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Plant based sweeteners

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Plant-Based Sweeteners Ph. D. Student Atheer Jasim Mohammed Master of Dairy Science and Technology/Iraq Mobile: 05352409136 May, 2015
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Page 1: Plant based sweeteners

Plant-Based Sweeteners

Ph. D. StudentAtheer Jasim Mohammed

Master of Dairy Science and Technology/IraqMobile: 05352409136

May, 2015

Page 2: Plant based sweeteners
Page 3: Plant based sweeteners

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.

Page 4: Plant based sweeteners

Examples of high-potency sweeteners of plant origin

Sweetener Structural class Plant source Country of origin

Brazzein Protein Pentadiplandra brazzeana West Africa

Curculin Protein Curculigo latifolia Malaysia

Mabinlin Protein Capparis masakai China

Monellin Protein Discoreophyllum cumminsii West Africa

Pentadin Protein Pentadiplandra brazzeana West Africa

Thaumatin Protein Thaumatococcus daniellii West Africa

Monatin Amino acid Schlerochiton ilicifolius South Africa

Abrusoside Glycoside Abrus precatorius Thailand

Albiziasaponins Glycoside Albizia myriophylla Thailand

Baiyunoside Glycoside Phlomis betonicoides China

Bryoside Glycoside Bryonia dioica Italy

Cussoracosides Glycoside Cussonia racemosa Madagascar

Cyclocarioside Glycoside Cyclocarya paliurus China

Glycyrrhizin Glycoside Glycyrrhiza glabra China

Lo han guo Glycoside Siratia grosvenorii China

Mukurozioside Glycoside Sapindus mukurossi China

Osladin Glycoside Polypodium vulgare USA, Eur.

Periandrin Glycoside Periandra dulcis Brazil

Phlomisoside Glycoside Phlomis younghusbandii China

Polypodoside Glycoside Polypodium glycyrrhiza USA

Pterocaryoside Glycoside Pterocarya paliurus China

Rubusoside Glycoside Rubus suavissimus China

Steviol Glycoside Stevia rebaudiana Paraguay

Telosmosides Glycoside Telosma procumbens Philippines

Selligueain A Proanthocyanidin Selliguea feei Indonesia

Hernandulcin Bisabolane sesquiterpene Lippia dulcis Mexico

Phlorizin Dihydrochalcone Lithocarpus litseifolius China

Trilobatin Dihydrochalcone Lithocarpus litseifolius China

Phyllodulcin Flavonoid Hydrangea macrophylla Japan

Adapted from (Helen Mitchell, 2006)

Page 5: Plant based sweeteners

It is origin of Paraguay and Brazil. Stevia is cultivated primarily in

USA, Canada, Korea, Japan, Taiwan, china, and United Kingdom.

In September 1995 the USA FDA allowed Stevia and it is extracted to be

imported as a food supplement but not as a sweetener. Major food

companies like coca cola and beatrice foods used Stevia extracts to

sweeten the foods for sale in Japan, Brazil and other countries.

The plant grows up to range 65-180 centimeters when cultivated or

growing naturally in fertile soil. It is a short day plant and flowering from

January to March in the southern hemisphere. The suitable natural climate

is semi humid subtropical with temperature extremes from 21 to 43°C.

The steviol glycoside sweeteners share a common aglycone, steviol.

Linked to steviol are carbohydrate moieties and it is the number and

linkages of these that differentiate the steviol glycoside sweeteners

Stevioside (Stevia rebaudiana)

Page 6: Plant based sweeteners

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 (Stevia rebaudiana)

Page 7: Plant based sweeteners

A research report suggests rebaudioside A is less sweet than stevioside

that may be a significant of the methodologies employed or due to the

actual materials evaluated being mixtures of steviol glycosides rather than

the pure glycoside.

Sweetness potencies of

steviol glycosides.

Sensory properties

Compound Relative sweetnessa

Stevioside 300

Rebaudioside A 250-450

Rebaudioside B 300-350

Rebaudioside C 50-120

Rebaudioside D 250-450

Rebaudioside E 150-300

Dulcoside A 50-120

Steviolbioside 100-125

aSweetness potency measured relative to 0.4% (w/v) sucrose.* Adapted from (Kim and DuBois, 1991)

Page 8: Plant based sweeteners

Both stevioside and rebaudioside A appear to be stable sweeteners.

