is one of the five basic tastes and is universally regarded as a pleasurable experience . A great diversity of chemical compounds, such as aldehydes and ketones are sweet. Among common biological substances, all of the simple carbohydrates are sweet to at least some degree. 

Sucrose (table sugar) is the prototypical example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, and other substances are rated relative to this. For example, another sugar, fructose, is somewhat sweeter, being rated at 1.7 times the sweetness of sucrose. Some of the amino acids are mildly sweet:  alanine, glycine, and serine are the sweetest. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes . Some other amino acids are perceived as both sweet and bitter.

Lugduname is the sweetest chemical known. It is 200,000 to 300,000 times sweeter than sucrose.

Two types of sugar substitutes are available: Bulk and Intense.

Intense sweeteners are artificial sweeteners, synthesized from a variety of starting materials. These sweeteners are intense due to their sweetness being hundreds, sometimes thousands times sweeter than that of sucrose, thery have clear distinctions as to their mode of action within the body.

Many Bulk sweeteners have the same caloric values as sucrose, but are chosen for financial reasons/motives. Polyols, or sugar alcohols, lead the list of most common sugar replacements, although many have a fraction of the sweetness of sucrose, along with some other less desirable characteristics; the leader being their laxative effects.

is the broad term used to describe any substance that replaces sugar (sucrose) as a sweetener in a food item . A sugar substitute could either be from a natural source or artificially derived. Artificial sweeteners are basically considered low-caloric..

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

The tongue is covered with papillae - within the

papillae are the taste buds. The taste buds are

actually small groups of epithelial cells forming a

complex interactive unit comprised of 50-150

neural receptors. These receptors are sensitive to

the electrophysiological characteristics of sweet

molecules ; particularly the highly polar regions of

the sugar molecule making for the strong

association between sugars and sweetness.

Glucose specifically binds to the hetero dimeric

receptors, T1R2 and T1R3, which recognize both

natural and synthetic sweeteners. After this

binding there is a series of neural firings in the

brain that evokes memory retention about the

sweetness.

Human T1R2-T1R3 sweet receptor – Binding for most sweet ligands occurs on the T1R2 unit. Sugars may interact with the large N terminil of both T1R2 and T1R3.

This theory suggests that there are three specifc areas of the receptor site.

Area (AH+):  This area contains functional groups such as an alcohol, amine, or some other goup that has hydrogens available to hydrogen bond to some partially negative atom such as an oxygen on the sweet molecule. (See the acid group (COO-) on aspartame.)

Area (B -):  This area contains functional groups such as an alcohol, acid, or some other goup that has a partially negative oxygen available to hydrogen bond to some partially positive atom such as hydrogen on the sweet molecule. (See the amine group (NH3+) on aspartame.)

Area (X):  This area is more or less perpendicular to the other two areas interacts through hydrophobic or non-polar properties. The receptor area is non-polar and the area on the sweet molecule is also non-polar. (See the benzene ring on aspartame.)

Acesulfame potassium

Aspartame

Saccharin

Sweetners

Natural Artificial

Not synsetic Extracted, synsetic

Honey

Maple syrup

Molases

Polyols

Stevioside

ThaumatinSucralose

sodium cyclamate Sucrose Neotame

Non- cariogenicity, Metabolized normally

,Chemical and thermal stability

Compatibility with other food ingredients .

Economically competitive with existing sweeteners

No (allergenic, mutagenic ,carcinogenic or other toxic) effects in the body .

Low caloric density on a sweetness equivalency basis

Soluble and stable over a wide pH and temp. range

Same taste and functional characteristics as sucrose

 is a viscous by-product of the refining of  sugarcane or sugar beets into sugar. , A typical composition of molasses contains the following substances: sucrose 35.9 % fructose 5.6 %......,

• sweetness from the monosaccharides fructose and glucose, 74% of the sweetness of sucrose, Most micro-organisms do not grow in honey because of its low water activity of 0.6.• Maple syrup is a sweetener made from

the sap of some maple trees, This sap has only 3% to 5% total solids, consisting mainly of sucrose.

