This document discusses various non-nutritive and low-calorie sweeteners, including their relative sweetness compared to sucrose, chemical structures, safety, and applications. It covers both synthetic and natural sweeteners such as saccharin, aspartame, sucralose, stevioside, thaumatin, and miraculin. Polyhydric alcohols like sorbitol, xylitol and mannitol are also covered due to their use as reduced-calorie sweeteners and texturizers.

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2. Introduction
 Sweetener provides no nutrition and
low energy.
 Sweetener provides sweet taste or
stimulates sweet sensation.
 There have been many debates on
safety of using some sweeteners.
 Some sweeteners have been
approved, some need more study on
toxicology to prove its safety.

3. Substance Relative sweetness values
(Sucrose = 1)
Acesulfame K 200
Alitame 2000
Aspartame 180-200
Cyclamate 30
Glycyrrhizin 50-100
Monellin 3000
Neohesperitin
dihydrochalcone
1600-2000
Saccharin 300-400
Stevioside 300
Sucralose 600-800
Thaumatin 1600-2000

4. Intensely sweet
nonnutritive
and low calorie
sweeteners

5. Cyclamate
Saccharin
Aspartame
Acesulfame K
Sucralose
Types

6. Alitame
β-substituted β-amino acids
Trisubstituted guanidines
Glycyrrhizin (glycyrrhizic acid)
Steviosides and rebaudiosides
Types

7. Neohesperidin dihydrochalcone
Thaumatins I and II
Monellin
Miraculin
Types

8. Polyhydric alcohol
texturizers and
reduced-calorie
sweeteners

9. Types
Synthetic
propylene
glycol
Naturally
produced glycol
Mannitol
Xylitol
Sorbitol

10. Cyclamate or cyclohexyl sulfamate
Approved as Food Additive in USA in 1949
Prohibited by USFDA in 1969
Forms of use
Sodium and calcium salts
Acid
30 times sweeter than sucrose
Sweetness - slow onset and persists for a period of time
Currently – is permitted for use in low-calorie foods in
40 countries and Canada

11. Forms of use
Calcium and sodium salts
Free acid form
300 times as sweet as sucrose
Bitter, metallic aftertaste
The bitterness increases as concentration
increases
Safety of saccharin has been studied over 50
years

12. Low incidence of carcinogenesis in laboratory
animals
In human
is rapidly absorbed
is rapidly excreted in the urine
Banning of saccharin in USA has been
pending for further research
Health warning statement is required on
packages of saccharin-containing foods
Is approved for use in over 90 countries

13. or L-aspartyl-L-phenylalanine methyl ester
Is a caloric sweetener because it is a
dipeptide that is completely digested after
consumption
200 times sweeter than sucrose
Clean and sweet taste similar to sucrose
First approved in the US in 1981
Now is approved for use in over 75 countries
and over 1700 products

14. Instability under acid conditions
Rapid degradation when exposed to elevated
temp.
ADI = 0.8 g/person
Aspartame-sweetened products must be
labeled prominently about their phenylalanine
content

15. Was discovered in Germany
First approved for use as a nonnutritive
sweetener in the US in 1988
200 times as sweet as sucrose at a 3% conc.
in solution
Exhibits a sweetness quality between that of
cyclamates and sachharin
Possesses some metallic and bitter taste
notes at higher conc.

16. Is useful when blended with other low-calorie
sweetener, such as aspartame
Stable at elevated temp.
Stable in acidic products
Not metabolised in the body
Excreted by the kidneys
No toxic effects in animals
Exceptional stability in food application

17.  Noncaloric sweetener produced by
selective chlorination of the sucrose
molecule
 600 times sweeter than sucrose
 Petition for use in the US in 1987 and
1989 but not yet approved
 Was approved for some uses in Canada
in 1991
 High degree of crystallinity
 High water solubility

18.  Very good stability at high temp.
 Quite stable at the pH of carbonated soft
drinks
 Possesses a sweetness time-intensity
similar to sucrose
 Exhibits no bitterness or unpleasant
aftertaste
 Is safe at expected usage levels