One study was observed in carbonated beverages buffered with either phosphoric acid or citric acid. After 2 months storage at 37◦C, some degradation was reported, but no significant changes were seen when formulated beverage products were stored at room temperature and below for 5 months. Some shakiness (20% loss) of rebaudioside A on exposure to UV light was mentioned following 1 week of exposure to sunshine, but stevioside be completely stable under the same conditions.

The authors conclude that these sweeteners are viable as commercial products in that they show adequate hydrolytic stability. The solubility of stevioside in water has been measured and found to be just less than 1% (w/v).

Physical and chemical properties

Physiological properties rebaudiana A leaves contain ent-kaurene diterpene glycosides (stevioside and

the rebaudiosides) 300 times sweeter than sucrose with superior solubility in

water and a positive taste profile that are safely metabolized by the body

without any side effect.

Rebaudioside A in the digestive tract is first metabolized by microbes in the

colon to stevioside which is further converted into glucose molecule and

steviol. The released glucose molecule is used by the bacteria in the colon and

is not absorbed into the blood stream.

Page 9: Plant based sweeteners

Steviol glycosides are not readily absorbed from the upper small intestine

of the rat or human following oral administration. As human digestive

enzymes do not hydrolyse β-glycosidic linkages, digestion in the small

intestine is limited. Microbial fermentation occurs in the large intestine of

both rat and human, releasing the aglycone steviol. Steviol is then absorbed,

conjugated with glucuronic acid and excreted as steviol glucuronide, the

primary route being in feces for the rat and urine for humans.

The study also showed that the majority of steviol glycosides are absorbed and

glucuronidated in the liver. The newly bonded glucuronidate is released in the

blood and filtered by the kidneys into the urine. Small amounts of glucuronide

that remain in the colon are excreted through fecal matter.

Applications

In Korea, stevioside is an accepted sweetener in baked products, table-top

sweeteners, beverages and seasonings.

steviol glycoside sweeteners have acceptance across the range of food and

beverage applications normally associated with the use of high-potency

sweeteners.

Page 10: Plant based sweeteners

particularly in Japan where it is considered a 'food’ because of its natural

origin.

It is now accepted that whenever safety studies have been carried out using

purified and fully characterised steviol glycosides, the reproductive safety

of these sweetener materials has been fully demonstrated.

A number of sub-chronic (13-week) toxicity studies have been completed in

recent years, these studies have all reported no statistically significant effects

in the great majority of cases; although some impact on body-weight gains for

groups receiving the highest doses tested .

Matsui(1996). examined the genetic toxicity of stevioside and steviol in a

range of mutagenicity tests with metabolic activation. Stevioside was not

found to be mutagenic in any of the assays examined. Steviol, however,

produced dose-related positive responses in some mutagenicity tests.

Other workers reported no compound-related alterations of blood, clinical

chemistry or urinalysis parameters. Although stevioside is not mutagenic, its

aglycone, steviol (13-hydroxy-ent-kaurenoic acid) has been shown to be

mutagenic in some tests with S. typhimurium strains.

Safety

Page 11: Plant based sweeteners

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.

Regulatory status

Page 12: Plant based sweeteners

Thaumatin is normally described as being approx. 2000 times the sweetness

of sucrose.

The temporal taste profile of Thaumatin is characterised by a delay in

perceiving sweetness, a lengthy sweetness growth phase until maximum

sweetness is perceived, followed by a lingering sweet/liquorice after taste.

Thaumatin (Thaumatococcus daniellii)

Sensory properties

Thaumatin is the common name for a mixture of potently sweet proteins

that can be extracted from the West African plant Thaumatococcus

daniellii (Bennett), known locally as the katemfe berry.

The plant divided in two kinds, Thaumatins I and II being the major

constituents, each with almost identical molecular weight of 22,000 Daltons.

Thaumatins I and II have very similar amino acid sequences, differing only in

five residues.

The protein is stabilized by eight disulphide bridges, thus conferring a greater

stability to heat and pH denaturation to the molecule than might be expected

for a protein.

Thaumatin was used as a tool in early studies that sought to understand the

structure of the mammalian receptor for sweetness .

Page 13: Plant based sweeteners

Physical and chemical properties Thaumatin is stabilized by the eight disulphide bridges that result in a cross-

linked network of amino acid chains. This confers a measure of stability to

heat and extremes of pH.

