NATURAL SWEETNER

27/06/21 SSR College of Pharmacy ,Silvassa shivanigandh246@gmail.com
Shivani .J Gandhi
1
PRESENTED BY : SHIVANI.J.GANDHI
F.Y.M.PHARM(SEM.II) (PHARMACEUTICS)
ROLL NO – 20SSRMPH07

Shivani .J Gandhi
• Introduction of Sweetners
• Ideal properties of sweetening agent
• Classification of sweetening agent
• Erythritol characteristics
• History of Erythritol
• Organoleptic property
• Various Properties of Erythritol
• Manufacturing , industrial process and pure erythritol crystal formation
• Pathway of Erythritol
• Advantage , disadvantage and storage condition of erythritol
• Patent application number and regulatory status of erythritol
• Stevia
• History of stevia
• Various Properties of stevia
• Manufacturing , industrial process and purification of sweet compound
• Advantage , disadvantage and storage condition of stevia
• Patent application number and regulatory status of stevia
• Case study
• Conclusion
2
1
7/1/2021 2

Shivani .J Gandhi
Preference for sweet taste at a range of intensities is characteristic of human
species.
In the fetus, taste buds are developed by the 16th week of gestation, and the new
born infant is able to respond favorably to
sweetened solutions.
Sugar is a natural sweetener that provides 4 calories per gram. It is acknowledged
that excess sugar ingestion amounts to increased energy intake which, in turn,
can lead to weight gain and chronic diseases associated with obesity and dental
caries. Therefore, there is need for sugar substitutes, which can help reduce
caloric intake, particularly in overweight individuals
The demand for new alternative “low calorie” sweeteners for dietetic and diabetic
purposes has increased worldwide
Keerthi Priya*, D. R. (2011).
3
1
7/1/2021 3

Shivani .J Gandhi
1. They are required to be effective when used in small
concentration.
2. They must be stable at a wide range of temperature to
which the formulations are likely to be exposed.
3. Prolonged use of these agents containing preparations
should not produce any carcinogenic effects
4. They should have very low or non-calorific value.
5. They should be compatible with other ingredients in
formulations.
6. They should not show batch to batch variations.
7. They should be readily available and inexpensive
Keerthi Priya*, D. R. (2011).
4
1
7/1/2021 4

Shivani .J Gandhi
Sweeteners
Natural
sweeteners
Artificial
sweeteners
Saccharides Non-saccharides
Carbohydrate
(sugar)
Sweet
protein
Dihyroiso
cumarines
Steroidal
saponine
Terpenoids
Tanu Jain K.
Grover(2015).
5
1
7/1/2021 5

Shivani .J Gandhi
Alternative
Sweeteners
High – Intensity
(non-nutritive)
Bulk
(nutritive)
Synthetic
artificial
Semi synthetic Natural
Acesulfame,Alitame,
Aspartame,Cyclamate,
Neotame,Saccharin,
Sucralose
Neohesperidine
dihydrochalcone
Glycyrrhizin,Stevioside,
Thaumatin
Yebra-Biurrun, M.
C. (2005).
6
1
7/1/2021 6

Shivani .J Gandhi
-
Bulk
(nutritive)
Caloric Low-Caloric
-Sucrose
-Molasses
-Honey and maple
syrup
Starch derived
Sweeteners
-Glucose
-Fructose
Sugar
alcohols
Tagatose
Monosaccharides Polyols
-Erythritol,Mannitol,Sorbitol,
Xylitol
Disaccharides
-Isomalt,Lactitol,Maltitol
HSH
Yebra-Biurrun, M.
C. (2005).
7
1
7/1/2021 7

Shivani .J Gandhi
Basic Characteristics of Erythritol :
Chemical formula: C4H10O4
Chemical names: 1,2,3,4,-butanetetrol,
meso-erythritol
Molecular weight: 122.12
 White crystalline Powder
 Sweetness is 60 to 70 % relative to
sucrose
 Non-Hygroscopic
 Medium solubility , solution have a
very low viscosity
 Crystallises very easy and fast
 High freezing point depression and
boiling point elevation
 High negative heat of solution
Peter de Cock.
(2012)
8
1
7/1/2021 8

