Food Microbiology - 8

SNIST/Biotech/Ravindra/FST /Unit‐7 Notes Page 1

Natural Sweeteners Natural sweeteners -- maple syrup, malt syrups (which include barley malt, barley/corn malt mixtures, and rice syrup), and date sugar. Maple Syrup To many natural food shoppers, maple syrup is the premier sweetener. Its flavor is mild and unique, yet its sweetening ability is excellent. The reason for this is that 100 percent pure Grade A maple syrup is 65 percent sucrose. Lesser grades have a slightly lower sugar content. Maple syrup is sweet stuff indeed, and when you pour it over your pancakes, remember you are getting the equivalent of half that amount of white sugar. Maple syrup is produced in those states where nights are below freezing while the days are warm. When these temperature changes cause the sap in sugar maples, which contains 2-3 percent sucrose, to flow from the treetop down into the roots of the tree, it is tapped, collected in buckets, and then boiled down into a syrup. It takes about 40 gallons of sap to make one gallon of syrup. Not all 100 percent pure maple syrup is processed in the same way. Some undesirable practices are still being used by the less enlightened producers. A few of these are the use of formaldehyde pellets to keep the sap holes from healing, allowing greater sap flow; the use of vacuum pumps to suck sap out of the tree instead of allowing its natural flow; the use of chemical anti-foaming or polishing agents; and the use of lead-soldered buckets. The best-quality maple syrup is collected in lead-free buckets from trees without formaldehyde pellets, boiled down over hardwood (not oil) fires, and packaged hot without filtering, polishing, or adding preservatives. Since all syrup tends to foam during the processing, producers use cream or animal fat to reduce it. With demand for kosher foods increasing, a few producers have switched to natural kosher vegetable oil and are having their syrup approved as kosher. This makes vegetarians happy, too. Maple syrup is produced only in the Northern states, and the total production is small -- only 30-35 million pounds yearly versus over 250 million pounds of honey. This makes maple syrup one of the most expensive sweeteners. Its processing is simple, and the trees of the north woods displace no food crops. Malt Syrup As a natural sweetener, malt syrup has many advantages. It is made from cereal grains which are readily available and inexpensive. The sugar contained in malt syrup is mainly maltose, which is less than half as sweet as sucrose. Since it is not as sweet, there is a tendency to use more. This is not a good idea, since some malt syrups are still concentrated sugars. They are processed into syrup through enzymatic action. First, barley is soaked and sprouted. The sprouts contain enzymes necessary to convert the starches in the grain. The sprouts are often dried and powdered to be used later in malting of other grains. This powder is referred to as malt. Barley and water are mixed together with malt, rice, corn, or wheat and heated to about 180 degrees Farenheit. Within 30-40 minutes, all the available starch is converted into maltose and glucose. This mash is strained and cooked down into a sweet syrup. Some natural food stores carry three different kinds of malt syrup. They have 100 percent barley malt (the least sweet), a 60 percent barley/40 percent corn malt (sweeter and the most popular), and a barley and rice malt referred to as rice syrup or rice honey.


The rice syrups are available in two types. One is amber-colored and is made from about 20 percent barley malt and 80 percent rice. The other is clear and is made primarily from rice with additional enzymes added. Barley malt is by far the cheapest natural sweetener and has a rich, roasted taste that is not overpowering. The rice syrups are more expensive and lighter in flavor. Malt syrups rank high on the list of natural sweeteners, since they are produced from a whole food source and are made up of the simple sugars that have the least detrimental effect upon the body. Date Sugar Date sugar is a natural sweetener sometimes available in natural foods stores. It is natural and almost a whole food. Date sugar is a by-product of the date industry, and usually the most cosmetically inferior dates and pieces are used. First, fresh dates, which are about 60 percent sugar, are dehydrated to about 2 percent moisture. Then they are simply ground up to make an instant sweetener. Sweetener Source

/CharacteristicsBaking with Natural Sweeteners

Pure maple syrup From the sap of maple trees. about 40 gallons of sap produce 1 gallon of syrup; 60% sucrose plus invert sugars; dark brown with maple flavor; high in potassium and calcium. Use in all baked goods; wonderful in cakes.

Substitute 2/3 to 1/4 cup maple for 1 cup white sugar. Reduce liquid in recipe by 3 tablespoons. Add 1/4 teaspoon baking soda per cup of maple syrup. Buy pure U.S. organic syrup. Some maple producers still use illegal formaldehyde pellets and other additives during processing. Store refrigerated. High in potassium and calcium.

Maple Syrup Granules (Maple Sugar)

Dehydrated maple syrup. 93% sucrose, 1% to 3% invert sugars. Light brown granules with maple flavor.

Use in all baked goods. This stuff is quite expensive, but I think it is perhaps the most richly flavorful of the bunch. Substitute straight across for white or brown sugar called for in recipes. Add 1/8 teaspoon baking soda per cup maple sugar. Store in tightly closed container. Organic available.

