This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.

2. is one of the five basic tastes and is universally regarded as
a pleasurable experience . A great diversity of chemical compounds, such
as aldehydes and ketones are sweet. Among common biological substances, all
of the simple carbohydrates are sweet to at least some degree.
Sucrose (table sugar) is the prototypical example of a sweet substance. Sucrose in
solution has a sweetness perception rating of 1, and other substances are rated
relative to this. For example, another sugar, fructose, is somewhat sweeter, being
rated at 1.7 times the sweetness of sucrose. Some of the amino acids are mildly
sweet: alanine, glycine, and serine are the sweetest. Foods rich in
simple carbohydrates such as sugar are those most commonly associated with
sweetness, although there are other natural and artificial compounds that are sweet at
much lower concentrations, allowing their use as non-caloric sugar substitutes . Some
other amino acids are perceived as both sweet and bitter.
Lugduname is the sweetest chemical
known. It is 200,000 to 300,000 times
sweeter than sucrose.

3. Two types of sugar substitutes are available: Bulk and Intense.
Intense sweeteners are artificial sweeteners, synthesized from a variety
of starting materials. These sweeteners are intense due to their sweetness being
hundreds, sometimes thousands times sweeter than that of sucrose, thery have
clear distinctions as to their mode of action within the body.
Many Bulk sweeteners have the same caloric values as sucrose, but are
chosen for financial reasons/motives. Polyols, or sugar alcohols, lead the list of
most common sugar replacements, although many have a fraction of the
sweetness of sucrose, along with some other less desirable characteristics; the
leader being their laxative effects.
is the broad term used to describe any substance that replaces sugar (sucrose)
as a sweetener in a food item . A sugar substitute could either be from a natural
source or artificially derived. Artificial sweeteners are basically considered
low-caloric..

4. Cost
Dental
care
Diabetis
mellitus
No
calories
Don't
raise
blood
sugar
levels
Lower
Not
fermented
ex.,
Xylitol works to
prevent bacteria
from adhering to
the tooth surface
Weight
control

5. The tongue is covered with papillae - within the
papillae are the taste buds. The taste buds are
actually small groups of epithelial cells forming a
complex interactive unit comprised of 50-150
neural receptors. These receptors are sensitive to
the electrophysiological characteristics of sweet
molecules ; particularly the highly polar regions of
the sugar molecule making for the strong
association between sugars and sweetness.
Glucose specifically binds to the hetero dimeric
receptors, T1R2 and T1R3, which recognize both
natural and synthetic sweeteners. After this
binding there is a series of neural firings in the
brain that evokes memory retention about the
sweetness.

6. Human T1R2-T1R3 sweet receptor – Binding for
most sweet ligands occurs on the T1R2 unit. Sugars
may interact with the large N terminil of both T1R2
and T1R3.

7.  This theory suggests that there are three specifc areas of the receptor site.
 Area (AH+): This area contains functional groups such as an alcohol,
amine, or some other goup that has hydrogens available to hydrogen bond
to some partially negative atom such as an oxygen on the sweet molecule.
(See the acid group (COO-) on aspartame.)
 Area (B -): This area contains functional groups such as an alcohol, acid,
or some other goup that has a partially negative oxygen available to
hydrogen bond to some partially positive atom such as hydrogen on the
sweet molecule. (See the amine group (NH3+) on aspartame.)
 Area (X): This area is more or less perpendicular to the other two areas
interacts through hydrophobic or non-polar properties. The receptor area is
non-polar and the area on the sweet molecule is also non-polar. (See the
benzene ring on aspartame.)

8. Acesulfame potassium
Aspartame
Saccharin
Sweetners
Natural Artificial
Not synsetic Extracted,
synsetic
Honey
Maple syrup
Molases
Polyols
Stevioside
Thaumatin
Sucralose
sodium cyclamateSucrose
Neotame

10. Non- cariogenicity, Metabolized normally
,Chemical and thermal stability
Compatibility with other food ingredients .
Economically competitive with existing sweeteners
No (allergenic, mutagenic ,carcinogenic or other toxic) effects in the body .
Low caloric density on a sweetness equivalency basis
Soluble and stable over a wide pH and temp. range
Same taste and functional characteristics as sucrose

11. 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 %......,
•sweetness from the monosaccharides
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 is a sweetener made from the
sap of some maple trees, This sap has only
3% to 5% total solids, consisting mainly of
sucrose.
Honey
Maple Syrup
Molasses

12. Water
7.1%
Fructose
38.2%
Glucose
31.0%
Triccharides
4.2 %
Maltose
7.2%
Sucrose
1.5%

13. Beet molasses Cane molasses
16.5% Water 20 %
51.0% saccharose 32.0%
- Glucose 14%
- Fructose 16%
1.0%
Invert
sugar
-
1.0% raffinose

14. Table sugar
Cane sugar,beet
sugar
What is notable about sucrose is
that, unlike most disaccharides,
the glycosidic bond is formed
between the reducing ends of
both glucose and fructose, and
not between the reducing end of
one and the nonreducing end of
the other. This linkage inhibits
further bonding to other
saccharide units. Since it
contains no anomeric hydroxyl
groups, it is classified as a non-
reducing sugar.
a disaccharide, formed from the
monosaccharides glucose and
fructose
white sugar from sugar beets.
Brown sugars are made with
the use of cane molasses as a
mother liquor component or as
a crystal coating.

