the relatively low price of sweeteners makes them a valuable commodity as raw
material costs relative to the cost of end products, such as carbonated beverages, are
high. The comparatively low cost for the finished product makes them a financially
accessible item, making them proportionately high in the diet profile of low-income
households. The proliferation and easy access to these sugar-rich foodstuffs have
provided calorie-rich, but nutrient poor, foods at low monetary, but high public health costs.
To make a cup of Coca-Cola, you’d need much more: about six teaspoons’ worth of sugar, for a 10.4 percent solution. (Pepsi is a little sweeter, at 11 percent. Root beers and some fruit-flavored sodas can be 12 percent or more.) That’s where many substitutes fall short.
Burgeoning demand by a health-aware public for non-caloric, non-glycemic sweeteners resulted in the production of many artificial, non-metabolized sweeteners such as saccharin (from coal tar) and cyclamate (from cyclohexamine) to sucralose (Splenda), which fulfilled the need for a time. Early artificially synthesized sweeteners such as saccharin (synthesized in 1879 from coal tar), cyclamate (synthesized in 1937 from cyclohexylamine), and aspartame (synthesized in 1965) were small molecules with molar masses of about 183, 201, and 294 g/mol, which are similar to the masses of glucose (180 g/mol) and sucrose (360 g/mol) (see Fig. 1). Because of concerns about aftertaste, natural and artificial sweeteners were blended to improve taste and potency . Artificial sweeteners do not trigger insulin production but had other problems such as potential carcinogenicity or metabolism to potentially toxic chemicals ; animal studies linked some artificial sweeteners to cancer and alteration of gut microbiota . Note that sugar, glucose, fructose, and other naturally occurring sweet carbohydrates are D-sugars, but L-sugars also have sweetness without being metabolized by the body. Public health concerns about the potential for toxicity of artificial sweeteners are somewhat exaggerated (http://www.cancer.gov/about-cancer/causes-prevention/ risk/diet/artificial-sweeteners-fact-sheet). Nonetheless, negative public perception Fig. 1 Structures of the synthetic sweeteners saccharin and cyclamate 2 Brazzein: A Natural Sweetener 19 about nonfood origin synthetic sweeteners spurred the search for natural sweeteners with low glycemic indices [13]. Attention turned to the identification of natural sweeteners from plants used historically by indigenous populations. Their safe use over many generations indicates they may pass regulatory muster by the FDA and be approved for commercial use more rapidly than synthetic compounds.
At present, in the United States, five synthetic sweeteners are now permitted, namely, acesulfame-K, aspartame, neotame, saccharin, and sucralose (Duffy and Anderson, 1998; Anonymous, 2002). Neotame, approved only in 2002, is an N-alkylated aspartame derivative, and has a sweetness potency of 10,000 times that of sucrose (Waiters et aL, 2000; Stargel et aL, 2001; Anonymous, 2002). In the United States, the artificial sweeteners are estimated to account for an approximately $720 million market by 2003 (Seewald, 2000). However, problems have been perceived with some of these compounds in terms of their safety, stability, cost, and/or quality of taste. For example, the general-purpose sweetener aspartame may not be consumed by persons with phenylketonuria because of the formation of a major metabolite, phenylalanine (Butchko et al., 2001). Saccharin has been used as a sweetener for many years, but is now permitted only on an interim basis, owing to an association with bladder cancer in laboratory
individual descriptions of potent sweeteners in the categories terpenoids and steroids, phenylpropanoids, dihydroisocoumarins, flavonoids, proanthocyanidins, benzo[b]indeno[1,2- d]pyrans, amino acids, and proteins. The literature has been surveyed for this article until the middle of 2002. The plantderived sweetness modifiers will not be considered further in this review. Commercially used highly sweet natural products While many isolated natural compounds from plants have a sweet taste (Kinghorn and Soejarto, 1986, 1989; Kinghorn et aL, 1995; Kinghorn et aL, 1999), only a few of these have been developed commercially. Natural product highly sweet compounds and compound mixtures with some commercial use include glycyrrhizin (1), mogroside V (2), phyllodulcin (3), rebaudioside A (4), stevioside (5), "sugar-transferred" stevia extract, and thaumatin, which are used as sucrose substitutes
To make a cup of Coca-Cola, you’d need much more: about six teaspoons’ worth of sugar, for a 10.4 percent solution. (Pepsi is a little sweeter, at 11 percent. Root beers and some fruit-flavored sodas can be 12 percent or more.) That’s where many substitutes fall short.