Barley malt syrup Sprouted barley. Maltose, glucose, complex carbohydrates: 3 percent protein from malt. Dark brown, thick and sticky; has a

Best used in combination with other sweeteners. Wonderful in spice cakes, gingerbread, and baked beans. Substitute 1-1/3 cups barley malt


strong, distinctive flavor like molasses. Half as sweet as white sugar.

for 1 cup white sugar. Reduce liquid in recipe by 1/4 cup. Add 1/4 teaspoon baking soda per cup barley malt. Purchase only 100 percent barley malt, not barley/corn malt syrup. Store refrigerated. Organic is available.

Brown rice syrup Brown rice and various enzymes. Maltose, glucose, complex carbohydrates. Amber-colored syrup with mild "butterscotch" flavor. Half as sweet as white sugar.

Baked goods made with rice syrup tend to be hard or very crisp. Use brown rice syrup in cookies, crisps, granola, pies, and puddings. Combine with another sweetener such as maple for cakes. Substitute 1-1/3 cups for 1 cup white sugar. Reduce liquid 1/4 cup per cup rice syrup. Add 1/4 teaspoon baking soda per 1 cup rice syrup. Store refrigerated. Organic is available.

Stevia (Stevioside)

A perennial shrub of the aster family; available in whole or broken leaves, coarse ground, powder extract, or liquid extract; 8-300 times sweeter than table sugar (depending on quality and whether it is leaf or extract) but with 0 calories; sweetening attributes are the glycosides (Steviosides, Rebaudiosides and a Dulcoside).

Grade A Paraguayan Stevia is the best, but hard to locate in the United States. Chinese and other non-Paraguayan Stevia may have an unpleasant aftertaste (bitter or grassy-tasting). (Emperor's Herbologist Stevioside is exceptional and has no unpleasant aftertaste.) For use in baking, the leaves are best dried and finely ground with a mortar and pestle. Dried stevia keeps its flavor for months. Use one teaspoon in place of one cup of sugar. Another source says to use 1-1.5 T. of green Stevia powder to replace 1 cup of sugar, or 1/4 tsp. white Stevia extract powder to replace 1 cup sugar. To make your own liquid solution, dissolve 1 tsp. white Stevia


powder in 3 T. pure water and pour concentrate into a small bottle with a dropper; store in fridge. Approximately 1 tsp. of concentrate equals 1 cup of sugar. You will have to experiment in converting recipes, adjusting liquid and dry ingredients to make up for the lack of bulk that Stevia provides. Ground Stevia may be sprinkled lightly over cooking vegetables and meats, cereals and salads; significantly enhances the flavor and nutritional value of the food.

Honey Extracted from flower nectar by bees. Fructose, glucose, sucrose. Color and taste depend upon flower source. 20% to 60% sweeter than white sugar; use less!

Use in all baked goods. Honey has a very distinctive taste that takes getting used to for some people, but once you start cooking with it, it grows on you. Once source I have says use 2/3 to 3/4 as much honey as white sugar in recipes, but the other says only 1/2 as much. I tend to use half and have been satisfied. Reduce liquid by 1/4 cup, but if there is no liquid to reduce, add 3-4 tablespoons of flour for each 1/2 honey used. Also add 1/8 teaspoon baking soda per half cup of honey. Reduce oven 25 degrees and adjust baking time. Buy only pure, raw honey, as some honey has sugar added to it and/or has been cooked. Some vegans don’t use honey as bees are sometimes killed after season. Don’t give honey to children under age 2, as it can transmit botulism. Honey can adversely affect blood sugar levels.

Date sugar Ground, dehydrated dates. Sucrose, glucose, fructose, and complex carbohydrates. Mahogany color, coarse granules.

Contains folic acid. Use in crisps, crunches, as sprinkle, or topping. Substitute 1 cup for 1 cup white sugar. Add hot water to dissolve


date sugar before using in batters. Use in combination with other sweeteners. Burns easily. Purchase date sugar made from unsulphured, organically grown dates. Store in a tightly closed jar.

Granular fruit grape juice concentrate and rice sweetener syrup

Glucose, fructose, maltose, and complex carbohydrates. Light brown granules, brown sugar-like taste.

Use in cookies, crisps, granola, pies, puddings and cakes. Substitute 1-1/4 cups for 1 cup white sugar. Reduce salt 30 percent to 50 percent. Don't overmix batters. Oil or line pans with parchment. Bake at 325°F to 350°F maximum and adjust baking time. Organic is available.

Mixed fruit juice Peach, pear, grape, and pineapple concentrate juice are most common.

Use in all baked goods and desserts, especially spice, carob, and chocolate cakes. Substitute 2/3 cup for 1 cup white sugar. Reduce liquid 1/3 cup per cup of fruit sweetener. Add 1/4 teaspoon baking soda per cup fruit sweetener. Reduce oven 25°F and adjust baking time. Some concentrates are more acidic than others. Store in refrigerator. Use at room temperature.

