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Natural Sweeteners
Dr. Eng. Christina Wahyu Kartikowati, ST., MT. christinawahyu@gmail.com
Facts
• Most of high-potency sweeteners of diverse chemical structures are
known to occur naturally
• Consumer interest in natural high-potency sweeteners has grown
dramatically in last decade, fuelled by concerns about the use of
artificial additives in foods
• The level of development activity is high, as is the activity involved in
a continuing search for other natural sweeteners through the use of
various screening techniques
• Natural sweeteners show many similarities to their synthetic
counterparts in terms of their overall taste properties
Advantages
• No calorific value
• Cause the least possible side-effect
• Qualitative & quantitative improvement of sweeteners is within the
reach of biologists through modern breeding and biotechnology
techniques.
Adapted from (Helen Mitchell, 2006)
Stevioside
Regulatory status
• In July 2008, JECFA found steviol glycosides safe for use in food and beverages.
• Also, the US Food and Drug Administration (FDA) announced in December 2008
that it had no objection to the use of rebiana in food and beverages in the
United States.
• In 2009, the French government was the first in the EU to approve the use of
rebausioside A in food and beverages in France.
• In 2010, the European Food Safety Authority published a Scientific Opinion
confirming that steviol glycosides are safe for use in foods and beverages.
Approval throughout the EU is anticipated, although the precise timing is
currently uncertain.
Thaumatin (Thaumatococcus daniellii)
• Sweetening principle: Protein –
Thaumatin
• (Trade name Talin I & II)
• Sweetening intensity: 5000 times
than sucrose
• Uses: to sweeten bread, fruits,
palm wine, tea, coffee
• Family: Marantaceae
• Miraculous fruit
• Distribution in West Africa
• Aril of fruit
Physiological properties
Applications
• The traditional use of the lo han guo fruit has been to prepare an
aqueous extract that is then consumed as a tea or tonic drink.
• There have been some minor beverage products on the market in USA
that have contained (lo han fruit extract) as a part of the overall
sweetening system.
• In addition, can be used as table-top sweeteners will be a target.
Dioscoreophyllum cumminsii (Stapf) Diels
• Family: Menispermaceae
• Berry from West Africa
• Sweetening principle: Protein –
Monellin
• Sweetening intensity: 1500 – 3000
times sweeter than sugar
• Taste life: max 24 hrs.
Citrus grandis, Citrus paradisii
• Family: Polypodiaceae
• Known as Liquorice fern
• Distribution: Coastal Alaska,
Central California
• Plant part: Rhizome
• Family: Polypodiaceae
• Wall fern, European polypody
• Useful plant part: rhizome
• Sweetening principle: steroid
saponin, osladin
• Sweetening intensity: 3000
times as sweet as sucrose
• Very low yield
Myrrhis odorata
• Family: Apiaceae
• Known as sweet cicely, sweet
cheroil
• Distributed in Europe, West Asia
• Fresh whole plant useful
• Sweetening principle:
phenylpropanoid-trans anethole
• Sweetening intensity: 13 times
sweeter than sugar
Hydrangea macrophylla (Thunb.)
• Tea of heaven
• Distributed in Japan, Korea
• Useful plant part: Leaves
• Sweetening principle: Phyllodulcin,
hydrangenol
• Sweetening intensity: 400 times
sweeter than sugar
Perilla frutescens (Linn.) Britt
• Family: Lamiaceae
• Known as Perilla mint, wild coleus
• Whole plant is useful
• Sweetening principle:
Monoterpene-perillartine
(Perillaldehyde)
• Sweetening intensity: 2000 times
as sweet as sugar
Engelhardia roxburghiana wall
• Family: Juglandoceae
• E. chrysolepis Hance
• Known as Huang-qui (Chinese)
• Distributed in India, China, Indo-china, Malaysia
• Leaves are useful
• Sweetening principle: Dihydroflavonol glycoside-neoastibine
huangqioside, neohuangquiside
• Family: Hypoxidaceae
• Distributed in India and Malaysia
• A rhizomatous polygamous herb
• Useful part: Fruit
• Sweetening principle: Protein “Curculin”
Foeniculum vulgare Mill.
• Family: Apiaceae
• Known as Fennel
• Distributed in Europe, Mediterranean regions
• A perennial herb
• Fresh aerial parts are useful
• Sweetening principle: Phenyl propanoid-transAnethole
Osmorhiza longistylis (Torr.) DC
• Family: Apiaceae
• Also known as Smooth sweet cicely
• Distributed in North and South America
• A perennial herb
• Sweetening principle: Phenylpropanoidtrans-Anethole
• Sweetening intensity: 13
times sweeter than sugar
Fraxinus spp
• Family: Oleaceae
• European ash
• Distributed in East Asia, North America,
• Mediterranean regions
• A small tree
• Useful part: Stem
• Sweetening principle: Mannitol
Thladiantha grosvenori (Swingle) C. Jeffrey
• Family: Cucurbitaceae
• Distributed in China
• Tendril climber with root tubers
• Sweetening principle:
Cucurbitane glycoside -
mogroside V.
Tagetes filifolia Lag
• Family: Asteraceae
• Known as Irish lace
• Distributed in Mexico
• Fresh whole much branched
annual herb
• Sweetening principle: Phenyl
propanoidstrans-Anethole and
Estragole
• Sweetening intensity: trans-
Anethole is 13 times sweeter
than sugar
Ocimum basilicum Linn
• Family: Lamiaceae
• Known as Sweet Basil
• Distributed in old world
tropics
• An aromatic herb
• Fresh aerial parts are
useful
• Family: Sapotaceae
• Miraculous berry / fruit
• Found in West tropical
Africa
• Limited food application
• Extraction difficult
• Family: Asclepiadaceae
• A large woody climber of
Asia, Africa and Australia
• Ovate leaves, yellow
flowers, follicles large
seeds winged
• Leaves contain “gymnemic
acid” a taste modifying
substance
Cynara scolymus Linn.
• Family: Asteraceae
• A coarse perennial herb
• Pinnate leaves, purple flowers
• Native of Mediterranean region
• Taste modifying substance
Caffeolocunic acid, Chlorogenic
acid, Cynarin
• Sweet taste persists for 4 – 5
hours
Larix decidua Mill. (L. europea) DC
• Family: Pinaceae
• A tall conifer of Central Europe
• Taste modifying substance:
“Melezitore”
• Roots and tubers of some plants contain high quantity
of Insulin which is converted to D-Fructose, basically
better tolerated by Diabetes than any other
carbohydrate
• Therefore, high fructose sweeteners (HFS) are being
developed to suit diabetic nutrition charts
• Diabetic bread, other confectionary using insulin / HFS
are being manufactured
Dahlia Helianthus
Inula Cichorium
Carpesium
Castanea
Campanula
Thank you