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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.45 no.5, 2013년, pp.642 - 651
서희재 (선문대학교 식품과학과) , 최성희 (한국보건산업진흥원)
This study sought to evaluate the daily intakes of sodium saccharin and sucralose for individuals in Korea with average and high levels of consumption of both these substances. The estimated daily intake of both sweeteners was determined from analytical data and dietary intake data collected as part...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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국내 삭카린나트륨이 사용 가능한 식품군은 무엇인가? | 삭카린은 설탕의 300배의 높은 감미도를 나타내고 내열성이 강하여 1900년도부터 현재까지 사용되고 있지만, 높은 온도에서 쓴맛을 나타내는 단점이 있다(1). 우리나라에서는 삭카린의 여러 염류 중 삭카린 나트륨만이 허용되어 있으며, 음료, 김치, 절임류, 청량음료, 어육가공품, 건강기능식품 등 9개 식품군에 한해서만 사용할 수 있도록 규정되어 있다(2). 삭카린에 대한 독성 연구는 매우 많은 연구자에 의해 이루어졌으며, 미국에서는 1970년에 FDA 승인을 얻어 안전성이 확보되는 것으로 보였지만(1), 그 후삭카린의 섭취가 방광암을 유발할 수도 있다는 동물실험 결과가 발표되어 지속적으로 안전성에 대한 논란이 제기되었다(3-10). | |
삭카린이란 무엇인가? | 삭카린은 1879년 미국에서 합성된 최초의 인공감미료로서, 삭카린, 삭카린나트륨, 삭카린칼륨, 삭카린칼슘을 모두 포함한다. 삭카린은 설탕의 300배의 높은 감미도를 나타내고 내열성이 강하여 1900년도부터 현재까지 사용되고 있지만, 높은 온도에서 쓴맛을 나타내는 단점이 있다(1). | |
삭카린의 장단점은 무엇인가? | 삭카린은 1879년 미국에서 합성된 최초의 인공감미료로서, 삭카린, 삭카린나트륨, 삭카린칼륨, 삭카린칼슘을 모두 포함한다. 삭카린은 설탕의 300배의 높은 감미도를 나타내고 내열성이 강하여 1900년도부터 현재까지 사용되고 있지만, 높은 온도에서 쓴맛을 나타내는 단점이 있다(1). 우리나라에서는 삭카린의 여러 염류 중 삭카린 나트륨만이 허용되어 있으며, 음료, 김치, 절임류, 청량음료, 어육가공품, 건강기능식품 등 9개 식품군에 한해서만 사용할 수 있도록 규정되어 있다(2). |
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