SWEETENERS
By
Mochamad Nurcholis, STP.MP
Sweeteners
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Definition : food additive which adds the basic taste of
sweetness to a food, provide texture, bulking properties,
aroma and color.
Sugar is a major sweeteners in food industry.
Sugar is used for prolong or extend food shelf life
ex : fruits and vegetables, cooking spices.
Sugar is also used in bakery, confectionery, jelly, soft drinks
and fermented beverages.
Sweeteners that aren't purely sugar are sugar substitutes.
Types of Sweeteners
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"Nutritive" and “Nonnutritive" : a difference in
the amount of energy provided (4 kcal/g)
Sugar alcohols or polyols: less energy per gram
(2 kcal/g); not fully absorbed from the gut
Nonnutritive sweeteners offer no energy (or
insignificant energy): high-intensity sweeteners
Nutritive Sweeteners
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Crystal (Sucrose, Dextrose, Fructose, Glucose, Lactose)
Honey
Fruits
Invert Sugar (by sucrose hydrolisis)
Syrups :
Glucose, Maple, birch, pine, palm, sugar beet, sorghum,
corn, cane, barley malt, molasses, brown rice, etc.
Sugar alcohols :
Sorbitol, xylitol, manitol, polyol, etc
Nutritive Sweeteners
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Occupy large portion of the space on grocery
store shelves worldwide.
Satisfy consumer’s desire for sweetness
Play other important role in food ex : provide
texture, stability, and color.
Increasing concern about tooth decay,
obesity and diabetes.
More Attention and
Consideration of Sweeteners
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Solubilities
Viscosities
Densities (liquid)
Crystalization
Particle size
Hygroscopicities
Color
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Molecular weight
Fermentabilities
Preserving capabilities
Osmotic pressure
Relative Sweetness
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Sucrose is a disaccharide composed of glucose and
fructose that provides 4 kcal/g (16 kcal/tsp)
Sucrose is major sugar which widely used in food
industry
Generally, sucrose is produced from cane
Sucrose can be produced from bit and other plants
such as maple tree (US), palm (Asia)
100% relative sweetness, high solubility (67% at
20oC, 84% at 100oC)
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Memiliki
kelarutan
tertinggi
Ukuran kristal
yg lebih halus
 mudah larut
Dapat membentuk
larutan super
jenuh
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Dpt
terhidrolisa
menjadi gula
inverthigrosk
opis
Warna larutan
tergantung pH
Sukrosa terdapat secara
alami dari :
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Tumbuhan (jagung
12-17%, tebu 12-26%,
millet manis 7-15%,
palm 3-6%
Buah dan biji (labu,
nenas, kelapa dsb)
Akar dan umbi (ubi
jalar 2-3%, beet 320%)
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Buah kurma (81% dr
padatannya)
Palm sugar (nipa dan
kelapa)
Maple sugar
Sorghum manis (12%)
Crystal Size
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Influence :
Texture of candy
Sweetness (can be detect or
not in mouth)
Under a microscope,
you can see that
sugar crystals aren’t
cubes, exactly, but
oblong and slanted
at both ends.
(Image courtesy of
Nutrition and Food
Management Dept.,
Oregon State
University)
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Coarse sugar  fondants, confections and liquor
Medium sugar  sanding or sparkling appearance
(bakery topping), hard candy
Regular / White sugar  Daily use in home
Fruit sugar / Fine  pudding desserts, powdered
drinks
Finer granulated  bakery products (doughnut,
cookies)
Super fine / Extra fine  other name is “castor”
 delicate texture in cakes
Brown sugar  tea, coffee, other beverages
Overconsumption of sucrose:
 The most common is dental caries or tooth
decay.
 Oral bacteria convert sugars (sucrose)
into acids  attack tooth enamel.
