Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Product Development

Preparation of acceptable low sugar jams and replacement of sucrose by other sweeteners in jam were studied. Strawberry jam was sweetened with sucrose, fructose, high fructose syrup (HFS), xylitol, sorbitol, lactose, saccharin, cyclamate, or with combinations of these. It was technologically possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. In addition, sucrose can be replaced in strawberry jam by other sweeteners or by combinations of sweeteners. The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams than in jams with other sweeteners. The use of maltodextrin as bulking agent in jam is limited by the abnormal appearance and taste it gives to the product.     

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY‐FLAVORED YOGURT

ABSTRACT

To successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry‐flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame‐K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame‐K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry‐flavored yogurt, specially acesulfame‐K and stevia, once they produce more pleasing in this product.

PRACTICAL APPLICATIONS

This study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.     

Intake of saccharin and cyclamate from Finnish foods between 1979 and 1985

The dietary intake of saccharin and cyclamate was investigated during the period 1979-1985 in order to find out about the use as sweeteners in the food industry and hospitals and to obtain intake data for the toxicological evaluation of sweeteners in the Finnish diet. Eighty-nine samples of desserts served in 85 hospitals were analysed in 1983. Other samples investigated were artificially sweetened commercial foods available in Finland, such as soft drinks, sweets and jellies. The intake evaluation was carried out with reference to the acceptable daily intake (ADI), with commercial portions for a child being 20 kg and for an adult 60 kg. The most important foods with regard to the intake of saccharin and cyclamate were soft drinks. In 1979, 1982 and 1985, soft drinks contributed 128%, 93%, and 51%, respectively, of the ADI of artificial sweeteners for children and 42%, 31%, and 17% for adults. Artificially sweetened desserts served in hospitals contributed to 35% of the ADI for children and 11% for adults.     

Different sweeteners in peach nectar: Ideal and equivalent sweetness

Many articles have been published with negative visions related to sugar, because people believe that its intake is related to obesity. For this reason, artificial sweeteners have received special attention. In order to substitute sucrose successfully, it is necessary to know previously sweetener concentrations that would be used and their sweetness equivalency related to sucrose. Hence, the objectives of this study were to determine the ideal sweetness in a peach nectar sweetened with sucrose, using a just-about-right scale, and the equivalent sweetness of samples sweetened with aspartame; cyclamate/saccharin blend 2:1; stevia; sucralose and acesulfame-K, using Magnitude Estimation. The concentration of sucrose considered as ideal by the consumers was 10%, with sweeteners’ equivalent concentrations of 0.054% for aspartame; 0.036% for cyclamate/saccharin blend 2:1; 0.10% for stevia; 0.016% for sucralose and 0.053% for acesulfame-K.     

Low‐calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues

Sugar‐free or reduced‐sugar foods and beverages are very popular in the United States and other countries, and the sweeteners that make them possible are among the most conspicuous ingredients in the food supply. Extensive scientific research has demonstrated the safety of the 5 low‐calorie sweeteners currently approved for use in foods in the United States–acesulfame K, aspartame, neotame, saccharin, and sucralose. A controversial animal cancer study of aspartame conducted using unusual methodology is currently being reviewed by regulatory authorities in several countries. No other issues about the safety of these 5 sweeteners remain unresolved at the present time. Three other low‐calorie sweeteners currently used in some other countries–alitame, cyclamate, and steviol glycosides–are not approved as food ingredients in the United States. Steviol glycosides may be sold as a dietary supplement, but marketing this product as a food ingredient in the United States is illegal. A variety of polyols (sugar alcohols) and other bulk sweeteners are also accepted for use in the United States. The only significant health issue pertaining to polyols, most of which are incompletely digested, is the potential for gastrointestinal discomfort with excessive use. The availability of a variety of safe sweeteners is of benefit to consumers because it enables food manufacturers to formulate a variety of good‐tasting sweet foods and beverages that are safe for the teeth and lower in calorie content than sugar‐sweetened foods.     

High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the time–intensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose.     

Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose

Time-intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.     

Sensory properties of some synthetic high‐intensity sweeteners in water solutions

BACKGROUND: When sucrose is eliminated from products to meet consumers' demand for calorie‐free products and substitutes are used, sweetness becomes an important characteristic. The objective of this study was to compare sensory properties of four sucrose substitutes: aspartame, acesulfame K, sodium saccharin and sodium cyclamate in water solutions. RESULTS: The lowest concentrations of sweeteners such as 0.35 g kg^?1 for aspartame and acesulfame K showed an equi‐sweet level relative to approx. 55 g kg^?1 aqueous sucrose solution, whereas 2.3 g kg^?1 sodium cyclamate and 0.4 g kg^?1 sodium saccharin relative to approx. 65 g kg^?1. Aspartame had almost the same sweetness potency as acesulfame K, whereas the remaining sweeteners differed completely. The four sweeteners showed their specific sensory profiles. Besides the characteristics of sweetness and bitterness, metallic and astringent attributes plus warming and cooling effects were found. CONCLUSIONS: Of the four sweeteners, aspartame and sodium cyclamate can be considered as the best sucrose substitutes due to their similar sensory profiles to the sucrose. The data showing the interdependence between sweetness intensity of the sweeteners and sucrose are useful as a quick and easy indicator of the sweetener amount having equi‐sweet levels relative to sucrose. Copyright © 2009 Society of Chemical Industry     

Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005

In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks. The estimated intake of the sweeteners was calculated using the Danish Dietary Survey based on 3098 persons aged 1-80 years. The estimated intake with 90th percentiles of 0.7, 0.8 and 0.2 mg kg(-1) body weight day(-1) for acesulfame-K, aspartame, and saccharin, respectively, was much lower than the acceptable daily intake values of 15, 40, 7, and 2.5 mg kg(-1) body weight day(-1) for acesulfame-K, aspartame, and saccharin, respectively, and on the same level as in the similar investigation from 1999. In contrast to the 1999 investigation, the 90th percentile of the estimated cyclamate intake in 1-3 year olds with 3.7 mg kg(-1) body weight day(-1) was in 2005 lower than the acceptable daily intake of 7 mg kg(-1) body weight day(-1). However, the 99th percentile for 1-3 year olds with 7.4 mg kg(-1) body weight day(-1) still exceeded the acceptable daily intake slightly. The 90th percentile for the whole population with 0.9 mg kg(-1) body weight day(-1) was halved compared with 1999. The reduction in the European Union of the maximum permitted level for cyclamate from 400 to 250 mg l(-1) has brought the intake of cyclamate in small children down to well below the acceptable daily intake value.     

Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005.

In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks. The estimated intake of the sweeteners was calculated using the Danish Dietary Survey based on 3098 persons aged 1-80 years. The estimated intake with 90th percentiles of 0.7, 0.8 and 0.2 mg kg(-1) body weight day(-1) for acesulfame-K, aspartame, and saccharin, respectively, was much lower than the acceptable daily intake values of 15, 40, 7, and 2.5 mg kg(-1) body weight day(-1) for acesulfame-K, aspartame, and saccharin, respectively, and on the same level as in the similar investigation from 1999. In contrast to the 1999 investigation, the 90th percentile of the estimated cyclamate intake in 1-3 year olds with 3.7 mg kg(-1) body weight day(-1) was in 2005 lower than the acceptable daily intake of 7 mg kg(-1) body weight day(-1). However, the 99th percentile for 1-3 year olds with 7.4 mg kg(-1) body weight day(-1) still exceeded the acceptable daily intake slightly. The 90th percentile for the whole population with 0.9 mg kg(-1) body weight day(-1) was halved compared with 1999. The reduction in the European Union of the maximum permitted level for cyclamate from 400 to 250 mg l(-1) has brought the intake of cyclamate in small children down to well below the acceptable daily intake value.     

Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark

In 1999, 116 samples of non-alcoholic beverages were analysed for the intense sweeteners cyclamate, acesulfame-K, aspartame and saccharin. High contents of cyclamate close to the maximum permitted level in 1999 of 400 mg l^-1 were found in many soft drinks. The estimated intake of the sweeteners was calculated using the Danish Dietary Survey based on 3098 persons aged 1-80 years. The estimated intake with 90th percentiles of 0.7, 4.0 and 0.2 mg kg^-1 body weight (bw) day^-1 for acesulfame-K, aspartame and saccharin, respectively, was much lower than the acceptable daily intake (ADI) values of 15, 40 and 2.5 mg kg^-1 bw day^-1 for acesulfame-K, aspartame and saccharin, respectively. However, the 90th percentile of the estimated cyclamate intake in 1-3 year olds was close to the ADI value of 7 mg kg^-1 bw day^-1; and the 99th percentile in the 1-10 year olds far exceeded the ADI value. Boys aged 7-10 years had a significantly higher estimated intake of cyclamate than girls. The 90th percentile for the whole population was 1.8 mg kg^-1 bw day^-1. After the reduction in the maximum permitted level in the European Union in 2004 from 400 to 250 mg cyclamate l^-1, the exposure in Denmark can also be expected to be reduced. A new investigation in 2007 should demonstrate whether the problem with high cyclamate intake is now solved.     

Alternative sweetening of yoghurt

The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.     

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.     

全球甜味剂管理现状

<正> 甜味是人们最喜爱的味道之一。在未发现甜味剂之前,人类一直沿用具有营养价值的碳水化合物,如蔗糖、果糖、乳糖等。现今,世界各地已批准使用的甜味剂有20多种,甜味剂作为糖的替代品,必须具备糖的功能特性(表一)。本文将就全球甜味剂的管理现状作个简介,并探讨其在食品工业中的发展前景。 甜味剂的相关法规及应用须知 为保护消费者的健康,各国政府的卫生部门均对甜味剂实行适当的管理,尤其对非营养型甜味剂的品种、使用     

