Sweetener Natural

Food is any substance that either provides
nutritional support for the body or for

pleasure. It is usually of plant or animal origin
that contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or
minerals, and is ingested and assimilated by
an organism to produce energy, stimulate
growth and maintain life.
Sweeteners
are generally added on the
food or beverages to
enhance flavor or develop
a sweetness equivalent to
4 to 6% sucrose.
Glucose by another name:
blood sugar, also called
dextrose. It came from
the Greek word glykys
meaning “sweet”.
Glucose is the one that
keeps the mechanisms of
the body in top working
order and is the source of
energy in cell function.
Directions: Given in the box below are
some of the sweetening agents
discussed as you go along the module.
Your task is to identify and classify
which among the sweeteners are
categorized as natural or artificial.
NATURAL SWEETENERS ARTIFICIAL SWEETENERS
Lesson 1
Classification of Sweetening
Agents:
The discovery of some artificial
sweeteners can be credited back to
the few brave scientists who violated
the laboratory hygiene and tasted their
samples and thus lead to the
discovery of new products.
Constantine Fahlberg, a Russian chemist who worked at
Johns Hopkins University in 1879, proceeded the
revolution of the soda industry. He accidentally
discovered the sweet tastes of
anhydroorthosulphaminebenzoic acid while working on
chemical compounds in coal tar derivatives.
Anhydroorthosulphaminebenzoic acid is best known
today as Saccharine.
Concept Check!
white sugar
brown
sugar
stevia
honey
Sweetening agents are substances
added to beverages in order to
mask the bitter taste and enhance
sweetness. They are either
classified as natural or artificial
sweeteners.
Natural Sweeteners
• Fructose
is probably the sweetest of the naturally
occurring caloric sweeteners. It is
classified as a monosaccharide and a
type of simple sugar that makes up 50%
of table sugar.
Natural Sweeteners
• Fructose
It is the most important ketose sugar
and is a reducing sugar- a sugar that
acts as a reducing agent that can
donate electrons to another
molecule.
Key characteristics of
fructose
it is white in color when it is pure
and dried, odorless, tastes sweet,
and has a crystalline form. It is
also the most water-soluble
among all the different types of
sugars.
From the Food and Drug Administration
(FDA), fructose has attained “generally
recognized as safe status” as it has been
noted with much research that
consuming fructose either pure or in the
form of sucrose poses no adverse
effects.
It is 1.2 times sweeter than
sucrose, thus reducing the
amount of sugar needed to
sweeten a food during the
manufacturing process.
It also interacts well with other
sweeteners, and contributes to
a boost in height of baked
goods and viscosity of foods
and beverages.
Ring Structure of Fructose
Similar to glucose, the
chain form of fructose
follows the same pattern
but with a few exceptions.
Since fructose ((C6H12O6))
has a ketone functional
group, the ring closure
occurs at carbon # 2.
Ring Structure of Fructose
In the case of fructose, a
five-membered ring is
formed. The -OH on carbon
#5 is converted into the
ether linkage to close the
ring with carbon #2. This
makes a 5-member ring -
four carbons and one
Fun fact: When bees collect
nectars from flowers that
contain sucrose, they use an
enzyme to hydrolyze or break
the sucrose into its component
parts: the glucose and fructose.
Sucrose is a non-reducing
disaccharide molecule consisting of
two monosaccharides - a glucose
and a fructose, or 50% glucose and
50% fructose. It is also the scientific
name for table sugar with a
molecular formula of C12H22O11.
it is found in many fruits,
vegetables and grains and is
also added in many
SUCROSE processed foods such as
candy, ice cream, breakfast
cereals, soda and other
sweetened beverages.
In a C12H22O11 molecule, the
monomers fructose and glucose are
connected via a glycosidic bond. This
type of linkage between two
monosaccharides is called glycosidic
linkage. Sucrose has a monoclinic
crystal structure and is quite soluble in
water.
Structure of Sucrose
William Miller, an English chemist, coined the
word sucrose in the year 1857. It is widely
used as a sweetener in food. It can be
obtained from sugar beets or sugar canes, but
it must be refined to be fit for human
consumption. Refined sucrose (or sugar) is a
popular ingredient in many food recipes
because of its sweet taste.
Fun fact: Another use of sucrose is as a preservative.
When a high amount of sugar is added to foods such
as jellies or jams, the shelf life of the products is being
extended by inhibiting or slowing the growth of
