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Key words : artificial, carbohydrates, natural, sweeteners

Sweeteners

December 23

2014 Abstract : Carbohydrates are an important dietary nutrient which

is mostly used to supply energy to the body, as well as a carbon

source for synthesis of other needed chemicals. In addition, mono-

and disaccharides are craved because of their sweetness. We present

different types of sweeteners, which

are the basic contents of foods which we consume every day and are

demonstrated the positive and negative effects of natural and

artificial sweeteners.

Artificial &

Natural

sweeteners

Jordan University of Science & Technology

Nutrition and Food Science

Sweeteners ( Artificial & Natural )

Done By : Hana'a Jamal Maheli

Advisor : Dr. Sana'a Qammoh

Introduction

We will talk in this paper about sweeteners , by both type ( artificial and natural ). We will define each

one by individual ( sweetener , natural sweeteners and artificial sweeteners ). On another hand , we will

discuss each type to specific . For natural we will compare between these kind ( honey , Maple syrup ,

Molases , Polyols , Stevioside , Thaumatin and sucrose ) .

For artificial we will comare between these kind ( Acesulfame potassium , Aspartame , Saccharin ,

Sucralose , sodium cyclamate and Neotame ) .

Discussion

Sweeteners : is a substance used to sweeten food or drink, especially one other than

sugar.

Natural sweeteners : exist or are produced by nature, without added chemicals or fancy

machinery. The only sugars that are optimal to eat are wild, non-hybridized,seeded fruits, and the

natural sugars and starches in living vegetables, trees, seeds, nuts, and roots. The following are

considered natural sweeteners: maple syrup, honey, molasses and xylitol.

Artificial sweeteners : which are also called sugar substitutes, alternative sweeteners, or non-

sugar sweeteners, are substances used to replace sugar in foods and beverages. They can be

divided into two large groups: nutritive sweeteners, which add some energy value (calories) to

food; and non-nutritive sweeteners, which are also called high-intensity sweeteners because they

are used in very small quantities, adding no energy value to food .

Types of sweetener

1. Artificial sweeteners

2. Natural sweeteners

It is possible to categorize all sweeteners into 6 groups:

1. Sugars

2. Sugar Alcohols

3. Natural Caloric Sweeteners

4. Natural Zero Calorie Sweeteners

5. Modified Sugars

6. Artificial Sweeteners

Nearly all types of sweetener fall into these 6 categories. A few such as Inulin could be considered as

sugar fibers, but they could also fall under the Sugar heading.

1. Sugars.

These are carbohydrates and contain 4 calories per gram. They are found

naturally in many foods including fruit, vegetables, cereals and milk. They can

be harmful to teeth and tend to have a high glycemic index.

The most common are:

Sucrose, Glucose, Dextrose, Fructose, Lactose, Maltose, Galactose and

Trehalose.

2. Sugar Alcohols

Like sugars these are carbohydrates and occur naturally, though in

small amounts, in plants and cereals. They typically contain fewer

calories per gram than sugar and do not cause tooth decay. Because

they are carbohydrates, they should have 4 calories per gram.

However the body is unable to fully metabolize them, and

consequently they tend to have fewer available calories per gram.

The downside of this is that they can cause cramps or bloating if

taken in excess. They are harmless to teeth and tend to have a very

low glycemic index.

The most common are:

Sorbitol, Xylitol, Mannitol, Maltitol, Erythritol, Isomalt, Lactitol, Glycerol

• Sorbitol

Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes

slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most

sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[1] It is

synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate

dehydrogenase and sorbitol dehydrogenase.[1] Succinate dehydrogenase is an enzyme complex that

participates in thecitric acid cycle.[1] Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ

only in the orientation of the hydroxyl group on carbon 2.[2] While similar, the two sugar alcohols have very

different sources in nature, melting points, and uses.

Overdose effects

Ingesting large amounts of sorbitol can lead to abdominal pain, flatulence, and mild to severe diarrhea. Sorbitol ingestion of 20 grams (0.7 oz) per day as sugar-free gum has led to severe diarrhea leading to unintended weight loss of 11 kilograms (24 lb) in eight months, in a woman originally weighing 52 kilograms (115 lb); another patient required hospitalization after habitually consuming 30 grams (1 oz) per day.

3. Natural Caloric Sweeteners

These are the oldest known sweeteners and include honey and maple

syrup. They contain sugar but also other nutritive qualities. They tend to

have a somewhat lower glycemic index than sugar, but still need to be

taken in moderation as they can be detrimental to health in large

quantities. They can also be harmful to teeth.

They include:

Honey, Maple Syrup, Coconut Palm Sugar and molasses.

• Honey

sweetness from the mono-saccharides fructose and glucose, 74% of the sweetness of sucrose, Most

micro-organisms do not grow in honey because of its low water activity of 0.6.

