Natural and Alternative Sweeteners Martha Stone, PhD

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Natural and Alternative Sweeteners

• Martha Stone, PhD
• Department of Food Science and Human Nutrition
• Shirley Perryman, MS, RD
• CSU Extension Specialist
• Marisa Bunning, PhD
• CSU Extension Specialist
• Luann Boyer
• Morgan County Extension Agent

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SWEETENERS

• Food Science/Food Safety/Nutrition Health
• Natural (Nutritive) Sweeteners
• Sugar Alcohols
• Alternative (Non-nutritive) Sweeteners
• Nutrition Health Issues

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SWEETENERS

• Satisfying Human Taste Buds
• Natural Source of Sugar
• Sugar Cane
• Sugar Beets
• Sugar Most Widely Used Sweetener
• Other Sweeteners
• Syrups
• Sugar Alcohols
• Nonnutritive Sweeteners

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SWEETENERS
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SWEETENERS

• Functions of Sugar
• Baked Goods
• Texture
• Flavor
• Browning
• Fermentation of Yeast
• Extends Shelf Life
• Body to Soft Drinks
• Offsets Acidic, Bitter, and Salty Tastes

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SWEETENERS
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SWEETENERS NATURAL SWEETENERS

• Plants Produce Sugars via Photosynthesis
• Sugar Cane, Sugar Beets, Maple Trees, Corn
• Animal Source Lactose-Milk Sugar
• Sweeteners
• Sugars, Syrups, Sugar Alcohols
• Different Chemical Structure
• Different Functions in Foods Beverages

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SWEETENERS NATURAL SWEETENERS

• Sugars
• Refined CHO 4 kcal/g
• 1 Food Additive
• Sucrose Table Sugar
• Glucose Dextrose
• Fructose Fruit Sugar
• Lactose Milk Sugar
• Maltose Malt Sugar

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SWEETENERS NATURAL SWEETENERS

• Sucrose
• Table Sugar
• Sugar Cane, Sugar Beets
• Types
• Glucose
• Dextrose
• Blood Sugar
• Fruits, Vegetables, Honey, Corn Syrup

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SWEETENERS
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SWEETENERS NATURAL SWEETENERS

• Fructose
• Levulose
• Fruit Sugar
• HFCS
• Lactose - Least Sweet of All Sugars
• Milk Sugar
• Maltose
• Malt Sugar
• Milk Shakes, Malts, Candy, Beer

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SWEETENERS NATURAL SWEETENERS

• Syrups
• Sugary solutions vary in
• Viscosity
• CHO Content
• Flavor
• Price
• Corn Syrup
• High-Fructose Corn Syrup
• Honey
• Molasses
• Maple Syrup
• Invert Sugar

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SWEETENERS NATURAL SWEETENERS

• Corn Syrup
• By-Product of Cornstarch Production
• 75 Sugar, 25 H2O
• Soft Drinks Processed Foods
• Dried Corn Syrup or Corn Syrup Solids
• Dry mix beverages, sauces, instant breakfast
  drinks
• Manufacture
• DE Dextrose Equivalent
• High-Conversion Corn Syrups

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SWEETENERS NATURAL SWEETENERS

• High-Fructose Corn Syrup
• HFCS
• Intensely Sweet
• In Many Foods
• Replaced Sucrose in Soda/Pops
• Clarity Colorlessness
• Honey
• F 40, G 35 , Sucrose 2 , Other Tr.
• Honey Substitution for Sugar
• Infused Honey Recipe

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SWEETENERS NATURAL SWEETENERS

• Molasses
• Liquid By-Product of Sugar Cane or Beets
• No More Than 75 H2O 5 Ash
• Food Preparation Rum Making
• Maple Syrup
• Sap of Maple Trees
• Maple Syrup Colors Develop During Boiling
• Real 40 Gallons Sap ?gt 1 Gallon Syrup
• vs. Blended Corn Syrup or Cane Sugar Syrup
  Added
• Maple Sugar 1 Gallon Syrup ?gt 8 Maple Sugar

