This document discusses plant-based sweeteners as an alternative to sugar. It begins with an introduction to sweet taste and the search for a sucrose substitute. It then discusses the health risks of sugar and ongoing research. The document categorizes sweeteners as natural or artificial, and zero-calorie. It provides details on stevia, including its origin, cultivation, extraction process, properties, applications, and regulatory status. It also briefly mentions thaumatin, a natural sweetener from Thaumatococcus daniellii.

1. PLANT SWEETENERS
DR. SIDDHI UPADHYAY
H.O.D. & ASSOCIATE PROFESSOR
Dept. of Pharmacognosy and Phytochemistry
SIGMA INSTITUTE OF PHARMACY

2. Content
•Introduction
•Classification
•Advantages of natural sweeteners
•Zero Calorie Sweeteners
•Tastemodifying sugar substitutes

3. INTRODUCTION

4.  Sweet taste …. Interest to humankind long
before written history
 Understanding of sweet taste still very
elementary
 Ideal substitute for sucrose has yet to
discover, matching sweet taste

5. Researchfindingsabout SUGAR
 New MRI research reveals cancer cells
thrive on processed sugar
 Excess sugar & refined carbohydrates
found to significantly increase risk of
heart failure
 Studies link sugary drink consumption to
heart disease

6. R& D about SUGAR
drinks Consumption of carbonated soft
significantly increase risk of stroke
blood
 Sugar is main cause of Type II Diabetes
 Sugar sweetened drinks cause high
pressure
 Added sugars linked to risks of heart disease
in teenagers

7. Cost
Dental
care
Diabetis
mellitus
No
calories
Don't
raise
blood
sugar
levels
Lower
Not
fermented
ex.,
Xylitol works to
prevent bacteria
from adhering to
the tooth surface
Weight
control

8. CLASSIFICATION

9. Acesulfame potassium
Aspartame
Saccharin
Sweetners
Natural Artificial
Not synsetic
Honey
Maple syrup
Molases
Sucralose
Extracted,
synsetic
Polyols
Stevioside
Thaumatin
Sucrose
sodium cyclamate
Neotame

11. CLASSIFICATIONOFSWEETENERSBASEDON
Form& use ofsugar
FORM USE
Granulated
• To sprinkle on food, hot drinks, cooked foods
• As preservative to prevent micro-organisms
Milled
• Icing sugar
• For dusting food baking confectionary
Screened
• Crystalline form
• To decorate table sugars
• For blending in dry mixes & baking confectionary

12. FORM USE
Brown In baking goods confectionary &toffees
Sugar cubes To sweeten drinks
Liquid sugar In beverages, ice-creams, jam
Syrups In baked goods, confectionary, toffee

13. Advantages of natural
sweeteners

14. AdvAntAges o f n A t u r A l s w e e t e n e r s
No calorific value
Causethe least possible side-effect
Qualitative & quantitative improvement of
sweeteners is within the reach of biologists
through modern breeding and biotechnology
techniques.

15. EXAMPLES OF NATURAL SWEETENERS

16. Examples of high-potency sweeteners of plant origin
Sweetener Structural class Plant source Country of origin
Brazzein Protein Pentadiplandra brazzeana West Africa
Curculin Protein Curculigo latifolia Malaysia
Mabinlin Protein Capparis masakai China
Monellin Protein Discoreophyllum cumminsii West Africa
Pentadin Protein Pentadiplandra brazzeana West Africa
Thaumatin Protein Thaumatococcus daniellii West Africa
Monatin Amino acid Schlerochiton ilicifolius SouthAfrica
Abrusoside Glycoside Abrus precatorius Thailand
Albiziasaponins Glycoside Albizia myriophylla Thailand
Baiyunoside Glycoside Phlomis betonicoides China
Bryoside Glycoside Bryonia dioica Italy
Cussoracosides Glycoside Cussonia racemosa Madagascar
Cyclocarioside Glycoside Cyclocarya paliurus China
Glycyrrhizin Glycoside Glycyrrhiza glabra China
Lo han guo Glycoside Siratia grosvenorii China
Mukurozioside Glycoside Sapindus mukurossi China
Osladin Glycoside Polypodium vulgare USA, Eur.
Periandrin Glycoside Periandra dulcis Brazil
Phlomisoside Glycoside Phlomis younghusbandii China
Polypodoside Glycoside Polypodium glycyrrhiza USA
Pterocaryoside Glycoside Pterocarya paliurus China
Rubusoside Glycoside Rubus suavissimus China
Steviol Glycoside Stevia rebaudiana Paraguay
Telosmosides Glycoside Telosma procumbens Philippines
Selligueain A Proanthocyanidin Selliguea feei Indonesia
Hernandulcin Bisabolane sesquiterpene Lippia dulcis Mexico
Phlorizin Dihydrochalcone Lithocarpus litseifolius China
Trilobatin Dihydrochalcone Lithocarpus litseifolius China
Phyllodulcin Flavonoid Hydrangea macrophylla Japan

