The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Therefore, it can be used in baking or in products that require a long shelf life. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. It is produced by chlorination of sucrose. In the European Union, it is also known under the E number E955. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. Sucralose: Sucralose is an artificial sweetener and sugar substitute. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray. Lecithin is sold as a food additive and dietary supplement. This results in a type of surfactant that usually is classified as amphipathic. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. It has low solubility in water, but is an excellent emulsifier. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. Gobley originally isolated lecithin from egg yolk-λέκιθος lekithos is "egg yolk" in Ancient Greek-and established the complete chemical formula of phosphatidylcholine in 1874 in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. In 1850, he named the phosphatidylcholine lécithine. Lecithin: Lecithin -UK:, US:, from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. (SL) Alergeni so v Icrepl«em tislcu, vsebuje Iahl (DE) INHALTSSTOFFE: Milchprotein l
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