Sucrose, some natural fructose

Dried cane juice. Generally amber-colored and fruity tasting.

Sugar cane, water removed. Minerals and molasses are retained. Use in cookies, crisps, granola, pies, puddings and cakes. Substitute 1 cup for 1 cup white sugar. Add 1/4 teaspoon baking soda


per cup dried cane juice. Be sure to purchase organic. Any pesticides and chemicals used on the cane are concentrated during processing. Store in a tightly closed container and sift before using.

sweeteners like rice syrup, barley malt syrup, and date sugar, among others, can be used with great effect in baked goods of all kinds.

While the detrimental effects of refined sweeteners such as white sugar and corn syrup are still being debated, there's little doubt that Americans consume far too much of it. While natural sweeteners aren't nutritional bell ringers, they are generally considered to produce less of a shock to the body's blood sugar level because among the nutrients found in whole food sugars are necessary minerals that help with sugar metabolism.

From a culinary standpoint, natural sweeteners offer bolder, more complex flavors than sugar, adding delectably different dimensions to baked goods and other treats.

DIRECTORY OF LESS REFINED SWEETENERS, INCLUDING CHART OF EQUIVALENTS

Barley Malt: Dark, sticky and boldly flavored, barely malt sugar is nonetheless neither as assertive as blackstrap molasses nor as sweet as honey. Primarily maltose, a complex sugar that enters the bloodstream slowly. This sweetener offers trace amounts of eight vitamins and several minerals. Barley malt syrup is a wonderful addition to squash and pumpkin breads, bran muffins, and hearty rye or pumpernickel breads. Use it to glaze sweet potatoes and to make winter "malteds" combined with bananas and soy milk.

Date Sugar: Not actually a sugar in the conventional sense, date sugar is ground from dehydrated dates. What a great source of sweetness. Dates are high in fiber, and rich in a wide variety of vitamins and minerals. Date sugar can be exchanged measure for measure for sugar in baking, for cakes, muffins, and quick breads. Use it in place of brown sugar to make crumb toppings for pies and fruit crisps. It can't be used to sweeten beverages, though, as the tiny pieces won't dissolve.

Fruit Juice Concentrates: Made from the juice of fruit that has been reduced about one quarter by slow cooking. Note that some commercial fruit juice concentrates have been stripped of flavor and nutritional value.

Fructose: Derived from fruit sugar, this sweetener, closely resembles granular white sugar but is more concentrated so that less is needed for a similar effect--about 1/2 cup fructose to 1 cup of sugar. Though fructose has little nutritional value, it is generally believed that it doesn't disturb the blood sugar level as much as sucrose. Use it in place of sugar as an all-purpose sweetener in baking and cooking, and in hot and cold beverages.

FruitSource: A relatively new natural sweetening product, Fruitsource replaces not only sugar, but also fat, in baking. Made from a natural blend of grape and rice carbohydrates, it can also be used


as a general-purpose sweetener for hot and cold beverages and in cooking. To use in baking, replace every cup of sugar with 1 1/4 cups Fruitsource and reduce fat by 50 percent; optimal oven temperature is 300 to 325 degrees.

Granular Fruit Sweeteners: White grape juice and grain sweeteners that have been dehydrated and granulated.

Honey: A whole food made by bees from flower nectar.

Maltose: Sprouted grains and cooked rice, heated and fermented until starch turns to sugar. Available in Chinese markets.

Maple Syrup: Boiled-down sap of maple trees. It takes 40 gallons of sap to make one gallon of syrup. Maple syrup has twice as much calcium as milk. Not all maple syrup is pure; some contains traces of formaldehyde, a carcinogen, so it is best to buy organic maple syrup.

Molasses: Unsulphured molasses is made from the juice of sun-ripened cane; sulfured molasses is a byproduct of refined sugar; blackstrap molasses is the residue of the cane syrup after the sugar crystals have been separated. It is very nutritious, with high levels of calcium, iron, and potassium.

Natural and Organic Sugar: Such as certified organically grown from Florida Crystals, these sweeteners are minimally processed sugar cane. The syrup is dehydrated, then milled into a powder.

Rice Syrup: A traditional Asian sweetener, brown rice syrup is made from rice starch converted into maltose, a complex sugar. Rice syrup is the mildest-flavored of the liquid sweeteners and contains trace amounts of B vitamins and minerals. Use it interchangeably with honey in cooking and baking, to sweeten hot or cold beverages and cereals, or as a spread for fresh breads.

Sorghum Syrup: Sorghum cane juice, boiled to a syrup. Sorghum cane tends to need few pesticides due to natural insect resistance.

