This document discusses artificial sweeteners, including both high intensity and low calorie sweeteners. It provides information on key artificial sweeteners such as Acesulfame K, Aspartame, Neotame, Saccharin, Sucralose, Erythritol, Isomalt, and Xylitol. For each sweetener, details are given on their chemical composition, sweetness relative to sucrose, uses, and safety. The objectives of the presentation are also listed as focusing on several of the main artificial sweeteners.

1. ARTIFICIAL
SWEETENERS
Th.S Nguyễn Trung Hậu
Khoa Công Nghệ Thực Phẩm
ĐHNL – Tp.Hồ Chí Minh
Email: trunghauuaf@gmail.com
ĐT: 0949 626 628

2. Artificial sweeteners
High intensity sweeteners Low calorie sweetener
Acesulfame K
Aspartame & Neotame
Saccharin & Cyclamate
Sucralose
Erythritol
Isomalt
Lactitol
Maltitol
Sorbitol and Mannitol
Xylitol

3. High intensity sweeteners
Acesulfame K
- Invented in 1967
- 200 times sweeter than Sucrose
- White crystal or opaque
- Density 1.81 g/cm3
- Molar mass : 201.2
- dissolved in water and alcohol, Melting point: 225oC
- Inert to food and food compositions
- Inhibit Streptococcus mutants
- Widely used in food manufacturing
- Poisonous dose: 7431 mg/kg

4. Aspartame
- Formed by interaction
between Phenylalanine and
L-aspartic acid.
- 180 – 200 times sweeter than sucrose
- Thoroughly dissolved in water and acidic solutions
- Capably being hydrolyzed into amino acid and methanol in
human body
- Effect on PKU patients (Phenylketonuria – Lacking of
Phenylalanine hydrolyzing enzyme)
- No observed effects on dental caries and blood stream
- Commonly used for soft drinks and confectionary manufacture
High intensity sweeteners

5. Neotame
- Being formed by interaction of Aspartame and 3,3-Dimethylbutyraldehyde
- 8000 times sweeter than sucrose
High intensity sweeteners

6. Saccharin
Formed by interaction of o-methyl-benzenesulfonamide and chlorosulfonic acid
Sweetness varied by concentration
Metallic flavor and bitter of after taste
High intensity sweeteners

7. Cyclamate
A salt form of cyclohexylsulfamic acid
Capably metabolized by intestinal microbes.
Mainly used in beverage industry
High intensity sweeteners
Sweetness varied by concentration

8. Sucralose
Formed by adding Chloride on Saccharose structure
600 times sweeter than Saccharose.
High intensity sweeteners

9. Low calorie sweeteners
Erythritol
Produced by microorganism activity
Naturally found in plant tissues and human body
Widely used for diabetes and obesity patients
Help to control dental health
Against antioxidants
The sweetness is about 60 -70% of the sweetness of Saccharose

10. Isomalt
Low calorie sweeteners

11. Lactitol
Disaccharide of sorbitol and Galactose
The sweetness is about 40% of sucrose)
Low calorie sweeteners

12. Maltitol
Produced by hydrolyzing and cutting glucose ring of maltose
less sweet than saccharose (about 40%)
Low calorie sweeteners

13. Sorbitol and Mannitol
Low calorie sweeteners
Produced by hydrolyzing and
cutting ring of fructose
Less sweet than saccharose (about 50%)

14. Xylitol
Naturally exist in plant
tissue(<1%)
Sweeter than sucrose and varied
by concentration
Low calorie sweeteners

15. PRESENTATION OBJECTIVES
1. Acesulfame K
2. Aspartame
3. Neotame
4. Saccharine
5. Sucralose
6. Erythritol
7. Isomalt
8. Xylitol
9. Stevia

16. Contents
➢Formula and history
➢Fields of application
➢Approved or non-approved
➢Side effects on human health
➢Dose for using