PRE-ASSESSMENT:

1. Which of the following is a high

potency, artificial sweetener?
a. Sucrose
b. Sodium benzoate
c. Alitame
d. None of the above
2.Which substance is intentionally
added that preserves flavor and
improve taste?

a. Food additives
b. Food adulterant
c. Food contaminant
d. Food material
3. What is the scientific name of table
sugar?

a. Glucose
b. Fructose
c. Sucrose
d. Sucralose
4. Which of the following artificial
sweeteners is commonly found in
diet sodas?

a) Sucralose
b) Aspartame
c) Stevia
d) Saccharin
5. How do artificial sweeteners contribute
to reducing calorie intake?

a) By increasing metabolism
b) By suppressing appetite
c) By providing energy
d) By replacing high-calorie sweeteners
S
P
S
S
P
S
P
S
P
P
B. True or False: Write T if the statement is correct and write F if the
statement is otherwise.

T
____1.Agar is added to ice cream to give body to food or it is used to thicken.
____2.Carrageenan
F is added to milk drinks as flavor enhancer.
____3.Potassium
T citrate is added to instant fruit juice to neutralize acidity.
____4.Lecithin
T is added to milk product as emulsifier.
____5.Ascorbic
T acid is added to yogurt, candies, beverages, frozen fruits to
prevent fruit from developing off flavor and maintains nutritional
qualities.
____6.Glycerine
F is mixed with cakes used as thickener.
____7.
T MSG (monosodium glutamate or vetsin) is mix with soup as flavor
enhancer.
____8.Sodium
T benzoate is added to fruit juices and salad dressing and it is used
as preservatives.
T
____9.Sodium nitrate is added to ham to give color to meat.
____10.Sodium
F sulfate is added to fruit juices to use as sweetener .
NATURAL SWEETENERS

Natural sweeteners like sugar cause a rapid in

the body calories, this is a dangerous situation
for the people who are suffering with . So, the
people are advised to use the artificial
sweeteners to reduce the threat from diseases
and to maintain a healthy body. Some artificial
sweeteners, their use and limitations are
described below.
NATURAL SWEETENERS
• .

• SUCROSE = TABLE SUGAR/ CANE SUGAR (100)

SWEETNESS LEVEL

• MALTOSE = MALT SUGAR. NUTRIENT, SWEETENER

AND STABILIZER (32)

• LACTOSE = MILK SUGAR. SWEETENER AND NUTRIENT

(16)

• INVERT SUGAR = 50% GLUCOSE & 50% FRUCTOSE (130)

• GLUCOSE = SWEETENER (74)

• FRUCTOSE = FRUIT SUGAR (173)

• DEXTROSE = SWEETENER ALSO KNOWN AS D-

GLUCOSE (74)
ARTIFICIAL SWEETENERS:
• ARTIFICIAL SWEETENERS ARE LOW CALORIE
SUBSTANCES WHICH ARE USED AS SWEETENING AGENTS
TO REPLACE SUGAR AND OTHER CALORIFIC FOOD
SUBSTANCES. ARTIFICIAL SWEETENERS ARE USEFUL IN
CONTROLLING BLOOD SUGAR LEVEL AND INSULIN LEVELS
IN THE BODY. MANY KINDS OF ARTIFICIAL SWEETENERS
ARE AVAILABLE IN THE MARKET; THE THREE PRIMARIES
AMONG THEM ARE ASPARTAME, SACCHARIN, AND
SUCRALOSE. THE OTHERS ARE ALITAME, NEOTAME,
CYCLAMATE, MANITOL, SORBITOL, ETC,
ASPARTAME: (NUTRASWEET) C14H12N2O5 )

• CHEMICALLY ASPARTAME IS 160 TIMES SWEETER THAN

ORDINARY TABLE SUGAR AND 70 PERCENT OF ALL
ASPARTAME IS USED IN SODAS AND COOL DRINKS. IT HAS
FLAVOR ENHANCING PROPERTIES. WHEN TAKEN IN LESS IT IS
METABOLIZED. ITS TRADE NAME IS NEUTRAL SWEET. IT IS
USED IN CARBONATED BEVERAGES, PUDDINGS, FROZEN
FRUIT JUICES ETC,
LIMITATIONS : SINCE IT IS UNSTABLE AT COOKING
TEMPERATURE, IT IS USEFUL ONLY FOR COLD FOODS AND
DRINKS.
SUCRALOSE: (C H Cl O )
12 19 3 8

