SWEETENERS

1. SWEETENERS By Mochamad Nurcholis, STP.MP

2. Sweeteners • 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.

3. Types of Sweeteners • "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

4. Nutritive Sweeteners • 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

5. Nutritive Sweeteners • 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.

6. Solubilities Viscosities Densities (liquid) Crystalization Particle size Hygroscopicities Color Molecular weight Fermentabilities Preserving capabilities Osmotic pressure Relative Sweetness More Attention and Consideration of Sweeteners

7. Sucrose • 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)

9. Memiliki kelarutan tertinggi Ukuran kristal yg lebih halus  mudah larut Dapat membentuk larutan super jenuh Dpt terhidrolisa menjadi gula inverthigroskopis Warna larutan tergantung pH Sifat Sukrosa

10. 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 3-20%) Buah kurma (81% dr padatannya) Palm sugar (nipa dan kelapa) Maple sugar Sorghum manis (12%) Sukrosa terdapat secara alami dari :

11. 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) Crystal Size • Influence : • Texture of candy • Sweetness (can be detect or not in mouth)

12. 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 Ukuran Kristal Sukrosa

13. Sucrose  Health 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

14. Sucrose Health 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

15. Sucrose  Health Sugar-sweetened beverages is associated with increased weight gain and increased risk for development of type2 diabetes in women. The authors suggest that the association may be the result of excessive calorie intake from sugar-sweetened 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

16. The Relevance of Intestinal Glucosidases for Carbohydrate Resorption Beta cells Intestines Polysaccharides Blood Pancreas -amylase Insulin synthesis Glucose Oligo-/Disaccharides other sugars e.g. galactose, mannose, ribose, xylite -glucosidases e.g. maltase, saccharase Insulinrelease Monosaccharides e.g. glucose, galactose, fructose

17. Fructose • 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

18. Relative Sweetness

21. HONEY • Glucose • Fructose • Sucrose

22. Unknown Glucose Fructose Sucrose Maple Syrup

23. Water Pentose Fructose Disaccharide Corn syrup solids is used for making semi-dry or dry-cured products Corn Syrup

24. Kental, tidak berwarna, tidak mengkristal. Tersusun o/ dekstrosa, maltosa, sakarida oBe = 41-46 Corn syrup yg dikeringkan dg spray/ drum dryer KA 3-4% Larut air dan alkohol 50% dekstrin, 30% maltosa dan 20% glukosa Corn Sugar Corn Syrup Solid Corn Syrup

25. Berperan sebagai Pemanis Control graining Improve tekstur Extend shelflife Retard/prevent crystalization Mempertahankan air Menambah body Semakin tinggi DE  semakin higroskopis Humektan berperan : moisture, conditioner dan stabilizer Properties

26. Absorbsi air  permen lengket  % gula jagung ga boleh tinggi Kandungan sakarida tinggi  kohesif dan adesif  tekstur chewy Problem

27. Polyols (sugar alcohols) • 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

28. 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. 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 Polyol

29. Polyols (sugar alcohols) • Monosaccharide-derived : Sorbitol, mannitol, xylitol, erythritol • Disaccharide-derived : Isomalt, lactitol, maltitol • Polysaccharide-derived mixtures : Hydrogenated starch hydrolysates (HSH)

30. Characteristics of Sugar Alcohols

31. Characteristics of Sugar Alcohols

34. Chemical Formula: 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). Mannitol

35. Xylitol  exists in various plants such as vegetables, fruits and wild mushrooms. Xylitolis 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 xylitolis ideal for use in the resuscitation of patients from diabetic and hepatic coma. 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. www.huachem.com Xylitol It has the function of tooth-decay prevention, because it can not be utilized by cariogenicbacteria in oral cavity. Xylitol is widely used in confectionary, candy, chewing  gum, food, soft drink and medicine industries.

36. Erythritol is a natural sugar alcohol. It is 70% as sweet as table sugar and excellent-tasting, 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. Erythritol

37. sorbitol

38. HSH (Hydrogenated Starch Hydrolisates) • GRAS • Pleasant tasting bulk sweeteners • Blend well with other sweeteners • Synergistic with low calorie sweeteners (acesulfame, aspartame, neotame, saccharin, sucralose) • Reduced calorie (<3 cal/g) • Do not crystallize • Less browning • Texture improvement • Moisture control • Suitable for diabetes people • Do not contribute to dental caries

39. Novel Sugar Sweeteners • 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

40. Tingkat kemanisan lebih tinggi dari sukrosa (200-1000x) Penggunaannya sedikit, sehingga tidak bisa menggantikan fungsi gula sebagai pembentuk body dan viskositas Susah untuk mendapatkan rasa spesifik 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 Artificial Sweeteners

41. Nonnutritive sweeteners • Adenosine monophosphate (AMP) • Acesulfame potassium/sunett • Alitame/Aclame • Aspartame/nutrasweet • Anethole • Cyclamate • Clycyrrhizin • Inulin

42. Non Nutritive Sweeteners • Lo han guo • Neotame • Perillartine • Saccharin • Selligueain • Stevioside • Sucralose

43. Nonnutritive Sweeteners 5 non-nutritive sweeteners approved by FDA • Aspartame • Acesulfame potassium • Saccharin • Sucralose • Neotame (most recently)

44. Saccharin • 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

45. Aspartame • 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"

46. Aspartame Synthesis

48. Acesulfame-K (ACE-K ) • 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

50. Acesulfame Application • Low calorie beverages • Sweets / candy • Ice cream • Jam, marmalade