 Obesity
 Sucrose, as a pure carbohydrate, high
food energy content 4 kcals per gram or
17 kilojoules per gram)  hypercaloric
 Raises blood glucose can cause problems
for people suffering from defects in
glucose metabolism, such as persons with
hypoglycemia or diabetes mellitus.
http://en.wikipedia.org/wiki/Sucrose
Overweight subjects who consumed fairly large
amounts of sucrose (28% of energy), mostly as
beverages, had 1) increased energy intake, 2) body
weight, 3) fat mass, and 4) blood pressure after 10
wk. These effects were not observed in a similar
group of subjects who consumed artificial
sweeteners.
Anne Raben, Tatjana H Vasilaras, A Christina Møller and Arne Astrup Sucrose
compared with artificial sweeteners: different effects on ad libitum food
intake and body weight after 10 wk of supplementation in overweight subjects.
American Journal of Clinical Nutrition, Vol. 76, No. 4, 721-729, October 2002
Sugar-sweetened beverages is associated with
increased weight gain and increased risk for
development of type 2 diabetes in women. The
authors suggest that the association may be the
result of excessive calorie intake from sugarsweetened beverages and increased availability of
large amounts of rapidly absorbable sugars.
Schulze MB, Manson JE, Ludwig DS, Colditz GA, Stampfer MJ, Willett WC, Hu FB:
Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in
young and middle-aged women. JAMA292 : 927-934,2004
The Relevance of Intestinal Glucosidases
for Carbohydrate Resorption
Beta
cells
Intestines
Polysaccharides
-amylase
Blood
Pancreas
Glucose
Insulin
synthesis
Oligo-/Disaccharides
-glucosidases
e.g. maltase,
saccharase
Monosaccharides
e.g. glucose, galactose,
fructose
other sugars
e.g. galactose,
mannose, ribose,
xylite
Insulin
release
Fructose
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Monosaccharide fructose also provides 4 kcal/g.
Fructose is a component of sucrose, is present in fruit
(fruit sugar or levulose)
Fructose has replaced sucrose in many foods and
beverages:
1) Sweetening power
2) Lower cost
3) Functional properties : enhance flavor, color, and
product stability
Relative Sweetness
Sweeteners
Relative
Sweetness
Sweeteners
Relative
Sweetness
Fructose
114
Maltose
40
Sucrose
100
Lactose
39
Invert Sugar
95
Cyclamate
3000
Glucose
69
Saccharin
30000
Sorbitol
51
1.
2.
3.
Glucose
Fructose
Sucrose
1.
2.
3.
4.
Unknown
Glucose
Fructose
Sucrose
1.
2.
3.
4.
Water
Pentose
Fructose
Disaccharide
Corn syrup solids is used
for making semi-dry or
dry-cured products
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Kental, tidak berwarna,
tidak mengkristal.
Tersusun o/ dekstrosa,
maltosa, sakarida
oBe = 41-46
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Corn syrup yg
dikeringkan dg
spray/ drum dryer
KA 3-4%
Larut air dan alkohol
50% dekstrin, 30%
maltosa dan 20%
glukosa
Berperan sebagai
 Pemanis
 Control graining
 Improve tekstur
 Extend shelflife
 Retard/prevent
crystalization
 Mempertahankan air
 Menambah body
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Semakin tinggi DE 
semakin higroskopis
Humektan berperan :
moisture, conditioner
dan stabilizer
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Absorbsi air  permen lengket  % gula
jagung ga boleh tinggi
Kandungan sakarida tinggi  kohesif dan adesif
 tekstur chewy
Polyols (sugar alcohols)
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Foods containing polyols can be labeled as sugar-free
because they replace sugar sweeteners
Contain less energy than sugars
Other potential health benefits (eg, reduced glycemic
response, decreased caries risk, prebiotic effects)
Many polyol sweeteners occur naturally in plants,
they are produced for commercial usage
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A sugar alcohol (also known as a polyol, polyhydric alcohol,
or polyalcohol) is a hydrogenated form of carbohydrate, whose
carbonyl group (aldehyde or ketone, reducing sugar) has been
reduced to a primary or secondary hydroxyl group.
