Sweeteners are naturally found in plants due to photosynthetic processes. Various plants naturally synthesize sugar which is much sweeter than sugar that we eat (artificially processed) Discover an array of plants that can be good alternative for patients having diabetes

1. Plant derived Sweeteners
New & Emerging opportunities
(Sweeteners: Part – I)
Presented by
Dr. Sudhakar Kokate
Director PPRC, India

2. Introduction
 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
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3. Introduction
 Unknown complex mechanism
 Sweetness: interaction of population of
stimulant molecules with a receptor
 Sweet substances found in all classes of
chemicals
 Conventional sweetener: sugar or sucrose
an article of human food
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4. PPRC/INDIA 03

5. World production of
Cane sugar and Sugar beet
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6. Sugar
 High density food
 Nature conventional sweeteners
 Prime source of energy in diet
 It furnishes 394 kcal/kg to maintain body
temperature and activity
 Sugar: rapidly absorbed
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7. Sugar
 Sucrose hydrolysed to glucose and
fructose
 Class of chemically related sweet
flavoured substances
 Most of them are used as foods
 100 gms – 394 cals
 Organic compound
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8. Sugar
 Made up of carbon, hydrogen and oxygen
 Sugars are found in the plant tissues
 Main rich sources: Cane sugar, Sugarbeet
 Sugar production: >200 million tonnes in
the world in 2013
 Average person consumption: 24 kgs /
year PPRC/INDIA 07

9. Cane Sugar
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10. Sugar Beet
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11. Sugar
 Scientifically referred to as
monosaccharide and disaccharide
 Through photosynthesis, plants produce
glucose and convert it for energy as an
emergency reserve in the form of
carbohydrate such as starch
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12. Sugar production in Globe in 2011-2012
COUNTRY SUGAR PRODUCTION (1000 MT.)
Brazil 35,750
India 28,300
Europe 16,740
China 11,840
Thailand 10,170
USA 7,153
Mexico 5,650
Russia 4,800
Pakistan 4,220
Australia 4,150
Other 3,947
Total 168,247
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13. Form & use of sugar
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
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14. Form & use of sugar
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
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15. Health effects
 Blood glucose levels
 Obesity
 Cardiovascular diseases
 Alzheimer’s disease
 Macular degeneration
 Tooth decay
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16. Blood glucose levels
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17. Complications of high
Blood glucose levels
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18. Obesity
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19. Medical complications of Obesity
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20. Cardiovascular diseases
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21. Alzheimer’s disease
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22. Macular degeneration
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23. Tooth decay
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24. Stages of Tooth decay
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25. Research findings about 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
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26. R & D about SUGAR
 Consumption of carbonated soft drinks
significantly increase risk of stroke
 Sugar is main cause of Type II Diabetes
 Sugar sweetened drinks cause high blood
pressure
 Added sugars linked to risks of heart disease
in teenagers
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27. Thank You!!
“BE WITH US”