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SWEETENERS NATURAL SWEETENERS

• Invert Sugar
• Clear Liquid
• Sweeter Than Granulated Sugar
• Resists Crystallization
• Preferred By Professional Confectioners
• Inversion
• Dissolve Heat Add Acid or Enzyme ?gt G F
• Foods
• Confections
• Soft Fluid Center of Chocolates

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SWEETENERS FUNCTIONS IN FOODS

• Sugars
• Sweetness
• Sucrose - Scored As 1
• Type Temperature pH Other Foods
• Solubility
• Fructose 1 Sucrose 2 Glucose 3
• Maltose 4 Lactose 5
• Mouthfeel Texture
• Temperature

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SWEETENERS FUNCTIONS IN FOODS

• Sugars
• Crystallization
• Candy Making
• Development or Inhibition
• Noncrystalline Candy
• Prevent Crystallization
• Keep nuclei from forming
• Clear sides of pan of particles

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SWEETENERS FUNCTIONS IN FOODS

• Sugars
• Browning Reactions
• Maillard Rxn ?gt Reducing Sugars Protein
• Reducing Sugars
• Glucose, Fructose, Maltose
• Sucrose is Not
• Carmelization,Heating Sugar
• Dry Sugar or Sugar Solution
• Heat Evaporate H2O
• Smooth Brown Mixture

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SWEETENERS FUNCTIONS IN FOODS

• Sugars
• Moisture Absorption, Hygroscopicity
• Moistness Texture
• Texture
• Bulk, Viscosity, Body
• Fermentation
• Beer, Wine, Cheese, Yogurts, Breads
• Preservation
• Inhibit Microbial Growth, Dehydrate

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SWEETENERS NATURAL SWEETENERS

• Sugar Alcohols
• Neither Sugar nor Alcohol
• Sugar Polyols Structure partially resembles
  sugar and partially resembles alcohol
• Naturally Occur in Fruits and Vegetables
• Can be Produced Synthetically
• Sugar Free NOT Calorie Free

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SWEETENERS NATURAL SWEETENERS

• Common Sugar Alcohols
• Sorbitol
• Mannitol
• Xylitol
• Lactitol
• Erythritol
• Isomalt

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SWEETENERS NATURAL SWEETENERS

• Characteristics of Sugar Alcohols
• Sweet Taste
• Can Mask other Sweetener Aftertaste
• Add Bulk and Texture
• Provide Cooling Effect or Taste
• Inhibit Browning during Heating
• Retain Moisture in Foods

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SWEETENERS NATURAL SWEETENERS

• Metabolism The Good
• Slowly Incompletely Absorbed in Intestine
• Requires No or Very Little Insulin
• Doesnt Cause Spikes in Blood Sugar

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SWEETENERS SUGAR ALCOHOLS

• Metabolism The Bad and Ugly
• Some is not absorbed by the blood
• Passes through the small intestine and ferments
  in large intestine
• Large Amounts Produce Intestinal Gas/ Diarrhea
• Sorbitol gt than 50 grams/day
• Mannitol gt 20 grams/day

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SWEETENERS ALTERNATIVE /NON-NUTRITIVE

• 6 FDA Approved Compounds
• Saccharin
• Aspartame 4 kcal/g but miniscule amounts
• Acesulfame-K
• Sucralose
• Neotame
• Stevia
• Most commonly used in diet soft drinks, tabletop
  sweeteners, pudding, gelatin, yogurt, frozen
  desserts, powdered drinks, cakes, cookies

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SWEETENERS
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Safety of Alternative Sweeteners

• Animal studies, tests with humans, and sometimes
  epidemiological studies
• Methodology used advanced toxicology
• ADI (Acceptable Daily Intake)
• ADI - the amount of a food additive, expressed
  as mg/kg body weight, that can be ingested daily
  over a lifetime without incurring any
  appreciable health risk.
• Sweetener combinations not tested
• Unreliable information on Internet