• Maple syrup comes from the sap of maple trees, which is collected, filtered, and boiled down to an extremely sweet

syrup with a distinctive flavor. It contains fewer calories and a higher concentration of minerals (like

manganese and zinc) than honey. You can find it in bulk in some natural foods stores, but don’t be

fooled by fake maple syrups, which are cheaper and more readily available at the grocery store. "Maple-

flavored syrups" are imitations of real maple syrup. To easily tell the difference, read the ingredients list

on the nutrition label. True maple syrup contains nothing but “maple syrup.” Imitation syrups are

primarily made of high fructose corn syrup, sugar, and/or artificial sweeteners , This sap has only 3% to

5% total solids, consisting mainly of sucrose

• Molasses is a viscous by-product of the refining of sugarcane or sugar beets into sugar. A typical composition of

molasses contains the following substances: sucrose 35.9 % , fructose 5.6 %......,

4. Natural Zero Calorie Sweeteners

These are not carbohydrates and contain little or no calories. It is only in recent years that interest has

grown in these as a better alternative to artificial sweeteners. They have zero glycemic index and are

harmless to teeth. Like artificial sweeteners they can have an aftertaste.

They include:

Luo Han Guo, Stevia, Thaumatin, Pentadin, Monellin, Brazzein.

• Thaumatin

A mixture of intensely sweet- tasting proteins extracted from the fruit of a West African plant , used

as sweeteners in food

Health and safety:

Natural, intense sweetness

Stable in freeze-dried form and soluble in water and aqueous alcohol

Does not promote tooth decay

Heat and pH stable

Synergistic when combined with other low-calorie sweeteners (the combinations are sweeter

than the sum of the individual sweeteners)

Adds mouth-feel

Applications: It used in beverages and desserts but its applications are limited because of its liquorice taste and

delayed sweetness ,it used as a partial sweetener mixed with other more rapidly tasting

sweeteners . It enhance and improve the flavor of coffee and milk products .it enhance savoury

flavors

• Stevia A sweet glycoside extracted from the leaves of the plant Stevia rebaudiana Bertoni .

Stevioside ,sucrose,thaumatin are the only sweetners extracted and refined from plants without chemical

or enzymic modification.

allowed for the FDA to approve Stevia as a general sweetener (2008). Many different forms of Stevia

as a sweeteners exist such as: Reb A, Reb B, Reb C, Reb D, Rebiana, Stevioside, SunCrystals and

Enliten.

•Polyols

sugar replacer, produced by hydrogenation of sugars and syrups with aid catalyst ,

They may act as a laxative, used as direct replacements for sugar.

Polyols are suitable for diabetics by virtue of a reduced glycaemic index .

Polyols include :

Polyols roles in food :

* SUGAR REPLACER

Polyols replace the bulk and sweetness of sugars in foods and they enhance the flavor of sugar-free foods

* ADD BULK AND TEXTURE

Polyols have a mild sweet taste. Thus, polyols can be used in the same volume as sugar, adding bulk to

foods with about half the calories.

Polyols & their function in the body :

They are only partially absorbed by the body. **

**Absorbed portions are either metabolized (generally by insulin-independent mechanisms) or excreted

via the urinary tract .

Unabsorbed polyols are partially fermented in the colon and excreted **

5. Modified Sugars.

These are typically sugars produced by converting starch using enzymes. The

list also includes sugars that have been modified such as caramel or golden

syrup. They tend to have a high glycemic index and can be harmful to teeth.

They are often used in cooking or in processed foods.

A few are:

High Fructose Corn Syrup, Refiners Syrup, Caramel , Inverted Sugar, Golden

Syrup.

6. Artificial Sweeteners.

There are many types on the market and some appear to be safer than others.

They have been in use in America and Europe for over 120 years. They have zero

glycemic index and are harmless to teeth.

The most common are:

Aspartame, Sucralose, Saccharin, Neotame, Sodium Cyclamate

• Aspartame

Aspartame is a di-peptide methyl ester composed of two amino acids

phenylalanine and aspartic acid . Mixing has the advantages of improving

processing and shelf stability and cost reduction such as mixing aspartame with acesulfame-k or

with sodium saccharin ,sodium cyclamate ,glucose or sucrose.

The FDA has recommended aspartame's safe level (ADI) as 50 mg/kg

Health and safety : Processing of foods containing aspartame at high temperatures is now possible with HTST

technology. People with the rare disorder phenylketonuria (PKU) cannot metabolize

phenylalanine is caused by the inability to synthesize a coenzyme called tetrahydrobiopterin ,

so they should avoid aspartame. There have been some reports of headaches and dizziness from

consuming aspartame

• Sucralose is an intense sweetener made by selective substitution of the hydroxyl groups of sucrose with chlorine .

