Determination Of Active Sweets Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar
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
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
2.0 INTRODUCTION:
This chapter provides the background and context of the research problems, reviews the existing literature on the Determination Of Active Sweets Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar, and acknowledges the contributions of scholars who have previously conducted similar research [REV367] …
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