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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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` Sorbitol is a six-carbon sugar alcohol that was

Metabolism – The Bad and Ugly
originally found in the berries of mountain ash.
¾ Some is not absorbed by the blood
` It is used in sugar-free candies and chewing gum and
™ Passes through the small intestine and ferments in diabetic foods.
foods
in large intestine ` Sorbitol is an ADI of ‘‘not specified,’’ which means
¾ Large Amounts Produce Intestinal Gas/ Diarrhea that no health hazards are foreseen (WHO, 1982).
™ Sorbitol > than 50 grams/day ` However, large amounts of sorbitol can cause
™ Mannitol > 20 grams/day flatulence, diarrhea, and abdominal distension.

` Mannitol is a hexitol that is stereoisomeric to ` Xylitol is a pentitol that can be found in most fruits
sorbitol. and berries as well as vegetables.
` It is commonly found naturally in some plant foods, ` Commercially xylitol is produced from xylan-
including beets, celery, olives, and seaweed. containing plant material by acid hydrolysis,
h d ti andd purification.
hydrogenation, ifi ti
` Mannitol is used in sugar-free dietary foods, sugar-
` Usually it is possible to produce confections, sweet
free chewing gum, sweets, and ice cream.
snacks, chocolate, and chewing gum.
` Mannitol is slowly absorbed from the intestinal tract ` Xylitol can be consumed without ill effects when the
and may cause diarrhea and flatulence. It is an single dose does not exceed 30 g.
acceptable daily intake of ‘‘not specified’’ ` 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 the market are considered safe for:
2008 ƒ Pregnant women
◦ Made by removing glycosides from stevia ƒ Children
leaves ƒ Hyperlipidemias
◦ Rebaudioside A is extract (Rebiana) ƒ Diabetes and Glycemic Response
◦ More animal studies requested ƒ Dental Caries
¾ Bottom Line:
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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