Shivani .J Gandhi
Erythritol is the sole non-caloric bulk sweetener and since it occurs naturally in many fruits
and vegetables it has been consumed at low levels for as long as mankind has been
eating such products.
Erythritol was first isolated from the algae Protococcus vulgaris (now named Apatococcus
lobatus) in 1852 by Lamy who named the substance phycit.
Later, erythritol was also isolated from the algae Trentepohlia jolithus.
Different types of polyols by fermentation since it was known that polyols like sorbitol,
mannitol, xylitol, erythritol or glycerol could be produced via microbiological pathways.
During this research, a strain of yeast, which produced significant amounts of erythritol,
was identified. Other research demonstrated that erythritol was essentially calorie-free
and had a very high digestive tolerance, and in fact this was much higher compared
with all other polyols. These unique properties led to the marketing of this new natural
sweetener in Japan when it was approved there in the early 1990
Mach-Aigner, K. R. (2018)
9
1
7/1/2021 9

Shivani .J Gandhi
Sweetness intensity
 Erythritol is a bulk sweetener, not an intense sweetener
 As a bulk sweetener, erythritol provides volume, texture and
microbiological stability similar to sucrose.
 Erythritol is 60–70% as sweet as sucrose, depending on the food or
beverage formulation (Figure 1) .
Peter de Cock.
(2012)
10
1
7/1/2021 10

Shivani .J Gandhi
Relative sweetness of polyols
Fig:1
Peter de Cock.
(2012)
11
1
7/1/2021 11

Shivani .J Gandhi
Sweetness profile
Erythritol has a temporal profile similar to sucrose. Quantitative
descriptive analysis shows that erythritol solutions taste similar to sucrose
Below figure show sweetness profile of erythritol and sucrose
Peter de Cock.
(2012)
12
1
7/1/2021 12

Shivani .J Gandhi
Cooling effect
 When dissolved, erythritol exhibits a strong cooling effect owing
to its high negative heat of solution.
 This characteristic is beneficial in some applications such as mints
and candies, but it can be a challenge for product developers in other foods.
 Combining substances with a positive heat of solution with erythritol is an ideal
means to offset this cooling effect in applications where it is not desirable.
Combinations with soluble fibres such as inulin are often used
 Below figure shows heat of solution of erythritol and other bulk sweeteners
Peter de Cock.
(2012)
13
1
7/1/2021 13

Shivani .J Gandhi
 Stability
 Solubility
 Melting point and other thermal characteristics
 Viscosity
 Hygroscopicity
 Boiling point elevation and freezing point depression
 Water activity at various concentration versus sucrose
Solubility
Peter de Cock.
(2012)
Mach-Aigner, K. R. (2018)
14
1
7/1/2021 14

Shivani .J Gandhi
Melting point
Thermal
Characteristics
Peter de Cock.
(2012)
15
1
7/1/2021 15

Shivani .J Gandhi
Hygroscopicity
Water activity of
erythritol,sorbitol
And sucrose at
increasing conc.
Peter de Cock.
(2012)
16
1
7/1/2021 16

Shivani .J Gandhi
Erythritol
Carbon(n°) 4
Molecular weight 122
Melting point(°C) 121
Heat of solution(cal/g) -43
Heat stability(°C) 60
Acid/alkaline stability(pH) 2-10
Viscosity Very low
Hygroscopicity Very low
Solubility(%w/wat 25°) 37
PHYSICAL AND CHEMICAL PROPERTIES OF ERYTHRITOL
J. Modderman..(1998)
17
1
7/1/2021 17

Shivani .J Gandhi
 Non-caloric
 No glycaemic or insulinaemia response
 Natural
 High digestive tolerance
 Non carcinogenic and Antioxidant properties
Foods Erythritol content
Wine 130-300mg/L
Sherry Wine 70mg/L
Sake 1550mg/L
Soy sauce 910mg/L
Miso bean paste 1310mg/L
Melons 22-47mg/L
Pears 0-40mg/L
Grapes 0-42mg/L
Natural occurrence of erythritol in various foods
Yeldur
Venkatesh.(2008)
-Erythritol-Xylitol-
Sugar-Free-
Sweetener/dp/B0
82NM3GPW
18
1
7/1/2021 18

