Sweeteners Jennifer Crumm

SWEETENERS Jennifer Crumm Whitney Miller Kayla Kmet Kim Tone Rachel Scheider Chelsi Cardoso

History of Sweeteners 

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India: sugar cane first came in 4000 BCE, and thought to be one of the 7 necessities of mankind, imperative to sustain life. Egypt: as early as 2500 BCE mass produced sugar for culinary purposes. Rome: at first sugar was not used to sweeten foods like honey was, but for medical purposes.

History of Sweeteners 

Sugar even influences behavior 

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The mass Caribbean slave trade was due to sustain sugar plantations.

So why do we like the sweet taste?  Preference

for sweet or fatty foods?

 Adaptive?  Thrifty

Gene?

NATURAL SWEETENERS

Natural Sweeteners- Agave Nectar 

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Agave is a plant found in many different varities including Salmiana, Green, Thorny, Rainbow, and Blue Agave which is used to produce tequila, and is prefered for most agave syrups because of it’s high carbohydrate content. The plant is related to the Aloe vera plant. To make the Agave nectar, the sap from the core(pina) is extracted and then heated to break down the carbohydrates into sugars. called “honey water” because it’s comparable to honey although not as viscous

Natural Sweeteners 

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Many people who do not like honey enjoy agave because it has a cleaner aftertaste The heating process allows manufacturers to produce Light and dark varieties 

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the light varieties are processed at lower temperatures and undergo more filtration which gives them a milder flavor, making the lighter syrups easy to integrate culinarily. Darker syrups are filtered less so the remaining solids give a more robust flavor similar to maple syrup

Natural Sweeteners 

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Agave is considered a bridge between artificial sweeteners and sugars because it holds all the properties of refined sugars while having a lower glycemic index. The main sugars found in agave are fructose and glucose, so it is still effective in the kitchen because it is able to brown and caramelize. Naturally contains traces of Iron, Calcium, Magnesium and Potassium

Honey 

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Honey is also a lower glycemic natural sweetener composed of glucose and fructose it is made by insects using plant nectar. A very ancient food, records of its consumption go back thousands of years. Honey has a very distinct flavor. The carbohydrates it holds are able to enhance the intensity of desirable flavors and reduce bitterness of foods it is paired with. It can also modify the perception of saltiness fructose predominates in most honeys, making it approximately one and a half times sweeter than processed sugar. The thickness provides a different texture and the heated processing provides a distinctive flavor both to the palate and in baking

Honey 

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Contains a type of oligosaccarides that may act as a prebiotic, aiding digestive health Each tablespoon provides approximately 17 grams of carbohydrates making it an excellent recovery food for rigorous exercise since it is a cheaper alternative to sports gels Honey is a rich source of antioxidants, especially the darker varieties. In a recent study by the University of Illinois, the Oxygen Radical Absorbance capacity ranged from 3.0 micromols per gram for lighter honeys to 17.0 micrograms per gram for darker varieties. Processed sugars showed no antioxidant activity. Contains trace amounts of vitamins and minerals, but not enough to be considered a source

Honey 

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Both honey and agave are known for their antimocrobial properties. Hydrogen peroxide generation occurs in honey, which attributes to most of honey’s antibacterial properties. Certain flavonoids also contribute to these characteristics. Agave has been used for medicinal purposes as well, when applied topically to the skin, it also exibits antibacterial properties. Since both of these natural sweeteners are products of nature, they are also susceptible to the conditions of the plants or nectars needed to produce them. This can produce fluctuations in flavor and quality grade

HIGH FRUCTOSE CORN SYRUP

High fructose corn syrup and history 

Discovered 

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Development 

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The refining process was narrowed down in1965-1970

Mainstream 

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1957

Mid 1970s- mid 1990s

Contradictions Why do companies use HFCS rather than sucrose?

HFCS History Continued 

Functionality 

More stable than sucrose 

HFCS keeps its composition in acidic food where as sucrose hydrolyzes and changes the flavor of the foods.