These disulphide bridges are also responsible for holding the protein chain in

the correct conformation to elicit sweetness, as has been confirmed by

demonstrating that cleavage of a single disulphide bridge results in loss of

sweetness.

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.

Page 14: Plant based sweeteners

Thaumatin was studied for its sub-acute toxicity in rats and dogs and its

ability to produce anaphylactic antibodies following oral administration to

rats and normal human subjects. It was found to be readily digested prior to

absorption in rats and no adverse effects resulted from its continuous

administration to rats and dogs at dietary concentrations of 0%, 0.3%, 1.0%

and 3.0% for 13 weeks.

Also, it was shown to be non-teratogenic when administered orally to rats at

0, 200, 600 and 2000 mg/kg body weight/day from day 6 to 15 of gestation

and was without effect on the incidence of dominant lethal mutations when

administered on five consecutive days to male mice at 200 and 2000 mg/kg

per day.

The results indicate that Thaumatin when used as a flavor modifier and

extender, and partial sweetener, is unlikely to be hazardous at the expected

level of consumption.

Safety

Page 15: Plant based sweeteners

Thaumatin was originally permitted as a natural food additive in Japan in

1979.

It was approved as a sweetener in the United Kingdom and Australia.

In the United States, Thaumatin was accorded GRAS status as a flavor

adjunct for chewing gum in 1984 and this has since been extended by FEMA

to general use across all food categories.

Regulatory status

Sweetener Product category Maximum usable dose

Thaumatin (E957) Confectionery

Confectionery with no added sugar

Cocoa or dried fruit based

Confectionery; energy reduced or with no

added sugar

Chewing gum with no added sugar

Food supplements

Edible ices, energy reduced or with no added

sugar

50 mg/kg

50 mg/kg

50 mg/kg

400 mg/kg

50 mg/kg

Table shows regulatory approval of Thaumatin in the EU

Page 16: Plant based sweeteners

The Chinese plant Siraitia grosvenorii family that grows mainly in Guangxi

Province, with most of the product from the mountains of Guilin. Siraitia

fruits are used both inside and outside the People’s Republic of China as a

food, beverage, and traditional medicine.

The sweet constituents of the plant are triterpene glycosides, known as mogrosides.

Common names for the plant include: lo han guo, lo han kuo, Arhat fruit, Monk

Fruit, Fructus momordicae and Momordicae grosvenori fructus.

Subsequent isolation of two sweet components (named mogrosides IV and V) was

completed successfully and their sensory properties described. Mogroside V is the

most abundant component, occurring at around 1% in the dried fruits.

Lo Han Guo (morgroside)

Structure of morgroside V

Page 17: Plant based sweeteners

In study was described the sweetness of mogroside as being 150 times as

potent as sucrose. In other report estimated the potency of mogroside V

as approximately 250 times as sweet as sucrose at a 5% sucrose equivalent

concentration.

the sweetener is known to deliver a taste profile that contains taste

elements commonly seen in natural potent sweeteners, such as a slight

delay to reaching maximum sweetness intensity and an aftertaste that

contains liquorice and cooling elements.

Sensory properties

Physical and chemical properties

There are no study reports detailing the stability of mogroside.

In addition, the indigenous use of the lo han guo fruit involves drying the fruit and then preparing an aqueous decoction that also indicates that the sweet principle is likely to be a relatively stable molecule.

Aqueous solutions containing mogroside V are reported to be stable, even under boiling conditions.

the β-linkages of the carbohydrate moieties are intrinsically resistant to hydrolysis.

Page 18: Plant based sweeteners

Extracts of lo han guo fruit have long been used indigenously to treat

colds, sore throats and minor stomach and intestinal complaints.

Recent studies suggest that the mogrosides may exhibit anti-cancer

properties, possibly based on their researches anti-oxidant characteristics.

Physiological properties

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.

Page 19: Plant based sweeteners

In safety studies that have been completed, it has been shown to be non-

mutagenic in short-term predictive tests and to produce no mortalities

when administered to mice at doses up to 2 g/kg body weight.

Safety

Regulatory status

Lo han guo fruits and extracts are considered to be foods in China.

A GRAS petition has been reviewed by FDA which issued a ‘no

objection’ letter, thus confirming its GRAS status within the US market.

Page 20: Plant based sweeteners

Thanks for your attention …

[email protected]


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