Determination Of Active Sweets Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar
Exploring the landscape of artificial sweeteners involves delving into the intricate world of food science, where the quest for healthier alternatives to sugar is relentless. The pursuit of sweetness without the caloric baggage has led to the creation of various sugar substitutes. Understanding the active components of these common artificial sweeteners, frequently employed as sugar replacements, is crucial. Researchers meticulously analyze the chemical compositions and molecular structures of these sweeteners, such as aspartame, sucralose, and saccharin, to ascertain their safety and sweetness intensity. Unraveling the molecular complexities of these compounds allows for a comprehensive evaluation of their sweetness profiles, enabling informed choices in dietary preferences. The intricacies of determining the active components involve sophisticated analytical techniques and scientific scrutiny, contributing to the ongoing discourse surrounding health-conscious sweetening alternatives.
This research investigated how the sweetness of sugar substitute compares to
the sweetness of sugar. In this research different percentage solution of sugar,
artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were
prepared. Ten volunteers were gathered for the sensory evaluation in this
case tasting of the solution, the volunteer‟s taste threshold of data was gotten.
The artificial sweetener was found out to be the sweetest among the
substances experimented and at the percentage of 0.1% and 0.01% saccharin
an artificial sweetener was able to mimic the taste of sugar. Research prove
that artificial sweetener are non-nutritive they have virtually no calories in
contrast to sugar which contains 4 calories at each gram, a teaspoon of sugar
is about 4 grams, for weight lose artificial sweetener may be an attractive
option to sugar. Artificial sweetener may also be a good alternative for
diabetic patient, unlike sugar; artificial sweeteners generally don‟t raise
blood sugar levels because they are not carbohydrates
Title page
Certification
Acknowledgement
Abstract
Table of contents
CHAPTER ONE
1.0 Introduction
1.1Research aim and objectives
1.2 Significance of study
CHAPTER TWO
Review of literature
2.0 Table sugar (sucrose)
2.1Classification of sugar
2.1.1Mechanism of action in the body
2.1.2 Sugar alcohols and novel sweeteners
2.1.3 Advantages and disadvantages of sugar0
2.2 Artificial sweetener
2.2.1 Advantages and disadvantages of artificial sweetener
2.2.2 Reasons for use
2.2.3 Differences btw sugar and artificial sweetener
2.2.4 Biochemical reaction of artificial sweetener
2.3 Aspartame
2.4 Sucralose
2.5 Saccharin
2.6 Stevia
2.7 Erythrit1
2.8 Honey
CHAPTER THREE
3.0 Materials and methods
3.1 Equipment/apparatus used
3.2 Methodology
3.3 Testing the solutions
CHAPTER FOUR
4.0 Result
4.1 Volunteer‟s taste threshold data for sugar
4.2 Volunteer‟s taste threshold data for saccharin.
4.3 Volunteer‟s taste threshold data for honey
4.4Total number of people who detected a change in taste
4.5 Degree of sweetness34
CHAPTER FIVE
Discussion and conclusion
References
Appendix
List of tables
Table 4.1
Table 4.2
Table 4.3
Table 4.4
Table 4.5
INTRODUCTION:
A sugar substitute is a food additive that duplicates the effect of sugar in
taste, usually with less food energy. Some sugar substitutes are natural and
some are synthetic. Those that are not natural are in general, called artificial
sweeteners. Artificial sweeteners and other sugar substitutes are found in a
variety of food and beverages marketed as sugar free or diet including soft
drinks, chewing gum, jellies, baked goods, candy, fruit juice and ice-cream
and yoghurt. [Whitney 2011]
People may not all like the same kind of baked treats but one thing we all
agree on is that baked treats should be sweets usually, sugar is used to lend
sweetness to foods but would cake taste just as good if the baker used a
sugar substitutes instead of sugar? Many people prefer not to use sugar often
due to health reasons and instead depend on sugar substitutes to sweeten
their foods. But are sugar substitutes the same as sugar? What exactly are the
differences between sugar and sugar substitutes?
Sugar also known as sucrose comes from plants like sugar cane and sugar
beets and is a carbohydrate. Sugar adds bulk to cakes, cookies and all kinds
of treats; sugar also causes browning and caramelizing in foods when it is
heated as when cookies turn golden brown in the oven sugar is a natural
substance, something that our bodies can use for energy.
