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KEEPING IT SWEET

KEEPING IT SWEET. Alternative Sweeteners. Stevia Brazzein Sugar Alcohols. Stevia. South America Shrub Related to Sunflowers 300x sweeter than sucrose Dry the leaves and crystalize it. Brazzein. Derived from West African Oubli fruit 500-2000x sweeter than sucrose

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KEEPING IT SWEET

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  1. KEEPING IT SWEET

  2. Alternative Sweeteners • Stevia • Brazzein • Sugar Alcohols

  3. Stevia • South America Shrub • Related to Sunflowers • 300x sweeter than sucrose • Dry the leaves and crystalize it

  4. Brazzein • Derived from West African Oubli fruit • 500-2000x sweeter than sucrose • Grown in Cameroon and Gabon • Protein extracted by University of Wisconsin

  5. Sugar Alcohols • Hydrogenated carbohydrate • Reduced caloric value • (.2 – 4.3 c/gr) • Much less sweet than sugar • Do not cause dental caries • Mannitol • Lactitol • Sorbitol • Xylitol • Isomalt

  6. Artificial Sweeteners • Saccharin • Aspertame • Sucralose • Acesulfame K

  7. Saccharin • Discovered in 1878 by Johns Hopkins chemist • Widespread use with WWI sugar shortages • Considered an adulterant • Been investigated sine 1907 • Added to GRAS list 1958

  8. Aspertame

  9. Composition • L- aspartic acid: excitatory transmitter • L- phenylalanine: amino acid toxic to individuals with PKU • Can dissociate into methanol when heated

  10. History • Discovered 1965 by G.D. Searle chemist • (creating anti-ulcer med) • FDA approved in 1974 • Put in dry goods in 1980 • Approved for beverages and candies in 1983 • Monsanto bought G.D. Searle 1984

  11. Sucralose • Discovered 1976 • Approved in U.S. 1998 • Chlorinated Sugar • Cannot be digested • Heat stable • Bulked up with maltodextrin

  12. Acesulfame K • Discovered in 1967 • Approved in 1988 • Anomalous data points to it being carcinogenic • Married to other sweeteners

  13. Sweetness Scale • Sucrose 100 • Saccharin 300 • Aspertame 180 • Sucralose 600 • Ace-K 200 • Taken from Krause’s Food and Nutritional Therapy

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