Disaccharides artificial sweeteners

Among the disaccharide sweetening agents, D-fruc-tose tastes the sweetest—even sweeter than sucrose. The sweet taste of honey is due largely to D-fructose and D-glucose. Lactose has almost no sweetness and is sometimes added to foods as filler. Some people cannot tolerate lactose well, however, and should avoid these foods.The following table lists the sweetness of various carbohydrates and artificial sweeteners relative to that of sucrose ... 

Modern disaccharide-based artificial sweeteners such as isomaltulose (palati-nose) [229], trehalose, and leucrose [230] can also be separated on a CarboPac PAl [231]. Sweeteners of this kind, with their graduated sweetness, broaden the variety of sweeteners, especially for dietary formulations. Of great importance is the artificial sweetener palatinit, which is synthesized via hydrogenation of isomaltulose. Hydrogenation of isomaltulose leads to an equimolar mixture of a-o-glucopyranosido-l,6-sorbitol (GPS) and -mannitol (GPM). Both compounds can be separated in the same run with sorbitol, mannitol, and isomaltose with a 0.1 mol/L NaOH eluent (Figure 3.237) [232]. 

Enzymatic rearrangement of sucrose with Protoaminobacter rubrum CBS 574.77 performed on an industrial scale, affords isomaltulose (also named palatinose ) widely applied as artificial sweetener. Interesting optically pure derivatives (e.g. spiro-system f or analogs of nojirimycin 4) were obtained by hydrolysis of the glycosidic bond in functionalized sucroses. Sucralose (l, 4,6 -trideo)gr-l, 4,6 -trichloro-gaZarto-sucrose), prepared by chlorination of 6-0-acetylsucrose with S02Cl2/pyridine, represents an example in which the disaccharide skeleton is only slightly modified. 

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