Sweeteners sucrose

Type of sweetener Sucrose, % Polysaccharides, % Dextrose, % Fmctose, % SoHds, %... 

The worldwide demand for high potency sweeteners is increasing and, with blending of different sweeteners becoming a standard practice, the demand for the search of alternative natural sweeteners is also increasing. Due to many adverse effects of artificial sweeteners such as, for example, aspartame, sucralose, acesulphame K and the natural sweetener sucrose... 

Typically, the concentration of sweeteners in oral solutions or suspensions averages between 30% and 50% of the formulation. In fact, in some cough or cold syrups, the sweetener content is as high as 80%. However, because of a growing population of diabetic patients in the United States, it is advisable to keep the amount of added sweetener (sucrose) as low as possible. Additionally, when natural sweeteners are used, there is an increase risk of microbial contamination and growth in the liquid formulation. 

Sweetener Sucrose equivalence value (SE)a Freezing point equivalence factor ... 

Milkfat milk solids non fat sweetener sucrose stabiliser emulsifier water whipping volume start of freezing German name of ice-cream... 

One common disaccharide is sucrose, also known as table sugar because sucrose is used mainly as a sweetener. Sucrose is formed by the linking of glucose and fructose. Another common disaccharide is lactose, the most important carbohydrate in milk. It is often called milk sugar. Lactose is formed when glucose and galactose bond. 

Sweeteners used in the food industry typically are limited to the bulk sweeteners, sucrose, fructose, glucose, and com syrups, or the high potency sweeteners, saccharin, aspartame, sucralose, and acesulfame k. While various enzymatic and colorimetric methods may be used, high performance liquid chromatography is the most commonly used technique in this analysis [101]. HPLC offers speed, sensitivity, accuracy, and precision to the analyst. Several types of HPLC columns (anion and cation... 

C (decomp.) It is made by the oxidation of toluene-o-sulphonamide with alkaline permanganate. Saccharin has about 550 times the sweetening power of sucrose, and is used extensively as a sweetening agent, usually in the form of the sodium salt. The use of saccharin is restricted in the U.S. 

All three of these are hundreds of times sweeter than sucrose and variously described as low calorie or nonnutritive sweeteners... 

Sucralose has the structure most similar to su crose Galactose replaces the glucose unit of sucrose and chlorines replace three of the hydroxyl groups Sucralose is the newest artificial sweetener having been approved by the U S Food and Drug Adminis tration in 1998 The three chlorine substituents do not dimmish sweetness but do interfere with the ability of the body to metabolize sucralose It there fore has no food value and IS noncaloric... 

Texture also influences the evaluation of taste. Sweetness in a Hquid is associated with body or viscosity. An artificially sweetened beverage that lacks body, therefore, may be rated quaUtatively lower than one equally sweet but containing sucrose. 

Saccharin. Sacchatin [81-07-2] C H NO S, which is approximately 300 times as sweet as sucrose ia coaceatratioas up to the equivaleat of a 10% sucrose solutioa, has beea used commercially as a nonnutritive sweeteaer siace before 1900, predomiaanfly ia carboaated soft drioks, tabletop sweeteaers, and dietetic foods marketed primarily to diabetics. In 1977, the FDA proposed a ban on sacchatin because of its association with bladder cancer ia laboratory animals. At the time, it was the only commercially available nonnutritive sweetener, and pubflc outcry led to a delay of the ban, which was officially withdrawn ia 1991. Instead, the FDA required that warning labels be placed on all foods that contained the iagredient. Although sacchatin is heat stable, the pubflc debate over its safety, as well as the fact that approximately one-third of the population perceives it to have a bitter aftertaste, has limited its use. 

Acesulfame K. Acesulfame K [55589-62-3] C H NO S -K, is an oxathia2iae derivative approximately 200 times as sweet as sucrose at a 3% concentration ia solutioa (70). It is approved for use as a nonnutritive sweeteaer ia 25 couatties (71), and ia the United States has approval for use in chewing gum, confectionery products, dry mixes for beverages, puddings, gelatins, and dairy product analogues, and as a tabletop sweetener (72). 