Honey Honey

Maple SyrupMaple Syrup

MolassesMolasses

Water 7.1%

Fructose

38.2%

Glucose 31.0%

Triccharides 4.2 %

Maltose 7.2%

Sucrose 1.5%

Beet molasses Cane molasses

16.5% Water 20 %

51.0% saccharose 32.0%

- Glucose 14%

- Fructose 16%

1.0%Invert sugar

-

1.0% raffinose

Table sugar Cane sugar,beet

sugar

What is notable about sucrose is that, unlike most disaccharides, the glycosidic bond is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the nonreducing end of the other. This linkage inhibits further bonding to other saccharide units. Since it contains no anomeric hydroxyl groups, it is classified as a non-reducing sugar.

a disaccharide, formed from the monosaccharides glucose and fructose

white sugar from sugar beets. Brown sugars are made with the use of cane molasses as a mother liquor component or as a crystal coating.

a mixture of intensely sweet- tasting proteins extracted from the fruit of a West African plant , Thaumatococcus danielli.,sold as Talin ®

Health and safety:  The licorice after-taste is one of the best features of the product. Natural, intense sweetness Multi-functional ingredient with benefits to flavours and sweeteners Stable in freeze-dried form and soluble in water and aqueous alcohol Effective masking properties Does not promote tooth decay Heat and pH stable Synergistic when combined with other low-calorie sweeteners (the combinations are sweeter than the sum of the individual sweeteners) Adds mouth-feel Applications: It used in beverages and desserts but its applications are limited because of its

liquorice taste and delayed sweetness ,it used as a partial sweetener mixed with other more rapidly tasting sweetners . It enhance and improve the flavour of coffee and milk products .it enhance savoury flavours.

allowed for the FDA to approve Stevia as a general sweetener (2008). * Many different forms of Stevia as a sweeteners exist such as: Reb A, Reb B, Reb C, Reb D, Rebiana, Stevioside, SunCrystals and Enliten.

A sweet glycoside extracted from the leaves of the plant Stevia rebaudiana Bertoni

Stevioside ,sucrose,thaumatin are the only sweetners extracted and refined from plants without chemical or enzymic modification.

sugar replacer, produced by

hydrogenation of sugars and syrups with aid catalyst ,

They may act as a laxative, used as direct replacements for sugar.

Polyols are suitable for diabetics by virtue of a reduced glycaemic index .

A polyol is an alcohol containing multiple hydroxyl groups, Polyols are carbohydrates but they are not sugars.

Sugar alcohols

include sorbitol from

glucose, mannitol from

mannose , xylitol from

xylose , maltitol from

lactose , lycasin®

( hydrogenated glucose

syrups ) derived from

starch hydrolysates ,

isomalt resulting from

the hydrogenation of

isomaltulose .

SUGAR REPLACER ADD BULK AND TEXTURE

Polyols have a mild sweet taste. Thus, polyols can be used in the same volume as sugar, adding bulk to foods with about half the calories.

Polyols replace the bulk and sweetness of sugars in foods and they enhance the flavor of sugar-free foods.

CONSUMER-FRIENDLY DO NOT PROMOTE TOOTH DECAY

• Polyols are not readily converted to acids by bacteria in the mouth. Therefore, they don’t contribute to tooth decay or promote dental caries.

• The FDA has approved a

health claim that sugar-free foods sweetened with polyols “do not promote tooth decay.”

Ployols don‘t cause suddenincreses in Blood glucose leveland very low in Blood glucoseEffect.

Polyols replace the bulk and sweetness of sugars in foods and they enhance the flavor of sugar-free foods.

www.themegallery.com

Absorbed portions are either metabolized(generally by insulin-independent mechanisms)

or excreted via the urinary tract .

Unabsorbed polyols are partially fermentedin the colon and excreted

Polyols do their function by :

They are only partially absorbed by the body.

• The are indispensable in products marketed as low in cariogenicity and for diabetics. • Mannitol is used in the crystalline from in sugar free chewing gum,chewable

pharmaceutical products and most drug components .• Products such as soft drinks , ice cream and confectionery .• Sorbitol is used in fondants and caramels to retard sucrose crystallization and to

retain freshness and flavour .• Sorbitol may totally replace sucrose in chocolate and ice cream for diabetics

although the final products are distinguishable.• Maltitol aids moisture retention in baked goods and is regarded as suitable for

carbonated beverages ,canned fruits • It is used as bulking agent for intense sweetners and for biscuit making since

crispness is maintained .• Isomalt because of its crystallization it can be used to enhance the shelf – life of

hygroscopic products .• Lycasin ® is highly hygroscopic due to its maltitol content so it has an anticrystallising

effect on product ingredients .

That sweeteners have no calories,are derived from a chemical synthesis of organic compounds which may or may not be found in nature. New artificial sweeteners are always being researched and due to their low cost and ease of production,such as splenda,equal,non yet.

