High Intesity High Intesity Low Calarie Low Calarie SweeenersSweeeners

Sweeteners: Food additives which adds the basic taste of sweetness to food, provide texture, bulking properties, aroma and colour.

Sugar is major sweeteners in food industry because it is used for prolong or extend food self life.

Low calorie SweetenerLow calorie SweetenerLow-calorie sweeteners

(sometimes referred to as non-nutritive sweeteners, artificial sweeteners, or sugar substitutes) are ingredients added to foods and beverages to provide sweetness without adding a significant amount of calories.

TypesTypes1) Nutritive Sweteners2) Non-Nutritive Sweeteners

A) Nutritive SweeteersA) Nutritive SweeteersOccupy large portion in the

worldwide.Play important role in food i.e.

provide texture, stability and colour.E.g. Crystal- Sucrose, Dextrose, Fructose,

Glucose, Lactose.Sugar alcohol- Sorbitol, Xylitol,

Manitol, Polyol (Polyhydric alcohol).

Polyols (Polyhydric alcohol or Polyols (Polyhydric alcohol or Polyalcohol) :Polyalcohol) :A sugar alcohol is hydrated form of

carbohydrated whose carbonyl group (aldehyde or ketone) is reduced to primary or secondary hydroxyl group.

Commonly used for replacing sucrose in foodstuff often in combination with high intensity artificial sweeteners.

Food containing polyols can be labeled as sugar free and has less energy than sugars.

Types of Polyols:Types of Polyols:a) Monosaccharide derived- Sorbitol,

Mannitol, Xylitol, Erythritol.b) Disaccharide derived: Isomalt,

Lacitol, Maltitol.c) Polysaccharide derived:

Hydrogenated Starch Hydrolysates (HSH)

Manitol is white, Sweet and half the calories of sugar and half as sweet.

- Poorly absorbed by the body so it does not raise insulin level and does not promote tooth decay.

Xylitol is crystal, made from sugarcane bagasse. Its sweetness level is equal to sugar.

- Xylitol prevent tooth decay.- Used in candy, chewing gum, softdrinks.- It supply liver glycogen & improve liver

function so it is ideal for patient of diabities.

B) Non- nutritive B) Non- nutritive sweetenerssweetenersFive non- nutritive sweeteners

approved by FDA.1.Aspartame2.Acesulfame potassium (ACE-K) /

Sunett3.Saccharin4.Sucralose5.Neotame

1) Aspartame1) AspartameChemical name: L-α-aspartyl-L-

Phenylalanine 1-methyl ester.Composed of aspartic acid & methyl ester of

phenylalanine.200 times sweeter than sucrose.Taste- same as sucroseCalories- same number as sucrose

( 4 Kcal/gm).Approved by FDA in 1981. Use: as a table top sweetener, in carbonated

& non carbonated beverages, juices, chewing gum, dairy products.

Production Aspartame:Production Aspartame:

2. Acesulfame Potassium 2. Acesulfame Potassium (ACE-K)(ACE-K)Also called as Sunett.Chemical name- 5,6-dimethyl- 1,2,3

oxathiazine-4 (3H) 2,2 dioxide.Consumption of ACE-K does not

infuence intake of potassium.ACE-K withstand in high temp.Approved by FDA in 1988ADI of up to 15 mg/kg bw/dayUsed as general purpose sweetener.Used in low calarie beverages,

candy, ice cream marmalade, Jam.

3. Saccharin 3. Saccharin Chemical name: 1,2

benzisothiazol-3(2H) one- 1,-dioxide.

300-500 times sweeter than sucrose.

Suitable for cooking and baking.Highly stable and no calories.Approved by FDA in 1970.

FDA proposed a ban on saccharin in 1977 on the basis of animal research and suggested that it was weak bladder carcinogen.

ADI for saccharin to 15 mg/kg bw/day

Saccharin is the largest volume, lowest cost, high-intensity sweetener used in the world.

Forms: Ammonium saccharin, Ca-saccharinNa-saccharin.

4. Sucralase:4. Sucralase:Also called as Trichlorogalacto

sucrose.Chemical name: 1,6-dichloro-1,6-

dideoxy D-fructofuranosyl-4-chloro-4-deoxy D-galactopyranoside.

600 times sweeter than sucrose. Approved by FDA in 1998.It has disaccharide structure in which

three chlorine molecule replace three hydroxyl group.

Sucrose vs Sucralose Sucrose vs Sucralose StructureStructure

It is not metabolized by the body and therefore not contribute to calories in the diet.

Like other high intensity sweeteners sucralose does not cause dental caries.

Use: Table top sweeteners, dairy products, carbonated beverages, processed fruit products like jam, juices.

ADI for sucralose is 5 mg/kg bw/day.Approved in countries like North &

South America, Europe, Australia, Asia, Africa.

5. Neotame:5. Neotame:It is derivative of dipeptide

phenylalanine and aspartic acid.Chemical name: (N-[N-3,3

dimethylbutyl]-L-α-aspartyl)-L-phenylalanine-1-methylester.

7000-13000 times sweeter than sucrose.Approved by FDA in 2002.It is partially absorbed in small intestine,

rapidly metabolized by esterase and excreted in urine and feces

CharacteristicsCharacteristics: :

Obesity Diabetes and glycemic responseHyperlipidemias

Sweetener use and Sweetener use and healthhealth

ObesityObesityThere is no current evidence supporting a

"direct link" between increasing obesity and increasing sweetener intakes.

High intakes of fructose increase energy intake and obesity risk through the blunting of circulating insulin and leptin levels.

Nonnutritive sweeteners have the potential to save the consumer up to 16 kcal/tsp of sweetening.

Replacing intake of added sugars with nonnutritive sweeteners could result in a deficit of 380 cal/day.

Diabetes and glycemic Diabetes and glycemic responseresponsePolyols produce a lower glycemic response

than fructose, glucose, or sucrose, most likely because of their incomplete absorption. however, because of its laxative effect, the amount of polyols consumed may need to be limited

Nutritive sweeteners need not necessarily be restricted, but, if consumed, they should be substituted for other carbohydrate sources

Nonnutritive sweeteners do not affect glycemic response and can be safely used by those with diabetes

HyperlipidemiasHyperlipidemias Sweeteners containing fructose and sucrose are of primary interest

related to hyperlipidemia. Diets high in these sweeteners have been shown to increase serum triglycerol and LDL cholesterol levels in short-term studies, particularly if the diet is low in fat, with fructose being more hyperlipidemic than sucrose

LDL concentrations have been shown to rise with increases in sugar intake. Effects on HDL levels are inversely related to sugar intake

Parks and Hellerstein concluded that the hyperlipidemic effects are more pronounced when the carbohydrate content of a high-carbohydrate diet is from monosaccharides rather than oligo- and polysaccharides.

There is considerable genetic variability in TG responses to high-sucrose diets as well as influences by absolute amounts of other dietary components present (eg, fiber, total carbohydrates, and fat)

Fried and Rao conclude that there is insufficient clinical data to determine the amount of sucrose or fructose that can be incorporated into recommended dietary nutrient patterns that will not raise TG levels