Sweet substances

Table 3. Relative Sweetness of Sucrose and Other Sweet Substances...

Siiss-stofF, m. sweet substance sweetening agent, dulcifier, specif, saccharin, -waren, f.pL confectionery, sweete. -wasser, n. fresh water, -wasserablagerung, /. fresh-water deposit, -wein, m. sweet wine. 

The taste of aqueous quinine hydrochloride solution with and without sucrose was examined in four volunteers (males, aged 23 28). All considered 1 mM quinine hydrochloride quite bitter, ImM quinine hydrochloride and 100mM sucrose bitter-sweet, and 1 mM quinine hydrochloride and 500 mM sucrose sweet though bitter. Sucrose is thus shown to lessen the bitterness of quinine hydrochloride solution, as generally already known. Quinine hydrochloride and sucrose are bitter and sweet substances, respectively, and thus a sweet substance may alter oscillation, when a bitter substance is present, to that corresponding to a sweet substance. 

E 951, E 952, E 954, E 957 and E 959 are intensely sweet substances and conditions of use are imposed, with maximum limits prescribed in certain foods for each sweetener. A few examples of authorised uses of these sweeteners are stated in Table 2.3. 

The most important form of protection against caries involves avoiding sweet substances (foods containing saccharose, glucose, and fructose). Small children in particular should not have very sweet drinks freely available to them. Regular removal of plaque by cleaning the teeth and hardening of the dental enamel by fluoridization are also important. Fluoride has a protective effect because fluoroapatite (see A) is particularly resistant to acids. 

RECENT TRENDS OF SOME NATURAL SWEET SUBSTANCES FROM PLANTS... 

Recent Trends ofSome Natural Sweet Substances from Plants... 

The moderate tonifying action is an important characteristic of these two sweet substances. As sweetness may slow speed, release tension and alleviate the two or more conflicted aspects in a pathological development, Gan Cao and Yi Tang can reduce the cramping pain in the stomach and abdomen and relieve diarrhea and vomiting. 

According to Portuguese law (Law-Decree n° 214/2003, September 18), honey is defined as a "natural sweet substance, produced by Apis mellifera bees, from the nectar of plants, secretions of its living parts or from the excretion of sucking insects of plants."... 

Cameron, A. T., "The Taste Sense and the Relative Sweetness of Sugar and Other Sweet Substances". Sugar Research Foundation Report 9, (1947)... 

Starch has been considered an attractive raw material for polymer applications for almost 200 years. Kirchoff s discovery in 1811 that treatment of starch with an acid yields a sweet substance was an unexpected result of the search for a low-cost substitute for natural rubber.1 Considerable research in the development of starch-based polymer materials has been stimulated by the facts that starch is produced from wide variety of sources, is an annually renewable resource and is inherently biodegradable. 

The receptor model seemed to be consistent with a variety of sweet compounds. An application to various sweet compounds will be discussed elsewhere. On the other hand, various types of the receptor model for sweet substances have been proposed by different groups (11, 13, 18, 22, 25, 26. 27). 

Sweet substances are the most desirable taste for humans, who have enjoyed them in fruits and honey since ancient times. It is believed that the derivation of sugar from sugarcane and sugar beet is a fairly recent practice and was started only 500—600 years ago. Initially, purified sugar was very expensive and could be enjoyed only... 

Hernandulcin is a bisabolane sesquiterpene isolated from the herb Lippia dulcis Trev. (Verbenaceae), which is native to Mexico, and has been reported to be 1500 times sweeter than sucrose.44 45 The natural product has a 6S, 1 xS" configuration, and of the four possible stereoisomers, only this one has intense sweetness.46 47 Another sweet substance, 4,3-hydn> x v hern a n d u I cm, was isolated from a sample native to Panama.46 The sweetness and bitterness of hernandulcin have been reported to linger in the mouth for sometime. This compound is rather thermolabile. 

Almost all amino acids elicit taste. Most hydrophobic L-amino acids have a bitter taste. However, hydrophobic D-amino acids, which are formed simultaneously by the synthesis of L-amino acids, bring out a strong sweet taste. D-Trp, Phe, His, Tyr and Leu are 35, 7, 7, 6 and A times as sweet as sucrose, respectively (2). Gly and L-Ala elicit a strong sweet taste. It is thought that the strong sweet taste elicited by these amino acids is due to the ability of these molecules to bind to the sweet substance receptors. 

A. Krutoshikova and M. Uger, Prirodnye i Sinteticheskie Sladkie Veshchestva (Natural and Synthetic Sweet Substances, translated from Slovak). Mir, Moscow, 1988. 

From Formaldehyde.—Historically and physiologically, the most important synthesis of hexose mono-saccharoses is from formaldehyde. In 1861 Butlerow found that dioxymethylene (tri-oxymethylene), produced by polymerizing formaldehyde, yielded with hot lime water a sweet substance to which he gave the name of methylenitan. The substance reduced Fehling s solution, but was optically inactive and non-fermentable with yeast zymase. Later, Loew obtained a sweet, non-fermentable syrup by the direct action of lime-water on formaldehyde. This substance he called formose. He afterward obtained what he considered another sugar by the action of magnesium hydroxide upon formaldehyde. This substance was fermentable by yeast and to it he gave the name of methose. In 1887, Fischer and Tafel... 

Cameron, C.W. The Taste Sense and the Relative Sweetness of Sugars and Other Sweet Substances Scientific Report Series No. 9 Sugar Research Eoundation, Inc. New York, 1947. 

Besides the naturally occurring saccharides and polyols, there are a number of plant-derived highly sweet compounds, which are mostly terpenoids, flavonoids, and proteins [16-18]. Several of these sweet substances are used commercially as sucrose substitutes, as will be described in the next section. In addition, a number of plant substituents are known to mediate the sweet-taste response, either by inducing or inhibiting the perception of sweemess [19]. Thus far, all of the known natural product sweet-tasting substances and sweetness modifiers have been obtained from green plants [16-19]. In the remaining sections of this chapter, plant-derived sweet compounds with commercial use will be described, followed by a section on recent theories on the sweet taste phenomenon, and then individual descriptions of potent sweeteners, sweetness inducers, and sweetness inhibitors from plants will be presented in turn. The literature has been surveyed for this chapter until the end of 1999. 

---