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1、, Definition* Classification and varieties * Sweetness and its affecting factors* Sweetness and other attributes of individual sweeteners* Choice of sweeteners Suitable food use of sweeteners,Chapter 7. Sweeteners（甜味剂）,Attention: in China, sucrose(蔗糖)、glucose (葡萄糖)、fructose(果糖)、maltose(麦芽糖)、syrup of
2、 mixed fructose and glucose(果葡糖浆)、and starch syrup(淀粉糖浆) are looked of as food materials not sweetener additives.,Substances whose main purpose is to impart foods with sweetness. (以赋予食品甜味为目的的食品添加剂),1. Definition （ ）,2. Varieties and classification,(2) classification,According to sources：natural and
3、synthetic , According to nutrition ： nutritive(营养型) and nonnutritive (非营养型）.,(1) varieties: about 17 in China., According to structure and properties：carbohydrate -based (糖类) and noncarbohydrate-based (非糖类) .,Attention: the major difference between nutritive and non-nutritive sweeteners is the energ
4、y content. Nonnutritive sweeteners are substances that have less than 2% of the caloric value in an equivalent unit of sweetening capacity. So they are usually not carbohydrate based. Nutritive sweeteners are usually carbohydrate based., According to the above classification, 17 permitted sweeteners
5、 can be classified as follows（ ）:, Nutritive sweeteners (carbohydrate-based sweeteners) : sugar alcohols (5种)* sorbitol(山梨糖醇)* lactitol (乳糖醇)* maltitol(麦芽糖醇)* isomaltitol(异麦芽糖醇),natural sweeteners: stevioside (甜菊糖苷)、lo han kuo extract (罗汉果 甜苷)、glycyrrhizin (甘草甜素) (including glycyrrhiza extract, mono
6、ammonium甘草酸铵 、mono- and tri-potassium glycyrrhizates 甘草酸一钾和三钾)., Based on the above analysis, sweetener additives are usually referred to as :* sugar alcohols * synthetic nonnutritive sweeteners (noncarbohydrate-based sweeteners) * natural non-nutritive sweeteners (noncarbohydrate-based sweeteners),
7、3Sweetness and its affecting factors, The sweetness of individual sweeteners is usually measured in model systems and compared to that of sucrose.,(1)sweetness, So the sweetness of individual sweeteners and mixtures can be expressed as the times of that of sucrose at the same level. It is a relative
8、 value., The sweetness of sucrose is often expressed as 1 or 100., Examples of the sweetness of some sweeteners compared to that of sucrose:,Suppose the sweetness of sucrose is 1, then that of sodium saccharin, sucralose, aspartame, alitame is 300, 600, 150-200, and 2000,respectively., temperature：t
9、he lower, the sweeter., media ：Different media affect sweetness differently. acidic substances ：eg. acetic acid can enhance sweetness while HCL has no effect on sweetness.,(2) Factors affecting the sweetness, Concentration : the higher，the sweeter., salt：salt can decrease sweetness at concentrations
10、 higher than 0.5%, but enhance sweetness at concentrations lower than 0.5% . Thickeners : thickeners can increase sweetness slightly., synergetic effects between sweeteners : when different sweeteners are used at same time, they usually have synergetic effects.,4. Sweetness and other attributes of d
11、ifferent class of sweeteners （ ）.,(1) Noncarbohydrate-based sweeteners, high sweetness, hence used at very low concentration. (超链表1，2), Low caloric valueless than 2% of that of sucrose in an equivalent unit of sweetening capacity., Not easy to caramelize., Most do not participate in the process of m
12、etabolism. So they are ideal sweeteners for people with obesity (肥胖症)、high pressure and diabetes (糖尿病)., noncariogencity（非致龋性）Not be fermented by microorganisms, so they will not cause dental caries(龋齿) .,Table 1. Relative sweetness of nonnutritive sweeteners in relation to sucrose (synthetic ones,
13、1 for sucrose).,Table 2. Relative sweetness of nonnutritive sweeteners in relation to sucrose (natural ones),(2) Sugar alcohols, Sweetness: lower than or similar to that of sucrose (超链表3), caloric value : lower than or similar to that of sucrose (超链表3), physiological activity : eg, they can help the
14、 movement of small intestine. They can help the absorbance of calcium., humectant properties : They are hydrogroscopic (吸湿的),noncariogenicity (超链表3).,No impact on blood sugar: Most participate in the process of metabolism, but their metabolism usually do not need the participation of insulin.(超链表3）,
15、So they are good sweeteners for people with dental caries ,obesity ,high blood fats, and diabetes.,Tab. 3 Sweetness and metabolism of sugar alcohols ( suppose the sweetness and caloric value of sucrose are all 1),(continued),(3) taste of sweeteners（表4）., Nonnutritive sweeteners, Sugar alcohol: Most
16、sugar alcohols have good and refreshing sweetness.,According to the Calorie Control Council (1985), an ideal sweeteners should be: high safety (超链表5，6) have the same sweetness as sucrose orgreater sweetness than sucrose. good taste:some nonnutritive sweetenershave bitter or bitter metallic odor.,5. Choice of sweeteners, highly stable (超链表7） good water-solubility (超链表8） low cost: economically feasible (超链表9） noncaloric or reduced caloric content noncariogenic other factors: for example, some special properties of sweeteners.,
