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` Introduction
` Classification
` Structure
Assoc Prof.
Assoc. Prof Pham Van Hung ` Functional
F i l properties
i
Department of Food Technology ` Application

¾ One of the most important taste sensations for humans Two kinds of sweeteners:
and for many animal species as well.
¾ The importance of sweetness is reflected in the world ¾ Natural (Nutritive) Sweeteners: Sugar
production of sugar, which rose from 8 million tons in Alcohols
1900 to
t 70 million
illi tons
t i 1970.
in 1970
¾ At present little is known about the basic mechanisms ¾ Alternative (Non-nutritive) Sweeteners
of the sweet taste.
¾ The sweetness of individual sweeteners is usually
measured in model systems and compared to that of
sucrose

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¾ Sugars

¾ Syrups

¾ Sugar Alcohols

¾ Different Chemical Structure

¾ Different Functions in Foods & Beverages

¾ Refined CHO 4 kcal/g

¾ Plants Produce Sugars via Photosynthesis
Sugar Cane, Sugar Beets, Maple Trees, Corn ¾ #1 Food Additive
¾ Sucrose Table Sugar
g
¾ Glucose Dextrose
¾ Animal Source ¾ Fructose Fruit Sugar
Lactose-Milk Sugar
¾ Lactose Milk Sugar

¾ Maltose Malt Sugar

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¾ Sweetness
¾ Solubility
™ Fructose 1
™ Sucrose 2
™ Glucose 3
™ Maltose 4
™ Lactose 5

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¾ Browning Reactions ¾ Moisture Absorption

™ Moistness & Texture
¾ Maillard Rxn ―> Reducing Sugars + Protein
¾ Texture
™ Bulk Viscosity
Bulk, Viscosity, Body
¾ Caramelization, Heating Sugar
¾ Fermentation
™ Dry Sugar or Sugar Solution ™ Beer, Wine, Cheese, Yogurts, Breads
™ Heat Evaporate H2O
¾ Preservation
™ Smooth Brown Mixture ™ Inhibit Microbial Growth, Dehydrate

¾ Corn Syrup
¾ Baked Goods ¾ High-Fructose Corn Syrup
¾ Texture ¾ Honey
¾ Flavor ¾ Molasses
¾ Browningg ¾ Maple Syrup
¾ Fermentation of Yeast ¾ Invert Sugar
¾ Extends Shelf Life
¾ Sugary solutions vary in:
¾ Body to Soft Drinks ¾ Viscosity
¾ CHO Content
¾ Offsets Acidic, Bitter, and Salty Tastes ¾ Flavor
¾ Price
¾

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¾ Neither Sugar nor Alcohol Common Sugar Alcohols

™ Sugar Polyols – Structure partially resembles ¾ Sorbitol

sugar and partially resembles alcohol ¾ Mannitol
¾ Naturally Occur in Fruits and Vegetables ¾ Xylitol
¾ Can be Produced Synthetically ¾ Lactitol
¾ Sugar Free – NOT Calorie Free ¾ Maltitol
¾ Isomalt

Characteristics of Sugar Alcohols

Metabolism – The Good
¾ Sweet Taste
¾ Slowly & Incompletely Absorbed in Intestine
¾ Can Mask other Sweetener Aftertaste
¾ Requires No or Very Little Insulin
¾ Add Bulk and Texture
¾ Doesn’t Cause Spikes in Blood Sugar
¾ Provide Cooling Effect or Taste
¾ Inhibit Browning during Heating
¾ Retain Moisture in Foods

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Metabolism – The Bad and Ugly
¾ Some is not absorbed by the blood
™ Passes through the small intestine and ferments
in large intestine
¾ Large Amounts Produce Intestinal Gas/ Diarrhea
™ Sorbitol > than 50 grams/day
™ Mannitol > 20 grams/day
` Mannitol is a hexitol that is stereoisomeric to
sorbitol.
` It is commonly found naturally in some plant foods,
including beets, celery, olives, and seaweed.
` Mannitol is used in sugar-free dietary foods, sugar-
free chewing gum, sweets, and ice cream.
` Mannitol is slowly absorbed from the intestinal tract
and may cause diarrhea and flatulence. It is an
acceptable daily intake of ‘‘not specified’’
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` Sorbitol is a six-carbon sugar alcohol that was
originally found in the berries of mountain ash.
` It is used in sugar-free candies and chewing gum and
in diabetic foods.
foods
` Sorbitol is an ADI of ‘‘not specified,’’ which means
that no health hazards are foreseen (WHO, 1982).
` However, large amounts of sorbitol can cause
flatulence, diarrhea, and abdominal distension.
` Xylitol is a pentitol that can be found in most fruits
and berries as well as vegetables.
` Commercially xylitol is produced from xylan-
containing plant material by acid hydrolysis,
h d ti andd purification.
hydrogenation, ifi ti
` Usually it is possible to produce confections, sweet
snacks, chocolate, and chewing gum.
` Xylitol can be consumed without ill effects when the
single dose does not exceed 30 g.
` Larger doses are often likely to cause diarrhea
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` Lactitol is a disaccharide alcohol [(4-O-β-D-

