Peptide sweetners
- neotame
how much more sweeter than sucrose
used in
8000-13000x sweeter than sucrose50x sweeter than aspartame
- approval: Canada (2007) and USA (2002) - table top sweetener, chewing gum, confectionary products, baked goods, desserts, yogurt, +others
alitame- peptide sweetner
how many more times sweeter
made of what 3 compounds
what is its table top sweetner name
2000x sweeter than sucrose (Pfizer in 1979)
- comprised of: L-aspartic acid + D-alanine + amine - approval: USA (2002), EU (2009) but not in Canada - table top sweetener (Aclame®) - production stopped in 2008-09 due to high cost—but you can still find it in some countries
advantame- peptide sweetner
how many more times sweeter
used in
20000x sweeter than sucrose (Ajinomoto)—MSG company
- approval: USA and EU (May 14, 2014); not in Canada soft drinks, baked goods, frozen desserts, jams/jellies, fruit juices, +others - will foods containing this sweetener require labeling for Phe content? There’s so little of it..
what is the advantage of L-carbohydrates
- Lev-O-Cal™: L-fructose, L-glucose and L-sucrose (same sweetness values as the natural D-isomers) –make the enantiomers of normal sugars
disadvantages
- advantage #1: not absorbed/metabolized non-caloric
- advantage #2: significant reduction in spoilage bacterial growth in foods (e.g. cured meats such as ham; shelf-life increase of 10 days) unrecognizable carbon/energy source for many pathogens (e.g. E. Coli O157:H7)
- problem all act as laxatives
Plant Extracts
1. Steviosides and Rebaudiosides
extracted from what?
how much more sweeter than sucrose
table top sweetner name
- extracted from the leaves of Stevia rebaudiana—in the sunflower family, prevalent in Africa/South America, now grown in China
- 200-300x sweeter than sucrose (about same as aspartame, saccarin)
- approval: Japan (1970), USA (2008), EU (2011) and Canada (2012)
- commercial product: Truvia® (95% pure; comprised of nine glycosides)—not complete purity, not single comp
- ADI: 4 mg/kg bwt (EU)
Plant Extracts
2. Thaumatin extracted from what how much more sweeter than sucrose table top name used in stability
- protein (glycoprotein) isolated/extracted from katemfe fruit seeds –china
- 2000-2500x sweeter than sucrose (slow building sweet taste response that leaves a liquorice (licorice)-like aftertaste, not immediate
- approval: UK (1970), EU (1988), USA (2008) and Canada (2009)
- commercial product: Talin®–minimally processed foods
- food usage: chewing gum, breath fresheners, flavourings and as a salt substitute (not really fair to call it this, more like an aid to enhance the flavor response )
- Heat and pH labile [>75 degrees; pH<2.5]processed foods ? How valuable? (easily broken down)
Factors Influencing Non-nutritive (Artificial/Synthetic) Sweetener Choice.
8
(a) allowed uses and level/concentration
(b) product thermal processing regimestability
(c) product pHstability
(d) required/desired product shelf-life decrease in sweetness over time
(e) required/desired sweetener functions sweetness alone/balance (acids)
(f) cost (consider differentials)
(g) flavormetallic/bitter (mix of sweeteners)
(h) marketing natural/synthetic; structure (Phe) wow factor
(f) cost (per packet/retail, what we pay in store):
saccharin/cyclamate: $0.03—synthetic aspartame: $0.04 acesulfame K/sucralose: $0.06 stevia (truvia): $0.09—natural is 3x price
d
Impact of non-nutritive sweeteners on food product formulations.
what will have to be considered or changed when these products are addedd to the food
(a) minor/major changes in acidulant (e.g. citric acid) concentration so as to balance sweet:sour taste response
(b) minor/major changes in flavour profile adjustment to minimize the non-sweet taste notes (e.g. bitter, metallic) of these compounds
(c) significant changes so as to add ‘mouthfeel’ (‘body’) or weight/volume to the low calorie product and to ensure product stability/consumer acceptance “bulking agents” or “fillers” and emulsifiers reformulation and repackaging
what are the bulking agents added to non-nutritive sweetners
polydextrose
maltodextrin
) modified cellulose (e.g. methylcellulose [E461])
(a) polydextrose [E1200]: industrially synthesized polymer comprised of 89% D-glucose, 10% sorbitol and 1% citric acidheated up to form polymers, 3D structure
- these monomers are linked in a fashion that are not recognized by digestive enzymes 1.06 calories/g (~75% caloric reduction)
- classified as “soluble fibre” / dietary fibre
- trade names: Sta-Lite® (Tate & Lyle); Litesse® (Danisco, DuPont); Trimcal™ (C&H Ingredients) different structures
- has/have food additive status in Canada
) maltodextrin: industrially produced from starch employing enzymes and/or acid repolymerization containing random , 12; 13; 14 and 16 D-glucose linkages (molecular mass of ~2,000 D)
- resistant to digestive enzymes (Resistant Starch 4 [RS4]: chemically modified resistant starch) 1.5 calories/g (62.5% reduction in calories) - classified as “soluble fibre” / dietary fibre - trade name: Fibersol® (ADM/Matsutani; major commercial product) - starch-based so is not a food additive in Canada (c) modified cellulose (e.g. methylcellulose [E461]) - resistant to digestive enzymes (-14 glycosidic linkage) no caloric value - classified as “insoluble dietary fibre” difficult to get it to interact with water, so have to get chemical derivatives (methylate it) - has food additive status in Canada (d) water (“filler”) (e) Air (no weight)
polydextrose
made up of
polydextrose [E1200]: industrially synthesized polymer comprised of 89% D-glucose, 10% sorbitol and 1% citric acidheated up to form polymers, 3D structure
- these monomers are linked in a fashion that are not recognized by digestive enzymes 1.06 calories/g (~75% caloric reduction) - classified as “soluble fibre” / dietary fibre - trade names: Sta-Lite® (Tate & Lyle); Litesse® (Danisco, DuPont); Trimcal™ (C&H Ingredients) different structures - has/have food additive status in Canada
maltodextrin:
industrially produced from starch employing enzymes and/or acid repolymerization containing random , 12; 13; 14 and 16 D-glucose linkages (molecular mass of ~2,000 D)
- resistant to digestive enzymes (Resistant Starch 4 [RS4]: chemically modified resistant starch) 1.5 calories/g (62.5% reduction in calories) - classified as “soluble fibre” / dietary fibre - trade name: Fibersol® (ADM/Matsutani; major commercial product) - starch-based so is not a food additive in Canada
Bulking Agents
(c) modified cellulose (e.g. methylcellulose [E461])
- resistant to digestive enzymes (-14 glycosidic linkage) no caloric value
- classified as “insoluble dietary fibre” difficult to get it to interact with water, so have to get chemical derivatives (methylate it)
- has food additive status in Canada
(d) water (“filler”) (e) Air (no weight)