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Alternative Sweeteners

• Saccharin (SweetN Low)
• Discovered accidentally in 1879
• Controversy peaked in 70s
• ADI 2.5 mg/kg of body weight
• Species-specific high dose phenomenon
• Stores well but not heat stable

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Alternative Sweeteners

• Aspartame (EqualTM, NutrasweetTM, SpoonfulTM)
• Discovered in 1965, FDA approved in 1981
• ADI 50 mg/kg body weight (about 24 diet sodas)
• Made by combining the amino acids aspartic acid
  and phenylalanine with methanol
• Subset of population sensitive to breakdown
  products
• Must carry phenylketonuria
• warning

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Alternative Sweeteners

• Acesulfame-K (Sunette, Sweet One)
• Discovered in 1967
• FDA approved in 1988
• ADI 15 mg/kg
• Used in chewing gums, dry beverage mixes and soft
  drinks

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Alternative Sweeteners

• Sucralose (SplendaTM)
• Discovered in 1976, FDA approved in 1998
• ADI 15 mg/kg
• Made by adding chlorine to sugar molecules
• 3 OH replaced by 3 Cl
• Not absorbed, excreted in urine

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Alternative Sweeteners

• Neotame
• FDA approved in 2002
• ADI under review
• 8000 x sweeter than sugar
• Also made from aspartic acid and phenylalanine
• Not metabolized to phenylalanine

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Alternative Sweeteners

• Stevia
• Discovered centuries ago, FDA approval in 2008
• Made by removing glycosides from stevia leaves
• Rebaudioside A is extract (Rebiana)
• More animal studies requested

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SWEETENERS NON-NUTRITIVE

• Substitutions may increase food safety risk
• Other Sweeteners
• Glycyrrhizin from licorice root
• L-Sugars
• Thaumatin from W. African plant
• Tagatose has GRAS status
• Dihydrochalcones from citrus peel
• Neohesperidine
• Trehalose found in honey, mushrooms

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Use of Nonnutritive Sweeteners

• All nonnutritive sweeteners (NNS) currently on
  the market are considered safe for
• Pregnant women
• Children
• Hyperlipidemias
• Diabetes and Glycemic Response
• Dental Caries
• Bottom Line
• Use of nonnutritive sweetened beverages may
  replace more nutritious foods, particularly in
  the diets of pregnant women and children.

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Sweeteners and Obesity

• No definitive link between obesity and sweetener
  intake has been confirmed in research studies.
• Do liquid calories (HFCS) promote weight gain?
• Beverages less satiating
• Solid foods with or without HFCS may be high in
  calories
• Decreased physical activity contributes to weight
  gain
• NNS have potential to promote weight loss
• Provides sweet taste without calories
• Saves 16 calories per teaspoon of sweetening

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Caution and Controversy

• Equal (Aspartame) Should be avoided by those
  who have the rare genetic disorderPKU
• Sugar Alcohol When counting carbohydrates, those
  with diabetes should include half of the sugar
  from the sugar alcohol.
• Saccharin Possible carcinogen according to
  CSPIincreases risk for bladder cancer
• Individual reactions Headaches, allergies, etc.

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Use of Sweeteners and Obesity

• Research has not shown that NNS contribute to
  weight gain by increasing appetite and food
  intake.
• Excessive consumption of HFCS (10 of kcal)
• Main sugar in processed foods
• Soft drinks (plus other beverages) primary source
• Limit foods containing HFCS to 1st, 2nd or 3rd
• Average intake of added sugar for all Americans
  is 22.2 teaspoons/day 355 calories

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Control Excess Weight

• Moderate calorie consumption from
• added sugar from any source.
• Include moderate amounts
• of low calorie sweeteners.

