Artificial sweetener

2. • Instructor: Nguyễn Trung Hậu.
• Group’s member:
Lê Thị Huỳnh Anh
Hà Thị Anh Thư
Trần Tiểu Lam
Lê Ngô Quỳnh
Trương Đăng Hòa
Hồ Thị Thanh Thủy

3. CONTENT
I. HISTORY AND FORMULATION
II.FIELD OF APPLICATION
III.SUCRALOSE APROVAL
IV.SIDE EFFECTS ON HUMAN HEALTH

4. • 1976- Discovered.
• 1977- Final formula settled upon
• 1991- Approved in Canada
• 1993- Approved in Australia
• 1996- Approved in New Zealand
• 1998-Patented and approved in US
• 2006- Approved in over 60 countries.
I. HISTORY

5. Formula

6. • 600 times sweeter than sucrose.
• Three times as sweet as aspartame.
• Twice as sweet as saccharin.
• Three times as sweet as acesulfame potassium.
• Stable at high temperature.

7. Approval of Sucralose
• Sucralose is approved for use in food as a non-
nutritive sweetener.
• First approved for use in Canada in 1991
• The FDA approved sucralose for certain food and
beverage categories in 1998, and expanded the
approval to all food and beverage categories in 1999.
• Sucralose is also approved for use for certain
technological purposes.

8. • Sucralose is approved for use in over 80 countries.
• Subsequent approvals came in Australia in 1993,
in New Zealand in 1996, in the United States in
1998, and in the European Union in 2004.
DOSAGE
1.5 mg per kilogram of body weight.

9. Should not use too much!

10. II. APPLICATIONS
In food industry
• A wide variety of foods and
beverages to replace sugar.
• Sugar- free or low-sugar
healthy food

11. Beverages
• Raw juice , Carbonated soft drink, Fruit juice and tea
– Partly replace sugar in the beverage  improve the
flavor and reduce the cost
– Heat stability  ideal for manufacturing processes
• Soybean milk , Energy drinks and Sports drinks
Conceal the astringent taste and other bad taste
produced by vitamin and other
kinds of functionary materials

12. • Neutral Beverage such as
coffee and cocoa
When the beverage is heated or
even boiled, Sucralose can
retain its sweetness and taste
perfectly
• Alcoholic beverage
Sucralose can be used to abate
the pungent taste in the
alcoholic beverage

13. Dairy Products
• Milk , Flavor milk ,
Artificial dairy products
Perfectly endure
pasteurization or ultra –
high temperature 
maintain its sweetness
throughout shelf life.

14. • Yogurt , Fermented milk , Lactobacillus beverage
– The ferment process may produce unpleasant taste that can
not be eliminated by simply adding sugar
 Sucralose can reduce the unpleasant taste
while maintaining its stability in acid.

15. Baking products
• Bread, Cake and all kinds of snacks, Biscuit,
Cookie. Filling Food products, such as Moon
cake
– Thermal stability is much better than any other
intensive sweeteners  widely used in high –
temperature food processing

16. Fruit and Vegetable Processing
Fruit Jam
Candy
• Chewing Gum
• Mint
• Lozenge

17. Medical and health products
• Cough Mixture, Herbal Tea, Liquid Tonic,
Nutritional Supplement

18. Others
• Salad sauce, Condiment, Natural flavor extracts,
Meat product, Soup
– Stability
– Soften the taste of the salty food and sour food

19. • Digestion
• Disrupts your intestinal flora
• Prevent absorption of medication
• Headaches
• Insulin response
• Allergies
III. SIDE EFFECTS

20. Others
• Gastrointestinal problems
• Migraines
• Seizures
• Dizziness
• Blurred vision
• Allergic reactions
• Blood sugar increases
• Weight gain
www.truthaboutsplenda.com

21. There are a range of artificial sweeteners available to
those who wish to avoid sugar or honey. Sucralose,
commonly sold under the brand name "Splenda," was
approved for sale by the Food and Drug Administration
as a tabletop sweetener in 1998, and the following year
as a general sweetener, according to the National
Cancer institute. While the FDA considers the
substance safe for human consumption, there are some
negative effects associated with it.
BE AN ERUDITE CONSUMER!