Oligosaccharides: An overview of beneficial sweeteners for food products

Abstract

Influenza viruses are respiratory tract infection disease know by the name ‘flu’ and are belong to the virus family Orthomyxoviri-dae. They are zoonosis infectious agent infect human and vertebrates. There are four common species of influenza viruses. These are types A, B, C and D. Type A virus is the most virulent infection to human divided into subtypes based on two spike glycoproteins expressed on the virus surface. These two glycoproteins are hemagglutinin (HA) and neuraminidase (NA). There are 18 different hemagglutinin subtypes (H1 through H18) and 11 different neuraminidase subtypes (N1 through N11) for influenza A virus. Influenza B virus also infect human and rarely animals, but it is less common than influenza A virus. Influenza C virus is less common than both Influenzas A and B viruses, causing mild endemic illness to human specially children, and infect animals such as dogs and pigs. Influenza D virus infect cattle, pigs and there is no evidence yet that it can infect human.

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NUTRITION
Mini Review
Osama O Ibrahim*
Consultant Biotechnology/food safety, Bio Innovation, USA
Received: February 26, 2015; Published: February 28, 2015
*Corresponding Author:
Osama O Ibrahim, Consultant Biotechnology/food safety, Bio Innovation, 7434 Korbel Dr. Gurnee IL 60031,
USA.
How Sweet It Is: Chemicals Structure, Properties and Applications of High
Intensity Sweeteners
Introduction
Abstract
High Intense-sweeteners (HIS) are commonly used as a sugar substitutes or sugar alternatives and provide sweet without calories.
HIS are in high demands due to its multiple advantages including assisting people in losing weight or avoiding obesity and assisting
 
Since then scientists discovered several other intensive sweeteners that are sweater than sucrose with zero calorie. Some discovered
sweeteners are Plants extract (Stevoil glycosides, and Mogrosides), semi-synthetic peptides (Aspartame, and Neotame), and syn-
thetic chemicals. (Saccharine, Sucralose, Acesulfame-K, and Cyclamate).
These High intensive sweeteners have been approved as safe for applications [1] in foods, beverages, dietary supplements, and phar-
maceuticals products by Food and Drug administration (FDA) [2] in United States and by other similar agencies in other countries
[3]. The levels of these non-nutritive high intensive sweeteners used in foods, beverages, dietary supplements, and pharmaceutical

lower than the safe dose demonstrated in laboratory studies. It is estimated that the global demand of HIS is exceeding 9.0 billion

Keywords:


Abbreviations:
HIS: High intensity sweeteners; FDA: Food and Drug Association; GRAS: Generally Recognized as Safe; FA: Food Addi-

High Intensive sweeteners (HIS) are commonly used in food products, beverages and some oral pharmaceuticals as sugar substitutes
or sugar alternatives [4] all high intensive sweeteners (HIS) are zero calories and hundreds time sweeter than sucrose.
HIS produced from natural sources are recognized by FDA as safe with GRAS status (Generally Recognized as Safe) [4]. These HIS with
GRAS status does not require FDA approval and can be used in foods and other applications after submitting a GRAS notice to FDA. The
GRAS statutes of these HIS are determined as safe because they are naturally occurred in plants or produced from non-pathogenic micro-

status meet the safety standard of reasonable certainty no harm to consumers under the intend conditions of its use.
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC Nutri
tion 1.2 (2015): 57-66.
Cronicon
OPEN ACCESS

How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
GRAS notices have been submitted to FDA for two types of high-intensity sweeteners. These two types are certain steviol glycosides
-
venori Awingle.
-
proved by FDA before it can be used as food additives in foods or other applications. The Six high-intensity sweeteners that required such

These are the two natural High intensive sweeteners of Stevoil glycosides and Mogroside that did not require FDA approval because
both are extracted from plants and determined as safe. The following are chemicals structure and properties of these two natural high
intensive sweeteners (HIS) of Stevoil glucosides and Mogrosides:
Steviol glycosides [5] are natural extract of the leaves of Stevia rebaudiana a native plant to part of South America and commonly
 -
ported to be 200 to 400 sweeter than sucrose depend on the type of application and formulation.
58
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
High Intensive Sweeteners with Gras Status
Stevoil Glycosides


How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
59
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
-
side-A. Both Stevioside and Rebaudioside-A are the two extracts with intensive sweeteners in the stevia leaf.
In the year 2008, the FDA recognized only Rebaudioside-A, as safe with GRAS status [8] for foods, beverages and other applications.


the bottom hydrogen atom of steviol glycoside and a chain of three beta-D-glucose molecules replacing the top hydrogen site of steviol
glycoside.
       
under trade name Truvia®.

names for the plant Sarmatia grosvenorii that is grown predominantly in the southern mountains of Guangix province, southern China.




to the chemical structure of mogroside unit.
All mogrosides are zero calorie sweeteners and 100 to 250 times sweeter than sucrose. The level of mogrosides sweetness depends




Mogrosides


How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
60
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
High Intensive Sweeteners Approved by FDA
Semi-Synthetic Peptides
Aspartame

can be used as food additives in foods or other applications. These are the two semi-synthetic peptides of Aspartame and Neotame, and

The following are the chemicals structure and properties of these Six HIS that are approved by FDA in the United States as food
additives.

separately producing the two amino acids aspartic acid and phenylalanine, the second step is the synthetic chemical process for forming
the peptide bond between these two amino acids and side chains.
                 
pathogenic microorganism for the production of phenylalanine by fermentation is the bacteria C. glutanicum.
In the synthetic chemical process only L- form for both amino acids are selected for forming peptide bond between the carboxylic
group of L-aspartic acid and the amine group of L-phenylalanine.
Aspartame [10] is a zero calorie with about 200 times sweetener than sucrose. It is methyl ester of the dipeptide of the two amino
acids aspartic acid and phenyl alanine [11].
Aspartame is approved in 1981 for use under certain conditions as a tabletop sweetener, and as sweetener for a wide variety of

other products required heating during its production process or before service. This heat instability of Aspartame is due to its dipep-

this dipeptide bond causes the loss of Aspartame sweetness property.
Aspartame is metabolized in the human digestive system into its two amino acid of phenyl alanine and-aspartic acid. People with
 
Due to this rare disease, Aspartame-containing foods and beverages must be labeled to inform individuals with PKU that the product


How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
61
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.