Shivani .J Gandhi
Erythritol made by Fermentation from corn
Erythritol made by an electrochemical process from corn sugar
Erythritol made by Fermentation from apples and pears
Finally crystalline product is an identical 99.5% pure Erythritol
Dorota A. Rzechonek, A. D. (2018).
19
1
7/1/2021 19

Shivani .J Gandhi
Erythritol was the first polyol to be manufactured commercially by a natural fermentation
process.
The starting material is a dextrose- or sucrose-rich solution that is fermented by an osmophilic
yeast such as Moniliella pollinis to yield a mixture of polyols containing mainly
erythritol, with trace amounts of glycerol and ribitol.
The yeast cells, other polyols and trace impurities are removed through a series of
filtration and other separation steps.
The erythritol is then crystallised from the concentrated liquor and dried to yield crystals with
over 99% purity.
There are chemical routes to the synthesis of erythritol but they are complex and costly.
Fermentation is a simpler process and is less expensive since the initial substrate is low in
cost and readily available
Erythritol is commercially produced by Bolak Corporation (Whasung, Kyungki-do, Korea), Cargill Food & Pharm
Specialties (Blair, Nebraska, USA), and Mitsubishi Chemical Corporation (Tokyo, Japan).
Magdalena Rakicka-
Pustułka a, A. M. (2020)
20
1
7/1/2021 20

Shivani .J Gandhi
Magdalena Rakicka-Pustułka a, A. M.
(2020)
21
1
7/1/2021 21

Shivani .J Gandhi
Maize Separation
of starch Starch
Enzymatic
hydrolysis
Glucose
Yeast
fermentation
Sterilised
Fermentation Broth
Purification
Crystallisaton
Pure Erythritol
Crystals
Moniliella pollinis is a
safe non-GM
microorganism
Ion exchange resins,activated charcoal and ultrafiltrtion are used
For purification
The final crystalline products looks like sugar and is more than 99.5%
pure
Magdalena Rakicka-Pustułka a, A.
M. (2020)
22
1
7/1/2021 22

Shivani .J Gandhi
Dorota A. Rzechonek, A. D. (2018).
23
1
7/1/2021 23

Shivani .J Gandhi
lee, H.-j. M.-k. (2010)
24
1
7/1/2021 24

Shivani .J Gandhi
post/erythritol-powdered-vs-granulated
25
1
7/1/2021 25

Shivani .J Gandhi
26
1
7/1/2021 26

Shivani .J Gandhi
27
1
7/1/2021 27

Shivani .J Gandhi
28
1
7/1/2021 28

Shivani .J Gandhi
29
1
7/1/2021 29

Shivani .J Gandhi
 A zero-calorie sweetener
 A natural sweetener
 Non-hygroscopic
 Look and tastes a lot like table sugar
 Stable at high temperature and wide pH range
 Flavor enhancer
 Act as antioxidant
 Zero glycemic index
 Zero “net carbs”
Gertjan J M den Hartog,2015
30
1
7/1/2021 30

Shivani .J Gandhi
 Not a sugar replacement
 Digestive issue
 Cooling sensation
 No browning
 Cost
 Difficulty for mixing in water
 Recrystallization in cold temperature
Gertjan J M den Hartog,2015
31
1
7/1/2021 31

Shivani .J Gandhi
Erythritol tends to form lumps even when we think we
properly stored it in an airtight container or resealable bag.
That doesn't mean it is unsuitable for eating
By storing erythritol in your freezer or refrigerator we can
avoid clumping
Mach-Aigner, K. R. (2018).
32
1
7/1/2021 32

Shivani .J Gandhi
Patent
application
no
Title References
US4939091 Novel Auerobasidium sp.
microorganisms, method for obtaining
the same and method for preparing
erythritol with the same
(Sasaki et al,1990)
US5036011 Novel Auerobasidium sp.
microorganisms, method for obtaining
the same and method for preparing
erythritol with the same
(Sasaki et al,1991)
US5902739 Method of producing erythritol (Abe & Morioka ,1999)
US5962287 Process for producing erythritol using
mutant Trichosporonoides
(suh et al,1999)
US5981241 Method of producing erythritol (Cho et al,1999)
US5989878 Fermentation process for preparing
erythritol using mutant cells by
controlling osmotic pressure
(kim et al ,1999b)
US6060291 Method of producing erythritol (chida&Ochiai , 2000)
33
1
7/1/2021 33

