martha stone, phd department of food science and human nutrition shirley perryman, ms, rd csu extension specialist m

1. Natural and Alternative Sweeteners Martha Stone, PhD Department of Food Science and Human Nutrition Shirley Perryman, MS, RD CSU Extension Specialist Marisa Bunning, PhD CSU Extension Specialist Luann Boyer Morgan County Extension Agent

2. SWEETENERS Food Science/Food Safety/Nutrition & Health Natural (Nutritive) Sweeteners Sugar Alcohols Alternative (Non-nutritive) Sweeteners Nutrition & Health Issues

3. SWEETENERS Satisfying Human Taste Buds Natural Source of Sugar Sugar Cane Sugar Beets Sugar Most Widely Used Sweetener Other Sweeteners Syrups Sugar Alcohols Nonnutritive Sweeteners

4. SWEETENERS

5. SWEETENERS Functions of Sugar Baked Goods Texture Flavor Browning Fermentation of Yeast Extends Shelf Life Body to Soft Drinks Offsets Acidic, Bitter, and Salty Tastes

6. SWEETENERS

7. SWEETENERS NATURAL SWEETENERS Plants Produce Sugars via Photosynthesis Sugar Cane, Sugar Beets, Maple Trees, Corn Animal Source: Lactose-Milk Sugar Sweeteners Sugars, Syrups, Sugar Alcohols Different Chemical Structure Different Functions in Foods & Beverages

8. SWEETENERS NATURAL SWEETENERS Sugars Refined CHO 4 kcal/g #1 Food Additive Sucrose Table Sugar Glucose Dextrose Fructose Fruit Sugar Lactose Milk Sugar Maltose Malt Sugar

9. SWEETENERS NATURAL SWEETENERS Sucrose Table Sugar Sugar Cane, Sugar Beets Types Glucose Dextrose Blood Sugar Fruits, Vegetables, Honey, Corn Syrup

10. SWEETENERS

12. SWEETENERS NATURAL SWEETENERS Fructose Levulose Fruit Sugar HFCS Lactose - Least Sweet of All Sugars Milk Sugar Maltose Malt Sugar Milk Shakes, �Malts,� Candy, Beer

13. SWEETENERS NATURAL SWEETENERS Syrups Sugary solutions vary in: Viscosity CHO Content Flavor Price Corn Syrup High-Fructose Corn Syrup Honey Molasses Maple Syrup Invert Sugar

14. SWEETENERS NATURAL SWEETENERS Corn Syrup By-Product of Cornstarch Production 75% Sugar, 25% H2O Soft Drinks & Processed Foods Dried Corn Syrup or Corn Syrup Solids Dry mix beverages, sauces, instant breakfast drinks Manufacture DE = Dextrose Equivalent High-Conversion Corn Syrups

15. SWEETENERS NATURAL SWEETENERS High-Fructose Corn Syrup HFCS Intensely Sweet In Many Foods Replaced Sucrose in Soda/Pops Clarity & Colorlessness Honey F 40%, G 35 %, Sucrose 2 %, Other Tr. Honey Substitution for Sugar Infused Honey Recipe

16. SWEETENERS NATURAL SWEETENERS Molasses Liquid By-Product of Sugar Cane or Beets No More Than 75% H2O & 5 % Ash Food Preparation & Rum Making Maple Syrup Sap of Maple Trees Maple Syrup Colors Develop During Boiling Real 40 Gallons Sap ?> 1 Gallon Syrup vs. Blended Corn Syrup or Cane Sugar Syrup Added Maple Sugar 1 Gallon Syrup ?> 8# Maple Sugar

17. SWEETENERS NATURAL SWEETENERS Invert Sugar Clear Liquid Sweeter Than Granulated Sugar Resists Crystallization Preferred By Professional Confectioners Inversion Dissolve Heat Add Acid or Enzyme ?> G + F Foods Confections Soft Fluid Center of Chocolates

18. SWEETENERS FUNCTIONS IN FOODS Sugars Sweetness Sucrose - Scored As 1 Type Temperature pH Other Foods Solubility Fructose 1 Sucrose 2 Glucose 3 Maltose 4 Lactose 5 Mouthfeel & Texture Temperature

20. SWEETENERS FUNCTIONS IN FOODS Sugars Crystallization Candy Making Development or Inhibition Noncrystalline Candy Prevent Crystallization Keep nuclei from forming Clear sides of pan of particles

21. SWEETENERS FUNCTIONS IN FOODS Sugars Browning Reactions Maillard Rxn ?> Reducing Sugars + Protein Reducing Sugars Glucose, Fructose, Maltose Sucrose is Not Carmelization,Heating Sugar Dry Sugar or Sugar Solution Heat Evaporate H2O Smooth Brown Mixture