17. It is origin of Paraguay and Brazil. Stevia is cultivated primarily in
USA, Canada, Korea, Japan, Taiwan, china, and United Kingdom.
In September 1995 the USA FDA allowed Stevia and it is extracted to be
imported as a food supplement but not as a sweetener. Major food
companies like coca cola and beatrice foods used Stevia extracts to
sweeten the foods for sale in Japan, Brazil and other countries.
The plant grows up to range 65-180 centimeters when cultivated or
growing naturally in fertile soil. It is a short day plant and flowering from
January to March in the southern hemisphere. The suitable natural climate
is semi humid subtropical with temperature extremes from 21 to 43°C.
The steviol glycoside sweeteners share a common aglycone, steviol.
Linked to steviol are carbohydrate moieties and it is the number and
linkages of these that differentiate the steviol glycosidesweeteners
Stevioside (Stevia rebaudiana)

18. leafs considered the most parts of plant which is rich with stevia
rebaudiana A, and can be used these techniques to preparation of
sweetener from the leaves typically involves some or all of the
following unit operations: aqueous extraction reached by selective
extraction into a polar organic solvent, decolourisation, removalof
impurities through flocculation and filtration, ion exchange and
finally crystallization.

19. A research report suggests rebaudioside A is less sweet than stevioside
that may be a significant of the methodologies employed or due to the
actual materials evaluated being mixtures of steviol glycosides rather than
the pure glycoside.
Sweetness potencies of
steviol glycosides.
Sensory properties
Compound Relative sweetnessa
Stevioside 300
RebaudiosideA 250-450
Rebaudioside B 300-350
Rebaudioside C 50-120
Rebaudioside D 250-450
Rebaudioside E 150-300
DulcosideA 50-120
Steviolbioside 100-125
aSweetness potency measured relative to 0.4% (w/v) sucrose.
* Adapted from (Kim and DuBois, 1991)

20. Physical and chemical properties
Both stevioside and rebaudioside A appear to be stable sweeteners.
One study was observed in carbonated beverages buffered with either
phosphoric acid or citric acid. After 2 months storage at 37◦C, some
degradation was reported, but no significant changes were seen when
formulated beverage products were stored at room temperature and below
for 5 months. Some shakiness (20% loss) of rebaudioside A on exposure to UV
light was mentioned following 1 week of exposure to sunshine, but stevioside
be completely stable under the same conditions.
The authors conclude that these sweeteners are viable as commercial products
in that they show adequate hydrolytic stability. The solubility of stevioside in
water has been measured and found to be just less than 1% (w/v).
Physiological properties
rebaudiana A leaves contain ent-kaurene diterpene glycosides (stevioside and
the rebaudiosides) 300 times sweeter than sucrose with superior solubility in
water and a positive taste profile that are safely metabolized by the body
without any side effect.
Rebaudioside A in the digestive tract is first metabolized by microbes in the
colon to stevioside which is further converted into glucose molecule and
steviol. The released glucose molecule is used by the bacteria in the colonand
is not absorbed into the blood stream.