 More

readily available  Easily stored  Easier to add to foods  Price does not fluctuate  Flavor enhancement  Fermentation 

HFCS allows fermentation without drying out foods like bread.

Foods with HFCS        

Soda Bread Yogurt Cereal Cracker Jelly/Jam Candy And the list goes on…

High Fructose Corn Syrup vs. Sugar Sugar 

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HFCS

Sugar is 50 percent fructose and 50 percent glucose. Table sugar contains disaccharides (where glucose and fructose are bonded=sucrose)

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High fructose corn syrup is 42 percent glucose and 55 percent fructose, and 3 percent higher sugars HFCS lacks the bond and glucose and fructose are free

Sweetness equivalent

Refining HFCS vs Sugar 

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Both go through a series of steps that require the use of chemicals Both are complicated One difference is that in the process of refining HFCS, glucose isomerase is added to convert a portion of the glucose into fructose

So What’s the Big Deal? Positive 

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HFCS is just the same as sugar Weight gain has occurred worldwide, even in countries who do not have high availability of HFCS

Negative 

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HFCS is bad, leading to higher rates of weight gain compared to sugar Obesity theory: HFCS and the correlation with weight gain in the US

Studies have not provided any stone set answers

National Eating Habits

The Current Debate 

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Argument that the studies are funded to make HFCS look good The studies that provide negativity on HFCS use research methods that do not reflect human diet Back to square one

NAME THAT SWEETENER!

Sucralose

Aspartame

Sucralose

Aspartame

Sucralose and Acesulfame K

Aspartame and Acesulfame K

Sucralose and Acesulfame K

Aspartame

Sucralose

Aspartame and Sucralose

Reb A (Stevia extract)

Aspartame

Reb A (Stevia extract)

ASPARTAME

Aspartame (Equal)- 1965 

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Approved for use in dry foods in 1981 Approved for use in carbonated beverages in1983

Components of Aspartame 

Aspartic Acid  

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Phenylalanine   

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Nervous system function Conversion of certain hormones Manufacturing of other amino acids

Methyl ester group 

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Maintain proper pH level in blood Manufacture glucose when necessary

Converted to water and carbon dioxide then excreted

Absorbed as if they had come from food

Benefits of Aspartame 180 to 200 times sweeter than sucrose  Enhance and extend flavor 

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Holds flavor for aspartame-sweetened chewing gum 4 times longer than sugar-sweetened chewing gum

Does not promote tooth decay  Variety and flexibility for diabetic patients 

 Satisfies

glucose

sweet tooth without affecting blood

Allegations Against Aspartame 

Said to cause illnesses: Lupus  Multiple Sclerosis  Alzheimer’s Disease  Parkinson Disease  Birth Defects  Brain Tumors  Seizures 

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CDC Stated the majority of symptoms were mild and common amongst the public.  Allegations evaluated through clinical studies 

Allegations Against Aspartame 

FDA Investigated allegations and found no reasonable evidence of public harm nor consistent symptom patterns  Amounts many times greater than typical consumption did not show adverse effects 

Possible Neurologic Effects 

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1000 mg/kg body weight dose administered to rats for seven consecutive days showed seizure-promoting activity. ADI (adequate dietary intake) for humans 50 mg aspartame/kg body weight For 80 kg (176 lbs.) individual, ADI = 4 g aspartame Study dose administered to 80 kg human = 80 g aspartame  Equivalent to consuming 444 12 oz. cans of diet soda each containing 180 mg of aspartame 

Allegations Against Aspartame 

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Over 200 tests in the 28 years since its approval, aspartame is considered safe for the general public Several government and scientific committees found the media allegations false; once again reaffirming the safety of aspartame Scientific Committee on Food of the European Commission  United Kingdom’s Food Standards Agency  French Food Safety Agency and Health Canada  Multiple Sclerosis Foundation  National Parkinson Foundation, Inc.  Alzheimer’s Association  Lupus Foundation 

