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Teknologi Gula (TKK4155)

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)

Examples of high-potency sweeteners of plant origin


Honey
• a natural sugar made by bees from flower nectar
• contains Fructose & Glucose & tiny amounts of healthy antioxidants
• 21 calories per teaspoon
• 1-1.5x sweeter than sugar, so you can use less
• Processing: Minimal
• Health effects - Infants can contract botulism from honey
Agave nectar
• Made from the agave plant
• Contains mostly Fructose, some Glucose
• 20 calories/teaspoon
• Processing
• Health effects – eating a lot fructose can lead to insulin resistance
(Type 2 Diabetes)
• Low glycemic index
Stevioside (Stevia rebaudiana)
• Family: Asteraceae
• Cultivated in Japan & S.E. Asia
• Leaves are useful
• Sweetening principle:
- Diterpene glycosides
- Rebaudioside A-E
- Dulcoside A & B

• Sweetening intensity: 300 times sweeter than sugar


• Uses: Sweetening drinks, tea, coffee, used for treating diabetes
Stevioside (Stevia rebaudiana)
Fatty acid composition

Fatty acids contents


(g/100g)
Palmitic acid (C16) 27.51
Palmitoleic acid (C16-1) 1.27
Stearic acid (C18) 1.18
Oleic acid (C18-1) 4.36
Linoleic acid (C18-2) 12.40
Linolenic acid (C18-3) 21.59
Sweet component

• Two main glycosides, Stevioside (St) and Rebaudioside A (R-A) are


sweet
• Stevioside makes up the majority of the sweetener (60 – 70% of
the total), 110 – 270 times sweeter than sugar, licorice like slight
after taste.
• Rebaudioside A is usually present as 30 – 40% of total
sweetener,;180 – 400 times sweeter than sugar with no after-taste.
• The ratio R-A/St is the measure of sweetness quality – the more R-
A the better.
• The minor glycosides are considered to be less sweet, 30 – 80
times sweeter than sugar
Stevioside (Stevia rebaudiana)
• leafs considered the most parts of plant which is rich with stevia
rebaudiana A, and can be used these techniques to preparation of
sweetener from the leaves typically involves some or all of the
following unit operations: aqueous extraction reached by selective
extraction into a polar organic solvent, decolourisation, removal of
impurities through flocculation and filtration, ion exchange and
finally crystallization.

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

• Thaumatin is a natural plant protein of known structure containing


normal amino acids.

Applications

• The main commercial applications for Thaumatin its claimed flavor


modifying and enhancing functionalities.
• Thaumatin has found application in liquid medicines.
• The oral care products and in the nutraceutical/fortified foods
industries.
• increasing concentrations of Thaumatin appear to have increasing
effects on the bitterness associated with vitamin B complex
preparations, caffeine and soybean peptides.
Lo Han Guo (morgroside)
• The Chinese plant Siraitia grosvenorii family that grows mainly in Guangxi
Province
• The sweet constituents of the plant are triterpene glycosides, known as
mogrosides.
• being 150 times as sucrose but mogroside V as approximately 250 times
as sweet as sucrose at a 5% sucrose equivalent concentration.
• Common names for the plant include: lo han guo, lo han kuo, Arhat fruit,
Monk Fruit, Fructus momordicae and Momordicae grosvenori fructus.
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

• From Malaysia, N.E. India


• Common names: Seville orange or Shaddock, Grapefruit
• Part: Fruit
• Sweetening principle: Flavonoid derivatives, Neohesperidin
dihydrochalcones
• Sweetening intensity: 600 – 1000 times sweeter than sugar
Polypodium glycyrrhiza D. Eaton

• Family: Polypodiaceae
• Known as Liquorice fern
• Distribution: Coastal Alaska,
Central California
• Plant part: Rhizome

• Sweetening principle: Triterpene glycosideglycyrrhizin


• Sweetening intensity: 50 – 100 times as sweet as sugar
Polypodium vulgare Linn.

• 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

• Leaves used to make sweet tea


• Sweetness increases on
heating
Periandra dulcis Mart.
• Family: Fabiaceae
• Distributed in Brazil
• Root useful part
• Sweetening principle: Periandrin I-IV Glycorrhizin
• Used as Liquorice substitute
Tessaria dodoneifolia (Hook & Arn.)
• Family: Asteraceae
• Arrow weed
• Distributed in Paraguay, Tropical America
• Young shorts useful
• Sweetening principle: Dihydroflavanol (Dihydroquercetin-3-
acetate)
• Sweetening intensity: 80 times
sweeter than sugar
Abrus precatorius Linn.
• Family: Fabaceae
• Known as Crab’s eye, Indian Liquorice
• Distributed in tropics
• Leaves are useful part
• Sweetening principle: Cycloartane glycoside Glycorrhizin
• Sweetening intensity: 30 – 100 times sweeter than sugar
Lippia dulci Trev.
• Family: Verbenaceae
• Known as Honey herb
• Distributed in Central America, West Indies
• A small shrubby herb, flowers are white
• Aerial parts useful
• Sweetening principle: Sesquiterpenehernandulcin
• Sweetening intensity: 1000 times sweeter than sugar
Illicium verum Hook F.
• Family: Illicinaceae
• Distributed in South China
• A slow growing tree
• Useful plant part: dried fruits
• Used in flavouring liquors and medicines
• Sweetening principle: Phenyl propanoidtrans-Anethole
• Sweetening intensity: 13 times sweeter than sugar
Piper marginatum Jacq.
• Family: Piperaceae
• Dried leaves are useful
• Sweetening principle: Phenyl propanoidtrans-Anethole
• Sweetening intensity: 13 times sweeter than sugar
Curculigo latifolia Dryand ex Aid.

• 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

• Sweetening principle: Phenyl propanoidstrans-Anethole and


Estragole in volatile oil
• Sweetening intensity: 13 times sweeter than sugar
• These plants have certain chemical
Taste principles which have the property
modifying of modifying the taste of foods,
making sour or bitter foods taste
sugar sweet.
• They temporarily suppress the
substitutes sensitivity to sweet substances
Synsepalum dulcificum (Schum.) Daniell

• Family: Sapotaceae
• Miraculous berry / fruit
• Found in West tropical
Africa
• Limited food application
• Extraction difficult

• The fruits contain a glycoprotein – Miraculin which is taste


modifier of sour foods with the sweet taste persisting for 1 –
2 hours
Gymnema sylvestre R. Br.

• 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

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