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
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)
• CHEMICALLY ASPARTAME IS THE METHYL ESTER OF A
PHENYLALANINE/ASPARTIC ACID DIPEPTIDE BONDS ARE
PRESENT. IT IS 160 TIMES SWEETER THAN ORDINARY TABLE
SUGAR AND 70 PERCENT OF ALL ASPARTAME IS USED IN S
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:
• SUCROSE 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:
• CHEMICALLY SACCHARIN IS KNOWN AS ORTHO-SULPHOBENZAMIDE.
. TRADE NAME IS SYMCAL. IT IS A SYNTHETIC, WHITE CRYSTALLINE
POWDER; BENZOIC SULFINIDE HAS LY NO FOOD ENERGY AND IS
MUCH SWEETER THAN SUCROSE. 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:
• 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.
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.
• ASPARTIN:
IT PROVIDES SAME NUMBER OF CALORIES AS SUGAR
BUT THE QUANTITY IS SMALL, SO CALORIES ADDED ARE LESS
BY GIVING LESS QUANTITY.

• MANITOL:
• SWEETENER PREPARED FROM SEAWEED
• MANITOL IS CONVERTED INTO FRUCTOSE. IT IS NOT
METABOLIZED AND PROVIDES 2 KCALS / GM. IT HAS LAXATIVE
EFFECT, WHEN CONSUMED IN LARGE QUANTITY. IT IS LESS
DESIRABLE IN DIABETIC PATIENTS. USED IN HARD CANDIES,
COUGH DROPS CHEWING GUMS, JAMS AND JELLIES.
SORBITOL

• SORBITOL IS A COMMON SWEETENER USED IN THESE DAYS.

IN LIVER IT IS CONVERTED INTO FRUCTOSE, IT IS
METABOLIZED 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

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.
• OLESTRA :
• SUCROSE POLYESTER. A FAT SUBSTITUTE THAT HAS NO
CALORIES AND CAN NOT BE DIGESTED.

• MALTITOL:
• MALTITOL IS PRODUCED BY HYDROGENATION OF MALTOSE
(A BIOLOGICAL ENZYME PRODUCED BY YEAST) PRESENT IN
CORN STARCH. IT IS ALSO A REPLACEABLE.
• LACTOSE = MILK SUGAR. SWEETENER AND NUTRIENT (16)

• MALTOSE = MALT SUGAR. NUTRIENT, SWEETENER AND STABILIZER (32)

• CYCLAMATE= 30–50 TIMES SWEETER THAN ORDINARY CANE SUGAR.

• GLUCOSE = SWEETENER (74)

• DEXTROSE = SWEETENER ALSO KNOWN AS D-GLUCOSE (74)

• SUCROSE = TABLE SUGAR/ CANE SUGAR (100) SWEETNESS LEVEL

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

• ASPARTAME: (NUTRASWEET) 160 TIMES SWEETER THAN ORDINARY TABLE SUGAR

• FRUCTOSE = FRUIT SUGAR (173)

• ACESULFAME-K: = 200 TIMES SWEETER THAN ORDINARY TABLE SUGAR

• STEVIA REBAUDIANA -= 250 TIMES SWEETER THAN SUGAR

• SACCHARIN: = 500-550 TIMES SWEETER THAN CANE SUGAR

• SUCRALOSE = 600 TIMES SWEETER THAN SUGAR

• ALITAME := 2000 TIMES SWEETER THAN SUCROSE

• NEOTAME: = 7,000 TO 13,000 TIMES SWEETER THAN SUGAR,

• OLESTRA

• MALTITOL = 90

• XYLITOL= 100

• SORBITOL= 70

• MANNITOL =60 TIME

• ASPARTIN

• GLYCYRHIZZIN = 50

• NEOHISPERYDINE

• ADVANTAME=20,000