Chemical name Trade name Sweetness Uses

Acesulfame Sweet one® Sunett®

200 times more than sugar

Candies,tabletop sweetners,chewi-

ng gum,dairy products

Aspartame Equal ®Nutrasweet®Natrataste ®

180 – 200 times more than sugar

Carbonated,pow-dered soft

drinks,yoghurt, pharmaceuticals

Neotame None yet® 8000 – 13000 times more than

sugar

Beverages,dairy products,gums

Saccharin Sweet ‘N Low ® 300- 700 times more than sugar

Pepsi® Tab®,Fountain Diet Coke ®

Sucralose Splenda ® 600 times more than sugar

Frozen desserts,cookies,

gum,sodas

Sweetner sweetness Sweetness quality

Synergistic with

Sodium cyclamate

30 – 140 No after- taste Saccharin ,succrose

Thaumatin 1500 – 2500 Slow onset, bitter after

taste

Saccharin , stevioside

NHDC 1500 – 2000 Delayed onset, methanol- after test

Most sweetners

RTl-001 58 Sucrose like taste, no after

taste

SaccharinSaccharin

Saccharin is synthesized commercially from toluene, usally available as the sodium salt and calcium salt.

it is high stability and low cost. disadvantage of bitter,metallic after – taste. It is 300 times sweeter than sucrose . The FDA lists the ADI for saccharin at 5 mg per kilogram

Mixtures with saccharin : 1- to mask the unpleasant taste of it . 2- to provide bulk as well as sweetness. 3- to take advantage of synergy for sweetner.

The Synthesis of Saccharin by the Remsen Fahlberg Method:The Synthesis of Saccharin by the Remsen Fahlberg Method:

Application :Has awide range of applications due to its high stability under extreme condition of processing ,non cariogenicity and its low cost

- it used in soft drinks ,candies ,salad dressing, toothpaste and mouthwashes.

Health and safety : No calories ,non- cariogenic Cyclamate was metabolised to aproduct called cyclohexylamine

and this metabolite became implicated in the occurance of bladder tumours appearing after two years.

Mixtures: Cyclamate and saccharin is combined in the ratio 10:1 on a

sweetness equivalency bassis ,produced amost desirable sweetness where cyclamate masked the after- taste of saccharin .

Aspartame is adipeptide methyl ester composed of two amino acids phenylalanine and aspartic acid .Mixing has the advantages of improving processing and shelf stability and cost reduction such as mixing aspartame with acesulfame-k or with sodium saccharin ,sodium cyclamate ,glucose or sucrose.

The FDA has recommended aspartame's safe level (ADI) as 50 mg/kg

Health and safety : Processing of foods containing aspartame at high temperatures is now

possible with HTST technology. People with the rare disorder phenylketonuria (PKU) cannot metabolize phenylalanine  is caused by the inability to synthesize a coenzyme called tetrahydrobiopterin, so they should avoid aspartame. There have been some reports of headaches and dizziness from consuming aspartame

is sweeter than some marketed no-calorie sweeteners and is approximately30-40 times sweeter than Aspartame; 7,000-13,000 times sweeter than sugar. It is

quickly metabolized and fully eliminated by the body via normal biological processes. It is used in foods and beverages, including, chewing gum, carbonated soft drinks,

refrigerated and non-refrigerated ready-to-drink beverages, tabletop sweeteners, frozen desserts and novelties, puddings and fillings, yogurt-type products, baked

goods, and candies. It also can be used in both cooking and baking.

Individuals who suffer from Phenylketonuria lack or have insufficient amounts of the enzyme phenylal anine hydroxylase, required to breakdown phenylalanine. Without the presence of this enzyme, phenylalanine ac cumulates. Phenylalanine buildup can significantly alter human brain function.

Upon ingestion, aspartame is hydrolyzed in the intes tinal lumen into its components, aspartic acid, phenylala nine, and methanol. These components are then absorbed into the blood and each is metabolized. Methanol is quickly absorbed through the stomach andsmall intestine mucosa. There methanol is converted into formaldehyde (a known carcinogen). Neotame is similar to aspartame, but has an

extra branch added to the free amine group of aspartic acid that prevents its metabolism to produce phenylalanine that as previously discussed can cause a tolerance problem in some people. This branch, a 3,3- dimethylbutyl group, blocks the peptide enzyme from catalyzing the reaction, therefore leaving the Neotame residue intact and generating a minor amount of methanol that the body absorbs. This process yields de - esterified Neotame , the major metabolite, an insignificant amount of methanol which are are eliminated from the body with recovery in urine and feces within 72 hours .

The methyl ester group is readily removed by enzymes (esterases), either by calcium-dependent pancreatic esterases or after absorption by plasma esterase.

