High Intensity Sweeteners

1. High Intensity Sweeteners • Nabors. 2002. Sweet Choices: Sugar replacements for Foods and beverages. Food Technology 56 (7) 28-34,45.

2. High Intensity Sweeteners • A number of choices now available • All are not approved in any given country • Major determinants for choosing a sweetener: • Quality of flavor • Cost • Consumer perception of safety • Stability in food system

3. Relative Sweetness

4. Concentration needed to match sweetness of 10% Sucrose

5. Sweetness Compared 10% Sucrose • Asparatame 130 • Acesulfame 290 • Saccharin 330 • Sucralose 380 • Alitame 1600 • Neotame 6000

6. Sweetness Cost Compared to Sucrose • Aspartame 0.6 • Acesulfame 0.8 • Saccharin 0.05 • Sucralose 0.7

7. Aspartame • a-L-aspartyl-L-phenylalanine methyl ester

8. Aspartame 150-200 X as sweet as sucrose in most uses at a sweetness equivalent to 15% sucrose 100 X limited stability to heat Cyclyzes at neutral pH to yield diketopiperazine Hydrolyzes at acid pH's to yield methanol, dipeptide Can participate in non-enzymatic browning Phenylketonuria warning label

10. Sucralose • 4,1',6' trichlorosucrose • 400-800 X as sweet as sucrose • Heat stable • Sec. 172.831 Sucralose. • (c)The additive may be used as a sweetener in foods generally, in accordancewith current good manufacturing practice in an amount not to exceed thatreasonably required to accomplish the intended effect.

11. Acesulfame K • Usually used in blends with Aspartame • Heat stable • Bitter aftertaste

12. Saccharin • Warning label no longer required • Heat Stable • Bitter after taste • Very sweet • Oldest of the high intensity sweeteners • Not legal in Canada

13. Stevioside • ~300 times sweeter than sucrose • Extract of stevia leaves • Not approved in the US

14. Stevioside

16. Neotame • A high intensity sweetener approved for use in the US 6/9/2002. • The sweetener is a derivative of aspartame. A t-butyl group is added to the free amine group of aspartic acid. This addition adds a second hydrophobic group and results in a product that is 30-60 times sweeter than aspartame and 6,000 - 10,000 times sweeter than sugar. The methyl ester will hydrolyze in acidic solutions like aspartame, but neotame does not cyclize to form diketopiperazine nor participate in • Maillard browning reactions due to presence of the t-butyl group. • Neotame is approved for use as a sweetener and flavor enhancer in foods (except meats and poultry). • Due to the small usage levels no PKU warning is required.

17. Alitame Not approved for use in the US JECFA monograph 2000X sweeter than sucrose Amide of L-aspartyl D-alanine Better heat and acid stability than aspartame

18. Lo Carb Bar • Ingredients: • Soy protein isolate, whey protein concentrate, glycerine, canola oil, peanut butter, natural flavors, peanut flour, Vitamin and mineral blend (contains: Dicalcium phosphate, magnesium oxide, vitamin A palmitate, ascorbic acid, vitamin E acetate, niacinamide, zinc oxide,pantothenic acid, pyradoxin hydrochloride,copper gluconate, ergocalciferol, riboflavin, thiamin mononitrate, folic acid, biotin, potassium iodide, and cyanocobalamin), stevia extract.

19. Lo Carb Bar