21. ,
Steviol glycosides are not readily absorbed from the upper small intestine
of the rat or human following oral administration. As human digestive
enzymes do not hydrolyse β-glycosidic linkages, digestion in the small
intestine is limited. Microbial fermentation occurs 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, the
primary route being in feces for the rat and urine for humans.
The study also showed that the majority of steviol glycosides are absorbed and
glucuronidated in the liver. The newly bonded glucuronidate is released in the
blood and filtered by the kidneys into the urine. Small amounts of glucuronide
that remain in the colon are excreted through fecal matter.
Applications
In Korea, stevioside is an accepted sweetener in baked products, table-top
sweeteners, beverages and seasonings.
steviol glycoside sweeteners have acceptance across the range of food and
beverage applications normally associated with the use of high-potency
sweeteners.

22. particularly in Japan where it is considered a 'food’ because of itsnatural
origin.
It is now accepted that whenever safety studies have been carried out using
purified and fully characterised steviol glycosides, the reproductive safety
of these sweetener materials has been fully demonstrated.
A number of sub-chronic (13-week) toxicity studies have been completed in
recent years, these studies have all reported no statistically significant effects
in the great majority of cases; although some impact on body-weight gains for
groups receiving the highest doses tested .
Matsui(1996). examined the genetic toxicity of stevioside and steviol in a
range of mutagenicity tests with metabolic activation. Stevioside was not
found to be mutagenic in any of the assays examined. Steviol, however,
produced dose-related positive responses in some mutagenicity tests.
Other workers reported no compound-related alterations of blood, clinical
chemistry or urinalysis parameters. Although stevioside is not mutagenic, its
aglycone, steviol (13-hydroxy-ent-kaurenoic acid) has been shown to be
mutagenic in some tests with S. typhimurium strains.
Safety

23. 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 beverages in
the United States.
In 2009, the 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 Food Safety Authority published a ScientificOpinion
confirming that steviol glycosides are safe for use in foods and beverages.
Approval throughout the EU is anticipated, although the precise timing is
currently uncertain.
Regulatory status

25. Thaumatin (Thaumatococcus daniellii)
Thaumatin is the common name for a mixture of potently sweet proteins
that can be extracted from the WestAfrican plant Thaumatococcus
daniellii (Bennett), known locally as the katemfe berry.
The plant divided in two kinds, Thaumatins I and II being the major
constituents, each with almost identical molecular weight of 22,000 Daltons.
Thaumatins I and II have very similar amino acid sequences, differing only in
five residues.
The protein is stabilized by eight disulphide bridges, thus conferring a greater
stability to heat and pH denaturation to the molecule than might be expected
for a protein.
Thaumatin was used as a tool in early studies that sought to understand the
structure of the mammalian receptor for sweetness .
Sensory properties
Thaumatin is normally described as being approx. 2000 times the sweetness
of sucrose.
The temporal taste profile of Thaumatin is characterised by a delay in
perceiving sweetness, a lengthy sweetness growth phase until maximum
sweetness is perceived, followed by a lingering sweet/liquorice after taste.

26. Physical and chemical properties
Thaumatin is stabilized by the eight disulphide bridges that result in a cross-
linked network of amino acid chains. This confers a measure of stability to
heat and extremes of pH.
These disulphide bridges are also responsible for holding the protein chain in
the correct conformation to elicit sweetness, as has been confirmed by
demonstrating that cleavage of a single disulphide bridge results in loss of
sweetness.
Physiological properties
Thaumatin is a natural plant protein of known structure containing normal amino
acids.
Applications
The main commercial applications for Thaumatin its claimed flavor modifying
and enhancing functionalities.
Thaumatin has found application in liquid medicines.
The oral care products and in the nutraceutical/fortified foods industries.
increasing concentrations of Thaumatin appear to have increasing effects on the
bitterness associated with vitamin B complex preparations, caffeine and soybean
peptides.