bacteria and molds. Sucrose acts as a thickener in
these products and improves the color of baked
goods by allowing them to go brown. Sugar also aides
in stabilizing emulsions, adding flavor, and improving
texture.
Maltose (malt sugar) is a reducing
sugar made out of a dehydration
reaction between two glucose
molecules. The two-unit of glucose are
linked with an alpha 1,4 glycosidic
bond and thus have the molecular
formula of C12H22O11. It is the least
common disaccharide in nature.
Maltose is commonly found in starchy
grains, vegetables and fruits, and even
though it is less sweet than table sugar
and fructose, it has long been used in
hard candy and frozen desserts because
of its unique tolerance to heat and cold. It
is useful in making hard candies and an
inexpensive sweetener. It is used
extensively in alcohol production.
Structure of Maltose
Honey
As consumers are
looking for something
healthier, a natural
sweetener like honey is one
nutritious solution with a
high proportion of sugars.
Honey was the first sweetener
used in the world and has
biological properties such as
antioxidant, antibacterial, and
anticancer. Moreover, unlike
most foods, it doesn’t spoil
over time.
Honey is a supersaturated
sugar solution, created by bees.
However, honey is more than just
a supersaturated solution, it also
contains acids, minerals, vitamins,
and amino acids in varying
quantities.
Honey is derived from plant nectar,
which is a mixture of different sugars,
proteins, and other compounds, in a
water solution. Even though nectar
composition and chemical
compounds vary from plant to plant,
the dominant sugar often found is
sucrose.
Quick facts: Honey bees are like chemists. Using
enzymes and dehydration, these scientists of the
natural world are able to change the sugar in
nectar into a supersaturated power food. Like any
good chemists, bees follow a protocol in order to
make honey. Forager bees draw in nectar through
their proboscis (straw-like tongue.) They then add
invertase while they carry the nectar. This
invertase begins breaking down the sucrose into
glucose and fructose in the honey stomach.
The foragers then transfer the nectar to the house
bees, where more enzymes are added. House bees
regurgitate and re-drink the nectar over a 20-
minute period, which further breaks down the
sugars. When the nectar is about 20% water, it is
deposited on the honeycomb, where the bees fan it
to speed up the evaporation process and further
condense the honey. The bees stop when the water
concentration is between 17-18% and move it to its
storage location. Thus, through the use of
evaporation and enzymes, a supersaturated
solution has been formed
Stevia is a very popular low-calorie
sweetener. It is part of the sugar
substitute market. According to the
Federal Food and Drug
Administration (FDA) high-purity
steviol glycosides, an extract of the
stevia plant, is considered generally
safe for use in food.
Stevia is perhaps one of the unique
among food ingredients. Unlike
other sugar substitutes, stevia is
extracted from the leaves of a
plant called Stevia rebaudiana.
Several sweet compounds found in
stevia leaves are stevioside and
rebaudioside A, both found to be
sweeter than sugar.
Stevia is very sweet but has
virtually no calories. It is a zero-
calorie sweetener mainly
containing steviol glycoside
which is 10–15 times sweeter
than sucrose. Human body does
not metabolize these sweet
glycosides therefore, no calories
were obtained from stevia.
Sweet glycoside does not
break down in heat which
makes stevia an excellent
sweetener for cooking and
baking. Studies have indicated
that stevia tends to lower the
elevated blood pressure.
Tagatose is a new hexose
sweetener structurally
similar to D-fructose except
for its inverted optically
active center. D-tagatose is a
sweetener manufactured
from lactulose, or milk sugar
in two-step.
First, lactose is hydrolyzed
and is converted to glucose
and galactose. Then,
galactose is isomerized to
D-tagatose by adding
calcium hydroxide.
In chemistry, if a molecule cannot be
superimposed on its It was accidentally
discovered by Gilbert Levin. Levin
wanted to find a new sweetener. He
thought that a "left-handed" sugar might
be the answer. mirror image, a molecule
can be chiral ("left-handed" or "right-
handed").
Tagatose is used in dairy
products, diet soft drinks,
frozen yogurt hard and
soft confectioneries,
frostings, chewing gum,
health bars, nonfat ice
cream and ready-to-eat
cereals.

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Food is any substance that either provides

nutritional support for the body or for

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