15.  a mixture of intensely sweet- tasting proteins extracted from the fruit of a West
African plant , Thaumatococcus danielli.,sold as Talin ®
 Health and safety:
 The licorice after-taste is one of the best features of the product.
 Natural, intense sweetness
 Multi-functional ingredient with benefits to flavours and sweeteners
 Stable in freeze-dried form and soluble in water and aqueous alcohol
 Effective masking properties
 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 sweetners . It enhance and improve the flavour of coffee and milk
products .it enhance savoury flavours.

16. 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.
A sweet glycoside extracted
from the leaves of the plant
Steviarebaudiana Bertoni
Stevioside ,sucrose,thaumatin
are the only sweetners extracted
and refined from plants without
chemical or enzymic
modification.

17. 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 .
A polyol is an alcohol containing
multiple hydroxyl groups, Polyols are
carbohydrates but they are not sugars.
Sugar
alcohols

18.  include sorbitol from
glucose, mannitol from
mannose , xylitol from
xylose , maltitol from
lactose , lycasin® (
hydrogenated glucose
syrups ) derived from
starch hydrolysates ,
isomalt resulting from
the hydrogenation of
isomaltulose .

20. SUGAR REPLACER 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 replace the
bulk and
sweetness of
sugars in foods
and they enhance
the flavor of sugar-
free foods.

21. CONSUMER-FRIENDLY DO NOT PROMOTE TOOTH DECAY
• Polyols are not readily converted
to acids by bacteria in the mouth.
Therefore, they don’t contribute to
tooth decay or promote dental
caries.
• The FDA has approved a health
claim that sugar-free foods
sweetened with polyols “do not
promote tooth decay.”
Ployols don‘t cause sudden
increses in Blood glucose level
and very low in Blood glucose
Effect.
Polyols replace the bulk
and sweetness of sugars in
foods and they enhance
the flavor of sugar-free
foods.

22. www.themegallery.com
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
Polyols do their function by :
They are only partially absorbed by the body.

23. • The are indispensable in products marketed as low in cariogenicity and for diabetics.
• Mannitol is used in the crystalline from in sugar free chewing gum,chewable
pharmaceutical products and most drug components .
• Products such as soft drinks , ice cream and confectionery .
• Sorbitol is used in fondants and caramels to retard sucrose crystallization and to
retain freshness and flavour .
• Sorbitol may totally replace sucrose in chocolate and ice cream for diabetics
although the final products are distinguishable.
• Maltitol aids moisture retention in baked goods and is regarded as suitable for
carbonated beverages ,canned fruits
• It is used as bulking agent for intense sweetners and for biscuit making since
crispness is maintained .
• Isomalt because of its crystallization it can be used to enhance the shelf – life of
hygroscopic products .
• Lycasin ® is highly hygroscopic due to its maltitol content so it has an anticrystallising
effect on product ingredients .

24.  That sweeteners have no calories,are
derived from a chemical synthesis of
organic compounds which may or may
not be found in nature. New artificial
sweeteners are always being
researched and due to their low cost
and ease of production,such as
splenda,equal,non yet.

25. 
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

26. 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

27.  Saccharin is synthesized commercially from toluene, usally
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 at 5 mg
per kilogram
Mixtures with saccharin :
 1- to mask the unpleasant taste of it .
 2- to provide bulk as well as sweetness.
 3- to take advantage of synergy for sweetner.

28. Application :
Has awide range of applications due to its high stability
under extreme condition of processing ,non
cariogenicity and its low cost
- it used in soft drinks ,candies ,salad dressing,
toothpaste and mouthwashes.

29.  Health and safety :
 No calories ,non- cariogenic
 Cyclamate was metabolised to aproduct called cyclohexylamine and
this metabolite became implicated in the occurance of bladder
tumours appearing after two years.
 Mixtures:
 Cyclamate and saccharin is combined in the ratio 10:1 on a
sweetness equivalency bassis ,produced amost desirable sweetness
where cyclamate masked the after- taste of saccharin .

30.  Aspartame is adipeptide 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

31. 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.