27. Thaumatin was studied for its sub-acute toxicity in rats and dogs and its
ability to produce anaphylactic antibodies following oral administration to
rats and normal human subjects. It was found to be readily digested prior to
absorption in rats and no adverse effects resulted from its continuous
administration to rats and dogs at dietary concentrations of 0%, 0.3%, 1.0%
and 3.0% for 13 weeks.
Also, it was shown to be non-teratogenic when administered orally to rats at
0, 200, 600 and 2000 mg/kg body weight/day from day 6 to 15 of gestation
and was without effect on the incidence of dominant lethal mutations when
administered on five consecutive days to male mice at 200 and 2000 mg/kg
per day.
The results indicate that Thaumatin when used as a flavor modifier and
extender, and partial sweetener, is unlikely to be hazardous at the expected
level of consumption.
Safety

28. Regulatory status
Sweetener Product category Maximum usable dose
Thaumatin (E957) Confectionery
 Confectionery with no added sugar
 Cocoa or dried fruit based
 Confectionery; energy reduced or with no
added sugar
 Chewing gum with no added sugar
50 mg/kg
50 mg/kg
50 mg/kg
Food supplements
Edible ices, energy reduced or with noadded
sugar
400 mg/kg
50 mg/kg
Thaumatin was originally permitted as a natural food additive in Japan in
1979.
It was approved as a sweetener in the United Kingdom andAustralia.
In the United States, Thaumatin was accorded GRAS status as a flavor
adjunct for chewing gum in 1984 and this has since been extended by FEMA
to general use across all food categories.
Table shows regulatory approval of Thaumatin in the EU

30. The Chinese plant Siraitia grosvenorii family that grows mainly in Guangxi
Province, with most of the product from the mountains of Guilin. Siraitia
fruits are used both inside and outside the People’s Republic of China as a
food, beverage, and traditional medicine.
The sweet constituents of the plant are triterpene glycosides, known as mogrosides.
Common names for the plant include: lo han guo, lo han kuo, Arhat fruit, Monk
Fruit, Fructus momordicae and Momordicae grosvenori fructus.
Subsequent isolation of two sweet components (named mogrosides IV and V) was
completed successfully and their sensory properties described. Mogroside V is the
most abundant component, occurring at around 1% in the dried fruits.
Morgroside (Lo Han Guo - Siraitia grosvenorii )
Structure of morgrosideV

31. t
Sensory properties
In study was described the sweetness of mogroside as being 150 times as
potent as sucrose. In other report estimated the potency of mogroside V
as approximately 250 times as sweet as sucrose at a 5% sucrose equivalen
concentration.
the sweetener is known to deliver a taste profile that contains taste
elements commonly seen in natural potent sweeteners, such as a slight
delay to reaching maximum sweetness intensity and an aftertaste that
contains liquorice and cooling elements.
Physical and chemical properties
There are no study reports detailing the stability of mogroside.
In addition, the indigenous use of the lo han guo fruit involves drying the
fruit and then preparing an aqueous decoction that also indicates that the
sweet principle is likely to be a relatively stable molecule.
Aqueous solutions containing mogroside V are reported to be stable, even
under boiling conditions.
the β-linkages of the carbohydrate moieties are intrinsically resistant to
hydrolysis.

32. Extracts of lo han guo fruit have long been used indigenously to treat
colds, sore throats and minor stomach and intestinal complaints.
Recent studies suggest that the mogrosides may exhibit anti-cancer
properties, possibly based on their researches anti-oxidant characteristics.
Physiological properties
Applications
The traditional use of the lo han guo fruit has been to prepare an aqueous extract
that is then consumed as a tea or tonic drink.
There have been some minor beverage products on the market in USA that have
contained (lo han fruit extract) as a part of the overall sweetening system.
In addition, can be used as table-top sweeteners will be a target.

33. In safety studies that have been completed, it has been shown to be non-
mutagenic in short-term predictive tests and to produce no mortalities
when administered to mice at doses up to 2 g/kg body weight.
Safety
Regulatory status
Lo han guo fruits and extracts are considered to be foods in China.
A GRAS petition has been reviewed by FDA which issued a‘no
objection’ letter, thus confirming its GRAS status within the USmarket.

