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Chemistry - Organic Chemistry | From Sugar to Splenda - A Personal and Scientific Journey of a Carbohydrate Chemist and Expert

From Sugar to Splenda

A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness

Fraser-Reid, Bert

2012, XX, 216 p.

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  • The first book to discuss this Tate & Lyle lawsuit
  • A combination of autobiography, scientific explanation and legal commentary
  • An autobiography of successful and famous sugar Chemist Bert-Fraser Reid
  • Of interest to a wide audience, including a popular audience
  • Highlights the development and associated health benefits and risks of artificial sweeteners
More than just coincidence connects a Tate & Lyle lawsuit and artificial sweetener to Jamaican-born Chemist Bert Fraser-Reid. From his first experience of Chemistry through his diabetic father, to his determination and drive as a Chemistry student in Canada, Fraser-Reid weaves a remarkable tale integrating science, law and autobiographical anecdotes. This book arises from the lawsuit brought by Tate & Lyle against companies accused of infringing its patents for sucralose, the sweet ingredient in the artificial sweetener SPLENDA which is made by chlorinating sugar. From a 1958 undergraduate intern witnessing the pioneering experiments on sugar chlorination, to being the 1991 recipient of the world’s premiere prize for carbohydrate chemistry, Fraser-Reid was groomed for his role as expert witness in the mentioned lawsuit. Nevertheless, it seems more than his career links Fraser-Reid to the case.

Content Level » Research

Keywords » Artificial Sweetener - Autobiography - Carbohydrate Chemistry - Fraser-Reid - Patent - SPLENDA - Sucralose - Tate & Lyle

Related subjects » Food Science & Nutrition - Internal Medicine - Law - Organic Chemistry - Popular Science

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