Lactisole
1776926
167740418
2007-10-29T00:22:50Z
72.44.1.124
/* As a food additive */
{{Chembox new
| Name = Lactisole
| ImageFile = lactisole.png
| ImageSize = 200px
| ImageFile1 =
| ImageSize1 =
| ImageName = Lactisole
| IUPACName = Sodium 2-(4-methoxyphenoxy)propanoate
| OtherNames = Lactisole, ORP 178, Propanoic acid, 2-(4-methoxyphenoxy), sodium salt
| Section1 = {{Chembox Identifiers
| SMILES =
| CASNo = 150436-68-3
| RTECS =
}}
| Section2 = {{Chembox Properties
| Formula = C<sub>10</sub>H<sub>11</sub>O<sub>4</sub> Na
| MolarMass = 218.188 g/mol
| Appearance = white to pale cream, crystalline solid
| Solubility = Soluble in water and propylene glycol, slightly soluble in fat and miscible at room temperature in ethanol
| MeltingPt = 190 [[Celsius|°C]]
}}
}}
'''Lactisole''' is a [[carboxylic acid]] [[salt (chemistry)|salt]] isolated from roasted Colombian Arabica Coffee beans. Like [[gymnemic acid]], it is a sweet-inhibitor or taste-modifier.<ref name="Kinghorn-book3"> Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1</ref>
==Anti-sweet properties==
At concentrations of 100–150 [[parts per million]] in food, lactisole largely suppresses the ability to perceive sweet tastes, both from [[sugar]] and from artificial sweeteners such as [[aspartame]]. A 12% [[sucrose]] solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with [[acesulfame potassium]], sucrose, [[glucose]] and sodium [[saccharin]]. Research found also that it has no effect on the perception of bitterness, sourness and saltiness.<ref name="Kinghorn-book3">Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1</ref> According to a recent study, lactisole acts on a sweet taste receptor heteromer of the TAS1R3 sweet protein receptor in humans, but not on its rodent counterpart.<ref name="JBC-15-15238">[http://www.jbc.org/cgi/content/abstract/280/15/15238 Lactisole Interacts with the Transmembrane Domains of Human T1R3 to Inhibit Sweet Taste. P Jiang, M Cui, B Zhao, Z Liu, LA Snyder, LMJ Benard, R Osman, RF Margolskee and M Max. J. Biol. Chem., Vol. 280, Issue 15, 15238-15246, April 15, 2005]</ref>
==As a food additive==
The principal use of lactisole is in [[Jelly (fruit preserves)|jellies]], [[jam]]s, and similar preserved fruit products containing large amounts of sugar. In these products, by suppressing sugar's sweetness, it allows fruit flavors to come through. In the [[United States]], lactisole is [[FDA]] [[Generally Recognized as Safe|GRAS]] (Fema number: 3773) and approved for use in food as flavouring agent<ref name="JECFA">[http://www.fao.org/ag/agn/jecfa-flav/details.html?flavId=4179 JECFA "Specifications for Flavourings"]</ref> up to 150ppm. Currently, lactisole is manufactured and sold by [[Domino Sugar]] and its usage levels are between 50 to 150 ppm.<ref name="Prepared_food-1995">[http://findarticles.com/p/articles/mi_m3289/is_n6_v164/ai_17084830 Sugar sans sweetness - lactisole. Prepared Foods, May, 1995 by Fran LaBell]</ref>
==See also==
* [[Gymnemic acid]]
* [[Hodulcine]]
* [[Ziziphin]]
==References==
{{Reflist}}
==External links==
* [http://archive.food.gov.uk/pdf_files/jecfarequest2002.pdf List of substances scheduled for evaluation or re-evaluation at the fifty-ninth meetingof the Joint FAO/WHO Expert Committee on Food Additives (JECFA). 2002]
* [http://vm.cfsan.fda.gov/~dms/eafus.html EAFUS: A Food Additive Database]
[[Category:Taste-modifying]]
[[Category:Food additives]]
[[Category:Salts and esters of carboxylic acids]]