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They are commonly used for replacing sucrose in foodstuffs, often
in combination with high intensity artificial sweeteners to counter
the low sweetness.
http://en.wikipedia.org/wiki/Sugar_alcohol
Polyols (sugar alcohols)
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Monosaccharide-derived :
Sorbitol, mannitol, xylitol, erythritol
Disaccharide-derived :
Isomalt, lactitol, maltitol
Polysaccharide-derived mixtures :
Hydrogenated starch hydrolysates (HSH)
Characteristics of Sugar Alcohols
Sugar Alcohol
Number of
Countries
approved
US allowed
Caloric Value
(Calories/g)
Sweetness
Intensity
(Sucrose=1)
Sorbitol
Numerous, GRAS in
US
2,6
0,5-0,7
Mannitol
Numerous, GRAS in
US
1,6
0,5-0,7
Xylitol
>35
2,4
1
Lactitol
Several
(US,Canada,Japan,
Israel,Switzerland)
2,0
0,3-0,4
Maltitol
>10
2,1
0,9
Isomalt
>40
2,0
0,45-0,65
3,0
0,25-0,75
Hydrogenated
>10
Starch hydrolysates (Canada,Japan,Aus
tralia, US)
Characteristics of Sugar Alcohols
Name
Sweetness
(sucrose = 1.0)
Caloric content
(kcal / g)
Erythritol
0.7 [1]
0.2 [1]
Glycerol
0.6 [3]
4.3 [3]
0.4–0.9 [1]
3.0 [1]
Isomalt
0.5 [1]
2.0 [1]
Lactitol
0.4 [1]
2.0 [1]
Maltitol
0.9 [1]
2.1 [1]
Mannitol
0.5 [2]
1.6 [1]
Sorbitol
0.6 [1]
2.6 [1]
Xylitol
1.0 [2]
2.4 [1]
1
4
HSH
Compare with:
Sucrose
Sources:
[1] Calorie Control Council
[2] Antonio Zamora, "Carbohydrates"
[3] Jeremy Keough, "Glycerol"
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Chemical Formula:
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Description
White, odorless, sweet-tasting
powder.
Mannitol is a sugar alcohol. It
has half the calories of sugar,
and is half as sweet. It is poorly
absorbed by the body, so it
does not raise insulin levels as
much as sugar. It does not
promote tooth decay.
Mannitol and sorbitol are
isomers, substances with the
same chemical formula, but a
different shape.
Uses
Mannitol is used as the dust
that coats chewing gum,
where it keeps the gum from
absorbing moisture and getting
sticky. This is due to its
humectant (moisture trapping)
properties, and very low
hydroscopicity (does not attract
moisture from the air).
www.huachem.com
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Types:
Crystal, Granule, Powder, Liquid
Xylitol is white crystalline powder, a
new natural sweetener made from
corncob or sugar cane bagasse. It's
sweetness level equals that of sucrose.
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It has the function of tooth-decay
prevention, because it can not be
utilized by cariogenic
bacteria in oral cavity.
Xylitol is widely used in
confectionary, candy, chewing gum,
food, soft drink and medicine
industries.
Xylitol exists in various plants
such as vegetables, fruits and wild
mushrooms. Xylitol is an
intermediate that regularly
operate on the glucose
metabolism in human body. It is
often used
for therapeutic purposes.
It can be directly utilized by
human cells in cases of lack of
insulin in the human body because
of its insulin-independent nature.
It can supply liver glycogen and
improves liver function, this is the
reason why xylitol is ideal for
use in the resuscitation of patients
from diabetic and hepatic coma.
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Erythritol is a natural sugar
alcohol. It is 70% as sweet
as table sugar and excellenttasting, yet it is virtually
non-caloric, does not impact
blood sugar, does not cause
tooth decay, and is absorbed
by the body, therefore
unlikely to cause gastric side
effects unlike other sugar
alcohols. Under U.S. FDA
labeling requirements, it has
a caloric value of 0.2 calories
per gram (95% less than
sugar and other
carbohydrates), but other
countries such as Japan label
it at 0 calories.
