Artificial sweeteners

muhammad mudassir

1. TOPIC Artificial Sweeteners

2. Introduction: A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called artificial sweeteners.

3. Artificial Sweeteners are used by Those trying to cut out sugar. Someone who can’t have sugar would be a diabetic . Who concerned with diabetes , weight gain , obesity -related disorder and dental caries. Using artificial sweeteners is safe to control blood sugar levels .

4. But consuming too much natural sweeteners, can lead to health problems such as: Tooth decay Weight gain Increased triglycerides. Also honey can contain small amounts of bacterial spores that can produce botulism toxin. For that, honey shouldn't be given to children less than 1 year old.

5. 5 Approved Artificial Sweeteners

6. Aspartame: Combination of two amino acids: phenylalanine and aspartic acid . A low calorie sweetener. 200 times sweeter than sucrose. Digestible. Does not promote tooth decay. Enhance and intensified flavor (citrus and fruits)

7. Metabolism of Aspartame: Metabolism Of Aspartame:

8. Restrictions: People with phenyl- ketonuria (PKU) disease. PKU is a rare inherited disease that prevent the metabolism of essential amino acids. Accumulation of phenyl-alanine in the body could cause health problems including mental retardation.

9. Saccharin: Oldest artificial sweetener still in use today. derives from the word " saccharine", meaning "sugary". 300 times sweeter than sucrose Slightly bitter taste . Saccharin is not absorbed or metabolized. Excreted unchanged, via the kidneys. FDA considers this sweetener safe. Benzoic sulfilmine

10. Synthesis: Saccharin is heat stable. It does not react chemically with other food ingredients, as such, it stores well.

11. Acesulfame -K does not break down by heat so it can be used in cooking or baking. It can’t be metabolized or stored in the body. 200 times sweeter than sucrose Applied in both food and non-food products. effect of Acesulfame - K with glucose, fructose, sucrose, and sucralose increases its sweetness intensity (O’Donnell, 2005).

12. Sucralose: Produced by the selective chlorination of sucrose Sucralose is a common name for a new high intensity sweetener derived from sucrose. It is about 600 times sweeter than sucrose.

13. Synthesis:

14. Neotame : Peptide derivative of aspartic acid & Pheynl -alanine. Approved as a sweetener and flavor enhancer. 7,000-13,000 times sweeter than sucrose. 30—60 times sweeter than aspartame Rapidly metabolized by human.

15. Synthesis:

16. Benefits and Conclusion: Non- cloric and does not breakdown in the body. Does not promote tooth decay. Soluble in water. Excellent stability in wide range of processed foods and beverages. Heat stable. It should be used by recommended amount.