Group of Concern 

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Phenylketonuria (PKU)- lacks phenylalanine hydroxylase which breaks down phenylalanine into tyrosine Without phenylalanine hydroxylase, phenylalanine accumulates in the body which can lead to brain damage and harm to the central nervous system. Phenylalanine major component in aspartame; consumption must be monitored

ADA’s Position 

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According to the ADA’s EAL, aspartame intake is not associated the adverse effects in the general population. Grade I (best score for EAL conclusions): no evidence of aspartame on wide range of adverse effects, which include hypersensitivity reactions, elevated blood methanol levels, or brain cancers. Neurological changes tested include cognitive functions, seizures, and headaches.

SUCRALOSE

Sucralose (Splenda)- 1976    

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Sucralose Splenda Non-caloric sweetener Not broken down for energy in body, passes through unchanged. 600 times sweeter than sugar Does not lose sweetness in heat or long shelfstorage

Sucralose 

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What element is added to sugar to make Sucralose? Chlorine

Sucralose Sucrose

Sucralose

Sucralose made by substituting three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule.

Sucralose- Uses 

Sucralose can be used in place of sugar in foods and beverages. Examples: carbonated soft drinks, puddings, jams, low calorie fruit drinks, yogurt, cheeses, breakfast cereal, applesauce, ice cream, maple-flavored syrup, chewing gum, and dietary supplements. T  Tabletop sweetener: used as spoon-for-spoon replacement for sugar. 

BAKING COMPARISON

FDA and Sucralose 

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FDA approved sucralose for 15 food and beverage categories in 1998. Broadest initial approval by FDA for a food ingredient In 1999, FDA expanded approval, made it a “general purpose” sweetener. Sucralose used as sweetener in over 3,500 products worldwide.

Sucralose and Diabetes  

Does Sucralose effect blood glucose? No

Sucralose and Diabetes 

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Sucralose is not recognized as sugar or carbohydrate. Not shown to raise blood glucose or insulin. No effect on how body absorbs or uses carbohydrates in other foods. No effect on short or long term blood glucose control for individuals with normal blood glucose levels, Type 1 or Type 2 Diabetes. Therefore, Diabetics can use Sucralose without affecting their blood glucose

Safety of Sucralose 

Chlorine is present in many foods and beverages 

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Examples: water supplies, lettuce, mushrooms, tomatoes, melons, peanut butter, table salt

Over 100 studies in over 20 years found no safety concerns identified in areas of:  Cancer,

reproduction and fertility, genetic defects, birth defects, immunology, central nervous system, and metabolism.

Studies 

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Studies in animals consuming large doses of Sucralose daily over their lifetime showed no harmful effects. Studies where humans consumed high level for up to 6 months also showed no harmful effects. Unlike sugar, Sucralose also does not promote tooth decay Can be used by children and adults of all ages  Includes pregnant women and nursing mother 

STEVIA

Stevia (Truvia)  

Naturally Sweet Stevia Rebaudiana is an herb that is derived from the Chrysanthemum family which grows wild as a small scrub in parts of Brazil.

Stevia.com According to Stevia.com.. "The glycosides in its leaves, including up to 10% Stevioside, account for its incredible sweetness, making it unique among the nearly 300 species of Stevia plants."

Stevia 

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Stevia has virtually no calories and does not raise blood sugar levels. However, David Schardt, a nutritionist from Center of Science of Public Interest believes there are risks During the past year the FDA has opened the uses to consumers and manufacturers alike. The FDA has issued letters of "no objection" to companies who wish to use stevia in their products.

Truvia 

Truvia.com states.. “..we steep the leaves, much like making tea, that begins the process of capturing rebiana, the best tasting part of the stevia plant. Ultimately, this little leaf gives back a recipe for sweetness that's both delicious and zero-calorie guilt free.”

Coca-Cola 

In 2008 Coca-Cola Company introduced Sprite Green to the market making it the first TRUVIA naturally sweetened reduced calorie sparkling beverage in the United States

PepsiCo 

Lou Imbrogno, PepsiCo's senior vice president of Pepsi worldwide technical operations, said: "This is a potential game-changer among zero-calorie sweeteners.