Shivani .J Gandhi
Patent application no Use
EP9325 Erythritol as non-cariogenic sugar replacement
EP287095 Surface treatment of dehydrated food
EP303295 Erythritol in hard candy
EP301502 Erythritol as sweetner in fermented milk product
JP209363/87 Surface treatment of other foodstuffs with
erythritol
JP91598/87 Erythritol as sweetener for beverage powder
JP207798/88 Chewing gum containing erythritol
JP334818/87 and 51651/88 Erythritol as an icing agent and in fondant
manufacture
JP255828/88 Choclate containing erythritol
JP144747/88 Baking dough which contain erythritol
JP94510/88 Erythritol as sweetener for ice-cream
EP9325 Combination of Erythritol and Saccharin
EP287957 Erythritol with A,G,S,T
JP140519/87 Use of Erythritol with Aspartame
EP304915 and 325790 Table top sweetner
https://patent
s.google.com/
patent/EP049
7439B1/en
34
1
7/1/2021 34

Shivani .J Gandhi
Erythritol has been authorised for use in foods in more than 50
countries including Europe, the United States, Japan, Canada,
Mexico, Brazil, Argentina, Turkey, Russia, China, India, Australia
and New Zealand.
Erythritol also has been awarded the valuable international endorsement
of JECFA and is included in the General Standard for Food Additives
(GSFA-list) of the Codex Alimentarius under INS number 968.
In addition, erythritol is used as an excipient in pharmaceutical products
and included in the European and Japanese pharmacopoeia
Peter de Cock. (2012).
35
1
7/1/2021 35

Shivani .J Gandhi
 Botanical Name : Stevia rebaudiana
 Family : Asteraceae
 Common Name : Meethi Tulsi
Keerthi Priya*, D.
R. (2011).
36
1
7/1/2021 36

Shivani .J Gandhi
 It is an natural sweeteners those are presented in the leaves Stevia
rebaudiana Bertoni.
 Steviosides , rebaudioside A,B,C,D,E and dulcoside A are
representative compounds
 These compound are 60-300 times sweeter than sugar
and contain significantly fewer calories
Kaiteki company,Manual p.304
37
1
7/1/2021 37

Shivani .J Gandhi
Stevia plant was discovered by Guarani people of Paraguay who used the plant’s leaves to
sweeten drinks over the centuries
In 1800 Stevia consumption was widely popular in South America
In 1901 Dr Moises S.Bertoni attributed with the “discovery” of the plant and the plant classified s Stevia
Rebaudiana Bertoni
By 1908 first crop of stevia was harvested
By 1931 two french researchers isolated the sweet components of the stevia leaf
In 1970 japan began using stevia as a sweetener in food and beverages
In 1990 Cultivation throughout the world
Keerthi Priya*, D.
R. (2011).
38
1
7/1/2021 38

Shivani .J Gandhi
• A research paper suggest rebaudioside A is less sweet yhan stevioside that may be
significant of the methodologies employed or due to the actual material evaluated
being mixtures of steviol glycosides rather than pure glyscoside
COMPOUND RELATIVE SWEETNESS
Stevioside 300
Rebaudioside A 250-450
Rebaudioside B 300-350
Rebaudioside C 50-120
Rebaudioside D 250-450
Rebaudioside E 150-300
Dulcoside A 50-120
Steviolbioside 100-125
Sweetness
potencies
of steviol
glycosides
39
1
7/1/2021 39

Shivani .J Gandhi
 Steviol glycosides are not readily absorbed from the upper small intestine of rat
or human following oral administration.
 Microbial fermentation occur in the large intestine of both rat and human
releasing the aglycone steviol
 Steviol is then absorbed conjugated with glucuronic acid and excreted
as Steviol glucuronide ,for rat primary route in feces and urine for
human
 Stevioside is stable . And sweeteners are viable , as commercial product in that
they show hydrolytic stability
 Solubility of stevioside in water has been measured and found to be just
less than 1%(w/v)
40
1
7/1/2021 40