Chemical
name
Sorbitol
Chemical
formula
C6H14O6
Molecular
mass
182.17 g/mol
Melting point
Boiling point
95°C
295°C
Density
x.xxx g/cm
CAS number
50-70-4
3
HSH
(Hydrogenated Starch Hydrolisates)
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GRAS
Pleasant tasting bulk
sweeteners
Blend well with other
sweeteners
Synergistic with low
calorie sweeteners
(acesulfame, aspartame,
neotame, saccharin,
sucralose)
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Reduced calorie (<3 cal/g)
Do not crystallize
Less browning
Texture improvement
Moisture control
Suitable for diabetes people
Do not contribute to dental
caries
Novel Sugar Sweeteners
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D-tagatose has a chemical structure similar to fructose
Trehalose is a disaccharide found in mushrooms
Products containing these sweeteners cannot be
labeled as sugar free
Trahalose
D-Fructose
D-Tagatose
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Tingkat kemanisan lebih
tinggi dari sukrosa (2001000x)
Penggunaannya sedikit,
sehingga tidak bisa
menggantikan fungsi gula
sebagai pembentuk body
dan viskositas
Susah untuk
mendapatkan rasa
spesifik
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Untuk membuat permen
rendah kalori, diperlukan
bahan lain yang bersifat
bulky dan body seperti
gum
Bahan lain harus
diformulasikan lebih dulu,
baru ditambahkan
artificial sweetener untuk
mencapai kemanisan yg
diinginkan
Nonnutritive sweeteners
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Adenosine monophosphate (AMP)
Acesulfame potassium/sunett
Alitame/Aclame
Aspartame/nutrasweet
Anethole
Cyclamate
Clycyrrhizin
Inulin
Non Nutritive Sweeteners
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Lo han guo
Neotame
Perillartine
Saccharin
Selligueain
Stevioside
Sucralose
Nonnutritive Sweeteners
5 non-nutritive sweeteners approved by FDA
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Aspartame
Acesulfame potassium
Saccharin
Sucralose
Neotame (most recently)
Saccharin
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In 1977, FDA proposed a ban on use of saccharin because it was
reported to be a carcinogen in rats
In 2001, products with saccharin no longer need to carry a
warning of its use associated with causing cancer in laboratory
animals
ADI for saccharin to 5 mg/kg bw/day
Despite the decline in usage since a peak in 1982, saccharin is
the largest volume, lowest cost, high-intensity sweetener used in
the world
It is approved for use in over 100 countries and has shown
increased popularity in China
Ammonium saccharin, Ca-saccharin, and Na-saccharin forms
Aspartame
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A dipeptide (L-α-aspartyl-L-phenylalanine methyl ester)
Intestinal esterases hydrolyze aspartame to aspartic acid, methanol,
and phenylalanine.
Metabolized to provide 4 kcal/g, but only minute amounts need to
be added, the amount of energy derived is egligible.
In 1981, approved by FDA
FDA requires that foods that contain aspartame have the
prominent display of the following label:
"PHENYLKETONURICS: CONTAINS PHENYLALANINE"
Aspartame Synthesis
Acesulfame-K (ACE-K )
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5,6-dimethyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide
Pharmacokinetic studies: 95% excreted unchanged in
urine and does not provide any energy
Consumption of acesulfame-K does not influence
intake of potassium
Acesulfame-K can withstand high temperatures.
FDA first approved acesulfame-K in 1988, and it is
currently approved as a general-purpose sweetener.