Acesulfame-K was discovered by accident by German scientists Clauss and Jensen in 1967. It is ideal for tabletop use and is soluble in hot and cold beverages . An advantage of Acesulfame K is that it does not break down in heat so it can be used in cooking or baking. It can’t be metabolized or stored in the body and therefore 95% of the consumed sweetener ends up excreted in the urine. The * FDA's ADI for acesulfame- K is 15 mg/kg

Acesulfame-K was discovered by accident by German scientists Clauss and Jensen in 1967. It is ideal for tabletop use and is soluble in hot and cold beverages . An advantage of Acesulfame K is that it does not break down in heat so it can be used in cooking or baking. It can’t be metabolized or stored in the body and therefore 95% of the consumed sweetener ends up excreted in the urine. The * FDA's ADI for acesulfame- K is 15 mg/kg

Approved in 1998 by the FDA, it is commonly used in diabetic and low-calorie foods and is 200 times sweeter than sucrose. Also it has been found that the synergistic effect of acesulfame-K with glucose, fructose, sucrose, and sucralose increases its sweetness intensity (O’Donnell, 2005).

Acesulfame K synthesis from chlorophenol.

is an artificial sweetener derived from neohesperidine

extracted from the immature fruit of Citrus aurantium (bitter

orange), or obtained from naringin, the main flavonoid in Citrus

paradisii (grapefruit) When treated with potassium hydroxide or

another strong base, and then catalytically hydrogenated, it

becomes NHDC, a compound roughly 1500-1800 times sweeter

than sugar at starting concentrations.

Enhance the quality of sweetener blends. neohesperidine DC can improve the overall flavour profile and mouthfeel of

foods. Neohesperidine DC also has bitterness-reducing properties. Neohesperidine DC is stable in solid form and in aqueous solutions of pH 1-7

(t½ > 1 year, 20° C) . It is heat stable and can therefore be used in foods requiring pasteurization

or UHT processes. Neohesperidine DC does not promote tooth decay and may be used in

products for diabetics

Applications :It can be used in a wide range of food and beverages in combination with other

sweeteners for its sweetening and flavouring properties: table-top sweeteners * desserts chewing gum * candy carbonated beverages * non-carbonated beverages yoghurt * ice cream toothpaste * pharmaceutical products

Sucralose is an intense sweetener made by selective substitution of the

hydroxyl groups of sucrose with chlorine.The resultant molecule (Fig. 1) is

600 times sweeter than sugar (sucrose), has taste characteristics very

similar to sugar, and is extremely stable to heat and to acid media.

Health and Safety : Sucralose does not hydrolyse and it is thus nontoxic. sucralose is poorly absorbed in man and the majority of ingested sucralose

is excreted unchanged in the faeces. Sucralose had very low level of bitterness and sourness Non-sweet aftertaste was intended to measure any offflavour or other non-

sweet aftertaste Stability to high-temperature food processing and longtermstorage, even

when used in low-pH products.

Sucralose had no effect on insulin secretion and was shown to have no adverse effect on measures of insulin sensitivity.

research has shown sucralose to be safe for both healthy individuals and individuals with diabetes

. SPLENDA® tablets are essentially free of energy so that both products can be incorporated into a healthy diet for people with diabetes.

sucralose is noncariogenic. FDA’S aprrovedADI is 5 mg/kg

Applications :*carbonated beverages

*dry milk products

*frozen foods

*chewing gum

*baked products

*fruit spreads and syrups.

Packaged foods:Packaged foods:

Conclusion:Conclusion:Sweetner Advantages disadvatages

Saccharin Heat doesn't affect its sweetness.

CarcinogenicUse carefully during pregancy

Aspartame safe and is not associated with serious adverse health effects.safe for pregnant women.

PKUBreak down in solution Allergic reaction,respiratory problems ,headache,dizziness

Cesulfame –k

Decrease risk of cancerNot affect on GIStable at high Temp.Not metabolisedSafe for pregnant womens

Bitter taste

Sweetner Advantages Disadvanatges

succralose No calorie Heat stable not reduce tasteno toxic or carcinogenic 

add an ''artificial'' taste when used as the only sweetener in the recipe

Stevia (stevioside)

A dietary supplement, not a sweetener, 

DNA changes occurred when stevia was tested with a certain bacteria.

Sorbitol, Mannitol

'Generally Recognized As Safe'' designation from the FDA.

Consume more than 49 grams of sorbitol or more than 19 grams of mannitol.

41

Sweetener Potency Cost per pound sugar equivalent

Reb-A 400 x $0.42

Sugar 1 x $0.34

HFCS 1 x $0.30 (dry basis)

Sucralose 600 x $0.16

Saccharin 200 x $0.10

BakeSweet™ 30 x $0.10

Maltotame™ 160 x $0.10

Aspartame 200 x $0.08

Ace-K 200 x $0.05

Neotame 8000 x $0.04