22. SWEETENERS FUNCTIONS IN FOODS Sugars Moisture Absorption, Hygroscopicity Moistness & Texture Texture Bulk, Viscosity, Body Fermentation Beer, Wine, Cheese, Yogurts, Breads Preservation Inhibit Microbial Growth, Dehydrate Substituting alternative sweeteners for sugar in recipes can be a challenge because sugar provides so much more than sweetness � volume, browning, moisture, and tenderness are also affected. Substitution is usually easiest in recipes that don�t require baking or rising. Substituting alternative sweeteners for sugar in recipes can be a challenge because sugar provides so much more than sweetness � volume, browning, moisture, and tenderness are also affected. Substitution is usually easiest in recipes that don�t require baking or rising.

23. SWEETENERS NATURAL SWEETENERS Sugar Alcohols Neither Sugar nor Alcohol Sugar Polyols � Structure partially resembles sugar and partially resembles alcohol Naturally Occur in Fruits and Vegetables Can be Produced Synthetically Sugar Free � NOT Calorie Free

24. SWEETENERS NATURAL SWEETENERS Common Sugar Alcohols Sorbitol Mannitol Xylitol Lactitol Erythritol Isomalt

25. SWEETENERS NATURAL SWEETENERS Characteristics of Sugar Alcohols Sweet Taste Can Mask other Sweetener Aftertaste Add Bulk and Texture Provide Cooling Effect or Taste Inhibit Browning during Heating Retain Moisture in Foods

26. SWEETENERS NATURAL SWEETENERS Metabolism � The Good Slowly & Incompletely Absorbed in Intestine Requires No or Very Little Insulin Doesn�t Cause Spikes in Blood Sugar

27. SWEETENERS SUGAR ALCOHOLS Metabolism � The Bad and Ugly Some is not absorbed by the blood Passes through the small intestine and ferments in large intestine Large Amounts Produce Intestinal Gas/ Diarrhea Sorbitol > than 50 grams/day Mannitol > 20 grams/day

28. SWEETENERS ALTERNATIVE /NON-NUTRITIVE 6 FDA Approved Compounds Saccharin Aspartame � 4 kcal/g but miniscule amounts Acesulfame-K Sucralose Neotame Stevia Most commonly used in: diet soft drinks, tabletop sweeteners, pudding, gelatin, yogurt, frozen desserts, powdered drinks, cakes, cookies Only 6 alternative sweeteners are currently approved by the FDA for use in the U.S. With the addition of stevia to this list, the group can no longer be called artificial sweeteners. Our Sweeteners fact sheet is being updated to reflect this change. These compounds are also known as intense sweeteners because they are substantially sweeter than sucrose by weight. Alternative sweeteners are nonnutritive substances, providing minimal to zero calories. These are, in descending order, the most common foods sold to consumers that contain alternative sweeteners.Only 6 alternative sweeteners are currently approved by the FDA for use in the U.S. With the addition of stevia to this list, the group can no longer be called artificial sweeteners. Our Sweeteners fact sheet is being updated to reflect this change. These compounds are also known as intense sweeteners because they are substantially sweeter than sucrose by weight. Alternative sweeteners are nonnutritive substances, providing minimal to zero calories. These are, in descending order, the most common foods sold to consumers that contain alternative sweeteners.

29. SWEETENERS At least 130 x sweeter tasting than sucrose. Alternative sweeteners are often blended to mask weaknesses/taste attributes. Saccharin + aspartame because saccharin stores well, used as backup for aspartame�s short shelf life; aftertaste can be masked by blending with other sweeteners. . Several are unstable at high temperatures, Splenda is an exception. Neotame � no products currently using.At least 130 x sweeter tasting than sucrose. Alternative sweeteners are often blended to mask weaknesses/taste attributes. Saccharin + aspartame because saccharin stores well, used as backup for aspartame�s short shelf life; aftertaste can be masked by blending with other sweeteners. . Several are unstable at high temperatures, Splenda is an exception. Neotame � no products currently using.

30. Safety of Alternative Sweeteners Animal studies, tests with humans, and sometimes epidemiological studies Methodology used advanced toxicology ADI (Acceptable Daily Intake) ADI - the amount of a food additive, expressed as mg/kg body weight, that can be ingested daily over a lifetime without incurring any appreciable health risk. Sweetener combinations not tested Unreliable information on Internet Alternative sweeteners permitted for use in food in the US have been subjected to a thorough safety evaluation before FDA approval. Their safety has been documented by the results of many in vitro and in vivo animal studies, tests in humans and, in some cases, epidemiological studies. The methodology utilized and the issues investigated in the research with saccharin have greatly extended the sciences of toxicology, epidemiology and risk assessment for chemicals. Alternative sweeteners permitted for use in food in the US have been subjected to a thorough safety evaluation before FDA approval. Their safety has been documented by the results of many in vitro and in vivo animal studies, tests in humans and, in some cases, epidemiological studies. The methodology utilized and the issues investigated in the research with saccharin have greatly extended the sciences of toxicology, epidemiology and risk assessment for chemicals.

