Food Chemistry and Fish in Nutrition ( 2+1)

12.1.6.Sweetener

Sweetener

The desire for sweet taste is inborn. The use of honey dates back to 2000 BC but it is sugar which has been the sweetener of choice for centuries.

Natural sweetener: Sugar is a most important natural sweetener. It gives the sensation of sweetness and provides a source of energy. Bulk sweeteners are indigestible and include sugar alcohols, such as sorbitol, mannitol, and xylitol. Some are found in natural foods while others are manufac­ tured.

1. Nutritive Sweeteners

i. Sugars. Sugars (saccharides) are widespread in nature and are the building blocks of carbohydrates - monosaccharides, disaccharides and polysaccharides.

 

Monosaccharide: The monosaccharides, glucose, fructose, and galactose are composed of just one sugar molecule, and are known as the “simple sugars.” Glucose and fructose are abundant in fruits, honey, and processed foods. Galactose is found only in milk.

 

Disaccharide: Disaccharides are formed from two simple sugar units that are chemically attached, and include sucrose, lactose and maltose.

Sucrose comes from sugar beets or sugar cane, and is more commonly known as table sugar. Sucrose is composed of the two simple sugars, glucose and fructose. It is the most abundant sugar in nature, important for its palatability, availability, low cost, and simplicity of production. Additional products from the refinement process of sucrose are molasses, brown sugar, and confectioners’ sugar.

Lactose also is referred to as milk sugar. Lactose is made of the two simple sugars glucose and galactose.

Maltose, two glucose units, is the result of the fermentation of the starch in grains by yeast or enzymes, as in bread-making or brewing.

 

Polysaccharide: The polysaccharide family includes starch, cellulose, pectin, and glycogen. These complex carbohydrates are chains of glucose molecules. Starch, cellulose, and pectin are found in plants. Glycogen is the storage form of glucose for humans and animals.

 

The simple sugars and many foods with large amounts of simple sugars provide energy (calories), but contain few other nutrients. They may replace other foods that are high in vitamins, minerals and other important nutrients in the diet. However, while fruits are sweet because of the sucrose and fructose they naturally contain, they are excellent sources of vitamins and fiber. Starch is abundant in nutrient-rich foods such as vegetables, grains, beans, and potatoes. Carbohydrates, regardless of the form, are important for providing energy to the body.

 

ii. Corn Syrup. Corn syrup is a glucose derivative of corn starch, popular in the brewing, canning, and baking industries because it lends texture and body to these types of products.

High-fructose corn syrup (HFCS) takes the processing of corn syrup one step further, by converting much or all of the glucose to fructose. The resulting product is sweeter than sucrose, allowing less of it to be used. HFCS is the main nutritive sweetener in the soft drink industry.

 

iii. Sugar Alcohols. Sugar alcohols are sometimes used as a substitute for sucrose. Mannitol, sorbitol, and maltitol occur naturally in fruits. Xylitol is a normal intermediate product in the metabolism of carbohydrates in fruits and vegetables. Sugar alcohols add bulk and texture to food such as chewing gum and hard candies. Because they are metabolized by the body more slowly than sucrose, they are useful in foods for people following special diets, such as a diabetic diet.

 

2. Artificial sweetener: Excessive sugar intake is linked with a number of health problems including tooth decay, obesity and diabetes. Alternatives to sugar have therefore been developed which provide the sweetness without the energy content. Saccharin was discovered in 1878 but it was not until the 1950's, when consumers became interested in low calorie foods, that synthetic sweeteners came into significant use to replace sugar with a sweet tasting, non-calorific or artificial sweeteners.

Another reason is for using these synthetic sweeteners in foods and drinks is for diabetics. Artificial sweeteners allow diabetics to have sugar-free but sweet-tasting foods. High intensity sweeteners include the artificial sweeteners and need to be added in very small amount.

12.1.6.1 Relative sweetness of natural and artificial sweeteners

Sugar	Relative sweetness
1. Natural sugars	(Sucrose 100)
Lactose	16
Maltose	32
Glucose	74
Sucrose	100
Invert sugar	130
Fructose	173
Sugar (stevia sugar)	100-300
Sorbitol	67
2. Artificial sweeteners	(No. of times as sweet as sucrose)
Cyclamate	30
Aspartame	160-200
Dulcin	250
Ace sulfame K	200
Saccharin	300-500
Sucralose	600

Sugar alcohols are used to sweeten chewing gum and other confectionery products. High intensity artificial sweeteners are a boon for diabetic and obese individuals. Use of saccharin is permitted in carbonated water, soft drink con­centrates, supari, and paan masala. Artificial sweeteners, such as saccharin, aspartame, or ace sulfame may be sold as tabletop sweeteners.

 

Table 12.1.6.2. Foods that typically contain alternative sweeteners

Item	Types
Drinks	Carbonated, non- carbonated, milk-based and alcoholic
Baked goods	Cakes, buiscuits, muffins
Breakfast cereals	All brands of breakfast cereals
Confectionery	Sweets including chewing gum
Desserts, fillings and toppings	Ice-cream, sweet whipped cream
Processed fruit and vegetable products	Jams, jellies, baked beans, canned fruit
Medicines	Syrups, salad dressings and condiments