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Preservatives and artifical sweeteners.

B Stavric, R Klassen

    Journal - Association of Official Analytical Chemists
    |May 1, 1975
    PubMed
    Summary
    This summary is machine-generated.

    All tested artificial sweeteners contained o-toluenesulfonamide (o-TS), a potential impurity. Levels varied significantly between brands and even between batches from the same manufacturer, highlighting quality control concerns.

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    Area of Science:

    • Food Chemistry
    • Analytical Chemistry
    • Food Safety

    Background:

    • Saccharin is a widely used artificial sweetener found in various consumer products.
    • The presence of impurities like o-toluenesulfonamide (o-TS) in food additives is a significant concern for public health and regulatory bodies.
    • Previous analytical methods for o-TS determination in saccharin needed validation for diverse product formulations.

    Purpose of the Study:

    • To quantify the o-toluenesulfonamide (o-TS) content in a range of commercially available saccharin-based table sweeteners.
    • To assess the applicability of a previously established analytical method for o-TS determination across different sweetener forms (tablets, liquids, crystals, blends).
    • To identify potential variations in o-TS levels among different brands and manufacturing batches.

    Main Methods:

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    • Analysis of twenty saccharin-containing table sweeteners from fifteen different manufacturers.
    • Utilized a previously described procedure for the determination of o-toluenesulfonamide (o-TS) content.
    • Employed gas-liquid chromatography to analyze the impurity profiles and confirm brand characteristics.

    Main Results:

    • o-toluenesulfonamide (o-TS) was detected in all analyzed saccharin sweetener samples, with concentrations ranging from 57 to 3811 ppm.
    • Significant variability in o-TS content was observed, not only between different brands but also between different lots from the same manufacturer.
    • Gas-liquid chromatography confirmed that samples from the same manufacturer exhibited similar impurity patterns, characteristic of the brand.

    Conclusions:

    • The established analytical method is effective for determining o-TS in various saccharin sweetener formulations.
    • The ubiquitous presence and variable levels of o-TS in commercial saccharin sweeteners warrant attention regarding product quality and safety.
    • Further investigation into manufacturing processes may be necessary to control and minimize o-TS contamination in artificial sweeteners.