• SUCRALOSE IS CHEMICALLY TRICHLORO DERIVATIVE OF

SUCROSE. UNLIKE ASPARTAME IT IS STABLE AT COOKING
TEMPERATURE. SUCRALOSE IS SIMILAR IN STRUCTURE TO
REGULAR SUGAR AND CONTAINS MALTODEXTRIN AND IT IS
600 TIMES SWEETER THAN SUGAR. NORMAL BODY ABSORBS
VERY LITTLE OF THIS ARTIFICIAL SWEETENER. IT CANNOT
PROVIDE CALORIES. IT CAN BE USED IN ALL PRODUCTS. ITS
APPEARANCE AND TASTE IS SIMILAR TO THAT OF SUGAR.
ACESULFAME-K:
• IT IS 200 TIMES SWEETER THAN ORDINARY TABLE SUGAR AND
THE BODY CAN'T BREAK IT DOWN, SO IT'S EXCRETED FROM
THE BODY UNCHANGED. IT IS FREELY SOLUBLE IN WATER. IT
IS NOT METABOLIZED IN THE BODY. USED FOR IMITATION
DAIRY , PICKLES, BEVERAGES, MARINATED FISH ETC.,
SACCHARIN: (C H N S)
7 5 3

• CHEMICALLY SACCHARIN IS KNOWN AS ORTHO-

SULPHOBENZAMIDE. . TRADE NAME IS SYMCAL. IT IS 500-550
TIMES SWEETER THAN CANE SUGAR, BUT HAS AN
UNPLEASANT BITTER AFTERTASTE. IT IS NOT EASILY
DIGESTED BY THE BODY. IT IS HARMLESS UNLIKE SUGAR.
SACCHARIN IS USED IN SOFT DRINKS, CHEWING GUMS, JAMS,
JELLIES, SAUCES, GELATIN AND SALAD DRESSINGS. IT IS
COMMERCIALLY AVAILABLE IN THREE FORMS AS A SODIUM
SALT, AS A CALCIUM SALT AND IN THE ACID FORM. IT DOES
NOT HAVE ANY CALORIFIC VALUE. DUE TO ITS INERT NATURE
IT IS EXCRETED FROM THE BODY IN URINATION PROCESS.
ALITAME: (C H N O S)
14 25 3 4

• CHEMICALLY ALITAME IS SIMILAR TO

ASPARTAME, IT IS MADE FROM AMINO ACIDS,
NAMELY L-ASPARTIC ACID AND D-ALANINE.
ALITAME IS HIGH POTENCY SWEETENER WHICH
IS 2000 TIMES SWEETER THAN SUCROSE AND
MORE STABLE THAN ASPARTAME.
LIMITATIONS: WHILE USING IT, CONTROL OF
SWEETNESS OF FOOD IS DIFFICULT.

• HAS A CLEAN SWEET TASTE, WITH NO

UNPLEASANT AFTERTASTE
CYCLAMATE:

• CHEMICALLY CYCLAMATE IS THE SODIUM

OR CALCIUM SALT OF CYCLAMIC ACID. IT IS
30–50 TIMES SWEETER THAN ORDINARY
CANE SUGAR. IT IS AVAILABLE IN THREE
FORMS NAMELY CYCLAMIC ACID, CALCIUM
CYCLAMATE AND SODIUM CYCLAMATE. IT
IS NOT SUITABLE FOR DIABETES.
IT IS USED IN CARAMELS, CHEWING GUMS
AND HARD CANDIES.
NEOTAME:

• IT IS A WHITE CRYSTALLINE
POWDER MANUFACTURED
FROM TWO AMINO ACIDS,
PHENYLALANINE AND
ASPARTIC ACID. IT IS 7,000
TO 13,000 TIMES SWEETER
THAN SUGAR, SO VERY
LITTLE OF IT IS NEEDED TO
SWEETEN FOODS.
STEVIA:

• IT IS MADE FROM REBAUDIOSIDE-A, ONE

OF THE COMPONENTS OF THE STEVIA
REBAUDIANA. IT IS 250 TIMES SWEETER
THAN SUGAR. MANY PEOPLE WHO WANT
TO AVOID SUGAR AND CALORIES USE
STEVIE IN THE FORM OF A NON-
NUTRITIVE SWEETENER OR AS AN
EXTRACT.

• RECOMMENDED AS A SUGAR SUBSTITUTE DUE

TO ITS NON-IMPACT ON BLOOD SUGAR LEVELS
XYLITOL

• IT IS PRESENT IN MANY FRUITS AND VEGETABLES. IT IS

PRODUCED METABOLICALLY. XYLITOL IS METABOLIZED
DIRECTLY IN LIVER OR INDIRECTLY BY FERMENTATION OF IN
INTESTINE. ITS SWEETNESS IS EQUIVALENT TO THAT OF THE
CANE SUGAR AND CAN REPLACE IT IN EVERY ASPECT WITH
REDUCED CALORIES.