Stevia: Stevia is derived from an herb native to Paraguay. It is extremely sweet, and a little goes a very long way. This herb is controversial as a sweetener, The FDA has approved it as a dietary supplement, but not as a sweetener. Available as a greenish powder, stevia imparts a powerful sweetness with an herbal undertone. As sweeteners go, it is quite expensive, though a little goes a very long way.

Sucanat: The trade name for this product stands for SUgar CAne NATural, and is made from evaporated sugar cane juice. It is then milled into granules much the same size as white sugar, but with a tawny hue. Sucanat is about 88% sucrose, or simple sugar, as compared to table sugar, which is 99% sucrose, but it retains more vitamins, minerals, and other trace nutrients found in sugar cane. Sucanat has a mild but distinct flavor, with a hint of molasses. As an all-purpose sweetener for baking, cooking, and in hot or cold drinks, use it as a 1-to-1 replacement for white sugar.

NOTE: Aspartame (brands Nutrasweet or Equal), and saccharin, are artificial sweeteners. A significant body of evidence suggests that artificial sweeteners can cause health problems. Many doctors now warm pregnant women to avoid any products containing Aspartame.

Sweetener Equivalents for 1/2 Cup of Sugar


Barley Malt: 1 1/2 cup Date Sugar: 1 cup Fruit Juice Concentrate: equal to sugar Granular Fruit Sweeteners: equal to sugar Honey: 1/3 cup Maltose (from sprouted grains): 1 1/4 cup Maple Syrup: equal to sugar Molasses: 1/3 cup Rice Syrup: 1 1/4 cup Sorghum Syrup: 1/3 cup Sucanat: equal to sugar Organic sugar: equal to sugar

Tips for the Tradeoff

When a recipe doesn't call for any liquid, such as for cookies, choose a dry, granular sweetener such as date sugar, or the cookies will be too bread-like from the additional flour needed for proper consistency. When you substitute liquid sweeteners for dry, you will need to reduce or eliminate the liquid content of the recipe, and increase the flour. For breads and pies, flavorful fruit juice concentrates and other liquid sweeteners work wonderfully well.

For cakes and cupcakes that need to resemble as closely as possible "the real thing," for flavor, choose sorghum syrup or Sucanat.

How to Make Concentrated Liquid Sweeteners Adapted from Naturally Sweet Desserts, The Sugar-free Dessert Cookbookby Marcea Weber.

Fruit Juices: Boil eight cups organic juice until reduced to two cups. Cool and freeze. To use, warm a knife under hot water and cut out the amount of frozen juice needed, and return the remaining to the freezer.

Brown Rice: Cook two cups organic brown rice in five cups of water for 45 minutes. Place in a glass bowl until mixture has cooled to 140 degrees. Add one tablespoon of sprouts made from grain, such as wheat.Ý Cover and place in a warm oven (120-140 degrees) for six hours.

Nutritional Analysis of Sucanat for 150g (one cup)

water..........................................2.7g calories.....................................570g carbohydrate...........................1.05g fat...................................................0g sodium.....................................0.5mg potassium...........................1,125mg vitamin A................................1600IU thiamin (B1)..........................0.21mg riboflavin (B2).......................0.21mg niacin....................................0.20mg calcium..................................165mg iron..........................................6.5mg vitamin B6.............................0.60mg magnesium..........................127mg


zinc.........................................2.3mg copper....................................0.3mg pantothenic acid...................1.8mg chromium..............................40mcg phosphorus............................48mg

Source: USDA Handbook of Nutrient Content of Foods

Artificial Sweetener

A sugar substitute, or artificial sweetener, is a food additive which attempts to duplicate the effect of sugar or corn syrup in taste, but often with less food energy.

An important class of sugar substitutes are known as high intensity sweeteners. These are compounds where sweetness is many times that of sucrose; accordingly, much less sweetener is required and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are used in complex mixtures that achieve the most natural sweet sensation.

If the sucrose (or other sugar) replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in soft drinks such as soda labeled as "diet" or "light" which contain artificial sweeteners and often have notably different mouthfeel; or in table sugar replacements which mix maltodextrins with an intense sweetener to achieve satisfactory texture sensation.

In the United States, five artificially derived sugar substitutes have been approved for use. They are saccharin, aspartame(NutraSweet or Equal);, sucralose(Splenda), neotame and acesulfame potassium(Sunett);. These compounds are all high intensity sweeteners. There is ongoing controversy whether artificial sweeteners are health risks. Some studies show that they cause disease in laboratory rats.

The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some natural sugar substitutes are known — including sorbitol and xylitol, which are found in berries, fruit, vegetables and mushrooms. (Although natural, they may be produced synthetically in bulk food production, to lower production costs.) Other natural substitutes are known but are yet to gain official approval for food use.

Another important group of non-sugar sweeteners are the polyols. These are generally less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' with high intensity sweeteners as described above. As with all food products the development of a formulation to replace sucrose is a complex process.

