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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
High Intensity Sweeteners
  • Nabors. 2002. Sweet Choices: Sugar replacements for Foods and beverages. Food Technology 56 (7) 28-34,45.
high intensity sweeteners2
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
sweetness compared 10 sucrose
Sweetness Compared 10% Sucrose
  • Asparatame 130
  • Acesulfame 290
  • Saccharin 330
  • Sucralose 380
  • Alitame 1600
  • Neotame 6000
sweetness cost compared to sucrose
Sweetness Cost Compared to Sucrose
  • Aspartame 0.6
  • Acesulfame 0.8
  • Saccharin 0.05
  • Sucralose 0.7
aspartame
Aspartame
  • a-L-aspartyl-L-phenylalanine methyl ester
aspartame8
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

sucralose
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.
acesulfame k
Acesulfame K
  • Usually used in blends with Aspartame
  • Heat stable
  • Bitter aftertaste
saccharin
Saccharin
  • Warning label no longer required
  • Heat Stable
  • Bitter after taste
  • Very sweet
  • Oldest of the high intensity sweeteners
  • Not legal in Canada
stevioside
Stevioside
  • ~300 times sweeter than sucrose
  • Extract of stevia leaves
  • Not approved in the US
neotame
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.
alitame
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

lo carb bar
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.