Other Sweeteners. Two other sweeteners, sucralose and cyclamates, are approved for use outside of the United States. Sucralose, a chlorinated derivative of sucrose which is 500—600 times as sweet as sugar, has received limited approval in Canada, and petitions for its approval are pending in the United States and Europe (71). Cyclamate sweeteners, once available in the United States, but now baimed because they caused bladder cancer in animals, are stiU available in Canada and Europe. Table 7 gives several examples of nonnutritive sweeteners that have been developed. 

Aspartame (L-aspartyl-L-phenylalanine methyl ester [22839-47-0]) is about 200 times sweeter than sucrose. The Acceptable Daily Intake (ADI) has been estabUshed by JECFA as 40 mg/kg/day. Stmcture-taste relationship of peptides has been reviewed (223). Demand for L-phenylalanine and L-aspartic acid as the raw materials for the synthesis of aspartame has been increasing, d-Alanine is one component of a sweetener "Ahtame" (224). 

The sweet taste of sucrose is its most notable and important physical property and is regarded as the standard against which other sweeteners (qv) are rated. Sweetness is induenced by temperature, pH, sugar concentration, physical properties of the food system, and other factors (18—20). The sweetening powers of sucrose and other sweeteners are compared in Table 3. The sweetness threshold for dissolved sucrose is 0.2-0.5% and its sweetness intensity is highest at 32-38°C (19). 

Fmctose is sweeter than sucrose at low temperatures (- S C) at higher temperatures, the reverse is tme. At 40°C, they have equal sweetness, the result of a temperature-induced shift in the percentages of a- and P-fmctose anomers. The taste of sucrose is synergistic with high intensity sweeteners (eg, sucralose and aspartame) and can be enhanced or prolonged by substances like glycerol monostearate, lecithin, and maltol (19). 

A chlorination process (20,21,44—46) converts sucrose into sucralose [56038-13-2] (4,l, 6 -trichloro-4,l, 6 -trideoxy-galactosucrose), a heat-stable, noncariogenic, noncaloric, high intensity sweetener. Sucralose is approved for food use in Canada, Australia, and Russia. It is not yet approved for use in the United States. 

Sucrose, commonly known as sugar, has been used as a natural sweetening agent for almost 4000 years. It is isolated from sugarbeet beta vulgaris) in Europe and from sugarcane (Saccharum officinarum) in the tropics. Its total world production in 1994—1995 was 116 million metric tons. 

Trityl Ethers. Treatment of sucrose with four molar equivalents of chlorotriphenylmethyl chloride (trityl chloride) in pyridine gives, after acetylation and chromatography, 6,1, 6 -tri-O-tritylsucrose [35674-14-7] and 6,6 -di-O-tritylsucrose [35674-15-8] in 50 and 30% yield, respectively (16). Conventional acetylation of 6,1, 6 -tri-O-tritylsucrose, followed by detritylation and concomitant C-4 to C-6 acetyl migration using aqueous acetic acid, yields a pentaacetate, which on chlorination using thionyl chloride in pyridine and deacetylation produces 4,l, 6 -trichloro-4,l, 6 -trideoxygalactosucrose [56038-13-2] (sucralose), alow calorie sweetener (17). 

The synthesis of some commercially important bulk sweeteners such as isomaltulose (Palatinose), isomaltitol (Palatinit), and Actilight (formerly Neosugar) has been achieved by enzymatic transformations of sucrose. 

The three single biggest producers were India, Brazil, and the United States, with 15.85, 12.6, and 7.24 x 10 kg, respectively. The average world market price for raw sucrose in 1994—1995 was 0.27/kg. A comparison of the price of sucrose and other sweeteners (qv) is given in Table 2. 

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