Non-nutritive sweeteners: Review and update

Shankar, Padmini; Ahuja, Sanjeev; Sriram, Krishnan

doi:10.1016/j.nut.2013.03.024

Cited by 232 publications

(188 citation statements)

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“…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.…”

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“…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].…”

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

Grembecka

2015

Eur Food Res Technol

346

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

Grembecka

2015

Eur Food Res Technol

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“…and disaccharides (isomalt, maltitol, etc.) [6]. In addition, borax and some other alkali metal borates are present in mixtures that exhibit inhibition activity by forming buffer solutions in a basic environment.…”

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A computational study of two hexitol borates as corrosion inhibitors for steel

2017

Int. J. Corros. Scale Inhib.

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Herein we investigated computationally the inhibition characteristics of sodium sorbitol borate and sodium mannitol borate on steel corrosion in aqueous media using density functional theory (DFT). To further our understanding of the role of energetic parameters on inhibition by these compounds, quantum chemical parameters such as the highest occupied molecular orbital energy (E HOMO ), the lowest unoccupied molecular orbital energy (E LUMO ), and energy gap (E) have been calculated at the B3LYP/6-311++G(d,p) basis set. The results of theoretical calculations confirm the experimental findings on the superiority of sodium sorbitol borate to protect the corrosion of steel in aqueous media compared to sodium mannitol borate.

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“…Por lo cual se espera que las concentraciones de esta hormona tras la ingesta de alimento disminuyan, contrario a los niveles elevados reportados en sujetos en período de ayuno. 25 Investigaciones realizadas en los procesos de saciación y saciedad sin embargo, las conclusiones referentes a este efecto aún no son del todo claras 36,37,38 .…”

Section: ¿Qué Es La Saciación?unclassified

Saciación vs saciedad: reguladores del consumo alimentario

et al. 2017

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Satiation and satiety in the regulation of energy intake México. carmen.garcia@cucsur.udg.mx L a alimentación es un fenómeno complejo. Su acción permite a los organismos mantener un suministro energético homeostático determinado por un mecanismo que modula la ingesta y el gasto energético, así como la frecuencia de consumo 1 . Dicho suministro es fundamental para la regulación del apetito y del peso corporal. Por ello, ha sido estudiado por diversas ciencias, entre ellas las biológicas y psicologicas 2 . Debido a la prevalencia de sobrepeso y obesidad a nivel mundial, se han estudiado los factores que promueven el elevado consumo de alimentos ricos en energía y que contribuyen al desequilibrio del balance energético [3][4][5][6] . Desde 1960 se ha estudiado de cerca los factores que influyen sobre la regulación de la ingesta alimentaria, entre ellos: a) socioculturales (estilo de vida, causas del consumo, situación socioeconómica); b) ambientales (apariencia, sabor, tamaño de porciones); c) biológicos (señales hormonales, contenido energético, cantidad ingerida) y d) psicológicos (influencias cognitivas, creencias, expectativas acerca de los alimentos, control voluntario del consumo) 12 . Por esta razón se han realizado estudios especializados en la medición del hambre, el apetito, el deseo por comer e inclusive con la sensación de plenitud del acto de comer, realizando asociaciones entre factores biológicos y psicológicos que ayudan a comprender la conducta alimentaria de los individuos ,13 . En este sentido, una alternativa para el estudio y la comprensión de los factores que inciden sobre la ingesta y la regulación alimentaria es diferenciar y describir los distintos procesos de saciación y saciedad 14 . Por lo anterior, el presente documento tiene como objetivo describir y analizar el efecto de los diversos factores que intervienen en la regulación del consumo alimentario, especí-ficamente mediante el proceso de saciación, el cual debe ser diferenciado de la saciedad, pues a pesar de que son regidos y regulados por diferentes elementos, son utilizados y referidos indistintamente.

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Non-nutritive sweeteners: Review and update

Cited by 232 publications

References 55 publications

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

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

A computational study of two hexitol borates as corrosion inhibitors for steel

Saciación vs saciedad: reguladores del consumo alimentario

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