Advanced Search With continued efforts to find solutions to rising rates of obesity and diabetes, there is increased interest in the potential health benefits of the use of low- and no-calorie sweeteners LNCSs. Concerns about safety often deter the use of LNCSs as a tool in helping control caloric intake, even though the safety of LNCS use has been affirmed by regulatory agencies worldwide. In many cases, an understanding of the biological fate of the different LNSCs can help health professionals to address safety concerns. The objectives of this review are to compare the similarities and differences in the chemistry, regulatory status, and biological fate including absorption, distribution, metabolism, and excretion of the commonly used LNCSs:
Non-Carbohydrate Sweeteners Saccharin was discovered in by Constantine Fahlberg, while working in the laboratory of Ira Remsen, quite by accident as were most other sweetners. While working in the lab, he spilled a chemical on his hand. Later while eating dinner, Fahlberg noticed a more sweetness in the bread he was eating.
He traced the sweetness back to the chemical, later named saccharin, by tasting various residues on his hands and clothes unsanitary conditions and finally chemicals in the lab not a safe lab practice.
Bysaccharin was used as a replacement for sugar in foods for diabetics. Since it is not metabolized in the body for energy, saccharin is classified as a noncaloric sweetner. By the s it was used on a massive scale in the "diet" soft drink industry. InJim Schlatter, a chemist at G.
Searle was working on a on a project to discover new treatments for gastric ulcers. One of the steps in the research process was to make a dipeptide intermediate, aspartyl-phenylalanine methyl ester. He accidentally and unknownly spilled some on his hand.
Later he licked his finger as he reached for a piece of paper unsanitary lab techniqueand noticed the sweet taste. He and a friend decided to test some in coffee and confirmed the identify of the chemical with the sweet taste. The result was the sweetner, aspartame.
Michael Sveda, while a graduate student at the University of Illinois, discovered cyclamate by smoking a cigarette.
While working on the synthesis of anti-pyretic anti-fever drugs in the laboratory inhe put his cigarette down on the lab bench.
When he put it back in his mouth, he discovered the sweet taste of cyclamate unsanitary lab technique. Acesulfame was discovered by another chemist, Karl Clauss, in He noticed a sweet taste when he licked his finger to pick up a piece of paper unsanitary lab technique.
Sucralose may have the strangest "accidental discovery" story. Halogenated sugars were being synthesized and tested. A foreign graduate student, Shashikant Phadnis, misunderstood a request for "testing" of a chlorinated sugar as a request for "tasting," leading to the discovery that many chlorinated sugars are sweet with potencies some hundreds or thousands of times as great as sucrose.
Substituting three chlorine ions for hydroxyl groups on an ordinary sucrose molecule makes Sucralose.Yavan Chemical Company Limited - China supplier of aspartame, sweeteners, sodium cyclamate, sucralose, sodium saccharin.
In North America, the colors are typically white for sucrose, blue for aspartame, pink for saccharin, yellow for sucralose (United States) or cyclamate (Canada), tan for . As with aspartame, Eat This, Not That!
also recommends you limit Acesulfame Potassium, a zero-calorie sweetener that often appears with sucralose or aspartame to create a flavor closer to . Extensive uses may even increase the risk of cancers and other life threatening diseases. Example: Acesulfame Potassium, Aspartame, Cyclamate, Neotame, Saccharin Relative sweetness: to 13, times sweeter than sugar Energy content: 17kJ per gram Acceptable daily intake: less than 5 mg per kilogram of body weight daily.
For example, saccharin–cyclamate, saccharin–aspartame, saccharin–sucralose, and saccharin–alitame combinations all exert synergy to various degrees. The blends, as a rule, exhibit less aftertaste than each of the component sweeteners by themselves.
Current popular artificial sweeteners include saccharin, aspartame, cyclamate and acesulfame K. Although saccharin and subsequent iterations of artificial sweetener are widely used throughout the world, there have been concerns of possible carcinogenic effects for a number of years [ 1 ].