Shivani .J Gandhi
Stevia rebaudiana Stevioside
Rebaudioside-A
41
1
7/1/2021 41

Shivani .J Gandhi
-
Precipitation
Centrifugation
Filtration
Concentrate Recovered liquid
Decolouration
Ion – exchange Separation
Crystallization
Microfiltration
Ultrafiltration
Spray Dry
Crystallization
Recrystallization
Extraction
Vacuum Dry
S.rebaudiana Bertoni Leaf
Final
product
.
Mohammed
Abdalbasit
A. Gasmalla
(2014)
42
1
7/1/2021 42

Shivani .J Gandhi
- Powdered leaves of
S. rebaudiana (250 g)
Repeatedly extracted (2×1 h) with methanol through refluxion.
Filtered each time, combined the filtrates and distilled off the solvent
Residue
Residue (chloroform
insoluble)
Chloroform extracts (less
polar compounds)
Refluxion
with
chloroform
Methanol soluble
part
Methanol insoluble part
(non-sweet compounds)
Residue
Residue (light
brown)
Stevioside,Rebaudioside-A
Dissolved in minimum
volume of methanol
and kept overnight in
refrigerator. Filtered
off insoluble part and
washed with methanol
Distilled off
methanol
Added water (200 ml), extracted with n-butyl alcohol
CC
Neena
kumari*, R.
C. (2017)
43
1
7/1/2021 43

Shivani .J Gandhi
Product
Kaiteki company,Manual p.304
44
1
7/1/2021 44

Shivani .J Gandhi
.
Mohammed
Abdalbasit
A. Gasmalla
(2014)
45
1
7/1/2021 45

Shivani .J Gandhi
 No calories and its natural
 pH and heat stable upto 200 °C
 Does not affect blood sugar level
 Non toxic and non – addictive sweetenerSS
 Non-fermentative and non-discolouring
 Bactericidal activity
 Potent : 250 to 300 times sweeter than sugar
 Various medicinal use
Hypoglycemic
action
Cardiovascular
action
Antimicrobial
action
Digestive
Tonic
action
Skin problem
Peter de Cock.
(2012)
46
1
7/1/2021 46

Shivani .J Gandhi
 Allergic Reaction
 Digestive problem
 Drug interaction
 Other side effect:
- Ovarian cancer
- Muscle Pain
- Numbness
- Infertility
- Not recommended for pregnant child
Peter de Cock.
(2012)
47
1
7/1/2021 47

Shivani .J Gandhi
Patent number Use
US0101 Effect of RebB on No Fat Yogurt
US0102 Choclate Milk
US0103 Table Top Sweeteners
US0104 Baked goods
US0105 Black Tea with peach flavor
US0107 No sugar added 50%orange juice
drink
US0108 Lemon lime carbonated soft drink
US0109 Peppermint mouthwash
US 2014/0199246 A1
https://patents.google.com/patent/US201401
99246A1/en
48
1
7/1/2021 48

Shivani .J Gandhi
 Stevioside one of the steviol glycosides responsible for sweet
taste , was found to be stable in aqueous solution between pH
values of 2 to 10 at 60 ° and 80 °.
 Organic Stevia store it in cool , dry and dark environment
preferably in a tightly sealed container
 If stored properly our wholesome has a 3 year shelf life.
https://www.purecirclesteviainstitute.com/ingr
edient-and-taste/stevia-of-stability
49
1
7/1/2021 49

Shivani .J Gandhi
In July 2008 , JECFA found steviol glycosides safe for use in food and beverages
Also , the US Food and drug administration (FDA)announced in December 2008
that it had no objection to the use of rebiana in food and beverges in United
States
In 2009 , French government was the first in the EU to approve the use of
rebausioside A in food and beverages in france
In 2010,the European FSA published a Scientific Opinion conforming that steviol
glycosides are safe for use in food and beverages
Approval throughout the EU is anticipated ,precise timing is currently uncertain
Vikas kumar,2018
50
1
7/1/2021 50