• ARTIFICIAL SWEETENERS ON DENTAL HEALTH AND

IDENTIFY WHICH ONE IS LEAST ASSOCIATED WITH
TOOTH DECAY.
 • SORBITOL IS A COMMON SWEETENER USED IN THESE DAYS. IN
LIVER IT IS CONVERTED INTO FRUCTOSE, IT IS METABOLIZED

SORBITOL INDEPENDENTLY OF INSULIN.

USED IN CHEWING GUMS, COUGH DROPS, JELLIES, BAKED
PRODUCTS, BAKING MIXES, FROZEN DAIRY DESSERTS CANDIES,
SHREDDED COCONUT DIABETIC FRUITS AND SOFT DRINKS.

• SUGAR SUBSTITUTE FOR DIABETICS

• A POLYHYDRIC ALCOHOL WHICH IS USED AS SWEETENING
AGENT IN MANY ORAL MEDICINE LIQUIDS.
 Advantages of Artificial Sweeteners:
1. Low-Calorie or Calorie-Free: Artificial sweeteners are often used as
sugar substitutes because they provide sweetness without contributing a
significant amount of calories, making them suitable for people looking to
reduce calorie intake or manage weight.
2. Suitable for Diabetics: Since artificial sweeteners do not affect blood
sugar levels, they can be a safe option for individuals with diabetes,
allowing them to enjoy sweet-tasting foods without impacting their
glucose levels.
3. Tooth-Friendly: Unlike sugar, artificial sweeteners are not broken down
by oral bacteria to produce acids that can lead to tooth decay. Therefore,
they are considered tooth-friendly and do not contribute to cavities.
4. Stability in Cooking and Baking: Many artificial sweeteners remain
stable at high temperatures, making them suitable for cooking and baking.
This allows people to enjoy sweet treats without the added calories and
sugar.
DISADVANTAGES OF ARTIFICIAL
SWEETENERS:
1. Unpleasant Aftertaste: Some people may perceive an unpleasant aftertaste associated
with certain artificial sweeteners. This can affect the overall taste of food and
beverages and may be a drawback for individuals sensitive to specific sweeteners.
2. Potential Health Concerns: While artificial sweeteners are generally considered safe
when consumed within acceptable daily intake levels, there have been concerns and
debates about their long-term health effects. Some studies suggest potential links to
metabolic changes, gut microbiota alterations, and other health issues.
3. Allergic Reactions: Although rare, some individuals may be allergic or
hypersensitive to certain artificial sweeteners, leading to allergic reactions or side
effects.
4. Laxative Effect: Some sugar substitutes, such as sugar alcohols (e.g., xylitol,
sorbitol), can have a laxative effect when consumed in large quantities. This can cause
digestive discomfort and diarrhea.
5. May Increase Sweet Cravings: Consuming artificial sweeteners may not satisfy
sweet cravings in the same way as sugar does. Some studies suggest that using
artificial sweeteners might lead to increased cravings for sweet foods, potentially
undermining efforts to reduce overall sugar intake.
 Match Column A with Column B . Match the uses of the following
sweetener.
A
C B
___ 1. Aspartame a. a polyhydric alcohol
used as sweetening
D agent in many oral medicinal liquid

___ 2. Saccharin b. a clear sweet taste

E no unpleasant
with

after taste
B
___ 3. Sucralose c. artificial non-
A
saccharide low caloric
sweetener

___ 4. Alitame d. artificial sweetener, no food energy

___ 5. Sorbitol e. used as replacement

for or in combination
with artificial and natural sweetness
ASSESSMENT
1.If a person has diabetes, which artificial
sweetener is often recommended as a sugar
substitute due to its non-impact on blood
sugar levels?
a) Aspartame
b) Saccharin
c) Xylitol
d) Stevia
2. Compare the impact of artificial
sweeteners on dental health and identify
which one is least associated with tooth
decay.
a) Sucralose
b) Aspartame
c) Xylitol
d) Acesulfame potassium
3. These additives can be attractive
alternatives to sugar because they add
virtually no calories to your diet.
a. Antibiotics
b. sucrose
c. food preservatives
d. Artificial sweetening agents
4-5. Give one advantage and
disadvantage of taking artificial
sweeteners
ANSWERS:
1. If a person has diabetes, which artificial sweetener
is often recommended as a sugar substitute due to its
non-impact on blood sugar levels?
a) Aspartame
b) Saccharin
c) Xylitol
d) Stevia
2. Compare the impact of artificial
sweeteners on dental health and identify
which one is least associated with tooth
decay.
a) Sucralose
b) Aspartame
c) Xylitol
d) Acesulfame potassium
3. These additives can be attractive
alternatives to sugar because they add
virtually no calories to your diet.
a. Antibiotics
b. sucrose
c. food preservatives
d. Artificial sweetening agents