Chemistry Reference
In-Depth Information
Sucraloseisthegenericnameofarelativelynewhigh-intensity,noncaloricsweetenerderived
fromordinarysugar.Itis400-800timessweeterthansucrose(Pinheiroetal.2005)andiseasily
solubleinwater,methanol,andethanol.Itisusefulinawiderangeoffoodsandbeverages,includ-
ingfrozendesserts(MarshallandArbuckle2000).Thesweeteningpowerofsucraloseislargely
affectedbysucraloseconcentration,pH,andtemperature.Ingeneral,theincreaseinthesucralose
concentration,thepHofthefood,andthedecreaseintemperatureledtoareductioninthesweet-
nessofsucralose.OwingtoitshighstabilityduringpasteurizationtreatmentandatapHrangeof
3-7 makes this sweetener suitable for the manufacture of yogurt, ice cream, and dairy desserts
(MarshallandArbuckle2000).AccordingtoCandido(1999),theperceivedsweetnessofsucralose
inyogurtisfast,andcomparedtosucrose,itpersistsinyogurtforaslightlylongerperiod.Nobitter
taste and/or metallic aftertaste associated with sucralose was reported. Sucralose is increasingly
usedinthemanufactureoflightandlow-calorieyogurtsanddrinks(ChandanandO'Rell2006).
FonsecaandNeves(1998)investigatedtheroleofsweeteners(e.g.,aspartame,sucralose,andfruc-
tose)onthequalityoflow-calorieyogurtmadefromskimmedmilkwithaddedgraviolapulp.The
resultsofthesensorytestpanelrevealedtheyogurtsupplementedwithsucralosewaspreferredless
oftenthanthatsupplementedwithfructoseoraspartame.Theuseofaspartame,aspartame+sac-
charine,orsucralosewiththeoverallsweetnessratebeingequivalentto6gofsucroseper100 g
had no signiicant effect on the growth and viability of both yogurt bacteria and probiotics (
Lb.
acidophilus
and
Biidobacterium
spp.).Thisindingindicatestheproductionofprobioticdietetic
yogurtwithanacceptablesensoryqualitywaspossible.Theaccepteddailyintakeofsucraloseis
5 mgperkgbodyweight(FDA2011).Amongnonnutritivesweeteners,sucraloseistheuniqueone
thatdoesnothaveanyreporteddisadvantageswhenappliedtofoodprocessing.
IntheUnitedKingdom,anewsweetenerhasbeenintroducedwithallthebeneitsofprobiotics
withouttherefrigerationrequirements.ItiscalledNevellaLowCalorieSweetenerwithprobiotics
andhaslessthanonecaloriepertablet.ThecompanyHeartlandSweetenersindicatesthatahealthy
digestivesystemsupportsahealthyimmunesystem,andwithNevella,yougetthehealthbeneitsof
probioticsinyourfavoritebeverages(Figure8.6).
Neotame™,whichwasdevelopedbyNutraSweet,isaderivativeofasparticacidandphenyl-
alanineandissome7000-13,000timessweeterthansucrose.Neotame™generatesnoofflavor
ormetallicaftertasteindairyproducts(Pinheiroetal.2005).Itcanwithstandthehighheattreat-
ment(e.g.,UHT)andfermentationconditionsofyogurt.Thiscommercialsweetenerwasreported
to remain stable at a level of 99% after UHT treatment and 88% after yogurt fermentation and
storage for 5 weeks at 4°C (Pinheiro et al. 2005). The levels of Neotame™ needed to achieve a
6%-10%sucroselevelinfruit-lavoredyogurtandfruitforyogurtpreparationare11-17ppmand
60-120 ppm,respectively(Pinheiroetal.2005).Toachievetherateofsweetnessinyogurtsweet-
enedwithaspartame,theconcentrationsofaspartameshouldbe550-800ppmand2500-3500ppm,
inthesameorder.TheeffectofthepartialsubstitutionofsucrosebyNeotame™onthesensory
and physical characteristics of plain yogurt was investigated by Hernandez-Morales, Hernandez-
Montes,andVillegasdeGante(2007).Asubstitutionof37.5%and50%ofsucrosewithNeotame™
resultedinasweetertasteandlongersweetnessdurationinyogurt.Thesweetnessproileof25%
substitutedbyNeotame™yogurtwasfoundtobecomparablewithsucrose.
Neohesperidine DC is an intense sweetener that was approved by the EU in 1994 (Oficial
JournaloftheEuropeanUnion1994a).Ithasadualfunctioninfoods:sweetenerandlavor-enhancer
(Oficial Journal of the European Union 1995). Neohesperidine DC is effective on suppressing
the bitter aftertaste in yogurt-type products (Montijano, Tomás-Barberan, and Borrego 1997).
ThestabilityofneohesperidineDCduringyogurtmanufacturingandstoragewasinvestigatedby
Montijano, Tomás-Barberan, andBorrego(1995).Thisintense sweetenerismorestableatacidic
pH,andnosigniicantdecompositionofneohesperidineDCwasfoundinyogurtafter6 weeksof
storageat3°C(Montijano,Tomás-Barberan,andBorrego1995).Thesameworkdemonstratedthat
thissweeteningagentdidnotinluencetheacidproductionbyyogurtbacteria.Itwasalsoshowed
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