Artificial sweeteners – a review

Chattopadhyay, Sanchari; Raychaudhuri, Utpal; Chakraborty, Runu

doi:10.1007/s13197-011-0571-1

Cited by 428 publications

(329 citation statements)

References 48 publications

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“…Erythritol, characterizes with a clean sweet taste, is approximately 70 % as sweet as sucrose, with no aftertaste and a mild cooling effect in the mouth [18,20,22,26]. It can be easily blended with artificial sweeteners such as acesulfame potassium and aspartame or other polyols, i.e., sorbitol and xylitol or other sweeteners such as stevia to give a similar flavor to the one of table sugar [22, …”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Its industrial manufacturing is based on fermentation processes led by osmophilic yeasts such as [16,21,22,26,32] as well as some species of lactic acid bacteria, i.e., Oenococcus oeni, Leuconostoc mesenteroides and Lactobacillus sanfranciscencis [33][34][35]. Eythritol can also be produced from glycerol by Yarrowia lipolytica MK1 [36][37][38].…”

Section: Productionmentioning

confidence: 99%

“…Similarly to other sugar alcohols, xylitol is produced by metal catalyzed hydrogenation of a corresponding sugar, i.e., D-xylose [26,98,101]. This process starts with xylan isolation from wood material followed by its hydrolysis to xylose.…”

Section: Productionmentioning

confidence: 99%

“…It characterizes with the same sweetness and bulk as sucrose with one-third fewer calories and no unpleasant aftertaste [21]. Insulin is not required for its metabolism [26,97]. It quickly dissolves and produces a cooling sensation in the mouth [3,98,99].…”

Section: Properties and Applicationsmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Properties and Applicationsmentioning

confidence: 99%

Section: Productionmentioning

confidence: 99%

Section: Productionmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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“…Both are stable at high temperatures, and advantame also is used in the food industry as flavour enhancers. [8,9,10] …”

Section: Neotame and Advantamementioning

confidence: 99%

Review of Recommendations for the Use of Caloric Sweeteners by Adults and Children

Garay¹,

Romo-Romo²,

Serralde‐Zúñiga³

2018

JFNR

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Sweeteners are natural or artificial substances that give food or a product a sweet flavour, and are divide by their nutritional value to caloric and non-caloric. Although they have been reported as safe, this review analyses the findings of various studies to obtain recommendations for their use based on their effect on energy consumption, weight, glucose and blood lipids. In addition to the compensation in energy intake, effects on appetite, hydration, preference for sweet flavours and cardiovascular function were reviewed. We searched MEDLINE, EMBASE, LILACS, and WHO ICTRP Search Portal without language restrictions. We included systematic reviews, controlled trials and observational studies comparing the administration of caloric and non-caloric sweeteners in adults and children. Two authors used AMSTAR tool, Risk of bias tool of the Cochrane Collaboration or ROBINS-I instrument for screening the studies according to their methodological quality and were included those have a low risk of bias. A reduction in blood glucose was more effective when sweetening foods with fructose compared with the use of sucrose in non-diabetic patients (-4.81 mmol/L; 95% CI -6.34 to -3.29, p<0.05). The reduction in body mass index was greater with the use of non-caloric sweeteners compared with sucrose in patients regardless of their weight (-0.3 to -0.9 kg/m 2 , 95% CI -1.5 to 5). Although there is interest in identifying the efficacy of non-caloric sweeteners in preventing obesity and its complications, there is not sufficient evidence because of significant heterogeneity between the different studies and the lack of evidence in children. Thus, designing studies that will provide more evidence in this regard is necessary.

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