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High Intensity Sweeteners. Nabors. 2002. Sweet Choices: Sugar replacements for Foods and beverages. Food Technology 56 (7) 28-34,45. High Intensity Sweeteners. A number of choices now available All are not approved in any given country Major determinants for choosing a sweetener:

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High intensity sweeteners l.jpg
High Intensity Sweeteners

  • Nabors. 2002. Sweet Choices: Sugar replacements for Foods and beverages. Food Technology 56 (7) 28-34,45.


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High Intensity Sweeteners

  • A number of choices now available

  • All are not approved in any given country

  • Major determinants for choosing a sweetener:

    • Quality of flavor

    • Cost

    • Consumer perception of safety

    • Stability in food system




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Sweetness Compared 10% Sucrose

  • Asparatame 130

  • Acesulfame 290

  • Saccharin 330

  • Sucralose 380

  • Alitame 1600

  • Neotame 6000


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Sweetness Cost Compared to Sucrose

  • Aspartame 0.6

  • Acesulfame 0.8

  • Saccharin 0.05

  • Sucralose 0.7


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Aspartame

  • a-L-aspartyl-L-phenylalanine methyl ester


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Aspartame

150-200 X as sweet as sucrose in most uses

at a sweetness equivalent to 15% sucrose 100 X

limited stability to heat

Cyclyzes at neutral pH to yield diketopiperazine

Hydrolyzes at acid pH's to yield methanol, dipeptide

Can participate in non-enzymatic browning

Phenylketonuria warning label


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Sucralose

  • 4,1',6' trichlorosucrose

  • 400-800 X as sweet as sucrose

  • Heat stable

  • Sec. 172.831 Sucralose.

  • (c)The additive may be used as a sweetener in foods generally, in accordancewith current good manufacturing practice in an amount not to exceed thatreasonably required to accomplish the intended effect.


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Acesulfame K

  • Usually used in blends with Aspartame

  • Heat stable

  • Bitter aftertaste


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Saccharin

  • Warning label no longer required

  • Heat Stable

  • Bitter after taste

  • Very sweet

  • Oldest of the high intensity sweeteners

  • Not legal in Canada


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Stevioside

  • ~300 times sweeter than sucrose

  • Extract of stevia leaves

  • Not approved in the US



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Neotame

  • A high intensity sweetener approved for use in the US 6/9/2002.

  • The sweetener is a derivative of aspartame. A t-butyl group is added to the free amine group of aspartic acid. This addition adds a second hydrophobic group and results in a product that is 30-60 times sweeter than aspartame and 6,000 - 10,000 times sweeter than sugar. The methyl ester will hydrolyze in acidic solutions like aspartame, but neotame does not cyclize to form diketopiperazine nor participate in

  • Maillard browning reactions due to presence of the t-butyl group.

  • Neotame is approved for use as a sweetener and flavor enhancer in foods (except meats and poultry).

  • Due to the small usage levels no PKU warning is required.


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Alitame

Not approved for use in the US

JECFA monograph

2000X sweeter than sucrose

Amide of L-aspartyl D-alanine

Better heat and acid stability than aspartame


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Lo Carb Bar

  • Ingredients:

  • Soy protein isolate, whey protein concentrate, glycerine, canola oil, peanut butter, natural flavors, peanut flour, Vitamin and mineral blend (contains: Dicalcium phosphate, magnesium oxide, vitamin A palmitate, ascorbic acid, vitamin E acetate, niacinamide, zinc oxide,pantothenic acid, pyradoxin hydrochloride,copper gluconate, ergocalciferol, riboflavin, thiamin mononitrate, folic acid, biotin, potassium iodide, and cyanocobalamin), stevia extract.



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