Sweeter Than Sugar

The non-nutritive sweeteners stand out because they are so much sweeter than sugar. 

Neotame is about eight thousand times sweeter than sugar, so only 6 milligrams is needed to sweeten a typical 12-ounce soft drink. 

Acesulfame potassium is a noncaloric sweetener that is two hundred times sweeter than sugar. It is used in tabletop sweeteners, toothpastes, soft drinks, desserts, baked goods, and canned foods. 

Aspartame is a low-calorie sweetener used in many foods and drinks. Because it is between 160 and 200 times sweeter than sugar, only very small amounts are needed to sweeten a product. A typical 12-ounce low-calorie soft drink will have 180 milligrams of aspartame in it. 

Sucralose is six hundred times sweeter than sugar but has no calories. 

It is about three hundred times sweeter than sugar, and passes unaltered through the body, so it has no calories. 

The continuing search for sweeteners that will reduce obesity, is now focused on natural sweeteners derived from plants and most of those discovered are many times sweeter than sugar. Two classes of such sweeteners are certain sweet glycosides and sweet proteins. 

Monellin can be purified from the fruit of Dioscoreophyllum cumminsii grown in West Africa and is approximately 100 000 times sweeter than sugar on a molar basis and several thousand times sweeter on a weight basis.Single-chain monellin (SCM), which is an engineered 94-residue polypeptide, has proven to be as the sweet as native two-chain monellin. It is more stable than the native monellin at high temperature and in acidic... 

Probably the most significant trend in soft drinks manufacture in recent years has been towards the use of non-calorific artificial sweeteners. The best known of these, saccharin, was used in soft drinks during and after the Second World War, when sugar was in short supply. Saccharin in its soluble form is about 450 times sweeter than sugar and can be a significant cost-reducer, but its sweetness is marred by a bitter taste to which many consumers are sensitive. 

The members of this family are mostly tropical with a few temperate representatives. Several economic products come from the family the latex is used in chewing gum edible fruits, oils, guttapercha, and timber are also produced. A proteinaceous sweetener several times sweeter than sugar is also known from the family. 

It contains glycyrrhizic acid, is 50 times sweeter than sugar, and can accelerate the healing of gastric ulcers. Licorice treats such respiratory ailments as bronchitis and asthma and is an ingredient in herbal cough medicines. Glabridin inhibits inflammation of skin. 

James M. Schlatter, American chemist, combines two amino acids and obtains a sweet-tasting substance. This chemical is about 200 times sweeter than sugar and is named aspartame. In 1983, it is approved for use in carbonated beverages. It becomes the most widely used artificial sweetener. 

Both benzyl and Cbz groups are used in a synthesis of aspartame 38, the dipeptide that is 150 times sweeter than sugar and used in many soft drinks under the name Nutrasweet . Only one disconnection is reasonable the amide bond in the middle of the molecule suggesting derivatives of available aspartic acid 39 and phenylalanine 40 as starting materials. 

The occurrence of sweet-tasting proteins, such as thaumatin, monellin, mabinlin and pentadin, in the pulp of fruits of various rain forest species has been reported. The sweet-tasting proteins have different molecular lengths (from 54 residues of brazzein to 207 residues of thaumatin), virtually no sequence homology and very little structural homology. Thaumatin, the most characterised sweet protein, is 100,000 times sweeter than sugar on a molar... 

Meanwhile, intensive studies have been performed on the structure-sweetness relationship and many hypotheses have been proposed.17 18 Based on these hypotheses, new, highly intense sweeteners are currently being designed. As a result, several compounds that are hundreds of thousands of times sweeter than sugar have been synthesized.19... 

Traditionally, sugar (sucrose) or honey was used to sweeten food. In modern food processing, however, a number of other sweeteners are used, both bulk sweeteners that are used in amounts similar to the amounts of sugar they replace, and sugar substitutes that are many times sweeter than sugar and are used in very small amounts. 

As stevioside is 300 times sweeter than sugar, a LD50 of 8.2 g/kg corresponds to about 2.5 kg sugar/kg body weight ... 

The ortho compound is over 500 times sweeter than sugar and the para isomer tasteless. If a methyl group is introduced in the ariho-isomer the sweetening power decreases to about one-half. The analogous compound of naphthalene (l-sulfo-2-naphthoic imide) is distinctly bitter. Unfortunately there is no adequate theory to account for this striking variation in properties. 

The root and rhizomes of the licorice plant contain approximately S to 9% of a steroidal glycoside called glyiyrrhizin. In the glycoside form, glycyrrhizin is ISO times sweeter than. sugar. Also present ate tritetpenoids. gluco.se. mannose, and... 

To sweeten dishes and baked goods, use a small amount of stevia, an herb that tastes 1,000 times sweeter than sugar yet doesn t cause the blood spikes and dips that sugar and other sweeteners do. 

Properties White crystalline powder from water or alcohol odorless sweet taste. Mw 294.34 mp 190. Slightly soluble in water, alcohol. TM for a synthetic nonnutritive sweetener approved by FDA for table-top use and as a packaged food additive. The U.S., Canada, and South Africa permit its use in carbonated beverages. A combination of aspartic acid and l-phenylalanine, it is said to be 200 times sweeter than sugar. 

Properties White crystals or crystalline powder odorless or with a faint aromatic odor. In dilute solutions has an intensely sweet taste (500 times sweeter than sugar). Very soluble in water slightly soluble in alcohol. 

AG. It is also called Sunett. It is approximately 200 times sweeter than sugar. It has a long shelf life and does not break down in foods that are cooked or... 

Sucralose was discovered in 1976 by researchers at Tate Lyle PLC. It is also called Splenda. Sucralose is approximately 600 times sweeter than sugar and is stable at high temperatures. It was approved by the FDA in 1998-1999, and it is supported by a safety database of more than 110 studies. Concerns persist, including concerns over possible side effects associated with breakdown products (which include chlorine and 1,6-dichlorofhictose), shnmken thymus glands (and their impacts on the immune system), and unanticipated effects that may not have manifested during the short time that sucralose has been used, see also Toxicity. 

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