19. Amino acid-based sweetener
200 times as sweet as sucrose
Exhibits clean sweet taste similar to
sucrose
Highly soluble in water
Good thermal stability and shelf life
Prolonged storage in some acidic solution
results in off flavours

20. Has potential for use in most foods, inc.
baked goods
Is prepared from amino acids L-aspartic
acid and D-alanine and novel amine
Is safe for human consumption
Not yet approved for use in foods in the
US but has been approved in Australia,
New Zealand, China and Mexico

21.  20,000 times as sweet as sucrose
 170,000 times as sweet as sucrose

22.  Triterpene saponin found in licorice root
 50-100 times sweeter than sucrose
 Is primarily used in tobacco products and
to some extent in foods and beverages
 Its licorice-like flavour influences its
suitability for some applications

23.  Glycosides found in the leaves of the South
American plant Stevia rebaudiana Bertoni :
Stevioside and rebaudioside
 Stevioside is 300 times sweeter than sucrose
 Stevioside exhibits some bitterness and
undesirable aftertaste at high conc.
 Rebaudioside A exhibits the best taste profile of
the mixture
 Safe for human consumption but they are not
approved in the US

24. o 1,500-2,000 times as sweet as sucrose
o Derived from flavonones of citrus fruits
o Exhibits a slow onset in sweetness and a
lingering sweet aftertaste
o Is produced by hydrogenation of
o Naringin
o Neohesperidin
o Hesperidin
o Is safe
o Is approved for use in Belgium and
Argentina but the USFDA has requested
additional toxicology testing

25.  Are alkaline proteins
 1,600-2,000 times sweeter than sucrose
 Is also permitted as a flavour enhancer in
chewing gum in the US
 Exhibits a long-lasting sweetness with a
slight licorice-like taste which limits it use
along with its high cost

26.  Is obtained from the serendipity berry
 3,000 times as sweet as sucrose
 Sweetness of natural monellin is destroyed
by boiling
 Are expensive, unstable to heat and lose
sweetness when held in solution below pH 2
at room temp.

27.  Isolated from miracle fruit
 Tasteless
 Has particular property of changing sour
taste into sweet taste
 It makes lemons taste sweet
 Is heat labile and inactivated at low pH
values
 Sweetness induced by 0.1 M citric acid after
tasting 1 uM miraculin solution is equivalent
to a 0.4 M sucrose solution 400,000
times that of sucrose solution

28.  Taste persists for over 24 h after placing it
in the mouth and this limits its potential use
 In 1970, was introduced in the US as a
sweetenening aid for diabetics, but it is
banned by the USFDA because of
insufficient safety data

29. Polyhydric alcohol texturizers
and reduced-calorie sweeteners
• Includes
• Synthetic propylene glycol
• Naturally produced glycol
• Xylitol (hydrogenation of xylose)
• Sorbitol (hydrogenation of glucose)
• Mannitol (hydrogenation of mannose)

30. • Specific functions of polyhydric alcohols are
• Control of viscosity and texture
• Addition to bulk
• Retention of moisture
• Reduction of water activity
• Control of crystallization
• Improvement or retention of softness
• Improvement of rehydration properties of
dehydrated food
• Use as a solvent for flavour compounds

31. Substance Relative sweetness
(Sucrose = 1, weight basis)
Energy value
(KJ/g)
Polyols
Mannitol 0.6 6.69
Lactitol 0.3 8.36
Isomalt 0.4-0.6 8.36
Xylitol 1.0 10.03
Sorbitol 0.5 10.87
Maltitol 0.8 12.54
Hydrogenated
corn syrup
0.3-0.75 12.54
Table 1 Relative sweetness and energy
values of some polyols and sugars

32. Substance Relative sweetness
(Sucrose = 1, weight basis)
Energy value
(KJ/g)
Sugars
Xylose 0.7 16.72
Glucose 0.5-0.8 16.72
Fructose 1.2-1.5 16.72
Galactose 0.6 16.72
Mannose 0.4 16.72
Lactose 0.2 16.72
Maltose 0.5 16.72
Sucrose 1.0 16.72
Table 1 Relative sweetness and energy
values of some polyols and sugars

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