Food Chemistry. Группа авторов

On the other hand, artificial sweeteners have very little or no nutritional value. Sweeteners can be classified as in Figure 2.2.

Figure 2.2 Types of sweetener.

      2.3.6.6.1 Nutritive Sweeteners

      Nutritive sweeteners are sweet tasting and have nutritional value. The natural sweetener includes mono- and disaccharides like sucrose, high fructose corn syrup, honey, molasses, and sugar alcohols. Properties of natural sweetener are follows:

       • They provide calories and energy to diet.

       • They are natural sweetener because they are extracted from natural products without any chemical modifications during the production or extraction process.

       • The major ingredient of natural sweeteners is either mono- or disaccharides.

      Demerits of natural sweetener are follows:

       • Tooth decay

       • Diabetes/hypoglycemia

       • Hyperactivity or misbehavior in children

       • Heart disease

       • Obesity

      Reduced-calorie and low-calorie sweeteners are Polyols or “sugar alcohols” or sugar replacers are naturally occurring in many fruits and beverages, but for commercial uses, they are made from other carbohydrates, such as starch, sucrose, and glucose. They are classified as follows:

       • Monosaccharide-derived (e.g., sorbitol, erythritol, xylitol, and mannitol)

       • Disaccharide-derived (e.g., maltitol, isomalt, and lactitol)

       • Polysaccharide-derived (e.g., hydrogenated starch hydrolysates).

      They are added to sugar free cookies, candies, chewing gum, baked goods, ice cream, toothpastes, mouthwashes, breath mints, and pharmaceuticals.

      Merits of polyols are follows:

       • Provides fewer calories than regular sugars because they are not completely absorbed.

       • Add bulk and texture to foods.

       • Provide a cooling effect or “cool” taste.

       • Help to retain moisture in foods.

       • Do not lose sweetness, cause browning when heated.

       • Molds do not grow well on polyols; they may contribute to longer shelf life of foods.

       • Bacteria in the mouth do not metabolize and convert the sweetener into plaque or harmful acids that cause tooth decay.

      Demerits are as follows:

      Excess amounts of polyols may cause gastrointestinal symptoms. So, food products containing sugar alcohols carry a label “Excess consumption may have a laxative effect.”

      2.3.6.6.2 Non-Nutritive Sweetener

      Non-nutritive sweeteners have very little or no nutritional value. They are either natural or synthesized compounds. Other than providing sweet taste, they can act as humectant, can give the mouth feel in soft drinks, and can reduce the freezing point of ice cream. Artificial sweetener can limit the calorie intake and prevent dental cavities.

      Merits of non-nutritive sweetener are follows:

       • Can contribute pleasurable sweet sensations without increasing energy intake.

       • Do not increase the incidence of dental caries and may even prevent cavities.

       • Do not affect blood sugars.

       • Decrease calorie content of food.

       • Can be used in non-food items to make them taste more pleasurable.

       • Only require small amount to sweeten foods and beverages.

       • May aid in weight control.

Natural non-nutritive sweeteners are present in nature. Some of the examples of natural non-nutritive sweeteners are listed in Table 2.4.

Table 2.4 List of natural non-nutritive sweeteners.

Sweetener	Source	Chemical nature	Potency	FDA approval
Brazzein, Pentadin	West African Fruit Oubli	Protein	500–2,000	Not Approved
Neohesperidin dihydrochalcone	A derivative of the bitter constituent of grapefruit	Glycoside	300–1,800	Not Approved
Glycyrrhizin	Root of Liquorice	Glycoside	30–50	Not Approved
Thaumatin	Katemfe fruit	Protein	2,000	Not Approved
Stevia	Leaves of Stevia rebaudiana	Glycoside	300	Approved
Curculin	Malaysian fruit Curculigo latifolia	Protein	430–2,070	Not Approved
Inulin	Various Plants	Polysaccharide	10% of Sucrose	Not Approved
Mabinlin	Seed of a Chinese plant Mabinlang	Protein	100–400	Not Approved
Miraculin	Fruit of Synsepalum dulcificum	Glycoprotein	modifies taste receptors	Not Approved
Monatin	Plant Sclerochiton ilicifolius	Indole derivative	3,000	Not Approved
Monellin	Fruit of West african shrub Dioscoreophyllum cumminsii	Скачать книгу В начало < 20 21 22 23 24 25 26 27 28 29 > В конец