Burgeoning demand by a health-aware public for non-caloric, non-glycemic sweeteners resulted in the production of many artificial, non-metabolized sweeteners such as saccharin (from coal tar) and cyclamate (from cyclohexamine) to sucralose (Splenda), which fulfilled the need for a time. Early artificially synthesized sweeteners such as saccharin (synthesized in 1879 from coal tar), cyclamate (synthesized in 1937 from cyclohexylamine), and aspartame (synthesized in 1965) were small molecules with molar masses of about 183, 201, and 294 g/mol, which are similar to the masses of glucose (180 g/mol) and sucrose (360 g/mol) (see Fig. 1). Because of concerns about aftertaste, natural and artificial sweeteners were blended to improve taste and potency . Artificial sweeteners do not trigger insulin production but had other problems such as potential carcinogenicity or metabolism to potentially toxic chemicals ; animal studies linked some artificial sweeteners to cancer and alteration of gut microbiota . Note that sugar, glucose, fructose, and other naturally occurring sweet carbohydrates are D-sugars, but L-sugars also have sweetness without being metabolized by the body. Public health concerns about the potential for toxicity of artificial sweeteners are somewhat exaggerated (http://www.cancer.gov/about-cancer/causes-prevention/ risk/diet/artificial-sweeteners-fact-sheet). Nonetheless, negative public perception Fig. 1 Structures of the synthetic sweeteners saccharin and cyclamate 2 Brazzein: A Natural Sweetener 19 about nonfood origin synthetic sweeteners spurred the search for natural sweeteners with low glycemic indices [13]. Attention turned to the identification of natural sweeteners from plants used historically by indigenous populations. Their safe use over many generations indicates they may pass regulatory muster by the FDA and be approved for commercial use more rapidly than synthetic compounds.
At present, in the United States, five synthetic sweeteners are now permitted, namely, acesulfame-K, aspartame, neotame, saccharin, and sucralose (Duffy and Anderson, 1998; Anonymous, 2002). Neotame, approved only in 2002, is an N-alkylated aspartame derivative, and has a sweetness potency of 10,000 times that of sucrose (Waiters et aL, 2000; Stargel et aL, 2001; Anonymous, 2002). In the United States, the artificial sweeteners are estimated to account for an approximately $720 million market by 2003 (Seewald, 2000). However, problems have been perceived with some of these compounds in terms of their safety, stability, cost, and/or quality of taste. For example, the general-purpose sweetener aspartame may not be consumed by persons with phenylketonuria because of the formation of a major metabolite, phenylalanine (Butchko et al., 2001). Saccharin has been used as a sweetener for many years, but is now permitted only on an interim basis, owing to an association with bladder cancer in laboratory
individual descriptions of potent sweeteners in the categories terpenoids and steroids, phenylpropanoids, dihydroisocoumarins, flavonoids, proanthocyanidins, benzo[b]indeno[1,2- d]pyrans, amino acids, and proteins. The literature has been surveyed for this article until the middle of 2002. The plantderived sweetness modifiers will not be considered further in this review. Commercially used highly sweet natural products While many isolated natural compounds from plants have a sweet taste (Kinghorn and Soejarto, 1986, 1989; Kinghorn et aL, 1995; Kinghorn et aL, 1999), only a few of these have been developed commercially. Natural product highly sweet compounds and compound mixtures with some commercial use include glycyrrhizin (1), mogroside V (2), phyllodulcin (3), rebaudioside A (4), stevioside (5), "sugar-transferred" stevia extract, and thaumatin, which are used as sucrose substitutes
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