The resultant molecule (Fig. 1) is 600 times sweeter than sugar (sucrose), has taste characteristics very

similar to sugar, and is extremely stable to heat and to acid media.

Health and Safety :

• Sucralose does not hydrolyse and it is thus nontoxic.

• sucralose is poorly absorbed in man and the majority of ingested sucralose is excreted

unchanged in the faeces.

• Non-sweet aftertaste was intended to measure any off flavor or other non-sweet aftertaste

• Stability to high-temperature food processing and long term storage, even when used in low-pH

products.

• Sucralose had very low level of bitterness and sourness

• Sucralose had no effect on insulin secretion and was shown to have no adverse effect on

measures of insulin sensitivity.

• research has shown sucralose to be safe for both healthy individuals and individuals with diabetes

• SPLENDA® tablets are essentially free of energy so that both products can be incorporated into a

healthy diet for people with diabetes.

• sucralose is non carcinogenic .

• FDA’S aprroved ADI is 5 mg/kg

• Saccharin

The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than

sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten

products such as drinks, candies, cookies, medicines, and toothpaste.(9)

Saccharin is synthesized commercially from toluene, usually available as the sodium salt and

calcium salt.

it is high stability and low cost.

disadvantage of bitter, metallic after – taste.

It is 300 times sweeter than sucrose .

The FDA lists the ADI for saccharin 5 mg / Kg

Application :

Has a wide range of applications due to its high stability under extreme condition of processing

,non carcinogenic and its low cost .

it used in soft drinks ,candies ,salad dressing, toothpaste and mouthwashes.

The synthesis of saccharin by the ( Remsen Fahlberg method ):

• Neotame is sweeter than some marketed no-calorie sweeteners and is approximately 30-40 times sweeter than

Aspartame; 7,000-13,000 times sweeter than sugar. It is quickly metabolized and fully eliminated by the

body via normal biological processes. It is used in foods and beverages, including, chewing gum,

carbonated soft drinks, refrigerated and non-refrigerated ready-to-drink beverages, tabletop sweeteners,

frozen desserts and novelties, puddings and fillings, yogurt-type products, baked goods, and candies. It

also can be used in both cooking and baking.

Individuals who suffer from Phenylketonuria lack or have insufficient amounts of the enzyme phenylalanine

hydroxylase, required to breakdown phenylalanine. Without the presence of this enzyme, phenylalanine

accumulates. Phenylalanine buildup can significantly alter human brain function.

Http://www.sugar-and-sweetener-guide.com/types-of-sweetener.html

• Sodium Cyclamate

- Health and safety :

• No calories , non- carcinogenic

• Cyclamate was metabolized to a product called cyclohexylamine , and this metabolite became

implicated in the occurrence of bladder tumours appearing after two years.

Mixtures:

Cyclamate and saccharin is combined in the ratio 10:1 on a sweetness equivalent basis ,produced

most desirable sweetness where cyclamate masked the after - taste of saccharin .

Summary

Chemical name Trade name Sweetness Uses

Acesulfame Sweet one®

Sunett®

200 times more than

sugar

Candies,tabletop

sweetners,chewi-ng

gum,dairy products

Aspartame Equal ®

Nutrasweet®

Natrataste ®

180 – 200 times

more than sugar

Carbonated,pow-dered soft

drinks,yoghurt,

pharmaceuticals

Neotame None yet® 8000 – 13000 times

more than sugar

Beverages,dairy

products,gums

Saccharin Sweet ‘N Low ® 300- 700 times more

than sugar

Pepsi® Tab®,Fountain Diet

Coke ®

Sucralose Splenda ® 600 times more than

sugar

Frozen

desserts,cookies,gum,sodas

Sweetner Sweetness Sweetness quality Synergistic with

Sodium cyclamate 30 – 140 No after- taste Saccharin ,succrose

Thaumatin 1500 – 2500 Slow onset, bitter

after taste

Saccharin , stevioside

NHDC 1500 – 2000 Delayed onset,

methanol- after test

Most sweetners

RTl-001 58 Sucrose like taste,

no after taste

Conclusions

Overweight subjects who consumed fairly large amounts of sucrose (28% of energy), mostly as

beverages, had increased energy intake, body weight, fat mass, and blood pressure after 10 wk. These

effects were not observed in a similar group of subjects who consumed artificial sweeteners.

Finally we found out that the artificial sweeteners are very unhealthy, despite the fact that we consume them every day, and they are present almost in every sweet flavored food. If we would like to live a healthier life, the best solution is using natural sweeteners. One of the obstacles is the high price of natural sweeteners; because of this people usually choose artificial sweeteners. In conclusion, the assertions that artificial sweeteners are safe, healthy and help in weight loss are false. There are many natural sweeteners unknown to people, whose benefits of are important and necessary to our bodies.

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