34. Dioscoreophyllum cumminsii

35.  Family: Menispermaceae
 Berry from WestAfrica
 Sweetening principle: Protein – Monellin
 Sweetening intensity: 1500– 3000 times
sweeter than sugar
 Tastelife: max 24 hrs.

36. Citrusgrandis, Citrus paradisii

37.  From Malaysia, N.E. India
 Common names:Seville orange or Shaddock,
Grapefruit
 Part: Fruit

38.  Sweetening principle: Flavonoid derivatives,
Neohesperidin dihydrochalcones
 Sweetening intensity: 600 – 1000times
sweeter than sugar

39. ZERO CALORIE SWEETENERS

40.  Brazzein: WestAfrica
 Curculin: Fruit of Curculigo latifolia from
Malaysia
 Lue Han Cuo:Monk fruit in China
 Miraculin: WestAfrica

41.  Monellin: Berry from Central & WestAfrica
 Penadin: Climbing plant from WestAfrica
from South
 Stevia: Native to SouthAmerica
 Stevioside: Extract of plant
America

42. Polypodium glycyrrhiza

43.  Family: Polypodiaceae
 Known asLiquoricefern
 Distribution: CoastalAlaska, Central
California
 Plant part: Rhizome

44.  Sweetening principle: Triterpene glycoside-
glycyrrhizin
 Sweetening intensity: 50 – 100times assweet
assugar

45. Polypodium vulgare

46.  Family: Polypodiaceae
 Wall fern, European polypody
 Useful plant part: rhizome
 Sweetening principle: steroid saponin, osladin
 Sweetening intensity: 3000 times assweet as
sucrose
 Very low yield

47. Myrrhis odorata

48.  Family: Apiaceae
 Known assweet cicely, sweetcheroil
 Distributed in Europe, WestAsia
 Freshwhole plant useful
 Sweetening principle: phenylpropanoid-trans anethole
 Sweetening intensity: 13times sweeter than sugar

49. Hydrangea macrophylla

50.  Tea of heaven
 Distributed in Japan,Korea
 Useful plant part: Leaves
 Sweetening principle: Phyllodulcin, hydrangenol
 Sweetening intensity: 400 times sweeter than
sugar

51. Perilla frutescens

52.  Family: Lamiaceae
 Known asPerilla mint, wildcoleus
 Whole plant isuseful
 Sweetening principle: Monoterpene-perillartine
(Perillaldehyde)
 Sweetening intensity: 2000 times assweet as
sugar

53. Engelhardia roxburghiana

54.  Family: Juglandoceae
 E.chrysolepisHance
 Known asHuang-qui(Chinese)
 Distributed in India, China,Indo-china,
Malaysia
 Leavesare useful

55.  Sweetening principle: Dihydroflavonol
glycoside-neoastibine huangqioside,
neohuangquiside
 Leavesusedto make sweet tea
 Sweetnessincreaseson heating

56. Periandra dulcis

57.  Family: Fabiaceae
 Distributed in Brazil
 Root useful part
 Sweetening principle: Periandrin I-IV
Glycorrhizin
 UsedasLiquorice substitute

58. Tessaria dodoneifolia

59.  Family: Asteraceae
 Arrow weed
 Distributed in Paraguay, TropicalAmerica
 Young shorts useful
 Sweetening principle: Dihydroflavanol
(Dihydroquercetin-3-acetate)
 Sweetening intensity: 80 times sweeter than sugar

60. Abrus precatorius

61.  Family: Fabaceae
 Known asCrab’s eye, Indian Liquorice
 Distributed in tropics
 Leaves are useful part

62.  Sweetening principle: Cycloartane glycoside
Glycorrhizin
 Sweetening intensity: 30 – 100times sweeter
than sugar

63. Lippia dulci

64.  Family: Verbenaceae
 Known asHoneyherb
 Distributed in Central America, WestIndies
 A small shrubby herb, flowers are white
 Aerial parts useful

65.  Sweetening principle: Sesquiterpene-
hernandulcin
 Sweetening intensity: 1000 times sweeter
than sugar

66. Illicium verum

67.  Family: Illicinaceae
 Distributed in South China
 A slow growing tree
 Useful plant part: dried fruits
 Usedin flavouring liquors and medicines

