Sucralose chemical

Saccharin imparts a sweetness that is pleasant at the onset but is followed by a lingering, bitter aftertaste. Sensitivity to this bitterness varies from person to person. At high concentration, however, most people can detect the rather unpleasant aftertaste. Saccharin is synergistic with other sweeteners of different chemical classes. For example, saccharin—cyclamate, saccharin—aspartame, saccharin—sucralose, and saccharin—aUtame combinations all exert synergy to various degrees. The blends, as a rule, exhibit less aftertaste than each of the component sweeteners by themselves. 

Did you know the average American consumes the equivalent of 20 teaspoons of sugar each day The non-nutritive sweetener industry is described as a billion-dollar industry with projections of even more rapid expansion in the next few years. What do chemists look for in their search for an ideal sweetener Consumers seek good-tasting, nontoxic, low-caloric sweeteners. Chemists in the sweetener industry add further demands an inexpensive, easy-to-synthesize product that is readily soluble in water and resists degradation by heat and light is of prime importance. The chemical structure of sucralose keeps the sweetener intact as it passes through the acidic environment of the stomach. Thus, sucralose is not... 

Sweet Taste. The mechanism of sweetness perception has been extensively studied because of its commercial importance. Many substances that vary in chemical structure have been discovered which are similar to the taste of sucrose. Commercial sweeteners include sucralose, acesulfame-K, saccharin, aspartame, cyclamate (Canada) and the protein thaumatin 4), Each sweetener is unique in its perceived sensation because of the time to the onset of sweetness and to maximum sweetness, ability to mask other sensations, persistence, aftertaste and intensity relative to sucrose [TABLE IT. For example, the saccharides, sorbitol and... 

Fig-1 Chemical structures of the intense sweeteners saccharin, sodium cyclamate, acesulfame-K, aspartame, alitame, dulcin, sucralose, and neohesperidin dihydrochalcone. 

Sucralose, 1,6-dichloro-1,6-dideoxy-/3-o-fructofuranosyl 4-chloro-4-deoxy-o -D-galacto-pyra-noside or 4,1, 6 -trichloro-4,l, 6 -trideoxy-ga/acfo-sucrose (Fig. 1), is a chlorinated derivative of sucrose discovered in 1976 and marketed under the brand name Splenda . Its chemical formula is C 2H 908C13 (MW 397.35). It is a white, odorless, crystalline powder that is soluble in water (280 g/L at 20°C), methanol, and ethanol. Sucralose is 400-800 times sweeter than sucrose (Table 1). It has a clean, sugarlike taste and a time-intensity profile much like that of sucrose, although more persistent. It has no bitter or any other objectionable aftertaste. It is a flavor enhancer. It shows sweetness synergism with cyclamate, acesulfame-K, and neohesperidin dihy-drochalcone (8,25,57,86). 

Sucralose. Sucralose is the most recently permitted artificial sweetener. It is a chemically modified sugar but has a vety high sweetness factor, comparable with that of saccharin, but without the unpleasant aftertaste. 

The increasing market demand for sweeteners resulted in the development of a number of chemicals. The major artificial sweeteners in the present market include acesulfame-K, alitame, aspartame, cyclamate, saccharin, and sucralose. Sweetness-intensity factors of several sweeteners compared with sucrose are given below ... 

A specification for sucralose is contained in the Food Chemicals Codex (FCC). 

People who want to avoid sucrose in their diet often use a sugar substitute, such as sucralose, shown in Figure 14. These substitutes have shapes similar to that of sucrose, so they can stimulate the nerve receptors in the same way that sucrose does. However, sucralose has a different chemical makeup than sucrose does and cannot be processed by the body. 

Sucralose is chemically very similar to sucrose. Both have the same three-dimensional shape. However, three Cl atoms have been substituted in sucralose, so the body cannot process it. 

A molecule s shape affects both the physical and chemical properties of the substance. Recall that both sucrose and sucralose have a shape that allows each molecule to fit into certain nerve endings on the tongue and stimulate a sweet taste. If bending sucrose or sucralose molecules into a different shape were possible, the substances might not taste sweet. Shape determines many other properties. One property that shape determines is the polarity of a molecule. 

Sugar substitutes, or replacement sweeteners These come with many names—from saccharin (which the FDA tried unsuccessfully to ban 30 years ago) to aspartame and sucralose—and many claims, but all are best avoided. If you don t recognize the chemical names, some of the brand names include Sweet N Low, Sugar Twin, NutraSweet, Egual, Sunnett, Sweet One, and Splenda. Some of the negative symptoms caused by these artificial sweeteners include headaches, dizziness, and nausea, and a lengthy list of serious diseases has been linked to their use. 

The low cost of sucrose makes it an attractive synthetic precursor for a wide range of applications (56), and a chlorinated derivative (l,6-dichloro-6-deoxy-(3-D-fructofuranosyl 6-chloro-4,6-dideoxy-a-D-galactopyranoside, sucralose) is widely used as a noncaloric sweetener (Splenda ). Various other oligosaccharides occur naturally in the free form (57), but far more have been isolated as fragmentation products from larger biomolecules their chemical or enzymatic synthesis is a very active current area of research, as detailed in Chapters 3 and 4. 

Considering the complexity of even the simplest monosaccharides, the conversion of carbohydrates into valuable chemicals involves crucial aspects of chemo-, regio-, and stereoselectivity. Owing to environmental constraints, the use of stoichiometric reagents such as nitric acid, periodic acid, and chlorinating agents is limited to a few processes, as in the case of the production of the sweetener sucralose (Figure 21.3) [7]. 

Searching for the perfect artificial sweetener—great taste with no Calories—has been the focus of chemical research for some time. Molecules such as sucralose, aspartamine, and saccharine owe then-sweetness to their size and shape. One theory holds that any sweetener must have three sites that fit into the proper taste buds on the tongue. This theory is appropriately known as the triangle theory. Research artificial sweeteners to develop a model to show how the triangle theory operates. 

---