SWEETNERS

Prepared by
Mr. Abhay Shripad Joshi
Assistant Professor
Yash Institute of Pharmacy, Aurangabad
abhay.joshirss@gmail.com
 SWEETNWRS
• Sweetening agents are the substances which are added to a drug
formulation to mask its bitter taste.
• Sugar is the most widely used natural sweetening agents.
• It imparts viscosity to drug and also even act as preservative for liquid
dosage form.
• Sugar having lot of disadvantages like dental caries, high blood sugar,
calories etc.
• Among this there are various substitute available over sugar.
• There are 2 types of substitute which are used as sweeteners,
1) Natural sweeteners
2) Artificial sweeteners
 CLASSIFICATION OF SWEETNERES
• The sweeteners are classified on their nutritive
values
A. Nutritive Sweeteners
B. Non Nutritive sweeteners
 NUTRITIVE SWEETNERES
• Alternative nutritive sweeteners are sugar alcohol such as
Sorbitol, Mannitol, Lacitol etc.
• It having properties like less sweet and less calories
• FRUCTOSE- 4Kcal/gm the same as sucrose and it doesn't
cause fluctuation in blood sugar, thus better choice for
diabetic patients.
• 1.5 times sweeter than sugar and cost effective for food
industry.
 NON NUTRITIVE SWEETNERES
• Examples include Aspartame, Saccahrin, Clycamate,
Alitame etc.
• More sweeter and thus only small quantity is required
for sweetening food preparation.
• It is the artificial sweeteners.
 SWEETNERS FROM NATURAL ORIGIN
• Stevioside
• Glycyrrhizin
• Neohesperidin Dihydrochalcone
• Thaumatin
• Monellins
• Sucralose
• Sorbitol
 STEVIOSIDE AND REBAUDIOSIDE
• Biological Source: It is extracted from a South American plant Stevia
rebaudiana Berrtoni
• Family: Compositae
• Characteristics:
1. The dried leaves of the plant, the water extract of the leaves and the
purified ingredients of extract are used as sweetening agents.
2. It’s tainted with a bitter and undesirable after taste.
3. No side effects.
4. Both are diterpene Glycosides.
 DISADVANTAGE
• Steviol has been reported to be mutagenic.
 GLYCYRRHIZIN
• Biological Source : It is a mixed Ca & K salt of Glycyrrhizic acid
found in Glycyrrhiza glabra
• Family : Leguminosae
• Characteristics :
1. 50x-100x >> Sucrose
2. Ammonium Glycyrrhizinate is 50x sweeter than sucrose and its salt
are characterized by a delayed sweetness onset.
• Chemical Constituents : Glycyrrhizic acid is a triterpenic glycoside of
β-Amyrin type which contains two β-1,2 Glycosidic linked Glucoronic
acid.
• USES:
• As flavoring agent and as flavor enhancing effect in
food products.
• DISADVANTAGE:
• Causes Oedema and Hypertension. So, its dose should
be 200 mg per day or less.
 NEOHESPERIDIN DIHIDROCHALCONE
• Biological source: It is a flavonoid compound present in the bitter
orange Citrus aurantium Var amara
• Family : Rutacea
• Characteristics:
1. 330x >> Sucrose
2. It is characterized by pronounced Menthol like after taste which
limits its use.
3. It act synergistically with a no of other sweetners.
4. It has flavor enhancing system.
 THAUMATIN
• Synonym: Talin
• Biological source: It is a basic protein found in the arils of the fruits
of the tropical Thaumatococcus danielli.
• Family : Marantaceae
• Characteristics:
1. Highly soluble in water
2. 3500x >> Sucrose
3. It’s sweetness show a delayed onset and long persistant liquorice
like taste.
 MONELLINS
• Biological source: It is intensly polypeptide constituent present in the
fruits of tropical plant Dioscoreophyllum cumminsii Stapf Diels
• Family: Menispermaceae
• Characteristicc:
1. 2000x >> Sucrose
2. Sweetness of the polypepotide Mmnellin is sensitive to
conformational changes, so rendering it unsuitable as normal
sweetner.
• Chemical Constituents:
It consists of structurally related poly-peptides and thaumatin-1
and thaumatin-2 are major components.
• Uses:
As a flavor enhancing agent rather than as sweetener
• Disadvantage:
It’s temporal sweetness characteristics don’t favor its use as single
sweetener.
THANK YOU