muhammad mudassir

2. TOPIC
Artificial Sweeteners

4. Introduction:
 A sugar substitute is a food additive that
provides a sweet taste like that of sugar while
containing significantly less food energy.
 Some sugar substitutes are produced by
nature, and others produced synthetically.
Those that are not produced by nature are, in
general, called artificial sweeteners.

5. Artificial Sweeteners are used by
Those trying to cut out sugar.
Someone who can’t have sugar would be
a diabetic.
Who concerned with diabetes, weight
gain, obesity-related disorder and dental
caries.
Using artificial sweeteners is safe to
control blood sugar levels.

6. But consuming too much natural
sweeteners, can lead to health problems
such as:
 Tooth decay
 Weight gain
 Increased triglycerides.
 Also honey can contain small amounts of
bacterial spores that can produce botulism toxin.
For that, honey shouldn't be given to children less
than 1 year old.

7. 5 Approved Artificial Sweeteners
Aspartame Saccharin
Acesulfame
-K
Sucralose Neotame

8. Aspartame:
 Combination of two amino acids:
phenylalanine and aspartic acid.
 A low calorie sweetener.
 200 times sweeter than sucrose.
 Digestible.
 Does not promote tooth decay.
 Enhance and intensified flavor (citrus and
fruits)

9. Metabolism of Aspartame:
Metabolism Of Aspartame:

10. Restrictions:
People with phenyl-ketonuria (PKU) disease.
PKU is a rare inherited disease that prevent the
metabolism of essential amino acids.
Accumulation of phenyl-alanine in the body
could cause health problems including mental
retardation.

11. Saccharin:
 Oldest artificial sweetener still in use today.
 derives from the word "saccharine", meaning
"sugary".
 300 times sweeter than sucrose
 Slightly bitter taste.
 Saccharin is not absorbed or metabolized.
 Excreted unchanged, via the kidneys. FDA considers
this sweetener safe.
Benzoic sulfilmine

12. Synthesis:
o Saccharin is heat stable.
o It does not react chemically with other food
ingredients, as such, it stores well.

13. Acesulfame-K
 does not break down by heat so it can be
used in cooking or baking.
 It can’t be metabolized or stored in the
body.
 200 times sweeter than sucrose
 Applied in both food and non-food
products.
 effect of Acesulfame- K with glucose,
fructose, sucrose, and sucralose increases
its sweetness intensity (O’Donnell,
2005).

14. Sucralose:
 Produced by the selective
chlorination of sucrose
 Sucralose is a common name for a
new high intensity sweetener
derived from sucrose.
 It is about 600 times sweeter than
sucrose.

15. Synthesis:

16. Neotame:
 Peptide derivative of aspartic acid & Pheynl-
alanine.
 Approved as a sweetener and flavor
enhancer.
 7,000-13,000 times sweeter than sucrose.
 30—60 times sweeter than aspartame
 Rapidly metabolized by human.

17. Synthesis:

18. Benefits and Conclusion:
 Non-cloric and does not breakdown in the body.
 Does not promote tooth decay.
 Soluble in water.
 Excellent stability in wide range of processed
foods and beverages.
 Heat stable.
 It should be used by recommended amount.