Neotame is a zero calorie sweetener with about 8,000 to 13,000 times sweeter than sucrose depends on its application and formula-
tion. It is chemically similar to aspartame, but it is more sweeteners and more stable than aspartame.
Neotame stability is due to the 3, 3-dimethyl butyl group attached to the amino group of the amino acid aspartic acid. This attached


      
alanine [13].
-
man blood stream is very low due the low level of Neotame used as sweetener in foods, beverages and other applications.


    
brand names NutraSweet® and equal®.
Neotame
Saccharin
Synthetic Chemicals

62
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
Saccharine is a zero calorie with 200 to 700 times sweeter than sucrose depend on the type of application and formulation. Sac-
charine was discovered in 1879 and is approved for the use in foods as non-nutritive sweetener under certain conditions, in beverages,
-


additional studies and a warning label [14] on products containing saccharine.
Human studies eliminated this bladder cancer concern and demonstrated that the harmful results on laboratory rats were not
relevant to human. In the year 2000, the National Institute of Health (NIH) removed saccharine from the list of potential carcinogens
[15] and all products containing saccharine are no longer have to carry the warning label.
Sucralose [16] is a common name for a new high intensity sweetener derived from sucrose. It is about 600 times sweeter than
sucrose and produced by the selective chlorination of sucrose. It is safe for human consumption [17] approved by FDA [18] in United

body weight.

promote tooth decay [20]. It is soluble in water and has excellent stability in wide range of pH and temperature. These properties [21]
      
under the trade name Splenda®.
How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners


Sucralose
Acesuflame potassium

63
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
-
er than sucrose with a slight bitter after taste when added to foods or beverages at high concentration. Some researchers reported that


  

-
ener under trade name Twin® in Canada and over 50 countries.
In 1970 Cyclamate was band from United States because laboratory experiments showed that large doses of cyclamate in a diet
caused bladder cancer in rats. Recently United States lifted its band [25] after the Cancer Assessment Committee of the FDA decided



be safe for consumption.
High intensive sweeteners (HIS) from natural sources are refer to natural sweeteners and considered to be safe with GRAS status.

were considered to be safe with GRAS status in the year 2008 and 2010 respectively.
Semi-synthetic peptides such as Aspartame and Neotame and synthetic chemicals such as Saccharine Sucralose, Acesulfame potas-


must meet the same standard of safety for consumption by consumers including pregnant women and children. In United States, these
-
ticals.
Because high-intensity sweeteners are many times sweeter than table sugar (sucrose), smaller amounts of high-intensity sweeten-
ers are needed to achieve the same level of sweetness as sugar in foods. Plus the availability of a variety of low-calorie sweeteners [27]
How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners

Cyclamate
Conclusion

How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
64
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.

intensive sweeteners that allows its applications in products required long shelf life at room temperature.
      
replacement for sugars in their diets and the worldwide consumption of these low calorie high-intensity sweeteners is largely depen-

intensity sweeteners, followed by foods, tabletop sweeteners, personal care products (such as toothpaste), and pharmaceuticals.
The World Health Organization estimates that there are over a billion people globally who are overweight and over 400 million


year 2014 was 9.4 billion and it is expected to reach 9.9 billion by the year 2016. The old discovery Saccharine is the only high intensive

Despite these zero calorie high intensity sweeteners are approved by FDA in United States and by similar organization in other
countries and are recommended by physician or registered dietitian for a large segments of the population for several health reasons,
some people continue to question the safety of these low calorie high intensity sweeteners in their diets.
for use in foods expands the capability to develop reduced-calorie products that better meet consumer needs and desires. In addition,
blending some low-calorie sweeteners in foods and beverages may also act synergistically to produce the desired level of sweetness

that of sugar.
People may choose to use high-intensity sweeteners (HIS) in place to sugars for a number of reasons [28], including to these HIS
do not contribute calories or only contribute a few calories to the diet.
High Intensive sweeteners, assist people in losing weight, avoiding obesity diseases and other health associated with high caloric


Assist diabetics to control their blood sugar levels without scarifying their regular diets and taste. Also, Patients with reactive hypo-



such as complex carbohydrates or sucrose and must choose foods containing sugars substitutes such as the high intensive sweeteners
as alternative.
There are other several advantages for the application of high intensive sweetener in foods, beverages, candies, chewing gums and

helps consumers to prevent dental plaque and decay.
-
eners in foods, beverages and other products. In the case of new evidence suggested that a product containing the approved low calorie
-
ty evaluations by FDA and by other similar organizations worldwide it did not change the safety concern of some people worldwide.

How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
65
Citation:
Osama O Ibrahim. “How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners”. EC
Nutrition 1.2 (2015): 57-66.
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How Sweet It Is: Chemicals Structure, Properties and Applications of High Intensity Sweeteners
66
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Nutrition 1.2 (2015): 57-66.
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
 40.4 (1993).
Volume 1 Issue 2 February 2015
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