sweetner

1. Key words : artificial, carbohydrates, natural, sweeteners
Sweeteners
December 23
2014
Abstract : Carbohydrates are an important dietary nutrient which
is mostly used to supply energy to the body, as well as a carbon
source for synthesis of other needed chemicals. In addition, mono-
and disaccharides are craved because of their sweetness. We present
different types of sweeteners, which
are the basic contents of foods which we consume every day and are
demonstrated the positive and negative effects of natural and
artificial sweeteners.
Artificial &
Natural
sweeteners

2. Jordan University of Science & Technology
Nutrition and Food Science
Sweeteners ( Artificial & Natural )
Done By : Hana'a Jamal Maheli
Advisor : Dr. Sana'a Qammoh

3. Introduction
We will talk in this paper about sweeteners , by both type ( artificial and natural ). We will define each
one by individual ( sweetener , natural sweeteners and artificial sweeteners ). On another hand , we will
discuss each type to specific . For natural we will compare between these kind ( honey , Maple syrup ,
Molases , Polyols , Stevioside , Thaumatin and sucrose ) .
For artificial we will comare between these kind ( Acesulfame potassium , Aspartame , Saccharin ,
Sucralose , sodium cyclamate and Neotame ) .
Discussion
 Sweeteners : is a substance used to sweeten food or drink, especially one other than
sugar.
 Natural sweeteners : exist or are produced by nature, without added chemicals or fancy
machinery. The only sugars that are optimal to eat are wild, non-hybridized,seeded fruits, and the
natural sugars and starches in living vegetables, trees, seeds, nuts, and roots. The following are
considered natural sweeteners: maple syrup, honey, molasses and xylitol.
 Artificial sweeteners : which are also called sugar substitutes, alternative sweeteners, or non-
sugar sweeteners, are substances used to replace sugar in foods and beverages. They can be
divided into two large groups: nutritive sweeteners, which add some energy value (calories) to
food; and non-nutritive sweeteners, which are also called high-intensity sweeteners because they
are used in very small quantities, adding no energy value to food .
 Types of sweetener
1. Artificial sweeteners
2. Natural sweeteners
It is possible to categorize all sweeteners into 6 groups:
1. Sugars
2. Sugar Alcohols
3. Natural Caloric Sweeteners
4. Natural Zero Calorie Sweeteners
5. Modified Sugars
6. Artificial Sweeteners
Nearly all types of sweetener fall into these 6 categories. A few such as Inulin could be considered as
sugar fibers, but they could also fall under the Sugar heading.

4. 1. Sugars.
These are carbohydrates and contain 4 calories per gram. They are found
naturally in many foods including fruit, vegetables, cereals and milk. They can
be harmful to teeth and tend to have a high glycemic index.
The most common are:
Sucrose, Glucose, Dextrose, Fructose, Lactose, Maltose, Galactose and
Trehalose.
2. Sugar Alcohols
Like sugars these are carbohydrates and occur naturally, though in
small amounts, in plants and cereals. They typically contain fewer
calories per gram than sugar and do not cause tooth decay. Because
they are carbohydrates, they should have 4 calories per gram.
However the body is unable to fully metabolize them, and
consequently they tend to have fewer available calories per gram.
The downside of this is that they can cause cramps or bloating if
taken in excess. They are harmless to teeth and tend to have a very
low glycemic index.
The most common are:
Sorbitol, Xylitol, Mannitol, Maltitol, Erythritol, Isomalt, Lactitol, Glycerol
• Sorbitol
Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes
slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most
sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[1]
It is
synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate
dehydrogenase and sorbitol dehydrogenase.[1]
Succinate dehydrogenase is an enzyme complex that
participates in thecitric acid cycle.[1]
Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ
only in the orientation of the hydroxyl group on carbon 2.[2]
While similar, the two sugar alcohols have very
different sources in nature, melting points, and uses.
Overdose effects
 Ingesting large amounts of sorbitol can lead to abdominal pain, flatulence, and mild to severe
diarrhea. Sorbitol ingestion of 20 grams (0.7 oz) per day as sugar-free gum has led to severe
diarrhea leading to unintended weight loss of 11 kilograms (24 lb) in eight months, in a woman
originally weighing 52 kilograms (115 lb); another patient required hospitalization after habitually
consuming 30 grams (1 oz) per day.

