ARTIFICIAL SWEETENERS: - University of Maryland

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ALTERNATIVE SWEETENERS: Regardless of the studies provided to and provided by the FDA, artificial sweeteners continue to receive negative press from a variety of public awareness groups. Many of these groups recommend replacement sweeteners that have a more natural origin and are not synthesized in chemical laboratories. (31,35) Sugar alcohols, or polyols, are a popular substitute in baked goods as they are considered a bulk sugar – having similar volume and texture as sucrose. Polyols are chemical derivatives of sugars that have an alcohol group (-CH2OH) instead of the aldehyde group (-CHO). (36) Their caloric contribution is about half that of a traditional carbohydrate and does not promote dental decay. Major downsides of sugar alcohols stem from its major benefit – the body either slowly or incompletely metabolizes the molecules. This means that diabetics tolerate sugar alcohols because a glycemic response is not initiated, but also that the molecules pass out through the small intestines causing gastric distress. (13,36) Name Erythritol Glycerol Malitol Sorbitol Xylitol Sweetness to Sucrose 81% 60% 90% 60% 100% Figure 12. Table of Common Sugar Alcohols Used as Food Additives (wiki) “The laxative effect of sugar alcohols is due to its slow absorption rate. When the number of small molecules sit in the small intestine for a very long time water is drawn
into the intestines. This increase in water directly increases the speed of evacuation of that water.” (11) FUTURE SWEETENERS: As consumers continue to purchase prepared foods and food products, laboratory research into artificial sweeteners and food additives continues to be a strong field of study. A growing trend is towards organic 3 or more natural additives. One such interest is in a sweetener collected and refined from the plant Stevia rebaudiana. Stevia usage has been documented in a variety of crude forms in early “tribal” times in Paraguay and more refined versions more recently in Japan, particularly after the Japanese ban on saccharin in the 1970s. (37) Figure 13. Stevioside (L) and Rebaudioside A (R) from Stevia rebaudiana (37) 3 “Organic”. In 1990, Congress passed the Federal Organic Foods Production Act, which called for national organic food guidelines including certification of growers and standards for organic food production, monitoring crops for chemical contamination and livestock for living conditions and screening organic imports. Under standards adopted by the U.S. Agriculture Dept. (USDA) in 2000 and fully effective in 2002, synthetic fertilizers and pesticides and antibiotics may not be used in raising organic foods, and the use of irradiation, biotechnology, and sewer-sludge fertilizer is also banned.
Page 1 and 2: ARTIFICIAL SWEETENERS: THEIR ORIGIN
Page 3 and 4: SUCROSE TO GLUCOSE FOR ENERGY: Gylc
Page 5 and 6: This translates not only in an incr
Page 7 and 8: same receptors that molecules of ar
Page 9 and 10: Act, under Sections 401 (Food Stand
Page 11 and 12: sweeter that sucrose. In 1980 it wa
Page 13 and 14: Acesulfame is not metabolized or st
Page 15: Figure 11. Metabolic (de-esterficat
Page 19 and 20: hydrolyze to yield the aglycone ste
Page 21 and 22: level of desired sweetness. Product
Page 23 and 24: (16) Cui, Meng. "The Heterodimeric

ARTIFICIAL SWEETENERS: - University of Maryland

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