ARTIFICIAL SWEETENER AND PREPARATION

1. SWEETENER
Department of Chemistry, Amrit Campus
Institute of Science and Technology
Tribhuvan University, Kathmandu, Nepal
Presented By:
GOVINDA PATHAK
Roll No.: 305/072 (CHEM)
T.U. Reg. No.:

2. CONTENTS
 INTRODUCTION
 TYPES OF SWEETENER
 OBJECTIVES (REASON FOR USE)
 EXAMPLE OF ARTIFICIAL SWEETENER
 RESULT AND DISCUSSION
 CONCLUSION
 REFERENCE
 ACKNOWLEDGEMENT

3. INTRODUCTION
Sweetener are the food additives which are also called
artificial sweetener.
They are used to intense sweetness and cut calories in food
without sacrificing taste.

4. TYPES OF SWEETENER
NATURAL
SWEETENER
ARTIFICIAL
SWEETENER

5. ARTIFICIAL SWEETENER
Artificial sweeteners are synthetic sugar substitutes but
may be derived from naturally occurring substances,
including herbs or sugar itself.
Artificial sweeteners are also known as intense
sweeteners because they are many times sweeter than
regular sugar.

6. REASON FOR USE OF
SWEETENER
Weight loss
Dental care
Diabetes mellitus
Cost
Reactive hypoglycemia

7. Example of artificial sweetener
cyclamate

8. SACCHARIN
 Oldest artificial sweetener still in use today.
 Discovered in 1879.
 300 times sweeter than sucrose.
 Slightly bitter taste and metallic aftertaste and for this
reason sometimes combined with other sweeteners.

10. ASPARTAME
Discovered in 1965.
Combination of two amino acids: phenylalanine and
aspartic acid.
200 times sweeter than sucrose.
Aspartame, sold under the brand names NUTRASWEET and
EQUAL, is the most popular artificial sweeteners.

12. CYCLAMATE
 Approved by the FDA in 1958 but then banned in
1969.
 Useful as a flavor enhancer as well as a good
flavoring agent for many pharmaceuticals and
toiletries.
 30-50 times sweeter than sucrose.

14. RESULT AND DISCUSSION
• Nonnutritive sweeteners are safe for use within the
approved regulations.
• They can increase the palatability of fruits, vegetables, and
whole-grain breads/cereals and thus have the potential to
increase the nutrient density of the diet while promoting
lower energy intakes.
• The trend in sweetener blending will maximize sweetening
potential and support intakes of nonnutritive sweeteners
well within the acceptable levels.

15. CONCLUSION
Many people use artificial sweeteners because they think
that they are cutting calories and will lose weight. Often
these people will eat artificially sweetened foods or drinks
and the eat even more of other foods. They may even end
up gaining weight.
While there is no harm having artificial sweeteners some of
the time, it is probably wise to limit your use of food with
artificial sweeteners.

16. REFERENCE
 Whitehouse et al. The Potential Toxicity of Artificial
Sweeteners. American Association of Occupational Health
Nurses Journal. 2008; 56(6),251-259.
 Raben Anne et al. Sucrose compared with artificial
sweeteners. The American journal of Clinical Nutrition. 2002;
76,721–729.
 Humphries et al. Direct and indirect cellular effects of
aspartame on the brain. European-Journal-of-Clinical-
Nutrition. 2008; 62(4), 451- 462.
 Arnold, D. L. Two-generation saccharin bioassays.
Environmental Health Perspectives. 1983; 50, 27-36.
 Viberg, H et al. Neonatal exposure to sucralose does not alter
biochemical markers of neuronal development or adult
behavior. Nutrition. 2011; 27(1), 81-85

17. ACKNOWLEDGEMENT
• Head of Department (HOD)- Department of Chemistry,
Amrit Campus.
• M.Sc. Coordinator & Supervisor- Assistant Prof. Kiran
Bahadur Bajrachrya Sir; Department of Chemistry.
• Family, Friends, all the teaching faculty of our
department.

18. THANK YOU