Calcium cyclamate

The sweet taste of cyclamates was discovered serendipitously by Sveda in 1937 and they were introduced commercially in the 1950s. Today, cyclamic acid in the form of its sodium or calcium salt is one of the most widely used artificial sweeteners in food and pharmaceutical.

Description of calcium cyclamate: White odorless, crystalline powder with a sweet taste, somewhat less than that of sodium cyclamate. It has a very sweet taste, approximately 30 times sweeter than sucrose.

Solubility of calcium cyclamate: Freely soluble in water; practically insoluble in benzene, chloroform ethanol and diethyl ether Calcium cyclamates are used as non-nutritive sweeteners.

Calcium cyclamate is used in low-sodium and sodium-free products. Cyclamate is permitted in a range of food products, e.g. in water-based flavoured drinks, and in milk- and milk derivative-based or fruit juice-based drinks. The permitted levels of use vary from 250 to 1500 mg/kg depending on food category.
Calcium cyclamate

Sodium cyclamate

The cyclamate is used as artificial non-caloric sweetener in a wide variety of foods and beverages, being 30 times as sweet as sugar without the bitter after-taste of saccharin. It appears in the composition of the products as sodium and calcium cyclamates and cyclamic acid.

IUPAC Systematic Name for sodium cyclamate: Cyclohexanesulfamic acid, monosodium salt. Chemical names for sodium cyclamate: Sodium cyclohexylsulfamate, sodium cyclohexanesulfamate.

Sodium cyclamate can be described as white, odorless, crystalline powder with a sweet taste. While solubility: Freely soluble in water; practically insoluble in benzene, chloroform, ethanol and diethyl ether.

Sucaryl is brand name of a nonnutritive sweetener produced as a salt of sodium or calcium (the latter for the benefit of those who must exclude sodium from their diets.

 Cyclamate is permitted in a range of food products, e.g. in water-based flavoured drinks, and in milk- and milk derivative-based or fruit juice-based drinks. The permitted levels of use vary from 250 to 1500 mg/kg depending on food category.
Sodium cyclamate

SRI oxime V

A relatively new sweetener called SRI oxime V is prepared from perillartine, an aldoxime. Perillartine is an intensely sweet derivative of perillaldehyde, an aldoxime nonnutritive sweetener use since 1920 in Japan, were it is known as perillo-sugar.

SRI oxime V is reported to be over 450 times sweetener than sucrose on a weight basis and exhibits much improved water solubility when compared with perillartine.

It has no undesirable aftertaste and is stable above pH 3. SRI oxime V appeared to be applicable for all uses, including sweet concentrates, baked goods, and acidic soft drinks.
SRI oxime V

Dihydrochalcones

Dihydrochalcones are intensely sweet compounds obtained by the hydrogenation of chalcones found in naringin and neohesperidin two flavonones occurring naturally in grapefruit and oranges.

Neohesperidin dihydrochalcone was first prepared by Horowitz and Gentili in 1963 by alkaline hydrogenation of the bioflavonoid neohesperidin present in Seville oranges.

The sweetness levels of the dihyrochalcones vary, but the average is estimated to be about 1000 times sweeter than sucrose. The compound can be produced by certain chemical processes on naringin dihydrochalcone prepared from grapefruit feel.

Neohesperidin dihydrochalcone

Neohesperidin dihydrochalcone has flavor-enhancing,, flavor-modifying, bitterness and saltiness-suppression properties, an ability to improve sweetness quality and profile, and remarkable synergetic effects.

This class of compounds imparts a cooling effect as well as a lingering sweetness effect, desirable characteristics for use in chewing gum.
Dihydrochalcones

Sodium saccharin

Saccharin, a non-caloric sweetener is approximately 300-500 times sweeter than sugar and is heat stable, allowing it to be used in cooking and baking, as well as sweetener for foods and beverages.

Soluble in amyl acetate, ethyl acetate, benzene and alcohol; it is slightly soluble in water, chloroform, and ether. Saccharin is derived from a mixture of toluenesulfonic acids.

It is commercially available in four forms: acid saccharin, sodium saccharin, potassium saccharin and calcium saccharin.

