NUTRITIVE

SWEETENERS

Submitted by: Submitted to:

Shubham Budhlakoti Dr. Sweta Rai
Id.no. 56814
 INTRODUCTION
 Nutritive sweeteners provide sweetness and contribute calories or energy
to the diet.

 They are derived from natural sources such as plants or animals.

 Common types of nutritive sweeteners include sucrose (table sugar),

fructose (fruit sugar), glucose (dextrose), lactose (milk sugar), and maltose
(malt sugar).

 Nutritive sweeteners are widely used in the food industry, home cooking,
and baking.

 They are broken down into glucose or fructose in the body.

 Some nutritive sweeteners, like honey and molasses, may contain small
amounts of vitamins and minerals.

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TYPES OF NUTRITIVE SWEETENERS

Sucrose
Fructose
Glucose
Lactose
Maltose
Sorbitol
Lactitol
Lactulose

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 SUCROSE
 Sucrose is the most common nutritive sweetener and is extracted
from sugar cane or sugar beets.
 It consists of glucose and fructose molecules bonded together.
 Sucrose is widely used in baking, cooking, and sweetening
beverages.

FRUCTOSE

 Fructose is naturally occurring in fruits, honey, and some vegetables.

 It is the sweetest of all nutritive sweeteners and has a lower glycemic
index compared to sucrose.
 Fructose is commonly used as a sweetener in beverages, canned
fruits, and processed foods

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 GLUCOSE
 Glucose is the primary source of energy for the body and is
found in many carbohydrates.
 It is obtained from starches such as corn or wheat through a
process called hydrolysis.
 Glucose is used as a sweetener in certain foods, beverages, and
medicinal products.

LACTOSE
 Lactose is the naturally occurring sugar found in milk and dairy
products.
 It consists of glucose and galactose and provides sweetness to
dairy-based foods and some pharmaceuticals.

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 MALTOSE
 Maltose is produced during the breakdown of starches,
particularly in germinating grains.
 It is less sweet than sucrose and is commonly used in brewing,
baking, and confectionery products.

SORBITOL
 Sorbitol is a sugar alcohol that occurs naturally in some fruits and is
commonly derived from glucose.
 It is used as a nutritive sweetener and often found in sugar-free or
reduced-sugar products.
 Sorbitol has about half the sweetness of sucrose and is commonly used
in chewing gums, candies, and diabetic-friendly foods.
 It has a lower glycemic index compared to sucrose and is often used as a
sugar substitute for individuals with diabetes.

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 LACTITOL
 Lactitol is a sugar alcohol derived from lactose, which is a natural sugar
found in milk.
 It is produced through a hydrogenation process and is less sweet than
sucrose.
 Lactitol has a similar taste and texture to sugar and is often used as a sugar
substitute in sugar-free and reduced-sugar products.
 It is not fully absorbed in the small intestine, making it lower in calories
compared to sucrose.

LACTULOSE
 Lactulose is a synthetic disaccharide made from lactose through a
chemical reaction.
 It is classified as a prebiotic and is not as sweet as sucrose.
 Lactulose is not significantly absorbed in the small intestine and is
often used as a laxative or stool softener.

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 CONCLUSION

These types of nutritive sweeteners differ in their sweetness

levels, sources, and applications. It's important to note that
they all contribute calories or energy to the diet, so
moderation is key when consuming foods or beverages
containing these sweeteners.

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THANK
YOU !