Shivani .J Gandhi
Green Stevia
Sodas
Fruit drinks
51
1
7/1/2021 51

Shivani .J Gandhi
Chocolate , gum and Candy
52
1
7/1/2021 52

Shivani .J Gandhi
ICE-CREAM
53
1
7/1/2021 53

Shivani .J Gandhi
54
1
7/1/2021 54

Shivani .J Gandhi
Stevia+Erythritol
55
1
7/1/2021 55

Shivani .J Gandhi
• Three formulations of sweeteners were developed containing erythritol, steviol glycosides
and silicon dioxide
• The first formulation followed the recommendations of the supplier of steviol glycosides and
silicon dioxide, the remainder of the volume in the formulation being erythritol, in the other
two formulations had 10% more and 10% less sweetness variation respectively by dosing of
glycosides of esteviol .
• As the market works with specific characteristics of the products, empirical research was
conducted in online markets to determine the weight per dose.
• It was found that tabletop powder sweeteners which contained stevia as the main
sweetening molecule normally had the net weight of 0.6 g of sweetener per dose. Because of
this, the same weight was used for this study. Erythritol was weighed on a semi-analytical
balance , steviol glycosides and silicon dioxide on analytical balance .
• The homogenization was carried out in bags, it was closed hermetically by means of welding
and applied circular movements for 5 minutes, simulating the effect of an industrial mixer.
Ivisson de Souza TASSO1, T.
G. (2020).
56
1
7/1/2021 56

Shivani .J Gandhi
 Microbiological evaluation
 Physical and physical-chemical evaluation
 Sensory evaluation
 Statistical analysis
G. (2020).
57
1
7/1/2021 57

Shivani .J Gandhi
 Wettability test
 Preference ordination test
 Density is widely used by the packaging industry to determine the
dimensions of the primary packaging (sachet) and the food industry
considers moisture values below 7% ideal to avoid possible stonework
(industrial standard).
 Sensory analysis
G. (2020).
58
1
7/1/2021 58

Shivani .J Gandhi
The tendency to use natural sweeteners is increasing when comparing with other
studies; in addition, it has been realized that people are looking for a healthier
lifestyle, without wanting to give up the taste; and considering yourself overweight
is a factor that has increased the chances of consuming sweeteners, when
associated with the overweight family this chance is even greater. The present
study showed that it is possible to develop a low-calorie, natural, no
contraindications sweetener using the erythritol / stevia blend. Although presented
in three formulations, with sweetness profiles different from the evaluators, the
results showed that they did not differ statistically, being able to opt for the
formulation with lower cost (10% less sweetness). Erythritol has been shown to be
an interesting bulking agent in sweeteners because it has similar or better
wettability than normally encountered bulking agents, and does not create
variation in sensory perceptions. The characteristic coolness of erythritol was not
realized and comments on sweetness and residual taste were relevant to variations
in stevia dosage.
59
1
7/1/2021 59

Shivani .J Gandhi
1. Keerthi Priya*, D. R. (2011). Natural Sweeteners : A Complete Review. Journal of Pharmacy Research , 4 (7), 2034-2039.
2. Yebra-Biurrun, M. C. (2005). Sweeteners . Elsevier Ltd.40(2),562-571
3. Mach-Aigner, K. R. (2018). Erythritol as sweetener—wherefrom and whereto. Applied Microbiology and Biotechnology , 102,
587–595.
4. Magdalena Rakicka-Pustułka a, A. M. (2020). Scale-up of the erythritol production technology e Process simulation and techno-
economic analysis. Journal of Cleaner Production , 257, 1-8.
5. Neena kumari*, R. C. (2017). Extraction, Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using
chromatographic . Indian Journal of Pharmaceutical Sciences , 617-624.
6. F.R.J. Bornet, A. Blayo, F. Dauchy and G. Slama. (1996).Plasma and urine kinetics of erythritol after oral ingestion by healthy
humans. Regulatory Toxicology and Pharmacology , 24, S280– S286.
7. I.C. Munro, W.O. Bernt, J.F. Borzella, G. Flamm, B.S. Lynch, E. Kennepohl, A. Bar and J. Modderman..(1998) ¨ Erythritol: an
interpretive summary of biochemical, metabolic, toxicological and chemical data. Food and Chemical Toxicology , 36, 1139–1174.
8. R. Kasai, N. Kaneda, O. Tanaka, K. Yamasaki, I. Sakamoto, K. Morimoto and S. Okada.(1981) Sweet diterpene glycosides of
leaves of Stevia rebaudiana – synthesis and structure sweetness relationship. Journal of The Chemical Society of Japan , 726–735.
9. Aoki, M.A.Y., Pastore, G.M., Park, Y.K. (1993). Microbial transformation of sucrose and glucose to erythritol. Biotechnology
Letters, 15(4), 383-388.
10. Sasaki, T., Kasumi, T., Kubo, N., Kainuma, K., Wako, K., Ishizuka, H., Kawaguchi, G., Oda, T. (1990). Novel Auerobasidium sp.
microorganisms, method for obtaining the same and method for preparing erythritol with the same, US 4939091
11. Yeldur Venkatesh.(2008)Analysis of erythritol in food by polyclonal antibody based indirect competitive ELISA.391(2),609-15
12. Sasaki, T., Kasumi, T., Kubo, N., Kainuma, K., Wako, K., Ishizuka, H., Kawaguchi, G., Oda, T. (1991). Novel Aureobasidium sp.
microorganisms and method for obtaining the same, and method for preparing erythritol with the same, US 5036011.
13. Dorota A. Rzechonek, A. D. (2018). Recent advances in biological production of erythritol. Critical review in biotechnology , 38
(4), 620-633.
14. Yeldur Venkatesh.(2008)Analysis of erythritol in food by polyclonal antibody based indirect competitive ELISA.391(2),609-15
60
1
7/1/2021 60