68.  Sweetening principle: Phenyl propanoid-
trans-Anethole
 Sweetening intensity: 13times sweeter than
sugar

69. Piper marginatum

70.  Family: Piperaceae
 Dried leaves are useful
 Sweetening principle: Phenyl propanoid-
trans-Anethole
 Sweetening intensity: 13times sweeter than
sugar

71. Curculigolatifolia

72.  Family: Hypoxidaceae
 Distributed in India and Malaysia
 A rhizomatous polygamous herb
 Useful part: Fruit
 Sweetening principle: Protein “Curculin”

73. Foeniculumvulgare

74.  Family: Apiaceae
 Known asFennel
 Distributed in Europe,Mediterranean regions
 A perennial herb
 Freshaerial parts are useful
 Sweeteningprinciple: Phenyl propanoid-trans-
Anethole

75. Osmorhiza longistylis

76.  Family: Apiaceae
 Alsoknown asSmooth sweetcicely
 Distributed in North and SouthAmerica
 A perennial herb

77.  Sweetening principle: Phenylpropanoid-
trans-Anethole
 Sweetening intensity: 13times sweeter than
sugar

78. Fraxinus spp.

79.  Family: Oleaceae
 European ash
 Distributed in EastAsia, North America,
Mediterranean regions
 A small tree
 Useful part: Stem
 Sweetening principle: Mannitol

80. Thladiantha grosvenori

81.  Family: Cucurbitaceae
 Distributed in China
 Tendril climber with root tubers
 Sweetening principle: Cucurbitane glycoside -
mogroside V.

82. Tagetes filifolia

83.  Family: Asteraceae
 Known asIrishlace
 Distributed in Mexico
 Freshwhole much branched annual herb

84. propanoids- Sweetening principle: Phenyl
trans-Anethole and Estragole
 Sweetening intensity: trans-Anethole is
13times sweeter than sugar

85. Ocimum basilicum

86.  Family: Lamiaceae
 Known asSweetBasil
 Distributed in old world tropics
 An aromatic herb
 Freshaerial parts are useful

87.  Sweetening principle: Phenyl propanoids-
trans-Anethole and Estragolein volatileoil
 Sweetening intensity: 13 times sweeter than
sugar

88. Taste modifying sugar substitutes

89. These plants have certain chemical principles
which have the property of modifying the taste
of foods, making sour or bitter foods taste
sweet.
They temporarily suppress the sensitivity to
sweet substances

90. Synsepalum dulcificum

91.  Family: Sapotaceae
 Miraculous berry / fruit
 Found in Westtropical Africa
 Limited food application
 Extraction difficult

92.  The fruits contain a glycoprotein – Miraculin
which is taste modifier of sour foods with the
sweet taste persisting for 1– 2 hours

93. Gymnema sylvestre

94.  Family: Asclepiadaceae
 A large woody climber of Asia, Africa and
Australia
 Ovate leaves, yellow flowers, follicles large
seedswinged
 Leaves contain “gymnemic acid” a taste
modifying substance

95. Cynara scolymus

96.  Family: Asteraceae
 A coarseperennial herb
 Pinnate leaves, purple flowers
 Native of Mediterranean region

97.  Tastemodifying substance Caffeolocunic acid,
Chlorogenic acid, Cynarin
 Sweet taste persistsfor 4 – 5 hours

98. Larix decidua

99.  Family: Pinaceae
 A tall conifer of CentralEurope
 Tastemodifying substance: “Melezitore”

100.  Roots and tubers of some plants contain high
quantity of Insulin which is converted to D-
Fructose, basically better tolerated by Diabetes
than any other carbohydrate
 Therefore, high fructose sweeteners (HFS) are
being developed to suit diabetic nutrition charts
 Diabetic bread, other confectionary using insulin
/ HFSare beingmanufactured

101. Dahlia

102. Helianthus

103. Inula

104. Cichorium

105. Castanea

106. Carpesium

107. Campanula

108. THANK YOU !!!
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