Saccharin :Saccharin is the oldest artificial sweetener; it was discovered in 1879 by Ira Remsen and Constantin Fahlberg of Johns Hopkins University. Saccharin is about 300 times as sweet as sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. Unlike the newer artificial sweetener aspartame, saccharin is stable when heated, even in the presence of acids, does not react chemically with other food ingredients, and stores well. Blends of saccharin with other sweeteners are often used to compensate for each sweetener's weaknesses. A 10:1 cyclamate:saccharin blend is common in countries where both these sweeteners are legal; in this blend, each sweetener masks the other's off-taste. Saccharin is often used together with aspartame


in diet fountain beverages, so that some sweetness remains should the fountain syrup be stored beyond aspartame's relatively short shelf life. In its acidic form, saccharin is not particularly water-soluble. The form used as an artificial sweetener is usually its sodium salt. The calcium salt is also sometimes used, especially by people restricting their dietary sodium intake. Both salts are highly water-soluble: 0.67 grams per milliliter water at room temperature. Aspartame: Aspartame is the name for an artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., the methyl ester of the dipeptide of the amino acid aspartic acid and the essential amino acid phenylalanine. This sweetener is marketed under a number of trademark names, such as Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks, and is often provided as a table condiment. It is also used in some brands of chewable vitamin supplements and common in many sugar-free chewing gums. However, aspartame is not always suitable for baking because it often breaks down when heated and loses much of its sweetness. In the European Union, it is also known under the E number (additive code) E951. Aspartame is also one of the sugar substitutes used by diabetics. Sucralose :Sucralose is an artificial sweetener known by the trade name Splenda and "Altern." In the European Union, it is also known under the E number (additive code) E955. It is 320–1,000 times as sweet as sucrose making it roughly twice as sweet as saccharin and four times as sweet as aspartame. It is manufactured by the selective chlorination of sucrose, by which three of sucrose's hydroxyl groups are substituted with chlorine atoms to produce 1,6-dichloro-1,6-dideoxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside or C12H19Cl3O8. Unlike aspartame, it is stable under heat and over a broad range of pH conditions, and can be used in baking, or in products that require a longer shelf life. Since its introduction in 1999,Sucralose has overtaken Equal in the $1.5 billion artificial sweetener market, holding a 62% market share. According to market research firm IRI, as reported in the Wall Street Journal, Splenda sold $212 million in 2006 in the US while Equal sold $48.7 million. Sucralose is an artificial sweetener known by the trade name Splenda and "Altern." In the European Union, it is also known under the E number (additive code) E955. It is 320–1,000 times as sweet as sucrose,[2] making it roughly twice as sweet as saccharin and four times as sweet as aspartame. It is manufactured by the selective chlorination of sucrose, by which three of sucrose's hydroxyl groups are substituted with chlorine atoms to produce 1,6-dichloro-1,6-dideoxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside or C12H19Cl3O8. Unlike aspartame, it is stable under heat and over a broad range of pH conditions, and can be used in baking, or in products that require a longer shelf life. Since its introduction in 1999,Sucralose has overtaken Equal in the $1.5 billion artificial sweetener market, holding a 62% market share.According to market research firm IRI, as reported in the Wall Street Journal, Splenda sold $212 million in 2006 in the US while Equal sold $48.7 million. Acesulfame potassium :Acesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K, and marketed under the trade names Sunett and Sweet One. In the European Union it is also known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova). Chemically, acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine-4(3H)-one 2,2-dioxide. It is white crystalline powder with molecular formula of C4H4KNO4S and molecular weight of 201.24.


Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame's aftertaste. Alternatively, acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sugar-like taste where each sweetener masks the other's aftertaste, and to exhibit a synergistic effect wherein the blend is sweeter than its components. Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used in baking, or in products that require a long shelf life. Popular products containing acesulfame K include Diet Rite Cola, Fruit Shoot, Pepsi Max, Coca-Cola Zero, Fresca, Diet Coke with Splenda, Sprite Zero, Powerade, Trident gum, Wrigley's Spearmint gum, some SoBe products, XS Energy Drink, Propel Fitness Water, Bundaberg Diet Ginger Beer, Sugarfree Red Bull, Diet Lipton Green Tea with Citrus, Diet Arizona Energy Drinks, Danone Silhouette spring water-based beverage, Presidents Choice "PC 0 Cola", Nestle Pure Life Natural Fruit Flavored Water Beverages, sugarfree Jell-O, Monster Energy low carb, Equal table sweetener, Starbucks doubleshot LIGHT Espresso & Cream, and Girl Scouts Sugar Free Little Brownies. In carbonated drinks it is almost always used in conjunction with another sweetener, such as aspartame or sucralose. As with sucralose, aspartame, stevia, saccharine, and other sweeteners that are sweeter than common sugars, there is concern over the safety of acesulfame potassium. The United States has approved these for use as general purpose sweetening agents, with the exception of stevia which is restricted to special products like bodybuilding protein mixes, although there remains controversy over each one. Japan, for instance, has approved stevia and it is found in many products. Other sweeteners that are banned in the USA are used in other countries, such as cyclamate, and vice-versa. Critics of the use of acesulfame potassium say the chemical has not been studied adequately and may be carcinogenic. Neotame is the technical name for a new sweetener developed by Monsanto Chemical Corp. It is reported to be approximately 8,000 times sweeter than sugar. The chemical formula for neotame was published in the February 10, 1998 Federal Register. It is quite similar in structure to Monsanto's toxic sweetener aspartame. There have not been any legitimate, independent, long-term human studies on neotame. Before detailing the sweetener resources, there are two general points that are very important to consider. General Sweetener Points 1. I believe that it is helpful to get comfortable with a number of different sweeteners. You can focus on one or two main sweeteners and use others to add a little variety to your food. For


