Plant Sweeteners: Presented by Purvi Shah Nipera 1012 NP 13

Plant
sweeteners
Presented by
Purvi Shah
NIPERA 1012 NP
Safe
Non- High
carcinogenic solubility
Sweetener
Economic Stable
Widely Non-
available hygroscopic
Need of plant sweeteners
Artificial sweeteners mainly reported of being
carcinogenic
Safety concern
Sweetness potency(S.P)
Level of
sweetener
Potency of
sweetener
Mainly
Glycosides
Terpenoids
Flavanoids
Proteins
Stevioside & Rebaudioside A
Stevia rebaudiana , a genus of herbs in
the sunflower family i.e. Asteraceae
Known as sweet leaf, sugar leaf or stevia
Extracts have relative sweetness upto
300 times that of sugar
Slower onset & longer duration than
sugar
Completely non-toxic
Heat stable, pH stable & non-fermentable
Bitter aftertaste at high concentration
Steviol
Legal in US
Received GRAS approval in 2008
Approved for food use in other
countries as well
Improves insulin sensitivity & may
be useful in treatment of diabetes
and metabolic syndrome
Stevioside
Safety of Steviol
Studies have been a mixed bag so far but there is little in any of
them to indicate that Stevia is harmful
2008-WHO : not genotoxic & not carcinogenic; may be helpful in
patients with hypertension & type-2 diabetes
FDA granted GRAS approval to Coca Cola/ Cargill & Whole
Earth/PepsiCo
Coca Cola/Cargill product : Rebiana
Cargill product : Truvia
PepsiCo product : PureVia
Glycyrrhizin
Extract from the roots of
Glycyrrhiza glabra (Family:
Leguminosae) which grows in
Europe & Central Asia.
Provides a liquorice flavour in
addition to sweetness
Also, it is a sweetness (flavour)
potentiator
Glycyrrhizin
Sweetness : 50-100x
Commercial name : Magnasweet
Regulatory history
- GRAS substance
Pentacyclic triterpene glycoside

(+)-Hernandulcin
Sesquiterpene
Isolated from leaves & flowers of
Lippia dulcis (Family : Verbenaceae)
which is native to Mexico & parts of
C. America
Sweetness : 1000x
Only one of the four possible
diastereomers exhibit a sweet taste
(+)-Hernandulcin:
R1=R2=H
(+)-dihydroquercetin-3-acetate
Flavanoid in nature
Obtained from herb of Tessaria dodoneifolia (Family :
Compositae)
Sweetness : 80x sweeter
Its synthetic derivative : dihydroquercetin 3-acetate
(4’-methyl ether) which was 400x sweeter
R1 R2 R3 R4
(+)-dihydroquercetin-3- Ac H OH H
acetate
dihydroquercetin-3- Ac H OH Me
acetate(4’-methyl ether)
Monellin
Discovered by Morris & Cagan – 1972
Isolated from the berries of the W.African shrub,
Dioscoreophyllum cumensii
Mol. Wt. 10.7kDa
Composed of 2 non-identical subunits, A & B
The individual subunits are not sweet by themselves
& dissociate at low or extreme pH
Unstable at high temperature
Monellin
Sweetness : 3000x
Potential use as a noncarbohydrate sweetener &
could be particularly beneficial to individuals such as
diabetics who must control sugar intake
No legal status in EU & US
Approved in Japan as harmless additive
Thaumatin
Discovered by Inglett & May-1968
Obtained from Thaumatococcus danielli (Katemfe fruit) of
W. Africa.
The sweetness is derived from the mucilagenous gel in the
berries
Highly water soluble
Stable to heating & acidic conditions
Thaumatin
Sweetness : 1500-2000x
Taste is markedly different from sugar’s
Sweetness builds very slowly,but perception lasts for a
long time, leaving a liquorice-like after-taste at high
usage levels
Marketed in Europe as Talin (by Overseal natural
ingredients)
Used for centuries by Africans of the region to sweeten
bread & palm wine
Thaumatin
Approved as a sweetener in European Union,
Israel, Japan
In US, it is GRAS flavoring agent.
Brazzein
Sweet-tasting protein
Extracted from the W.African fruit of the climbing plant Oubli
( Pentadiplandra brazzeana Baillon)
0.2-0.05% by weight in the ripe fruit
Mol. Wt. : 6.5kDa (monomer)
Sweetness : 500–2000x
Clean sweet taste with lingering aftertaste
Stable over broad pH range (2.5-8)
Heat stable at 98˚C for 2 hrs
Very soluble in water
Diabetes friendly
Marketed product: Cweet
Mabinlin
Sweet-testing proteins extracted from the seeds of
Mabinlag (Capparis masaikai Levl.), a chinese plant
4 homolgues
Mabinlin-2 : sweet-tasting protein with the highest
known thermostability
Mol. Wt. : 10.4 kDa
Readily soluble in water
Sweetness : 100-400x of sucrose
Miraculin
• Taste modifier
• Glycoprotein extracted from the fruits of Synsepalum
dulcificum
• Itself is not sweet but after the taste buds are exposed
to it, ordinary sour foods are perceived as sweet
• Effect lasts upto an hour
• Mol. Wt.: 98.4kDa (tetramer)
• Readily soluble in water
• Non-heat-stable protein
Miraculin
• Not approved for use as a sweetener by USFDA
• But it is included as GRAS
• Novel food status in EU
• Approved in Japan as harmless additive
Curculin
• Sweet protein isolated from the fruits of
Curculig latifolia ( Family : Hypoxidaceae)
• Taste-modifying activity
• Sweet itself
• Sweetness : 430-2070x
• Susceptible to heat but at 50˚C start degrading
& lose its property
• Approved in Japan as a harmless
additive
Natural Sweeteners Sweetness
Monellin 3000
Thaumatin 1500-2000
Hernandulcin 1000
Brazzein 500-2000
Curculin 550
Mabinlin 100-400
Steviol 300
glycyrrhizin 50-100
References
• FEBS letters (23 January 2006, Vol. 580, Issue
2, Pages 620-626)
• Acta Botan. Yunnan. (5): 207-212
• J.Biol.Chem. 263 (23) : 11536-11539
• Dietary Supplement Health & Education Act of
1994 USFDA 2011 (last update)
• Economic Botony, 44 (2),1990, 174-182
Thank

Plant Sweeteners: Presented by Purvi Shah Nipera 1012 NP 13

Uploaded by

Copyright:

Available Formats

Plant Sweeteners: Presented by Purvi Shah Nipera 1012 NP 13

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Plant Sweeteners: Presented by Purvi Shah Nipera 1012 NP 13

Uploaded by

Copyright:

Available Formats

Plant

Pentacyclic triterpene glycoside

You might also like