31. Alternative Sweeteners Saccharin (Sweet�N Low�) Discovered accidentally in 1879 Controversy peaked in 70�s ADI = 2.5 mg/kg of body weight Species-specific high dose phenomenon Stores well but not heat stable The controversy over saccharin�s safety peaked when researchers in a Canadian study reported an increased incidence of bladder cancer in rats fed very high amounts (5-7.5 % of the diet � an equivalent of 800 diet sodas per day). Lead to proposed ban in 1977 but FDA officially withdrew its proposed ban, warning label dropped in 2000. Very stable for baking, but it has a noticeable aftertaste when used in large quantities. Bitter aftertaste can be masked by blending with other sweetenersThe controversy over saccharin�s safety peaked when researchers in a Canadian study reported an increased incidence of bladder cancer in rats fed very high amounts (5-7.5 % of the diet � an equivalent of 800 diet sodas per day). Lead to proposed ban in 1977 but FDA officially withdrew its proposed ban, warning label dropped in 2000. Very stable for baking, but it has a noticeable aftertaste when used in large quantities. Bitter aftertaste can be masked by blending with other sweeteners

32. Alternative Sweeteners Aspartame (EqualTM, NutrasweetTM, SpoonfulTM) Discovered in 1965, FDA approved in 1981 ADI = 50 mg/kg body weight (about 24 diet sodas) Made by combining the amino acids aspartic acid and phenylalanine with methanol Subset of population sensitive to breakdown products Must carry phenylketonuria warning Also discovered accidentally, much higher ADI than saccharin, 24 diet sodas for 130-pound adult. Common complaints include dizziness, mood changes, and nausea. One unresolved issue stemming from study using questionable methods.Also discovered accidentally, much higher ADI than saccharin, 24 diet sodas for 130-pound adult. Common complaints include dizziness, mood changes, and nausea. One unresolved issue stemming from study using questionable methods.

33. Alternative Sweeteners Acesulfame-K (Sunette�, Sweet One) Discovered in 1967 FDA approved in 1988 ADI = 15 mg/kg Used in chewing gums, dry beverage mixes and soft drinks Also stumbled upon by accident. Also stumbled upon by accident.

34. Alternative Sweeteners Sucralose (SplendaTM) Discovered in 1976, FDA approved in 1998 ADI = 15 mg/kg Made by adding chlorine to sugar molecules 3 OH replaced by 3 Cl Not absorbed, excreted in urine A foreign student discovered this alternative sweetener when working in a laboratory in London where he misunderstood tasting for testing. A foreign student discovered this alternative sweetener when working in a laboratory in London where he misunderstood tasting for testing.

35. Alternative Sweeteners Neotame FDA approved in 2002 ADI = under review 8000 x sweeter than sugar Also made from aspartic acid and phenylalanine Not metabolized to phenylalanine

36. Alternative Sweeteners Stevia Discovered centuries ago, FDA approval in 2008 Made by removing glycosides from stevia leaves Rebaudioside A is extract (Rebiana) More animal studies requested Center for Science in the Public Interest says the agency should require additional tests, including a key animal study, before accepting rebiana as Generally Regarded as Safe, or GRAS. It has only been tested on rats, but not mice. Center for Science in the Public Interest says the agency should require additional tests, including a key animal study, before accepting rebiana as Generally Regarded as Safe, or GRAS. It has only been tested on rats, but not mice.

37. SWEETENERS NON-NUTRITIVE Substitutions may increase food safety risk Other Sweeteners Glycyrrhizin � from licorice root L-Sugars Thaumatin � from W. African plant Tagatose � has GRAS status Dihydrochalcones � from citrus peel Neohesperidine Trehalose � found in honey, mushrooms Food reformulation is commonly used as a strategy to produce foods for improved health; for example, replacing sugar with alternative sweeteners. However, such reformulations also change the physicochemical properties of foods, which may in turn support the growth of foodborne pathogens. Tagatose is a naturally occurring substance found in dairy products.Food reformulation is commonly used as a strategy to produce foods for improved health; for example, replacing sugar with alternative sweeteners. However, such reformulations also change the physicochemical properties of foods, which may in turn support the growth of foodborne pathogens. Tagatose is a naturally occurring substance found in dairy products.

38. Use of Nonnutritive Sweeteners All nonnutritive sweeteners (NNS) currently on the market are considered safe for: Pregnant women Children Hyperlipidemias Diabetes and Glycemic Response Dental Caries Bottom Line: Use of nonnutritive sweetened beverages may replace more nutritious foods, particularly in the diets of pregnant women and children.

