Additives – Yogurts

In a sampling of 150 yogurts analyzed in a study conducted by Ital:

• In the mass: Among the 150 types of products analyzed, 32 use sweeteners in the yogurt mass preparation. The sweeteners used were: acesulfame potassium (3 products); aspartame (1); sodium cyclamate (6); saccharin (4); sucralose (10); steviol glycosides (18); erythritol (2) and lactitol (2).
• In preparations and syrups: The sweeteners used were: acesulfame potassium (2 products); aspartame (3); sodium cyclamate (5); sucralose (10); steviol glycosides (4); erythritol (1) and sorbitol (4).

In preparations and syrups:

ACESULFAME POTASSIUM (INS 950): synthetic potassium salt obtained from an acid compound from the acetic acid family. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

ASPARTAME (INS 951): compound composed of two amino acids (aspartic acid and phenylalanine). Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

SODIUM CYCLAMATE (INS 952): sweetener without calories, 30 to 50 times sweeter than sugar. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

SACCHARIN (INS 954): sweetener without calories, 300 to 500 times sweeter than sucrose. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

SUCRALOSE (INS 957): sweetener without calories derived from sucrose. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

STEVIOL GLYCOSIDES (INS 960): are a natural component of a species of plant Stevia rebaudiana. Used to replace sucrose; to reduce calories in the product and to prepare light/diet products.

ERYTHRITOL (INS 968): sugar alcohol (or polyol), with no calories, present in fruits and fermented product. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

LACTITOL (INS 966): sugar alcohol (or polyol) with few calories. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

SORBITOL (INS 420): sugar alcohol (or polyol) with few calories. Used to replace sucrose; to reduce the quantities calories in the product and to prepare light/diet products.

Notes

In addition of being suitable for diabetic patients, food and beverages containing sweeteners are an excellent option for people who need to control weight.

Legislation

The acceptable daily intake (ADI) for acesulfame-K is 15 mg/kg of body weight; sodium cyclamate 11 mg/kg, saccharin, 5 mg/kg, sucralose, 15 mg/kg; steviol glycosides, 4 mg/kg. Erythritol, lactitol, and sorbitol do not have ADI specified.

In the sample of 150 yogurts analyzed in a study conducted by Ital:

• 57 products do not use preserver.
• In the dough: It can no be added directly to yogurt; however, the presence of these additives in the final product is allowed by the transferring principle, as its use is common in preparations and syrups.
• In preparations and syrups: 93 products use a citric acid acidulant and sorbate potassium preserver.

Functions of the PRESERVER used:

SORBATE POTASSIUM (INS 202): potassium salt originated form the sorbic acid, organic compound present in vegetables. Its use delays the development of mould.

Notes

The maximum concentration of potassium sorbate allowed is 300 mg/Kg, expressed in sorbic acid.

In the samples of 150 yogurt analyzed in a study conducted by Ital:

• 74 products do not use dyes.
• In the dough: 4 products uses natural dyes.
• In preparations and syrups: 58 products use natural dyes; 1 product uses synthetic dye identical to natural and 15 product use artificial dyes.

Function of DYES used:

Dyes Dyes are used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

NATURAL DYES (beetroot, cochineal carmine, anthocyanin, eta-carotene, urucum, and caramel I): obtained from vegetables or, eventually, from animal.

SYNTHETIC DYES IDENTICAL TO NATURAL (beta-carotene vanilla, caramel II, III and IV): obtained from organic synthesis and that are found in natural products.

ARTIFICIAL DYES (twilight yellow/sunset, azorrubine, bright blue FCF, amaranth red, Bordeaux S red, Ponceau red): obtained from organic synthesis and are not found in natural products.