healing and disease preventation it is preferable to use the safer sweeteners listed below in relatively *small* amounts and primarily not near mealtime. 2. I believe that while it is very important not to be too restrictive in a diet, it can be helpful to use sweeteners that contribute to health-building. I am a big believer in gradually and comfortably moving towards a healthy diet and lifestyle. 3. Toxic sweeteners to avoid: neotame, aspartame (NutraSweet, Equal),sucralose (Splenda), acesulfame-k (Sunette, Sweet-n-Safe, Sweet One). Use saccharin, cyclamates and sugar alchols only as transitional sweeteners to those mentioned below. NOTE: Diabetics can safely use STEVIA (listed below) and usually small amounts of LICORICE ROOT and FRUCTOOLIGOSACCHRIDES. Some diabetics who are allowed to use small amounts of sugar can use small amounts of Sucanat or Florida Crystals listed below. Specific Sweetener Ideas 1. Sucanat -- Whole cane sugar with water removed. You can get sucanat products (Nutra Cane , Florida Crystals) 2. Barley Malt -- Sunspire a malted barley product. Some people are sensitive to barley malt. However, they may have been sensitive to the malt because MSG (Monosodium Glutamate) is often hidden in the "malt" in processed foods. 3. Stevia -- From a South American plant called Stevia. It is 300 times sweeter than sugar so it is used in extremely small amounts. It is used by diabetics in many parts of the world. Stevia books and cookbooks can be found at: The taste of stevia can vary considerably from one vendor's product to another due to different growing conditions, processing,etc. 4. Xylitol (Bulk xylitol, gum, etc.) 5. Fruit Juice If you shop at a natural foods store, you will notice that many products are sweetened with fruit juice. R.W. Knudsen sodas for example taste almost as sweet as junky soda, but are made with fruit juice and carbonated water. So you get the vitamins and minerals and avoid the junk that usually comes in typical sodas. (I know, a little bit opinionated.) Natural jellos can be made with water, fruit juice and agar-agar as another example of using fruit juice as a sweetener. 6. Honey -- It may have contaminents, however, especially if it is imported. Be certain of the source and quality before using it regularly. Honey should never be given to infant and very young children. 7. Rice Syrup and Yinnie Syrup are often found at natural food stores. 8. Licorice Root: Licorice root is one of the most commonly used herbs in the world. No serious adverse reactions have been published about licorice root.*Single* chemical extracts have caused serious adverse reactions on occassion when used in medicine or candy, but the whole root does not cause these serious reactions. A single chemical extract of glycyrrhizin from licorice root causes


the blood level of this chemical to rise dramatically. This does not happen to when whole licorice root is taken in reasonable amounts. Most herbalists believe that it is wise to avoid excessive and long-term use of licorice root. Many herbalists believe that long-term use can cause water retention and hypertension in some people. I use it in tea and herbal formulas often, but it *always* comprises less than 25% of the formula or tea (usually around 10%). Licorice root is safe for diabetics, but I would *not* use it as a primary sweetener. Stevia is a better choice for diabetics, in my opinion. As an example, you may want to consider using stevia and also use fruit juice, small amounts of licorice root in tea, amasake, etc. so that you get variety in your diet. Licorice root is best used in small amounts to give herbal teas a sweet taste. 9. Amasake -- Made from sweet brown rice, brown rice and koji (starter). The koji breaks down the polysaccharides in the rice to disarracharies giving it a very sweet taste. Most natural food stores have amasake drinks which you can try -- or you can make it yourself. Try to avoid drinking too much of the amasake drinks made with almonds or nuts as they can be hard on the digestion. 10. Other herbs -- There are a number of plants which can be used as a sweetener. Stevia is just one of the more popular ones. There are other herbs which are sweet and safe for everyone which will be added in the future as they become generally available. 11. Fructooligosaccharides (FOS) -- Another very useful product for Candida overgrowth patients as it supports the growth of beneficial bacteria 12. Gradually reduce or eliminate: White Sugar Brown Sugar -- Brown sugar is usually white sugar mixed with molasses or sprayed with caramel coloring. Raw Sugar -- Raw sugar is often white sugar with coloring. Fructose -- Betware the "natural" products with fructose. It's not much better than white sugar (IMO). D-tagatose -- Far safer than neotame/aspartame, sucralose, etc., but best used as a transitional sweetener to healthier ones listed above. Corn Syrup Dextrose Artificial Sweeteners (Nutrasweet (aspartame, "contains phenylalanine" on the label), Equal, Spoonful, Neotame, Sunette (Acesulfame-k), Splenda(Sucralose), Sweetener 2000 / NutraSweet 2000)) -- Avoid these like the plague. Please don't become a guinea pig for another poorly-tested toxic sweetener only to find out years from now that it contributed to the destruction of your health. Important Note: MSG (Monosodium Glutamate) has some of the same toxicity mechanisms as the toxic sweetener aspartame. In order to cut out MSG, you need to remove foods with the following ingredients: - Monosodium glutamate - hydrolyzed proteins (any type of hydrolyzed protein) - autolyzed yeast - yeast extract - caseinate (in many cases)


