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  • Artificial Sweeteners

    Diunggah oleh

    Phrank Psinatra
    22 tayangan1 halaman
    This document lists various artificial sweeteners and their properties, including both synthetic and protein-based sweeteners. It provides the chemical names, formulas, relative sweetness compared to sugar, discoverers or patent owners, and brief descriptions. The two most commonly used synthetic sweeteners are aspartame and saccharine, with aspartame being about 160 times sweeter than sugar and saccharine being about 500 times sweeter but with a bitter aftertaste. Some protein-based sweeteners like monellin and thaumatin are much sweeter still, up to 3000-100,000 times sweeter than sugar, but require intact protein structures to function as sweeteners.

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    This document lists various artificial sweeteners and their properties, including both synthetic and protein-based sweeteners. It provides the chemical names, formulas, relative sweetness compared to sugar, discoverers or patent owners, and brief descriptions. The two most commonly used synthetic sweeteners are aspartame and saccharine, with aspartame being about 160 times sweeter than sugar and saccharine being about 500 times sweeter but with a bitter aftertaste. Some protein-based sweeteners like monellin and thaumatin are much sweeter still, up to 3000-100,000 times sweeter than sugar, but require intact protein structures to function as sweeteners.

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    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    22 tayangan1 halaman

    Artificial Sweeteners

    Diunggah oleh

    Phrank Psinatra
    This document lists various artificial sweeteners and their properties, including both synthetic and protein-based sweeteners. It provides the chemical names, formulas, relative sweetness compared to sugar, discoverers or patent owners, and brief descriptions. The two most commonly used synthetic sweeteners are aspartame and saccharine, with aspartame being about 160 times sweeter than sugar and saccharine being about 500 times sweeter but with a bitter aftertaste. Some protein-based sweeteners like monellin and thaumatin are much sweeter still, up to 3000-100,000 times sweeter than sugar, but require intact protein structures to function as sweeteners.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    Artificial Sweeteners From The Merck Index (1989) (Naturally-occurring sweeteners are shaded)

    Marketing Formula MW x Discoverer IUPAC nam e, and other Structure


    Name(s)/ (g/mol)
    sw eeter or Patent scientifically accepted nam es
    Common than Ow ner
    Name(s) sugar (year)

    Table sugar, C1 2 H2 2 O1 1 342.3 1 — Sucrose


    can e su gar, (This sugar Saccharose
    b e e t suga r occurs in $-D-Fructofuranoysyl-"-D-glycopyranoside
    nature)

    Fruit Sugar C6 H1 2 O6 180.2 2 — Fructose


    Fru ctoste ril (This sugar Levulose
    La e v ora l occurs in $-D-Fructose
    Le vu g en
    nature) D-Fructose
    La e v osa n

    Saccharine1 C7 H5 NO3 S 183.2 500 Remsen & 1,2-benzisothiazol-3(2H)-one 1,1-dioxide


    G lu s id e (metallic, Fahlberg (1879) benzosulfinide
    G lu cid bitter ortho-sulfobenzoic acid imide
    G aran tose
    aftertaste)
    S ac cha rino l
    S acch arin ose
    S ac cha ro l
    S axin
    S yko se
    H e rm e se ta s

    Cyclamate C6 H1 2 NSO3 Na 202.1 30 du Pont Sodium Cyclamate


    Assugrin Chemicals Sodium cyclohexylsulfamate
    Sucrosa (1942)

    NutraSweet C1 4 H1 8 N2 O5 294.3 160 Searle Aspartame


    Canderel Pharmaceuticals N-L-"-aspartyl-L-phenylalanine-1-methyl ester
    Equal (1970)
    Sanecta
    Tri-Sweet

    Monellin (Protein ~10,700 3000 Inglett (1969) Monellin Extracted from the Serendipity Plant,
    chain of 91 and is thought to have more than 1 such
    amino acids) protein from that plant.

    Thaumatin (Protein ~22,000 100,000 van der Wel, Thaumatin Extracted from a West African licorice
    chain of 207 (Licorice and Loeve Talin plant, and there is thought to 5 types of
    amino acids) aftertaste) (1972) Thaumatin proteins in existence, with 2
    of them predominating. Sweetness is
    lost if protein denatures (heat, pH).
    Tertiary structure of protein is important
    in sweetness.
    1
    Saccharine “may reasonably be anticipated to be a carcinogen” Fourth Annual Report on Carcinogens (1985) p 179

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