` consists of a glucose and a sorbitol unit linked 1,4
galactopyranosyl)-D-glucitol] produced by the
(1,4-glucosyl-glucitol).
hydrogenation of lactose or lactulose.
` Maltitol is produced by enzymatic hydrolysis of
` Lactitol can be used as a sweetener in most foods, but
starch (potato or corn) to obtain a high maltose syrup.
syrup
due to its low sweetness it is not very attractive.
` Maltitol is more slowly hydrolyzed to glucose and
` Lactitol can also be utilized for some special dietary
sorbitol by maltase.
foods and as a prebiotic in functional foods.
` Maltitol has a low acute toxicity by oral
` no toxicologically significant adverse effects have
administration (LD50 24 g/kg body weight).
been noted

` is an equimolar mixture of 6-O-β-D-glucopyranosyl-

6 FDA Approved Compounds
D-glucitol and 1-O-β-D-glucopyranosyl-D-mannitol.
¾ Saccharin
` Isomalt is produced by the enzymatic trans- ¾ Aspartame – 4 kcal/g but miniscule amounts
glucosidation of sucrose to isomaltulose followed by ¾ Acesulfame-K
dehydrogenation.
dehydrogenation ¾ Sucralose
¾ Neotame
` Isomalt can be used as a sugar substitute in ¾ Stevia
confectioneries, chewing gum, soft drinks, and
desserts. ¾ ADI (Acceptable Daily Intake)
ADI - the amount of a food additive, expressed as
` Only 50% of isomalt is metabolized in humans. Long-
mg/kg body weight, that can be ingested daily over
term studies have not been considered necessary a lifetime without incurring any appreciable health risk.

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◦ Discovered accidentally in 1879

◦ Controversy peaked in 70’s
◦ ADI = 2.5 mg/kg of body weight
◦ Species-specific
S i ifi hi
high
hddose phenomenon
h
◦ Stores well but not heat stable

◦ Discovered in 1965, FDA approved in 1981 ◦ Discovered in 1967

◦ ADI = 50 mg/kg body weight (about 24 diet ◦ FDA approved in 1988
sodas) ◦ ADI = 15 mg/kg
◦ Made by combining the amino acids aspartic ◦ Used in chewing gums, dry beverage mixes
acid
id and
d phenylalanine
h l l i with
ith methanol
th l and soft drinks
◦ Subset of population sensitive to breakdown
products
◦ Must carry phenylketonuria
◦ warning

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◦ Discovered in 1976, FDA approved in 1998 FDA approved in 2002

◦ ADI = 15 mg/kg ◦ ADI = under review
◦ Made by adding chlorine to sugar molecules ◦ 8000 x sweeter than sugar
x 3 OH
O replaced
p a d by 3 Cl ◦ Also made from aspartic acid and
◦ Not absorbed, excreted in urine phenylalanine
x Not metabolized to phenylalanine

¾ All nonnutritive sweeteners (NNS) currently on

◦ Discovered centuries ago, FDA approval in
2008
◦ Made by removing glycosides from stevia
leaves
◦ Rebaudioside A is extract (Rebiana)
◦ More animal studies requested
¾ Bottom Line:
the market are considered safe for:
ƒ Pregnant women
ƒ Children
ƒ Hyperlipidemias
ƒ Diabetes and Glycemic Response
ƒ Dental Caries
ƒ Use of nonnutritive sweetened beverages may
replace more nutritious foods, particularly in the
diets of pregnant women and children.

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% Added
Moderate calorie consumption from Food Categories Sugars
added sugar from any source. Consumed
Regular Soft Drinks 33.0
g
Sugars and candyy 16.1
Eat healthfully and exercise to
manage weight. Cakes, cookies, pies 12.9
Fruit drinks (ades/punches) 9.7
Dairy desserts/milk products (ice 8.6
Include moderate amounts cream, sweetened yogurt, and
of low calorie sweeteners. sweetened milk)
Other grains (cinnamon toast and
5.8
honey-nut waffles)

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