32. Upon ingestion, aspartame is hydrolyzed in the intestinal lumen into its components,
aspartic acid, phenylalanine, and methanol. These components are then absorbed
into the blood and each is metabolized. Methanol is quickly absorbed through the
stomach and
small intestine mucosa. There methanol is converted into formaldehyde (a known
carcinogen). Neotame is similar to aspartame, but has an
extra branch added to the free amine group of
aspartic acid that prevents its metabolism to
produce phenylalanine that as previously
discussed can cause a tolerance problem in
some people. This branch, a 3,3- dimethylbutyl
group, blocks the peptide enzyme from
catalyzing the reaction, therefore leaving the
Neotame residue intact and generating a minor
amount of methanol that the body absorbs.
This process yields de - esterified Neotame ,
the major metabolite, an insignificant amount
of methanol which are are eliminated from the
body with recovery in urine and feces within 72
hours .
The methyl ester group is readily removed by enzymes (esterases), either by
calcium-dependent pancreatic esterases or after absorption by plasma esterase.

33. Acesulfame-K was discovered by accident by German
scientists Clauss and Jensen in 1967. It is ideal for tabletop use and is
soluble in hot and cold beverages . An advantage of Acesulfame K is
that it does not break down in heat so it can be used in cooking or
baking. It can’t be metabolized or stored in the body and therefore
95% of the consumed sweetener ends up excreted in the urine. The
* FDA's ADI for acesulfame- K is 15 mg/kg
 Approved in 1998 by the FDA, it is commonly used in diabetic
and low-calorie foods and is 200 times sweeter than sucrose.
Also it has been found that the synergistic effect of acesulfame-
K with glucose, fructose, sucrose, and sucralose increases its
sweetness intensity (O’Donnell, 2005).
Acesulfame K synthesis from chlorophenol.

34. is an artificial sweetener derived from neohesperidine
extracted from the immature fruit of Citrus aurantium (bitter orange),
or obtained from naringin, the main flavonoid in Citrus paradisii
(grapefruit) When treated with potassium hydroxide or another
strong base, and then catalytically hydrogenated, it becomes
NHDC, a compound roughly 1500-1800 times sweeter than sugar
at starting concentrations.

35.  Enhance the quality of sweetener blends.
 neohesperidine DC can improve the overall flavour profile and mouthfeel of
foods.
 Neohesperidine DC also has bitterness-reducing properties.
 Neohesperidine DC is stable in solid form and in aqueous solutions of pH 1-
7 (t½ > 1 year, 20° C)
 . It is heat stable and can therefore be used in foods requiring
pasteurization or UHT processes.
 Neohesperidine DC does not promote tooth decay and may be used in
products for diabetics
Applications :
It can be used in a wide range of food and beverages in combination with other
sweeteners for its sweetening and flavouring properties:
 table-top sweeteners * desserts
 chewing gum * candy
 carbonated beverages * non-carbonated beverages
 yoghurt * ice cream
 toothpaste * pharmaceutical products

36.  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.
 Sucralose had very low level of bitterness and sourness
 Non-sweet aftertaste was intended to measure any offflavour or other non-
sweet aftertaste
 Stability to high-temperature food processing and longtermstorage, even
when used in low-pH products.

37.  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 noncariogenic.
 FDA’S aprrovedADI is 5 mg/kg
Applications :
*carbonated beverages
*dry milk products
*frozen foods
*chewing gum
*baked products
*fruit spreads and syrups.

39. Conclusion:
Sweetner Advantages disadvatages
Saccharin Heat doesn't affect its
sweetness.
Carcinogenic
Use carefully during
pregancy
Aspartame safe and is not associated with
serious adverse health effects.
safe for pregnant women.
PKU
Break down in solution
Allergic
reaction,respiratory
problems
,headache,dizziness
Cesulfame
–k
Decrease risk of cancer
Not affect on GI
Stable at high Temp.
Not metabolised
Safe for pregnant womens
Bitter taste

40. Sweetner Advantages Disadvanatges
succralose No calorie
Heat stable not reduce taste
no toxic or carcinogenic
add an ''artificial'' taste
when used as the only
sweetener in the recipe
Stevia
(stevioside)
A dietary supplement, not a
sweetener,
DNA changes occurred
when stevia was tested
with a certain bacteria.
Sorbitol,
Mannitol
'Generally Recognized As
Safe'' designation from the
FDA.
Consume more than 49
grams of sorbitol or more
than 19 grams of
mannitol.

41. 41
Sweetener Potency Cost per pound sugar equivalent
Reb-A 400 x $0.42
Sugar 1 x $0.34
HFCS 1 x $0.30 (dry basis)
Sucralose 600 x $0.16
Saccharin 200 x $0.10
BakeSweet™ 30 x $0.10
Maltotame™ 160 x $0.10
Aspartame 200 x $0.08
Ace-K 200 x $0.05
Neotame 8000 x $0.04