SWEETENERS.pptx

Natural sweetener which have low calorific value, can be used in diabetic and obese patient. some of them are taste modifying agents, which are not sweet in taste but modify the taste of sour food, can be used as natural sweetener instead of artificial sweetening agents which are high in calorie and can be harmful to our body.

1. SWEETENERS

2. Sugar is a sweetener that provides 4 calories per gram. It is acknowledged that excess sugar ingestion amounts to increased energy intake which, in turn, can lead to weight gain and chronic diseases associated with obesity and dental caries. Therefore, there is need for sugar substitutes , which can help reduce caloric intake, particularly in overweight individuals. The demand for new alternative “low calorie” sweeteners for dietetic has increased worldwide. Many synthetic sweeteners, which are widely used are proved to be carcinogenic (Aspartame) and are non-nutritive. Hence demand greatly increased for natural sweetening agents, especially for non- sacchariferous sweetening agents, because they are highly potent, useful, safe and low-calorie sugar alternatives.

3. What should be the Ideal properties of sweetening agents ???

4. Ideal properties of sweetening agents Sweetening agents should have the following ideal properties They are required to be effective when used in small concentration. They must be stable at a wide range of temperature to which the formulations are likely to be exposed. Prolonged use of these agents containing preparations should not produce any carcinogenic effects They should have very low or non-calorific value. They should be compatible with other ingredients in formulations. They should not show batch to batch variations. They should be readily available and inexpensive.

5. Uses of Natural Sweetening agents Pharmaceutical Uses In pharmaceutical industries these are used in liquid, oral preparations, lozenges, pills and tablets. In liquid orals sugar is used to prepare syrup base, to maintain the consistency and viscosity of the preparation and to mask the bitter taste of the drug. Sugar is also employed in the coating of pills and tablets Honey plays an important role in Ayurvedic system of medicine. It is used as an important vehicle for many preparations. Food Industry Sweetening agents are used to prepare jams, chocolates, sweets, ice-creams, cakes, candies, juices, soft-drinks, beverages, chewing-gums and many other food items.

6. Non-saccharide sweetening agents Non saccahride sweetening agents are those, which contain substances other than saccharides as sweet principles. They contain Terpenoids, proteins, dihydrochalcones, steroidal saponins, etc. as sweet principles. The non-saccharide sweeteners possess some advantages over saccharide sweeteners. Non-carcinogenic. Potent sweeteners ( 8 000 times sweeter than sucrose). They have very low calorific values, hence useful for obese and diabetic persons.

7. TERPENOIDS

8. Stevioside and Rebaudioside Stevioside and Rebaudioside - A do not increase the blood sugar levels, so they can be used by diabetics without adverse glycemic responses. It is extracted from Stevia rebaudiana , family Compositae. Stevioside can be isolated from the leaves by extraction with water or water- ethyl alcohol mixture. Stevioside is sparingly soluble in water. Rebaudioside A is normally purified by crystallization from alcoholic solution  Stevioside is 250-300 times sweeter than sucrose. The extract provides a sweet taste that lasts for a long time in the mouth but has a pronounced aftertaste and bitterness , limiting its use at high concentrations. Stevioside is poorly soluble in water but highly soluble in alcohol and is relatively stable over a wide range of pH values, even at the acid pH of certain drinks.

9. Glycyrrhizin Glycyrrhizin is a mixed calcium and potassium salt of gylcyrrhizic acid found in liquorice root, Glycyrrhiza glabra , family Leguminosae. Glycyrrhizic acid is triterpene glycoside and after hydrolysis it gives glycyrrhetic acid as aglycone. Glycyrrhizin is about 50-100 times sweeter than sucrose whereas its salt ammonium glycyrrhizinate is about 50 times sweeter as compared to sugar. Glycyrrhizin has lingering licorice-like aftertaste and therefore considered as a flavouring agent rather than sweeteners. Glycyrrhizin enhances food flavors, masks bitter flavors, and increases the sweetness. It has the potential for providing functional characteristics, including foaming, viscosity control, gel formation, and possibly antioxidant characteristics. It also has anti-ulcer and anti-inflammatory activity. It is also used in soft drinks, tobacco products and oral hygiene products.