Vitamin Water 10

Vitamin water taste test…

SUGAR AND ARTIFICIAL SWEETENER COMPARISON

SO WHAT DOES ADA THINK?

ADA’s Current Position on Sweeteners 

“It is in the position of the American Dietetic Association that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals.”

References 

Duke, Will. History. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites/2001/Saccharin/history.htm. Retrieved 15 Oct 2009.

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Zeratsky, Katherine. High-fructose corn syrup seems to be a common ingredient in many foods. What are the concerns about high-fructose corn syrup? http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588. Retrieved 24 Oct 2009.

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“Facts about Low-calorie Sweeteners.”International Food Information Council Foundation. June 2009. October 29, 2009. < http://www.ific.org/publications/factsheets/lcsfs.cfm>.

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High Fructose Corn Syrup vs Sugar. http://www.sweetsurprise.com/learning-center/hfcs-vs-sugar. Retrieved 24 Oct 2009.

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Position of the American Dietetic Association: The Use of Nutritive and Nonnutritive Sweeteners. Journal of the American Dietetic Association. 2004; 104: 255-275.

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Johnson, Richard J et all. Hypothesis: Could Excessive Fructose Intake and Uric Acid Cause Type 2 Diabetes? The Endocrine Society. 2009; 30: 96- 116.

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White, John S. Misconceptions about High-Fructose Corn Syrup: Is It Uniquely Responsible for Obesity, Reactive Dicarbonyl Compounds, and Advanced Glycation Endproducts? The Journal of Nutrition. 2009; 139: 1219S-1227S.

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Aspartame Evidence Analysis Project- American Dietetic Association. ADA Evidence Analysis Library. Accessed October 19, 2009. .

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Phenylketonuria. Medline Plus. May 27, 2009. Accessed October 19, 2009. .

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Maher, Timothy J and Richard J. Wurtman. Possible Neurologic Effects of Aspartame, a Widely Used Food Additive. Environmental Health Prespectives. 1987; 75: 53-57.

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The Lowdown on the Breakdown. Aspartame Resource Center. Accessed October 19, 2009. http://www.aboutaspartame.com/flash/aspartame_preloader_final.html>.

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Aspartame Information Center. Accessed October 19, 2009. . Facts About Low-Calorie Sweeteners. International Food Inforamtion Council Foundation. June 2009. Accessed October 19, 2009. http://www.ific.org/publications/factsheets/lcsfs.cfm>.

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References 

Nutrition Fact Sheet: Facts about Sucralose.  Reviewed by the American Dietetic Association’s Fact Sheet Review Board.

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Everything You Need to Know about Sucralose.  International Food Information Council.  June 2004. http://www.ific.org/publications/brochures/sucralosebroch.cfm>

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Sucralose: U.S. Product List. December 03 2000.

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http://sweetenerbook.com/images/sucralose.gif

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http://sweetenerbook.com/images/sucrose.gif

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"What is Stevia?" www.stevia.com Found October 15, 2008

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“Stevia: Not Ready For Prime Time” http://www.cspinet.org/new/stevia.html. March 2000. Found October 24, 2009

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"The scoop on stevia, the natural sweetener.(HEALTHY EATING). ." Food & Fitness Advisor.  12.9 (Sept 2009): 5(1). General OneFile. Gale. University of Tennessee Libraries. 16 Oct. 2009  .

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Truvia.com

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http://www.thecoca-colacompany.com/presscenter/pdfs/sprite_green_with_truvia.pdf

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Hills, Sarah,“PepsiCo sparks stevia wars with Coca-Cola.” July 31, 2008.  http://www.foodnavigator-usa.com/FinancialIndustry/PepsiCo-sparks-stevia-wars-with-Coca-Cola.  Found Oct. 25, 2009

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www.youtube.com/watch?v=u9nQ-0njLHo&feature=player_embedded