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  • Sucralose was discovered in 1976 by researchers looking for new pesticides. The process involved modifying sugar through chlorination, producing a compound that is approximately 600 times sweeter than sucrose, yet contains no calories. Because of its high sweetness potency, only a small amount is needed to achieve the desired sweetness in food products. In 1998, the U.S. Food and Drug Administration (FDA) approved Sucralose for use in food, marking a significant milestone for artificial sweeteners.


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  • The Use of Cyanide to Extract Gold A Double-Edged Sword


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  • Gelatin is a natural protein that is soluble in hot water and forms a gel-like consistency upon cooling. Its unique amino acid composition, primarily consisting of glycine and proline, contributes to its gelling properties. Gelatin's ability to form stable gels is primarily due to its capacity to create hydrogen bonds and hydrophobic interactions. When it comes to emulsification, gelatin acts by reducing the surface tension between oil and water phases, allowing for better dispersion and stabilization of emulsions.


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  • Environmental Considerations


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  • For instance, when combined with ascorbic acid (vitamin C) in acidic environments, sodium benzoate can form benzene, a known carcinogen. Although the levels of benzene produced in this reaction are typically low, it has raised concerns among health professionals and consumers alike.


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  • Industrial Applications


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  • 1. Baked Goods E472 is often used in bread and pastries to retain moisture and prevent staling. It enhances the structure of dough, resulting in products with a better crumb and increased softness.


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  • The acceptable daily intake (ADI) for potassium sorbate varies; however, it is typically set at levels that allow for safe consumption without health risks. Consumers are advised to check labels and ensure they are within recommended guidelines.


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