ENGLISH

From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness

By Bert Fraser-Reid (auth.)

Book information

Publisher
Springer-Verlag Berlin Heidelberg
Year
2012
ISBN
3642227805, 9783642227806
DOI
10.1007/978-3-642-22781-3
Google Books ID
6BQoo1BVObsC
Language
english
Format
PDF
Filesize
2 MB (1846568 bytes)
Edition
1
Pages
216\237
Orientation
yes
Scanned
no
Time added
2012-03-09 12:00:00
Carbohydrate Chemistry; Commercial Law; Food Scien

Description

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.

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