- "Natural Flavors" MSG that occurs naturally in tomatos, cheese, etc. is absorbed and metabolized differently (safely) due to other factors in the food.

Artificial sweeteners and their role in controlling diseases and deficiencies:

Learning the facts about low-calorie sweeteners, their safety and use in many of our favorite food and beverage products allows us to enjoy a much broader variety of palatable foods.

Low-calorie sweeteners are ingredients added to food to provide sweetness without adding a significant amount of calories. In fact, they can also play an important role in a weight management program that includes both good nutrition choices and physical activity.

Low-calorie sweeteners have a long history of use in a variety of foods ranging from soft drinks, to puddings and candies as well as the table-top packet version. They also tend to be some of the most tested, studied, and reviewed food ingredients in the world today. In the U.S., the most common and popular low-calorie sweeteners approved for use today are:

• acesulfame potassium (Ace-K) • aspartame • neotame • saccharin • sucralose

When added to food, these low-calorie sweeteners provide a taste that is similar to that of table sugar (sucrose), and are generally several hundred to several thousand times sweeter than sugar. They are often referred to as intense sweeteners. Because of their intense sweetening power, these sweeteners are used in very small amounts and thus add only a negligible amount of calories to foods and beverages. As a result, they practically eliminate or substantially reduce the calories in products such as diet beverages, light yogurt and sugar-free pudding.

Facts about Safety

Some individuals inaccurately categorize low-calorie sweeteners as unsafe, man-made, complex chemical compounds. However, low-calorie sweeteners are thoroughly tested and carefully regulated by federal authorities and various international organizations to ensure the safety of the food, beverages and other products that contain them. Also, food manufacturers are required to list low-calorie sweeteners on the product label.

The acceptable daily intake (ADI) must be considered prior to approval for any food ingredient including low-calorie sweeteners. The ADI is defined as the estimated amount (expressed in milligrams per kilogram of body weight per day) that a person can safely consume on average every day over a lifetime without risk. Worldwide evaluation concludes that (consumer) intake of low-calorie sweeteners is in fact, well below the ADIs set for these ingredients. Moreover, regulators around the world typically set ADIs at levels 100 times less than levels found to be safe in key animal model studies. These studies include daily exposure for up to a lifetime. In the United States, the ADI is set by the FDA. Internationally, ADIs are set by the Joint Expert Committee on Food Additives (JECFA) of the United Nations’ World Health Organization and the Food and Agriculture Organization and the European Union’s Scientific Committee on Food (SCF).


Real Facts About Low-Calorie Sweeteners

• FACT: Low-calorie sweeteners do not increase the risk of cancer. Studies indicate that low-calorie sweeteners do not initiate or promote cancers. A recent epidemiologic study by the National Cancer Institute showed that aspartame use is not associated with any increased risk of cancer, even among individuals who have high aspartame intakes.

• FACT: Food and beverages sweetened with low-calorie sweeteners do not increase the risk of other diseases. These ingredients are some of the most highly studied ingredients in the world today and a wealth of research confirms they are safe for human consumption. In contrast, low-calorie sweeteners can be a potentially useful tool in the management of both calorie and carbohydrate intake, for overall health management.

• FACT: All FDA-approved low-calorie sweeteners are safe for consumption by pregnant women and children. However, the advice of a physician or dietetic professional is recommended to ensure that dietary plans including low-calorie sweeteners meet the desired calorie and nutrient goals.

More Facts about Low-Calorie Sweeteners Approved for Use in the U.S.

Acesulfame-K (Ace-K)—FDA concluded that the safety of Ace-K is consistent with research findings from other countries. The European SCF reexamination of the sweetener in 2000, reaffirmed its safety. No human health problems associated with the consumption of Ace-K have been reported in the literature, despite more than 15 years of extensive use in many countries.

