High intensity sweeteners chemicals structure, properties and applications

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 diabetics to control their blood sugar level. The first known intensesweetener is Saccharine that was discovered in the year 1878. 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, Neotame, and sucralose), and synthetic chemicals. (Saccharine, Acesulfame-K, and Cyclamate).These High intensive sweeteners have been approved as safe for applications (1) in foods, beverages, dietary supplements, and pharmaceuticals 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 products are based on the approved daily intake (ADI) by FDA and by other safety authorities worldwide. This ADI level is 100 fold lower than the safe dose demonstrated in laboratory studies. It is estimated that the global demand of HIS is exceeding 9.0 billion dollars and growing. The only HIS that is declining in global market is the old discovered sweetener Saccharine

Unveiling the profound influence of sucralose on metabolism and its role in shaping obesity trends

“…Acesulfame potassium (Ace-K) is about 200 times sweeter than sucrose. It is often used in combination with other sweeteners to enhance sweetness and stability ( 5 ).…”

The in vitro cytotoxic, genotoxic, and oxidative damage potentials of the oral artificial sweetener aspartame on cultured human blood cells

“…High intensity-sweeteners (HIS) are natural, semisynthetic, or synthetic chemical substances used as an alternative to sugar in food products, beverages, and some oral medications. Aspartame (APM), a member of the semi-synthetic sweetener group, was first discovered incidentally in 1965 by the chemist James M. Schlatter during research into anti-ulcer drugs [1,2]. APM was approved as an artificial sweetener by the Food and Drug Administration (FDA) in 1981 [3], and is used in more than 6000 products, in non-alcoholic beverages, chewing gum, sugar, yoghurt, and some pharmacological products such as sugar-free cough drops [4].…”

The Effect of Nutritive and Non-Nutritive Sweeteners on the Growth, Adhesion, and Biofilm Formation of Candida albicans and Candida tropicalis

“…The monosaccharide glucose, a by-product of sucrose fermentation, is also known to contribute equally to the development of oral biofilms [13]. Due to the diverse health concerns associated with rampant and worldwide sucrose consumption, an array of non-nutritive sweeteners such as saccharin, sucralose, aspartame, acesulfame-K, and neotame [14,15] have been introduced in the food industry and are widely available. Non-nutritive sweeteners are known as chemosensory signalling compounds that influence digestive processes and behaviour [16].…”