Shivani .J Gandhi
15. Peter de Cock. (2012). Sweeteners and Sugar Alternatives in food technology (2 ed.). (D. K. O’Donnel, Ed.) A
John Wiley & Sons, Ltd., Publication(215-240)
16. Sieja, A. S.-R. (2017). Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol
and its esters in glycerol and shortbread model systems. Eur Food Res Technol , 1-8.
17. Kawanabc, .I .. Hirasawa, H., Takeuchi. T .. Oda, T. and Ikeda, T. (1992) Noncariogenicity of ervthritol as a
substrate. Caries Res. 26 . lSR-362.
18. Oku. T. and Noda. K. (199()a) Erythritol balancc study and cstimation of metabolizable energy of erythritol. In
Proceedings of the Internatiol1a/ Symposium on Caloric evauation of Carbohydrates . Research Foundation
for Sugar Metabolism; publishcd by The Japanese A"ociation of Dietctic and Enriched Foods. Tokyo. Japan.
pp. h5-75.
19. Ivisson de Souza TASSO1, T. G. (2020). Elaboration of a natural sweetener using Erythritol/Stevia. Food
Science and Technology , 40 (2), 370-375.
20 . Agnieszka Piekara *, M. K. (2020). Sweetening Agents and Sweeteners in Dietary. Nutrients , 12, 2-8.
21. Kim, S.Y., Deok, K.O.H., Noh, B.S., Jung, S.R., Kim, K.A.H. 2001. A fermentation process for preparing
erythritol using mother liquor produced from purification process of palatinose, EP 1151128.
22. Kim, S.Y., Lee, K.H., Kim, J.H., Oh, D.K. (1997). Erythritol production by controlling osmotic pressure in
Trigonopsis variabilis. Biotechnology Letters, 19(8), 727- 729.
23. Ziesenitz, h. s. (1996). Physiological properties of polyols in comparison with easily. (T.H.GRENBY, Ed.)
Published by Blackie Academic & Professional, an imprint of Chapman & Hall,68-70
24. Abe, S., Morioka, S. (1999). Method of producing erythritol, US 5902739
25. Suh, S.H., Kim, D.C., Cho, Y.J., Jeon, Y.J., Lee, J.H. 1999. Process for producing erythritol using mutant
Trichosporonoides, US 5962287.
26. Cho, H., Abe, S., Yamagishi, K., Morioka, S. 2008. Method of producing erythritol, EP 0940471.
27 . Cho, H., Yamagishi, K., Abe, S., Morioka, S. 1999. Method of producing erythritol, US 5981241.
28. Mohammed Abdalbasit A. Gasmalla (2014).Stevia rebaudiana Bertoni : An alterntive sugar replacer and Its
application in food industry .Food Eng Rev,1-13
29. lee, H.-j. M.-k. (2010). biotechnologocal production of erthritol and application. application microbial
biotechnol , 86, 1017-1025.
61
1
7/1/2021 61

Shivani .J Gandhi
7/1/2021 1 62

NATURAL SWEETNER

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to NATURAL SWEETNER

Similar to NATURAL SWEETNER (20)

Recently uploaded

Recently uploaded (20)

NATURAL SWEETNER