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Sucralose- Uses
Sucralose can be used in place of sugar infoods and beverages. Examples: carbonated soft drinks, puddings,jams, low calorie fruit drinks, yogurt, cheeses,
breakfast cereal, applesauce, ice cream,maple-flavored syrup, chewing gum, anddietary supplements. T
Tabletop sweetener: used as spoon-for-spoonreplacement for sugar.
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BAKING COMPARISON
d S l
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FDA and Sucralose
FDA approved sucralose for 15 food andbeverage categories in 1998.
Broadest initial approval by FDA for a
food ingredient In 1999, FDA expanded approval, made
it a general purpose sweetener.
Sucralose used as sweetener in over3,500 products worldwide.
S l d Di b
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Sucralose and Diabetes
Does Sucralose effect blood glucose? No
S l d Di b t
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Sucralose and Diabetes
Sucralose is not recognized as sugar orcarbohydrate.
Not shown to raise blood glucose or insulin. No effect on how body absorbs or uses
carbohydrates in other foods. No effect on short or long term blood glucose
control for individuals with normal blood glucoselevels, Type 1 or Type 2 Diabetes.
Therefore, Diabetics can use Sucralose withoutaffecting their blood glucose
S f t f S l
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Safety of Sucralose
Chlorine is present in many foods andbeverages Examples: water supplies, lettuce, mushrooms,
tomatoes, melons, peanut butter, table salt
Over 100 studies in over 20 years found nosafety concerns identified in areas of:Cancer, reproduction and fertility, genetic
defects, birth defects, immunology, centralnervous system, and metabolism.
St di
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Studies
Studies in animals consuming large doses ofSucralose daily over their lifetime showed noharmful effects.
Studies where humans consumed high level for up
to 6 months also showed no harmful effects. Unlike sugar, Sucralose also does not promotetooth decay Can be used by children and adults of all ages Includes pregnant women and nursing mother
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STEVIA
St i (T i )
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Stevia (Truvia)
Naturally Sweet Stevia Rebaudiana is
an herb that isderived from the
Chrysanthemumfamily which growswild as a smallscrub in parts of
Brazil.
St i
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Stevia.com
According to Stevia.com..
"The glycosides in its leaves, including up
to 10% Stevioside, account for itsincredible sweetness, making it uniqueamong the nearly 300 species of Steviaplants."
St i
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Stevia
Stevia has virtually no calories and doesnot raise blood sugar levels.
However, David Schardt, a nutritionistfrom Center of Science of Public Interestbelieves there are risks
During the past year the FDA hasopened the uses to consumers and
manufacturers alike. The FDA has issuedletters of "no objection" to companieswho wish to use stevia in their products.
T i
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Truvia
Truvia.com states....we steep the leaves,much like making tea, thatbegins the process ofcapturing rebiana, the besttasting part of the stevia
plant. Ultimately, this littleleaf gives back a recipe forsweetness that's bothdelicious and zero-calorieguilt free.
C C l
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Coca-Cola
In 2008 Coca-Cola Company introducedSprite Green to the market making it thefirst TRUVIA naturally sweetened
reduced calorie sparkling beverage inthe United States
PepsiCo
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PepsiCo
Lou Imbrogno, PepsiCo's senior vicepresident of Pepsi worldwide technicaloperations, said: "This is a potential
game-changer among zero-caloriesweeteners.
Vitamin Water 10
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Vitamin Water 10
Vitamin water taste test
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SUGAR AND ARTIFICIALSWEETENER COMPARISON
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SO WHAT DOES ADATHINK?
ADAs Current Position on
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Sweeteners
It is in the position of the AmericanDietetic Association that consumers cansafely enjoy a range of nutritive and
nonnutritive sweeteners when consumedin a diet that is guided by current federalnutrition recommendations, such as theDietary Guidelines for Americans and the
Dietary References Intakes, as well asindividual health goals.
References
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References
Duke, Will. History. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites/2001/Saccharin/history.htm.Retrieved 15 Oct 2009.
Zeratsky, Katherine. High-fructose corn syrup seems to be a common ingredient in many foods. What are the concerns about high-fructose cornsyrup?http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588. Retrieved 24 Oct 2009.
Facts about Low-calorie Sweeteners.International Food Information Council Foundation. June 2009. October 29, 2009. .
High Fructose Corn Syrup vs Sugar.http://www.sweetsurprise.com/learning-center/hfcs-vs-sugar. Retrieved 24 Oct 2009.
Position of the American Dietetic Association: The Use of Nutritive and Nonnutritive Sweeteners. Journal of the American DieteticAssociation. 2004; 104: 255-275.
Johnson, Richard J et all. Hypothesis: Could Excessive Fructose Intake and Uric Acid Cause Type 2 Diabetes? The Endocrine Society. 2009;30: 96- 116.
White, John S. Misconceptions about High-Fructose Corn Syrup: Is It Uniquely Responsible for Obesity, Reactive Dicarbonyl Compounds,and Advanced Glycation Endproducts?The Journal of Nutrition. 2009; 139: 1219S-1227S.
Aspartame Evidence Analysis Project- American Dietetic Association. ADA Evidence Analysis Library. Accessed October 19, 2009..
