5. Sweeteners Bulk, Intensive

1. Sweeteners
1

2. 2

3. Bulk Sweeteners
7-12 Brix
Taste Delivery
Mouth feel
Body & Texture
81% share in total sweeteners
Liquid Sugar (67 Brix) at 20 °C
Fructose
High Fructose Glucose Syrups
3

4. Criteria for selection of Sweeteners
• Relative sweetneess
• Solubility & Crystallization
• Specific gravity
• Water contents
• Hygroscopicity
• Specific flavor
• Osmotic pressure
• Browning tendency
4

5. Liquid Sugar
• Sugar cane & Sugar Beet
• Refined by Carbon filtration and deionsisation
• UV treatment for microbes in 10g
– Mesphilic bacteria 100
– Yeast 10
– Moulds 10
5

6. Glucose Syrups/HFGS
• European Commission (EC) as ‘a refined, concentrated
aqueous solution of D-glucose, maltose and other polymers
of D-glucose obtained by the controlled partial hydrolysis of
starch’
• 19th century, Sulphuric acid & HCl acid
• Starches DE value or ‘dextrose equivalent’
• DE of Glucose or dextrose
• Soft drink industry 42-63 DE used
• Enzymes hydrolysis, Isomerase 1970
• HFCS with 42% fructose level & sweetness equal to sucrose
• Separation technology 55% Fructose
• Glucose syrup and soft drinks energy mouth feel etc.
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7. Fructose
• Crystalline or syrup form
• Fruits or honey
• 4Kcal/g
• Insulin
• Slowly absorbed
7

8. 8

9. SYRUP ROOM
OPERATIONS

11. 11

13. • .

14. Intense Sweeteners
• Increased dramatically in 1985–2004.
• Saccharin & First World War
• Cyclamate entered the UK in 1960s, & controversy to be a
potential carcinogen.
• The 1970 cyclamate ban ended the use of
saccharin/cyclamate blends
• In 1982–83 aspartame in particular, and acesulfame K to a
lesser extent, dramatically improved sugar free
formulations.
• In 1995, 4.5 Brix removed
• Currently 50% beverages contain intense sweetener
• In 2002, sucralose was approved for use in the UK
• In 2004, sucralose approval was extended across the EU.14

15. 15

16. Acesulfame K
• Generic name for the potassium salt of 6-
methyl-1,2,3-oxathiazine-4(3H)-one-2,2,dioxide.
• White, non-hygroscopic crystalline product
• Manufacture is by chemical derivation from
acetoacetic acid.
• Its solubility in water is good 270g/L
• The relative sweetness of acesulfame K varies
from 100 to 200.
• Beverage dosage 60mg/L and maximum level
350mg/L
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17. • Synergy with other sweeteners
– Aspartame, Cyclamate, Sucralose, and bulk
sweeteners
Blend of Ace K and Aspartme
– 50:50 or 30:70 or 10:90
– Good Stability (Cloudifying agent questionable)
Non cariogenic and permitted across globe
ADI 9mg/Kg
HPLC with UV-VIS
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18. Aspartame
• Aspartame is the generic name for N--aspartyl-L-
phenylalanine methyl ester. It is composed of two
amino acids, L-aspartic acid and L-phenylalanine,
joined by a methyl ester link.
• It was discovered in 1965 by J. Schlatter at the G.D.
Searle Laboratories.
• It is a white crystalline product and its solubility in
water is 10 g/l at 20C; this figure increases at elevated
temperatures and in acidic conditions
• Synergic with Ace K, Cyclamate, Saccharin, Stevioside
and little with Sucralose
• UHT and Pasteurization 1 and 5 % losses occur
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19. • Maximum level in beverages 600mg/L
• Sole Sweetener
• Stability depending on pH (4.3 good)
• Non cariogenic
• Phenylketonuria inability to metabolise
L-phenylalanine. milk, vegetables, meat and be
strictly controlled from birth to adulthood.
• Labeling ‘contains a source of phenylalanine’
on the pack.
• ADI 40mg/Kg BW and energy 4 Kcal/g
• HPLC Analysis
19

20. Neotame
• N-[N-(3,3-dimethylbutyl)-L--aspartyl]-Lphenylalanine-1-
methyl ester. A derivative of aspartame and white
powder.
• 8000 times sweeter than sucrose, extremely low levels in
soft drinks (e.g. 6 ppm in cola)
• Intensely sweet taste with a lingering liquorice back-
taste, sole sweetener at high levels. 25% of sweetener
provided by neotame
• The optimum pH range 3.2–4.5
• Flavour-enhancing properties like mint
• PKU (phenylketonuria
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21. Cyclamate
• Discovered 1937 Univ. Illinios
• 1950 Commercialised, 1960 beverages uses
• High Stability, 2-7 pH, high temperature
• Sweet and sour after taste
• Synergy with Ace K, Aspartame, Saccha and Sucralose
• 1964 in UK and 1969 Bladder Tumor studies associated
with increased Blood Pressure and Cancer
• FDA banned , permitted in EU and UK
• 250mg/L beverage maximum use level and
small proportion of total sweeteness,
• ADI 0-7mg/KG 21

22. Sucralose
• 4,1,6-trichloro-4,1,6-trideoxygalactosucrose
• White crystalline powder with good solubility and stability.
• At elevated temperatures, slow decomposition
• can occur, resulting in a colour change from white to brown
• Sweetness quality is similar to that of sucrose.
• Sucralose exhibits synergism with acesulfame K, cyclamate,
saccharin and stevioside
• It is not synergistic with sucrose and shows little sweetness
intensity synergy with aspartame.
• However, the sweetness quality of sucralose can be improved in
cola by blending with aspartame
• ADI of 15 mg/kg bw
• Sucralose approved in the USA in April 1998 and in 1999 GMP UK,
temporary approval 2002, In 2004 EU permission 22

23. Saccharin
• Generic name for 1,2-benzisothiazolin-3-one-1,1-dioxide
• Used over 100 years, since its discovery in 1879
• White crystalline product; the sodium salt of saccharin
• Solubility is excellent and stability under food and drink processing
conditions is also excellent.
• Bitter metallic after taste at higher concentrations
• Masking agents and Synergism occurs with fructose, aspartame,
cyclamate and sucralose
• Negative synergy (i.e. suppression) occurs with acesulfame K
blends.
• ADI 2.5 mg/kg bw & maximum use level is 80 mg/l in soft drinks.
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