Physically sodium saccharin is a white crystalline powder (dihyrate form) or monoclinic white crystals (saccharin insoluble form) with no odor and an intensely sweet taste.

Sodium saccharin is the most commonly used form because of its high solubility, stability and low production costs.
Sodium saccharin

Properties of stevia

Stevia is a natural sweetener extract form the Stevia rebaudiana plant. A number of different structures are present but generally they are diterpenoid glycosides. 

Several of these glycosides have the property of intense sweetness. Stevia contains a molecule know as stevioside that is three hundred times sweeter than sugar and has an excellent safety profile.

Stevia rebaudiana has long been sued bu indigenous peoples for sweetening drinks and was the chosen sweetener for coffee and tea in Paraguay and southern Brazil long before sugar became popular.

Stevia is used around the world for its incredible sweetening properties. Purified stevia extracts have along history of use as sweeteners in some countries whereas regulatory approval of sterol glycosides in Europe, the USA Australia, and New Zealand has been relatively recent.

Stevia is a natural sweetener with no aftertaste. It is non fattening and full of many needed vitamins an minerals. Recipes call for 2 tablespoons of the powder to substitute for 1 cup of sugar.

The major sweet components of sterol glycoside preparations are stevioside and rebaudioside A. Other sterol glycosides include rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, rubusoside and steviolbioside, which are generally present at levels lower than stevioside or rebaudioside.
Properties of stevia

Sorbitol as a sweetener

Sorbitol is a polyhydric alcohol (C6H8(OH)6) that so found in red seaweed and in fruits (apples, cherries, peaches, pears and prunes.  Its nontoxic nature has long been recognized, and in 1974 the FDA named sorbitol as one of the first four chemicals on its revised list of substance of which use in foods is ‘generally recognized as safe’ (GRAS).

It was first isolated from the sorb berries of the mountain ash; hence its name. It was used as an additive because of it humectants property as well as it sweetening effect. It is used in cough syrup, mouthwashes and tooth paste.

Sorbitol can be used in both sugar-free and sugar based baked good products. In sugar-free cakes, cookies, muffins etc, sorbitol is used to replace sucrose. It is used a bulking agent and sweetener.

In its traditional major food applications - chewing gum and mints – sorbitol is used primarily as bulking agent and not for its sweetness.

When only sorbitol is used as the bulking agent, a high-intensity sweetener may be needed because sorbitol is only approximately 60% as sweet as sucrose.

In addition to food and pharmaceuticals applications, sorbitol is widely used in cosmetics, adhesives and by the textiles, chemical, leather and paper industries.

As a sweetener sorbitol possesses several advantages over sugar, including reduced calories, reduces insulin response and non promotion tooth decay.
Sorbitol as a sweetener 

Sugar as food additive

There are thousands of food additives approved for use in foods. Sugar, high fructose corn sweeteners, salt, citric acid, pepper, vegetable colors, mustard, yeast and baking soda account for the vast majority - some 98% of total amount of food additive consumed.

Sugar is an important source of metabolite energy in foods and its formation in plants is an essential factor in the life process. Sugar typically made from sugar beet or sugar cane is not harmful unless large amounts are consumed over time.

Refined sugar means the white crystallized sugar obtained by refining of plantation white sugar. It shall b be free from dirt, filth, iron filings, and added coloring matter.

It has many uses as a food additive other than just sweetening. It acts as a tenderizer by absorbing water and inhibiting flour gluten development, as well as slowing down starch gelling.

It mixes air into shortening in the creaming process and caramelizes under heat, to provide cooked and baked foods with pleasing color and aroma.

Within a few years, the food industry began replacing some of the sugar it used with the new product, HFCS.

Though scientists can alter the fructose content of HFCS to vary its sweetness, the most common versions of this food additive in manufacturing taste is about as sweet as refined sugar.
Sugar as food additive 

Sweeteners in foods

Sugars and sweeteners have an important role in the human diet and choosing the right ones in the right amounts can influence health.

Sweet tasting substance play an important role in modulating food choice and preference. It is highly palatable and very popular. Many processed foods have sweeteners added and much of their success depends on having the right degree of sweeteners to attract the consumer.