Eat healthfully and exercise to manage weight.
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AHAs Recommendations for Added Sugars and Heart
Health

• Added sugar sugars and syrups that are added to
  foods during processing or preparation, including
  sugars and syrups added at the table.
• Sucrose, glucose, fructose, maltose, dextrose
• Corn syrup
• High fructose corn syrup
• Concentrated fruit juice
• Honey
• Does not include naturally occurring sugars in
  fruits and milk.

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Major Sources of Added Sugars

• Food Categories

• Added Sugars Consumed

• Regular Soft Drinks
• Sugars and candy
• Cakes, cookies, pies
• Fruit drinks (ades/punches)
• Dairy desserts/milk products (ice cream,
  sweetened yogurt, and sweetened milk)
• Other grains (cinnamon toast and honey-nut
  waffles)

• 33.0
• 16.1
• 12.9
• 9.7
• 8.6
• 5.8

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Intake of Added Sugar

• 1970-2005Sugar intake increased (USDA)
• From 25 tsp/ day (400 kcal)
• To 29.8 tsp/day (476 kcal)
• 2001-2005Sugar intake increased (NHANES)
• 22.2 tsp/day (355 kcal)all persons
• 34.3 tsp/day (549 kcal)14-18 yr old children
• Conclusion Americans consume too much sugar

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Consumption of Added Sugars

• Sweetened beverages are responsible for a third
  of the added sugar intake in the U.S.
• 1970-2000 per person daily consumption of caloric
  soft drinks increased 70
• 7.8 oz to 13.2 oz.
• Soft drinks linked to
• Increased caloric intake
• Increase in body weight
• Poor nutrition

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AHA Guidelines for Sugar Intake

• Cut back on beverages and foods with added
  sugars.
• Many snack foods and beverages.tend to be low
  in vitamins and minerals and the calories add up
  quickly. Also, drinking calorie-containing
  beverages may not make you feel full. This could
  tempt you to eat and drink more than you need and
  gain weight.

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AHA Guidelines for Sugar Intake

• Check the ingredient list for added sugars.
• Know your recommended caloric intake based on
  your age, physical activity level and weight,
  including your discretionary calorie allowance.
• 1600 kcal diet 8 total calories (132)
• Used for children aged 4 to 8 years of age
• 1800 kcal diet 11 total calories (195)
• 2200 kcal diet 13 total calories (290)

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Nutritive vs. NonNutritive Sweeteners
8 oz. 100 calories
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Give your health message IMPACT!

• Insightful
• Motivating
• Positive vs. negative
• Action oriented information
• Choices
• Tested by science

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Management not Banishment
Balance
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References

• Anderson, J., Young, L. 2008. Sugar and
  Sweeteners. CSU Ext Fact Sheet 9.301
• Brown, A. 2008. Understanding Food Principles
  Preparation, 2nd edition. Thomson Wadsworth,
  Belmont, CA
• Cohen, S., Arnold, L., Emerson, J. Safety of
  Saccharin. Agro Food Industry hi-tech, 19 (6)
  24-28.
• Kroger, M., Meister, K., Kava, R. 2006.
  Low-Calorie Sweeteners and Other Sugar
  Substitutes A Review of the Safety Issues.
  Comprehensive Reviews in Food Science and food
  Safety. Vol. 5 (2) 25-47.
• Renwick, A. G. The intake of intense sweeteners
  an update review. 2006. Food Additives and
  Contaminants, 23(4) 327-338
• Stevia (ADA Hot Topic, Date of Release June
  2009) http//www.eatright.org/cps/rde/xchg/ada/hs.
  xsl/nutrition_21982_ENU_HTML.htm
• Position Paper from ADA Use of Nutritive and
  Nonnutritive Sweeteners, 2004
• http//www.eatright.org/cps/rde/xchg/ada/hs.xsl/a
  dvocacy_adap0598_ENU_HTML.htm
• AHA Scientific Statement for Dietary Sugars and
  Cardiovascular Health http//circ.ahajournals.org
  /cgi/reprint/CIRCULATIONAHA.109.192627

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• Questions?