5. 3. Natural Caloric Sweeteners
These are the oldest known sweeteners and include honey and maple
syrup. They contain sugar but also other nutritive qualities. They tend to
have a somewhat lower glycemic index than sugar, but still need to be
taken in moderation as they can be detrimental to health in large
quantities. They can also be harmful to teeth.
They include:
Honey, Maple Syrup, Coconut Palm Sugar and molasses.
• Honey
sweetness from the mono-saccharides 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
comes from the sap of maple trees, which is collected, filtered, and boiled down to an extremely sweet
syrup with a distinctive flavor. It contains fewer calories and a higher concentration of minerals (like
manganese and zinc) than honey. You can find it in bulk in some natural foods stores, but don’t be
fooled by fake maple syrups, which are cheaper and more readily available at the grocery store. "Maple-
flavored syrups" are imitations of real maple syrup. To easily tell the difference, read the ingredients list
on the nutrition label. True maple syrup contains nothing but “maple syrup.” Imitation syrups are
primarily made of high fructose corn syrup, sugar, and/or artificial sweeteners , This sap has only 3% to
5% total solids, consisting mainly of sucrose
• Molasses
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 %......,
4. Natural Zero Calorie Sweeteners
These are not carbohydrates and contain little or no calories. It is only in recent years that interest has
grown in these as a better alternative to artificial sweeteners. They have zero glycemic index and are
harmless to teeth. Like artificial sweeteners they can have an aftertaste.
They include:
Luo Han Guo, Stevia, Thaumatin, Pentadin, Monellin, Brazzein.

6. • Thaumatin
A mixture of intensely sweet- tasting proteins extracted from the fruit of a West African plant , used
as sweeteners in food
 Health and safety:
 Natural, intense sweetness
 Stable in freeze-dried form and soluble in water and aqueous alcohol
 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
sweeteners . It enhance and improve the flavor of coffee and milk products .it enhance savoury
flavors
• Stevia
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.
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.
•Polyols
 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 .

7. Polyols include :
Polyols roles in food :
* SUGAR REPLACER
Polyols replace the bulk and sweetness of sugars in foods and they enhance the flavor of sugar-free foods
* 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.

8. Polyols & their function in the body :
They are only partially absorbed by the body.**
**Absorbed portions are either metabolized (generally by insulin-independent mechanisms) or excreted
via the urinary tract .
Unabsorbed polyols are partially fermented in the colon and excreted**
5. Modified Sugars.
These are typically sugars produced by converting starch using enzymes. The
list also includes sugars that have been modified such as caramel or golden
syrup. They tend to have a high glycemic index and can be harmful to teeth.
They are often used in cooking or in processed foods.
A few are:
High Fructose Corn Syrup, Refiners Syrup, Caramel , Inverted Sugar, Golden
Syrup.
6. Artificial Sweeteners.
There are many types on the market and some appear to be safer than others.
They have been in use in America and Europe for over 120 years. They have zero
glycemic index and are harmless to teeth.
The most common are:
Aspartame, Sucralose, Saccharin, Neotame, Sodium Cyclamate
• Aspartame
Aspartame is a di-peptide 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

9. • 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.
• Non-sweet aftertaste was intended to measure any off flavor or other non-sweet aftertaste
• Stability to high-temperature food processing and long term storage, even when used in low-pH
products.
• Sucralose had very low level of bitterness and sourness
• 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 non carcinogenic .
• FDA’S aprroved ADI is 5 mg/kg

10. • Saccharin
The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than
sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten
products such as drinks, candies, cookies, medicines, and toothpaste.(9)
Saccharin is synthesized commercially from toluene, usually 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 5 mg / Kg
Application :
 Has a wide range of applications due to its high stability under extreme condition of processing
,non carcinogenic and its low cost .
 it used in soft drinks ,candies ,salad dressing, toothpaste and mouthwashes.
The synthesis of saccharin by the ( Remsen Fahlberg method ):
• Neotame
is sweeter than some marketed no-calorie sweeteners and is approximately 30-40 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.

11. Individuals who suffer from Phenylketonuria lack or have insufficient amounts of the enzyme phenylalanine
hydroxylase, required to breakdown phenylalanine. Without the presence of this enzyme, phenylalanine
accumulates. Phenylalanine buildup can significantly alter human brain function.
Http://www.sugar-and-sweetener-guide.com/types-of-sweetener.html
• Sodium Cyclamate
- Health and safety :
• No calories , non- carcinogenic
• Cyclamate was metabolized to a product called cyclohexylamine , and this metabolite became
implicated in the occurrence of bladder tumours appearing after two years.
 Mixtures:
Cyclamate and saccharin is combined in the ratio 10:1 on a sweetness equivalent basis ,produced
most desirable sweetness where cyclamate masked the after - taste of saccharin .
Summary

12. 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
Conclusions
Overweight subjects who consumed fairly large amounts of sucrose (28% of energy), mostly as
beverages, had increased energy intake, body weight, fat mass, and blood pressure after 10 wk. These
effects were not observed in a similar group of subjects who consumed artificial sweeteners.
Finally we found out that the artificial sweeteners are very unhealthy, despite the fact that we
consume them every day, and they are present almost in every sweet flavored food. If we would
like to live a healthier life, the best solution is using natural sweeteners. One of the obstacles is the
high price of natural sweeteners; because of this people usually choose artificial sweeteners. In
conclusion, the assertions that artificial sweeteners are safe, healthy and help in weight loss are
false.
There are many natural sweeteners unknown to people, whose benefits of are important and
necessary to our bodies.

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