Sugar substitutes come in three categories; artificial sweeteners, sugar
alcohols and natural sweeteners. Artificialsweeteners are attractive because
they add almost no calories to foods and are sometimes a part of weight loss
programs. Also they donot increase blood sugar levels which mean that
diabetics can use them. Many artificial sweeteners like sucralose were
discovered by accident in the laboratory. In 1976, a scientist in England was
studying different compounds made from sugar. The scientist asked a
student to test the compounds but instead the student tested them. Another
category of sugar substitutes is sugar alcohols. Sugar alcohols are not
alcoholic beverages they do not contain ethanol which is found in alcoholic
beverages. Sugar alcohols like sugar have calories and energy but not
asmuch as sugar. Sugar alcohols like artificial sweeteners do not contribute
to tooth decay and affect blood sugar levels slowly so diabetics can use them.
Although sugar alcohols like xylitol, sorbitol and erythritol are manufactured
products the sources are often natural.
The last category of sugar substitutes is called natural substitutes. The
categories include maple syrup, agave nectar and honey. These substances
are absorbed by our digestive system and contain calories and nutrients that
our bodies can use. [Michelle 2002]
The chart lists some popular sugar substitutes and how they‟re commonly
categorized:
Artificial
sweeteners
Acesulfame
potassium
(sunett,sweet
one)
Sugar alcohols
Erythritol
Novel
sweeteners
Stevia extracts
(pure via, truvia)
Natural
sweeteners
Agave nectar
Aspartame
(Equal,
Nutrasweet)
Hydrogenated
starch
hydrolysate.
Tegatose
(Naturlose)
Date sugar
Neotame Isomalt Trehalose Fruitjuice
concentrate
Saccharin
(sugartwin, sweet
“N” low
Lactitol Honey
Sucralose
(splenda)
Maltitol Maple syrup
Mannitol Molasses
Sorbitol
Xylitol
1.1 AIM AND OBJECTIVES OF THE STUDY
AIM: To create an alternative to sugar by replicating the sweetnessfound in
natural sugar.
Objectives:
To determine how the sweetness of sugar substitutes compare to the
sweetness of sugar. In this research sugar and sugar substitutes will be
tested and the sweetness will be compare in relation to sugar.
To compare the availability and affordability of the active components
in the artificial sweetener and sugar
To know the components of this artificial sweetener and what makes
them taste sweet
1.2 SIGNIFICANCE OF STUDY
Artificial sweetener mimicking the taste of sugar will be a better alternative
to people who are suffering from diabetics. Unlike sugar, artificial
sweeteners generally don‟t raise blood sugar levels because they are not
carbohydrates
Determination Of Active Sweets Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar:
Artificial sweeteners are synthetic sugar substitutes that are used to add sweetness to foods and beverages without adding calories. The active sweetening components of common artificial sweeteners can vary, but they are typically many times sweeter than sugar, so only a small amount is needed to achieve the desired level of sweetness. Here are some common artificial sweeteners and their active sweetening components:
- Aspartame:
- Active Components: Aspartame is composed of two amino acids, phenylalanine and aspartic acid, bound together with methanol. The sweet taste comes primarily from the phenylalanine and aspartic acid. When aspartame is ingested, it is broken down into its component amino acids and methanol, which are metabolized by the body.
- Sucralose:
- Active Component: Sucralose is made from sucrose (table sugar) by replacing three of its hydroxyl groups with chlorine atoms. The chlorine atoms make sucralose highly stable and non-caloric. The sweet taste comes from the modified sucrose molecule.
- Saccharin:
- Active Component: Saccharin is one of the oldest artificial sweeteners. It is derived from benzoic sulfimide. The sweet taste comes from the chemical structure of saccharin itself. It is not metabolized by the body, so it passes through unchanged.
- Stevia:
- Active Component: Steviol glycosides are the sweet components in the Stevia plant. Steviol glycosides, such as stevioside and rebaudioside A, are extracted from the leaves of the Stevia plant. They are hundreds of times sweeter than sugar. Steviol glycosides are not absorbed in significant amounts by the body, so they contribute minimal calories.
- Acesulfame Potassium (Ace-K):
- Active Component: Acesulfame potassium is a potassium salt that contains the sweet-tasting organic compound acesulfame. It is heat-stable, making it suitable for use in cooking and baking.
- Neotame:
- Active Component: Neotame is a derivative of aspartame and is chemically similar to it. The sweet taste comes from the neotame molecule. It is broken down by the body into its constituent amino acids and methanol, similar to aspartame.
- Cyclamate:
- Active Component: Cyclamate is composed of cyclohexylsulfamic acid and sodium or calcium ions. The sweet taste comes primarily from the cyclohexylsulfamic acid component. It is not metabolized by the body and is excreted unchanged.
It’s important to note that the safety of artificial sweeteners has been a topic of ongoing research and debate, and regulatory agencies in various countries have established acceptable daily intake (ADI) levels for these sweeteners. Individuals with specific health concerns or conditions should consult with healthcare professionals before consuming artificial sweeteners. Additionally, food labels typically list the specific artificial sweeteners used, so consumers can identify them in products.