December 3/Technology News Focus -- "The process of radical generation occurring upon thermal treatment of potato and corn starch containing sweeteners: saccharose, acesulfam K, aspartame and sorbitol was investigated by electron paramagnetic resonance spectroscopy, using Cu2+ ions as a paramagnetic probe," investigators in Krakow, Poland, report.

"It was found that the influence of acesulfam K and sorbitol on radical formation is stronger than that of other additives. Acesulfam K increased the amount of radicals in the starch compared to native starch, whereas sorbitol significantly decreased their concentration," wrote M. Labanowska and colleagues, Jagiellonian University.

The researchers concluded, "The influence of sweeteners on radical processes in the starch is because of differences in their molecular structures and presence or absence of OH groups."

Labanowska and colleagues published their study in Food Science and Technology International ("Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy." Food Science and Technology International, 2009;15(4):357-365).

For additional information, contact M. Labanowska, Jagiellonian University, Dept. of Chemical, Ingardena 3, PL-30060 Krakow, Poland.

From the December 7, 2009, Prepared Foods E-dition