Dietary intake of artificial sweeteners by the Belgian population

This study investigated whether the Belgian population older than 15 years is at risk of exceeding ADI levels for acesulfame-K, saccharin, cyclamate, aspartame and sucralose through an assessment of usual dietary intake of artificial sweeteners and specific consumption of table-top sweeteners. A conservative Tier 2 approach, for which an extensive label survey was performed, showed that mean usual intake was significantly lower than the respective ADIs for all sweeteners. Even consumers with high intakes were not exposed to excessive levels, as relative intakes at the 95th percentile (p95) were 31% for acesulfame-K, 13% for aspartame, 30% for cyclamate, 17% for saccharin, and 16% for sucralose of the respective ADIs. Assessment of intake using a Tier 3 approach was preceded by optimisation and validation of an analytical method based on liquid chromatography with mass spectrometric detection. Concentrations of sweeteners in various food matrices and table-top sweeteners were determined and mean positive concentration values were included in the Tier 3 approach, leading to relative intakes at p95 of 17% for acesulfame-K, 5% for aspartame, 25% for cyclamate, 11% for saccharin, and 7% for sucralose of the corresponding ADIs. The contribution of table-top sweeteners to the total usual intake (<1% of ADI) was negligible. A comparison of observed intake for the total population with intake for diabetics (acesulfame-K: 3.55 versus 3.75; aspartame: 6.77 versus 6.53; cyclamate: 1.97 versus 2.06; saccharine: 1.14 versus 0.97; sucralose: 3.08 versus 3.03, expressed as mg kg(-1) bodyweight day(-1) at p95) showed that the latter group was not exposed to higher levels. It was concluded that the Belgian population is not at risk of exceeding the established ADIs for sweeteners.     

Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin

Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%).     

The intake of intense sweeteners - an update review

Studies on the intakes of intense sweeteners in different countries published since the author's previous review in 1999 indicate that the average and 95th percentile intakes of acesulfame-K, aspartame, cyclamate and saccharin by adults are below the relevant acceptable daily intake (ADI) values. Fewer data are available for the newer sweeteners, sucralose and alitame, and because they are recent introductions to the market very low intakes were reported in those countries where they were available at the time of the intake study. Overall there has not been a significant change in the intakes of sweeteners in recent years. The only data indicating that the intake of an intense sweetener could exceed its ADI value were the 95th percentile intakes of cyclamate in children, particularly those with diabetes. This sub-group was identified as having high intakes of cyclamate in 1999, and recent studies have not generated reliable intake data to address this possibility.     

Influence of artificial sweeteners on the kinetic and metabolic behavior of Lactobacillus delbrueckii subsp. bulgaricus

The addition of artificial sweeteners to a LAPT (yeast extract, peptone, and tryptone) medium without supplemented sugar increased the growth rate and final biomass of Lactobacillus delbrueckii subsp. bulgaricus YOP 12 isolated from commercial yogurt. Saccharin and cyclamate were consumed during microorganism growth, while the uptake of aspartame began once the medium was glucose depleted. The pH of the media increased as a consequence of the ammonia released into the media supplemented with the sweeteners. The L. delbrueckii subsp. bulgaricus strain was able to grow in the presence of saccharin, cyclamate, or aspartame, and at low sweetener concentrations, the microorganism could utilize cyclamate and aspartame as an energy and carbon source.     

Intake of saccharin, aspartame, acesulfame K and cyclamate in Italian teenagers: present levels and projections

The intake of saccharin, aspartame, acesulfame K and cyclamate was assessed in 212 Italian teenagers aged 13-19 in 1996. Total daily intake of intense sweeteners was assessed on the basis of dietary records (14 consecutive days). The sweetener content of sugar-free products (soft drinks, candies, chewing gums, yoghurts, jam and table-top sweeteners) was provided by manufacturers. Sugar-free products were consumed by 77% of the subjects. Mean daily intake among consumers was 0.24mg/kg body weight (bw) for cyclamate (13 subjects), 0.21mg/kg bw for saccharin (9 subjects), 0.03mg/kg bw for aspartame (162 subjects), and 0.02mg/kg bw for acesulfame K (56 subjects). No subject exceeded the ADI (Acceptable Daily Intake) of an intense sweetener. Projections based on the present levels of use of intense sweeteners in sugar-free products and on the dietary pattern observed in the sample suggest that approaching the ADI could be possible only if subjects with high intakes of both soft drinks and table-top sugar substituted these items with respectively sugar-free beverages and table-top sweeteners containing either saccharin or cyclamate.     

A differential kinetic spectrophotometric method for determination of three sulphanilamide artificial sweeteners with the aid of chemometrics

A simple and sensitive spectrophotometric method for the simultaneous determination of acesulfame-K, sodium cyclamate and saccharin sodium sweeteners in foodstuff samples has been researched and developed. This analytical method relies on the different kinetic rates of the analytes in their oxidative reaction with KMnO₄ to produce the green manganate product in an alkaline solution. As the kinetic rates of acesulfame-K, sodium cyclamate and saccharin sodium were similar and their kinetic data seriously overlapped, chemometrics methods, such as partial least squares (PLS), principal component regression (PCR) and classical least squares (CLS), were applied to resolve the kinetic data. The results showed that the PLS prediction model performed somewhat better. The proposed method was then applied for the determination of the three sweeteners in foodstuff samples, and the results compared well with those obtained by the reference HPLC method.