10. DIHYDRO ISOCOUMARINS

11.  Phyllodulcin Phyllodulcin is obtained from leaves of Hydrangea macrophylla (Saxifragaceae) commonly known as amacha. This plant is Indigenous to Japan, China and is found in North and south America, and temperate hills of India particularly Assam and in Himalayas. The sweet principle is 400-800 times sweeter than sucrose. Hydrangeic acid  from the leaves is being investigated as a possible anti-diabetic drug as it significantly lowers blood glucose, triglyceride, and free fatty acid levels. Purified phyllodulcin has no  mutagenicity. One drawback for its use as a sweetener is its very low solubility in water.

12. PROTEIN SWEETENERS

13. Thaumatin Thaumatin I (generally named thaumatin) is the only sweet protein that has been approved by both the FDA and the European Commission to be used as sweetener in food. Thaumatin  is a group of intensely sweet basic proteins isolated from the fruit of  Thaumatococcus danielli   (West African fruit). It consists essentially of the proteins Thaumatin I and Thaumatin II. It is a taste-modifying protein that functions as natural sweetener or flavor enhancer. It is stable in aqueous solutions between pH 2.0 at room temperature. All the forms of a Thaumatin are intensely sweet, and have 207 amino acids. The two predominant forms, Thaumatin I and II differ by 5 amino acids. It has a very sweet taste that is rated to be 3 000 to 8000 times sweeter than sucrose.

14. Their solubility is maximal at pH 2.7-3. The sweetening power does not disappear on heating. The sweetness of Thaumatin disappeared on heating at pH above 7 for 15 min, but the sweetness remained even after heating at 80°C for 4 hr at pH 2. This indicated that the protein Thaumatin is more thermoresistant under acid conditions than under neutral or alkaline conditions. Used at 20-400 ppm in pills and tablets, its long-lasting effect covers strongly bitter aftertastes and leaves a pleasant feeling in the mouth.

15. Monellin Monellin is present in red berries of West African plant Dioscoreophyllum cumminsii . Monellin is about 3000 times sweeter than sucrose. Unlike the single chain thaumatin, monellin consists of two polypeptides of 45 and 50 amino acids. Monellin has been shown to lose its sweetness when heated above 50°C under acidic pH .

16. Miraculin (taste- modifying protein) M iraculin has the unusual property of being able to modify a sour taste into a sweet taste. Miraculin is a basic  glycoprotein   that was extracted from the miracle fruit plant, a shrub that is native to West Africa   Richadella dulcifica . Miraculin itself is not sweet, but the human tongue, once exposed to miraculin, perceives ordinarily sour foods, such as citrus, as sweet for up to 2 h afterward. This small red berry has been used in West Africa to improve the taste of acidic foods. Since the miracle fruit itself has no distinct taste , this taste-modifying function of the fruit had been regarded as a miracle. The active substance, isolated from plant was named miraculin after the miracle fruit.  Miraculin was first sequenced in 1989 and was found to be a glycoprotein consisting of 191 amino acids and some carbohydrate chains.

17. Curculin Curculin isolated from fruits of Curculigo latifolia , a plant grown in Malaysia , has an intriguing property of modifying sour taste into sweet taste. Curculin was reported to be a  homodimer  of two proteins connected through two  disulfide bridges. In addition to this taste modifying activity, Curculin itself elicits a sweet taste. It is a unique sweet protein that has both sweet-tasting and taste-modifying activities.

18. DIHYDROCHALCONES

19. Neohesperidin Dihydrochalcone Neohesperidin is obtained from the peels of the fruits of plant Citrus aurantium ( Rutaceae ), commonly known as Seville orange. The flavonoid compound Neohesperidin is itself bitter but dilute alkali extract gives a sweet compound called Neohesperidin dihydrochalcone. Like glycyrrhizin , Neohesperidin DC exhibits a long-lasting sweetness at high concentrations, associated with a licorice-like aftertaste. It is about 1000 times sweeter than sucrose. It is approved in Belgium and USA for use as a sugar substitute in beverages and chewing gum.

20. Glycyphyllin The sweet principle Glycyphyllin is present in almost all parts of the plant Smilax glycyphylla ( sweet sarsaparilla ) (Liliaceae). It is Indigenous to India and found in Himalayas. It is mainly propagated through Rhizomes and tuberous roots. The sweet principle is a dihydrochalcone glucoside , 100-200 times sweeter than sucrose. The extract of almost all parts of plants provide sweetening agent.

21. Trilobatin Trilobatin is obtained from the plants Symplocos paniculata (Simplocaceae) commonly known as sweet leaf, sapphire berry. This plant is found in India and is being cultivated on large scale. It is 400-1000 times sweeter than sucrose.