Phenylketonuria. Medline Plus. May 27, 2009. Accessed October 19, 2009. .
Maher, Timothy J and Richard J. Wurtman. Possible Neurologic Effects of Aspartame, a Widely Used Food Additive. Environmental HealthPrespectives. 1987; 75: 53-57.
The Lowdown on the Breakdown. Aspartame Resource Center. Accessed October 19, 2009. .
Aspartame Information Center. Accessed October 19, 2009. .
Facts About Low-Calorie Sweeteners. International Food Inforamtion Council Foundation. June 2009. Accessed October 19, 2009. .
References
http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588.%20Retrieved%2024%20Oct%202009http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588.%20Retrieved%2024%20Oct%202009http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588.%20Retrieved%2024%20Oct%202009http://www.ific.org/publications/factsheets/lcsfs.cfmhttp://www.sweetsurprise.com/learning-center/hfcs-vs-sugar.%20Retrieved%2024%20Oct%202009http://www.sweetsurprise.com/learning-center/hfcs-vs-sugar.%20Retrieved%2024%20Oct%202009http://www.sweetsurprise.com/learning-center/hfcs-vs-sugar.%20Retrieved%2024%20Oct%202009http://www.adaevidencelibrary.com/topic.cfm?cat=3581http://www.nlm.nih.gov/medlineplus/ency/article/001166.htmhttp://www.aboutaspartame.com/flash/aspartame_preloader_final.htmlhttp://www.aspartame.org/index.htmlhttp://www.ific.org/publications/factsheets/lcsfs.cfmhttp://www.ific.org/publications/factsheets/lcsfs.cfmhttp://www.aspartame.org/index.htmlhttp://www.aboutaspartame.com/flash/aspartame_preloader_final.htmlhttp://www.nlm.nih.gov/medlineplus/ency/article/001166.htmhttp://www.adaevidencelibrary.com/topic.cfm?cat=3581http://www.sweetsurprise.com/learning-center/hfcs-vs-sugar.%20Retrieved%2024%20Oct%202009http://www.ific.org/publications/factsheets/lcsfs.cfmhttp://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588.%20Retrieved%2024%20Oct%2020098/14/2019 Sweeteners Jennifer Crumm
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References
Nutrition Fact Sheet: Facts about Sucralose. Reviewed by the American Dietetic Associations Fact Sheet Review Board.
Everything You Need to Know about Sucralose. International Food Information Council. June 2004.http://www.ific.org/publications/brochures/sucralosebroch.cfm>
Sucralose: U.S. Product List. December 03 2000.
http://sweetenerbook.com/images/sucralose.gif
http://sweetenerbook.com/images/sucrose.gif
"What is Stevia?" www.stevia.com Found October 15, 2008 Stevia: Not Ready For Prime Time http://www.cspinet.org/new/stevia.html. March 2000. Found October 24, 2009
"The scoop on stevia, the natural sweetener.(HEALTHY EATING). ." Food & Fitness Advisor. 12.9 (Sept 2009): 5(1). GeneralOneFile. Gale. University of Tennessee Libraries. 16 Oct. 2009.
Truvia.com
http://www.thecoca-colacompany.com/presscenter/pdfs/sprite_green_with_truvia.pdf
Hills, Sarah,PepsiCo sparks stevia wars with Coca-Cola. July 31, 2008. http://www.foodnavigator-usa.com/Financial-Industry/PepsiCo-sparks-stevia-wars-with-Coca-Cola. Found Oct. 25, 2009
www.youtube.com/watch?v=u9nQ-0njLHo&feature=player_embedded
http://sweetenerbook.com/images/sucrose.gifhttps://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://www.stevia.comhttps://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://www.cspinet.org/new/stevia.html.%20March%202000https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://find.galegroup.com/gtx/infomark.do?&contentSet=IAC-Documents&type=retrieve&tabID=T003&prodId=ITOF&docId=A207061269&source=gale&userGroupName=tel_a_utl&version=1.0https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://find.galegroup.com/gtx/infomark.do?&contentSet=IAC-Documents&type=retrieve&tabID=T003&prodId=ITOF&docId=A207061269&source=gale&userGroupName=tel_a_utl&version=1.0http://www.thecoca-colacompany.com/presscenter/pdfs/sprite_green_with_truvia.pdfhttp://www.thecoca-colacompany.com/presscenter/pdfs/sprite_green_with_truvia.pdfhttps://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://find.galegroup.com/gtx/infomark.do?&contentSet=IAC-Documents&type=retrieve&tabID=T003&prodId=ITOF&docId=A207061269&source=gale&userGroupName=tel_a_utl&version=1.0https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://find.galegroup.com/gtx/infomark.do?&contentSet=IAC-Documents&type=retrieve&tabID=T003&prodId=ITOF&docId=A207061269&source=gale&userGroupName=tel_a_utl&version=1.0https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://www.cspinet.org/new/stevia.html.%20March%202000https://tmail.utk.edu/exchweb/bin/redir.asp?URL=https://tmail.utk.edu/exchweb/bin/redir.asp?URL=http://www.stevia.comhttp://sweetenerbook.com/images/sucrose.gifTop Related