Sweetening agents are added to a large number of foods and beverages. Sweeteners include other sugars, as well as an abundance of natural and synthetic agents of varying strength and caloric values.

Many sweeteners are classified as nonnutritive sweeteners. While this classification might imply a lack of nutritional value, the implication is correct only in a relative sense. The introduction of diet soda in the 1950s sparked the wide spread use of nonnutritive sweeteners, substitutes for sugar that provide no calories. 

Evidence shows that diets that use nonnutritive sweetened products can aid in weight loss and/or maintenance (i.e. weight control) in obese people. Nonnutritive sweeteners were generally consumed in beverages.

Replacement of sugars in foods has given a new perspective on healthy foods where claims such as ‘sugar free’, ‘no-added-sugar’ and ‘reduced calorie sugar’ are being exploited by food manufacturer.

There are other sweet substances know as D-tagatose and trehalose recognized in GRAS and can be added to foods. Small amounts of tagatose are found naturally in some dairy foods, and tagatose is derived from lactose.
Sweeteners in foods

Use of Intense Sweeteners

Use of Intense Sweeteners in Soft Drinks
Use of sweeteners in soft drinks is not restricted to low calorie or dietetic products.

In some countries, particularly where sugar price are comparatively high, intense sweeteners are used in combination with sugar or glucose syrups to give more efficient formulations.

Intense sweeteners provide sweetness, the amount supplied – i.e. the relative sweetness of all intense sweetness – will depend on application.

Intense sweeteners do not supply the mouth feel of sugar and in some cases, they may supply undesirable side tastes or prove to be incompatible with some flavors.

For these reasons, use of intense sweeteners in soft drinks is rarely a case of direct substation of sucrose in the regular product formulations; more often than not, total reformulation is necessary.

It may be necessary to adjust the acidity and use buffers to assist stability of some sweeteners.

Some adjustment of flavor system used is commonly required and the use of gums or small amounts of sugars can improve mouth feel and control fobbing during filling.

Use of ingredients that mask undesirable side tastes may also be required.

Increasing the carbonation of low calorie products may also help mask undesirable side tastes and give the illusion of better mouth feel.

Sweetness synergy occurs with many combinations of intense (and bulk) sweeteners. The effects can be twofold: a higher perceived sweetness than would be expected from the theoretical sum of the relative sweetness values of the individual used and in some cases, a marked improvement in taste quality of sweetness that have undesirable side tastes.

The optimum sweetener system will vary depending on the product and will not necessarily be a sweetener blend.

However if a sweetener blend is to be used , useful starting point often quoted for blends of two intense sweeteners is that sweeteners are used in an inverse ratio to their relative sweetness (to each other), so that each sweetener contributes 50% of the total sweetness.
Use of Intense Sweeteners in Soft Drinks

Sweeteners

Sweeteners
Lactose
Lactose the sugar component of mammalian milks is less sweet and less water-soluble than sucrose.

While babies and young children generally are able to metabolize this sugar some are unable to do so.

The ability to metabolize the sugar appears to decrease with age. When a person is unable to metabolize lactose, the ingestion of milk may cause intestinal discomfort, cramps and diarrhea.

The major source of lactose is whey, a cheese by-product.

Because lactose is not sweet as sucrose, larger amounts can be used in those foods in which the texture benefits from a high solids content.

Maltose
Maltose or malt sugar is produced during the malting process in brewing (enzyme conversion of starch).

It is converted to alcohol by the action of yeast through an intermediate conversion to dextrose.

This sugar is much less sweet than sucrose, and it is used mainly in the manufactured to baked and infants foods.

Saccharin
Saccharin, the imide of o-benzosulfonic acid, is used as a sodium or calcium salt. It is about 300 times sweeter than sucrose (table sugar).

It may leave a bitter after taste and its safety has been questioned as a result of some animal feeding tests.

As an intense sweetener it is useful for diabetes and it reduces the incidence of dental caries.

Cyclamate
In many cases it was used together with saccharin. Cyclamate is not as sweet as saccharin by weight, but it is about 30 times sweeter than sucrose. Like saccharin, it has been used as sodium or calcium salt.
Sweeteners