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USP proposes new ingredient quality standards
date:Jul 04, 2014
sweetener derived from aspartame and vanillin that is approximately 20,000x sweeter than table sugar and about 100 times sweeter than aspartame alone.

Because it is more stable than aspartame at high temperatures, Advantame is potentially a better candidate for use in baked goods, said Giancaspro.

Another proposed standard is Beta Glucan from Oat Bran. Beta-glucans from barley and oats have long been linked to health benefits related to the reduction to and/or maintenance of normal choleste

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