for sem 7 As per GTU

1. Prepared by
Mrs. Pooja Khanpara
Asst. Professor (Pharmacognosy)
APIP, Jamnagar
PLANT SWEETNERS

2. SWEETNWRS
• Sweetening agents are the substances which are added to a drug
formulation to mask its bitter taste.
• Sugar is the most widely used natural sweetening agents.
• It imparts viscosity to drug and also even act as preservative for liquid
dosage form.
• Sugar having lot of disadvantages like dental caries, high blood sugar,
calories etc.
• Among this there are various substitute available over sugar.
• There are 2 types of substitute which are used as sweeteners,
1) Natural sweeteners
2) Artificial sweeteners

3. CLASSIFICATION OF SWEETNERES
•The sweeteners are classified on their nutritive
values
A. Nutritive Sweeteners
B. Non Nutritive sweeteners

4. NUTRITIVE SWEETNERES
• Alternative nutritive sweeteners are sugar alcohol such as
Sorbitol, Mannitol, Lacitol etc.
• It having properties like less sweet and less calories
• FRUCTOSE- 4Kcal/gm the same as sucrose and it doesn't
cause fluctuation in blood sugar, thus better choice for
diabetic patients.
• 1.5 times sweeter than sugar and cost effective for food
industry.

5. NON NUTRITIVE SWEETNERES
• Examples includeAspartame, Saccahrin, Clycamate,
Alitame etc.
• More sweeter and thus only small quantity is required
for sweetening food preparation.
• It is the artificial (synthetic) sweeteners.

6. SWEETNERS FROM NATURALORIGIN
•Stevioside
•Glycyrrhizin
•Neohesperidin Dihydrochalcone
•Thaumatin
•Monellins
•Sucralose
•Sorbitol

7. STEVIOSIDE AND REBAUDIOSIDE
• Biological Source: It is extracted from a SouthAmerican plant Stevia
rebaudiana Berrtoni
• Family: Compositae
• Characteristics:
1. The dried leaves of the plant, the water extract of the leaves and the
purified ingredients of extract are used as sweetening agents.
2. It’s tainted with a bitter and undesirable after taste.
3. No side effects.
4. Both are diterpene Glycosides.

8. DISADVANTAGE
•Steviol has been reported to be mutagenic.

9. GLYCYRRHIZIN
• Biological Source : It is a mixed Ca & K salt of Glycyrrhizic acid
found in Glycyrrhiza glabra
• Family : Leguminosae
• Characteristics :
1. 50x-100x >> Sucrose
2. Ammonium Glycyrrhizinate is 50x sweeter than sucrose and its salt are
characterized by a delayed sweetness onset.
• Chemical Constituents : Glycyrrhizic acid is a triterpenic glycoside of β-
Amyrin type which contains two β-1,2 Glycosidic linked Glucoronic acid.

10. • USES:
• As flavoring agent and as flavor enhancing effect in food products.
• DISADVANTAGE:
• Causes Oedema and Hypertension. So, its dose should be 200 mg per day
or less.

11. Neohesperidin Dihidrochalcone
• Biological source: It is a flavonoid compound present in the bitter
orange Citrus aurantium Var amara
• Family : Rutacea
• Characteristics:
1. 330x >> Sucrose
2. It is characterized by pronounced Menthol like after taste which
limits its use.
3. It act synergistically with a no of other sweetners.
4. It has flavor enhancing system.

13. Thaumatin
• Synonym: Talin
• Biological source: It is a basic protein found in the arils of the fruits
of the tropical Thaumatococcus danielli.
• Family : Marantaceae
• Characteristics:
1. Highly soluble in water
2. 3500x >> Sucrose
3. It’s sweetness show a delayed onset and long persistant liquorice
like taste.

15. MONELLINS
• Biological source: It is intensly polypeptide constituent present in the
fruits of tropical plant Dioscoreophyllum cumminsii Stapf Diels
• Family: Menispermaceae
• Characteristicc:
1. 2000x >> Sucrose
2. Sweetness of the polypepotide Mmnellin is sensitive to
conformational changes, so rendering it unsuitable as normal
sweetner.

16. • Chemical Constituents:
It consists of structurally related poly-peptides and thaumatin-1
and thaumatin-2 are major components.
• Uses:
As a flavor enhancing agent rather than as sweetener
• Disadvantage:
It’s temporal sweetness characteristics don’t favor its use as single
sweetener.