39. Sweeteners and Obesity No definitive link between obesity and sweetener intake has been confirmed in research studies. Do liquid calories (HFCS) promote weight gain? Beverages less satiating Solid foods with or without HFCS may be high in calories Decreased physical activity contributes to weight gain NNS have potential to promote weight loss Provides sweet taste without calories Saves 16 calories per teaspoon of sweetening

40. Equal (Aspartame): Should be avoided by those who have the rare genetic disorder�PKU Sugar Alcohol: When counting carbohydrates, those with diabetes should include half of the sugar from the sugar alcohol. Saccharin: Possible carcinogen according to CSPI�increases risk for bladder cancer Individual reactions: Headaches, allergies, etc. Caution and Controversy

41. Use of Sweeteners and Obesity Research has not shown that NNS contribute to weight gain by increasing appetite and food intake. Excessive consumption of HFCS (10% of kcal) Main sugar in processed foods Soft drinks (plus other beverages) primary source Limit foods containing HFCS to 1st, 2nd or 3rd Average intake of added sugar for all Americans is 22.2 teaspoons/day = 355 calories

42. Control Excess Weight Moderate calorie consumption from added sugar from any source. Include moderate amounts of low calorie sweeteners.

43. Added sugar: sugars and syrups that are added to foods during processing or preparation, including sugars and syrups added at the table. Sucrose, glucose, fructose, maltose, dextrose Corn syrup High fructose corn syrup Concentrated fruit juice Honey Does not include naturally occurring sugars in fruits and milk.

44. Major Sources of Added Sugars Food Categories Regular Soft Drinks Sugars and candy Cakes, cookies, pies Fruit drinks (ades/punches) Dairy desserts/milk products (ice cream, sweetened yogurt, and sweetened milk) Other grains (cinnamon toast and honey-nut waffles) % Added Sugars Consumed 33.0 16.1 12.9 9.7 8.6 5.8

45. Intake of Added Sugar 1970-2005�Sugar intake increased (USDA) From 25 tsp/ day (400 kcal) To 29.8 tsp/day (476 kcal) 2001-2005�Sugar intake increased (NHANES) 22.2 tsp/day (355 kcal)�all persons 34.3 tsp/day (549 kcal)�14-18 yr old children Conclusion: Americans consume too much sugar

46. Consumption of Added Sugars Sweetened beverages are responsible for a third of the added sugar intake in the U.S. 1970-2000 per person daily consumption of caloric soft drinks increased 70% 7.8 oz to 13.2 oz. Soft drinks linked to: Increased caloric intake Increase in body weight Poor nutrition

47. AHA Guidelines for Sugar Intake Cut back on beverages and foods with added sugars. �Many snack foods and beverages�.tend to be low in vitamins and minerals and the calories add up quickly. Also, drinking calorie-containing beverages may not make you feel full. This could tempt you to eat and drink more than you need and gain weight.�

48. AHA Guidelines for Sugar Intake Check the ingredient list for added sugars. Know your recommended caloric intake based on your age, physical activity level and weight, including your discretionary calorie allowance. 1600 kcal diet = 8% total calories (132) Used for children aged 4 to 8 years of age 1800 kcal diet = 11% total calories (195) 2200 kcal diet = 13% total calories (290)

49. Nutritive vs. NonNutritive Sweeteners

50. Give your health message IMPACT! Insightful Motivating Positive vs. negative Action oriented information Choices Tested by science

51. �Management not Banishment�

52. References Anderson, J., Young, L. 2008. Sugar and Sweeteners. CSU Ext Fact Sheet # 9.301 Brown, A. 2008. Understanding Food Principles & Preparation, 2nd edition. Thomson Wadsworth, Belmont, CA Cohen, S., Arnold, L., Emerson, J. Safety of Saccharin. Agro Food Industry hi-tech, 19 (6): 24-28. Kroger, M., Meister, K., Kava, R. 2006. Low-Calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues. Comprehensive Reviews in Food Science and food Safety. Vol. 5 (2) 25-47. Renwick, A. G. The intake of intense sweeteners � an update review. 2006. Food Additives and Contaminants, 23(4): 327-338 Stevia (ADA Hot Topic, Date of Release: June 2009) http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/nutrition_21982_ENU_HTML.htm Position Paper from ADA: Use of Nutritive and Nonnutritive Sweeteners, 2004 http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/advocacy_adap0598_ENU_HTML.htm AHA Scientific Statement for Dietary Sugars and Cardiovascular Health http://circ.ahajournals.org/cgi/reprint/CIRCULATIONAHA.109.192627

53. Questions?