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