ADI of up to 15 mg/kg bw/day
Acesulfame Application
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Low calorie beverages
Sweets / candy
Ice cream
Jam, marmalade
Sucralose
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Discovered in 1976, by McNeil Specialty Products Company
Approval by FDA on 1998, has been used in more than 40
countries including Canada, Australia and Mexico
1,6-dichloro-1,6-dideoxy-D-fructofuranosyl-4-chloro-4-deoxy-D-galactopyranoside (trichlorogalactosucrose)
600 times sweeter than sucrose
it has a disaccharide structure in which three chlorine
molecules replace three hydroxyl groups
Unlike sugar, glycosidic linkage of this substituted disaccharide
is apparently unavailable to the enzymes that cleave it
Provides essentially no energy, poorly absorbed (range 11% to
27%), excreted unchanged in the feces and urine
Heat stable in cooking and baking
Sucrose vs Sucralose
Structure
Sucrlaose / Splenda
Neotame
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A derivative of the dipeptide phenylalanine and aspartic acid
(chemical name is (N-[N-3,3-dimethylbutyl)-L-α-aspartyl]-Lphenylalanine-1-methyl ester) with a sweetness potency
approximately 7,000 to 13,000 times sweeter than sucrose
It is partially absorbed in the small intestine, rapidly metabolized by
esterase, and excreted in urine and feces
<20% of phenylalanine from ingested neotame may be released into
the plasma. Thus, the label for products with neotame does not need
to alert phenylketonurics that the produce contains phenylalanine
Consumed at 100 times the ADI in animals did not produce
neurotoxic or behavioral or reproductive toxicity effects.
Ingestion also did not have a significant effect on fasting plasma
glucose or insulin levels in those with type 2 diabetes.
FDA approved as a general-purpose sweetener on July, 2002
Nonnutritive Sweeteners
Characteristics
Sweetener use and health
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Sweetener use during childhood
Sweetener use during pregnancy
Obesity
Diabetes and glycemic response
Hyperlipidemias
Dental caries
Behavioral disorders
Obesity
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There is no current evidence supporting a "direct link"
between increasing obesity and increasing sweetener
intakes (energy)
High intakes of fructose increase energy intake and
obesity risk through the blunting of circulating insulin and
leptin levels.
Nonnutritive sweeteners have the potential to save the
consumer up to 16 kcal/tsp of sweetening. Replacing
intake of added sugars with nonnutritive sweeteners
could result in a deficit of 380 cal/day or 1 pound of
weight loss in 9 to 10 days, if intake was at 95 g (24 tsp)
daily
Diabetes and glycemic response
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Current evidence does not indicate that, in isocaloric amounts, glycemic
response to nutritive sweeteners differs from dietary starch
Intakes as high as 60 g fructose or sucrose per day may not adversely affect
glycemic or lipid response in persons with type 2 diabetes However,
because there exists concern for increased blood lipid levels with high
intakes of fructose, addition of fructose as a sweetening agent is not
recommended for people with diabetes
Polyols produce a lower glycemic response than fructose, glucose, or
sucrose, most likely because of their incomplete absorption. however,
because of its laxative effect, the amount of polyols consumed may need to
be limited
Nutritive sweeteners need not necessarily be restricted, but, if consumed,
they should be substituted for other carbohydrate sources
Nonnutritive sweeteners do not affect glycemic response and can be safely
used by those with diabetes
Hyperlipidemias
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Sweeteners containing fructose and sucrose are of primary interest related to
hyperlipidemia. Diets high in these sweeteners have been shown to increase
serum triglycerol and LDL cholesterol levels in short-term studies, particularly if
the diet is low in fat, with fructose being more hyperlipidemic than sucrose
LDL concentrations have been shown to rise with increases in sugar intake.
Effects on HDL levels are inversely related to sugar intake
Parks and Hellerstein concluded that the hyperlipidemic effects are more
pronounced when the carbohydrate content of a high-carbohydrate diet is from
monosaccharides rather than oligo- and polysaccharides.
There is considerable genetic variability in TG responses to high-sucrose diets as
well as influences by absolute amounts of other dietary components present (eg,
fiber, total carbohydrates, and fat)
Fried and Rao conclude that there is insufficient clinical data to determine the
amount of sucrose or fructose that can be incorporated into recommended dietary
nutrient patterns that will not raise TG levels
Articles Review
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Position of American Dietetic Association: Use of
Nutritive and Nonnutritive sweeteners
J Am Diet Assoc. 2004;104:255-275
Lack of effect of sucralose on glucose homeostasis in
subjects with type 2 diabetes
J Am Diet Assoc. 2003;103:1607-1612
Evidence-based nutrition principles and
recommendations for the treatment and prevention of
diabetes and related complications
Diabetes Care 2003;26:S51–S61
THANK YOU
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