Ace-K is not broken down by the body and is eliminated unchanged by the kidneys. It has no effect on serum glucose, cholesterol or triglycerides and people with diabetes may safely include products containing Ace-K in their diet.

Aspartame—Discovered in 1965, FDA approved its use in dry foods in 1981 and its use in beverages in 1983. In 1996, FDA approved aspartame as a general purpose sweetener concluding that it could be used in all categories of foods and beverages. Due to anecdotal reports and unscientific allegations, the safety of aspartame was reevaluated and confirmed again in 2002 by both the French Food Safety Agency and the European Food Safety Agency. The FDA has not received any evidence to date to reassess the safety of aspartame based on the widely available safety studies.

Additionally, in 2006, the AFC Panel of the European Food Safety Authority (EFSA) evaluated a long-term study on the carcinogenicity of aspartame and concluded that based on the current safety available, there is no reason to further review the safety of aspartame.

Aspartame is proven safe for the general population except for individuals with an extremely rare hereditary disease known as phenlyketonuria (PKU), who must restrict their intake of phenylalanine from all sources including aspartame. Foods containing aspartame as an ingredient must include a statement advising phenylketonurics that phenylalanine is present.

Neotame—The newest of the low-calorie sweeteners, neotame, was approved by FDA in July 2002 as a general purpose sweetener. This intense sweetener is approximately 7000 times sweeter than sugar. Neotame has also received favorable evaluation by JECFA and is approved for use in other countries including most parts of Eastern Europe, Australia, Russia, Mexico and several South American countries.


Prior to its approval for use as a general purpose sweetener, neotame was subjected to well over 100 extensive scientific studies. These studies included toxicity, developmental and reproductive and carcinogenicity research. Human studies were also conducted and “no significant effects of neotame were observed”.

Saccharin—Originally discovered in 1878, saccharin is perhaps the oldest of all low-calorie sweeteners approved for use in the marketplace today. The National Toxicology Program of the National Institutes of Health concluded in its “Report on Carcinogens, 9th Edition” that saccharin be removed from the list of potential carcinogens. The California Environmental Protection Agency also removed saccharin from its Proposition 65 list of carcinogens. Subsequently, based on federal legislation in 2001, saccharin no longer has to carry a warning label.

The caloric content of saccharin is zero and provides no food energy. It is extremely beneficial as a sugar substitute for people living with diabetes and enjoyed popularity as a sugar replacement during both World Wars. Today it is still safely and widely used, often in combination with other sweeteners.

Sucralose—In 1999, the FDA approved sucralose as a general purpose sweetener concluding that it could be used in all categories of foods and beverages. It has also been approved for use by JECFA and the European SCF approved its use in 2000. More than 100 scientific studies have been conducted on sucralose to determine its safety and use prior to government approval.

Additionally, sucralose has been proven to not promote dental caries and is safe for all segments of the population including people with diabetes. The FDA and the European SCF both reviewed studies conducted in people that have diabetes. These studies showed that sucralose has no adverse health effects on blood glucose control. Additionally, FDA and other experts have found no adverse health effects in regards to sucralose use.

Low-Calorie Sweeteners at a Glance

Sweetener Caloric Value Date Approved Sweeter Than Sugar

Brand Name(s)

Acesulfame-K 0 1988 200x Sunett, Sweet One

Aspartame 4 1981 180x NutraSweet, Equal, others

Neotame 0 2002 7,000x n/a

Saccharin 0 Years prior to 1958 300x

Sweet and Low, Sweet Twin, Sugar Twin, others

Sucralose 0 1998 600x Splenda Source: Comprehensive Reviews in Food Science and Food Safety, IFT, 2006

Facts about Low-Calorie Sweeteners and Weight Management

As Americans face an increasing problem with obesity, foods sweetened with low-calorie sweeteners may help with weight management. Research indicates that people who incorporate


foods sweetened with low-calorie sweeteners in their diet actually consume fewer calories than those who do not.

Low-calorie sweeteners do not increase appetite and cravings for sweet foods. Studies show that low-calorie sweeteners do not affect appetite and that they may even help individuals be more satisfied with eating plans that help them lose weight and keep it off. However, experts agree that successful weight management requires more than just calorie reduction—moderation in diet along with sensible eating habits and physical activity are integral in obtaining optimal weight control and management.

Summary

Low-calorie sweeteners play a safe and important role in providing a broader variety of foods, beverages and other products to satisfy the palates of people across the world. They provide flexibility when making food choices for all people. The use of low-calorie sweeteners aids individuals concerned with caloric management, and carbohydrate intake and are deemed safe for the general public, people with diabetes, and even children and pregnant women. Based on the body of scientific studies and safety evaluations, both consumers and healthcare professionals can safely utilize the benefits of low-calorie sweeteners in calorie and/or carbohydrate management.

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