Skip to main content
SpringerLink
Log in

Sweeteners

  • Chapter
  • First Online:
Mechanism and Theory in Food Chemistry, Second Edition

  • 2791 Accesses

Abstract

Sweeteners are classified into two basic categories: nutritive and nonnutritive. Nutritive sweeteners include sugars, sugar alcohols, corn syrups, and high-fructose corn syrups. Nonnutritive sweeteners include acesulfame K, sucralose, and neotame. Most nutritive sweeteners are obtained from plant sources, and nonnutritive sweeteners are synthetic. However, stevioside, a sweet diglycoside extracted from the wild plant Stevia rebaudiana, is noncaloric. Aspartame is a synthetic but low-caloric sweetener.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 64.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 89.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Anonymous (1984) Magnasweet. Macandrews & Forbes Co., Camden

    Google Scholar 

  2. Assadi-Porter FM, Maillet EC, Radeh JT, Quijada J, Markley JL, Max M (2010) Key amino acid residues involved in multi-point binding interactions between Bazzein, a sweet protein and the TIR2-TIR3 human sweet receptor. J Mol Biol 398:584–599

    Article  CAS  Google Scholar 

  3. Boch K, Lemieux RU (1982) The conformational properties of sucrose in aqueous solution: intramolecular hydrogen-bonding. Carbohydr Res 100:63–74

    Article  Google Scholar 

  4. deVos AM, Hatada M, van der Wei H, Krabbendam H, Peerdeman AF, Kim S-H (1985) Three dimensional structure of thaumatin I, an intensely sweet protein. Proc Natl Acad Sci U S A 82:1406–1409

    Article  CAS  Google Scholar 

  5. Hatada M, Jancarik J, Graves B, Kim SH (1985) Crystal structure of aspartame, a peptide sweetener. J Am Chem Soc 107:4279–4282

    Article  CAS  Google Scholar 

  6. Homler BE (1984) Properties and stability of aspartame. Food Technol 38(7):50–55

    Google Scholar 

  7. Horn HE (1981) Corn sweeteners: functional properties. Cereal Foods World 26(5):219–223

    CAS  Google Scholar 

  8. Horowitz RM, Gentili B (1974) Dihydrochalcone sweeteners. In: Englett GE (ed) Sweeteners. AVI, Westport

    Google Scholar 

  9. Inglett GE (1969) Dihydrochalcone sweeteners – sensory and stability evaluation. J Food Sci 34:101–103

    Article  CAS  Google Scholar 

  10. Inglett GE (1974) Sweeteners in perspective. Cereal Sci Today 19(7):259–261, 292–295

    Google Scholar 

  11. Iyengar RB, Smits P, van der Ouderaa F, van der Wei H, van Brouwershaven J, Ravestein P, Richters G, van Wassenaar PD (1979) The complete amino-acid sequence of the sweet protein Thaumatin I. Eur J Biochem 96:193–194

    Article  CAS  Google Scholar 

  12. Lelj F, Taneredi T, Temussi PA, Tonioto C (1976) Interaction of α-L-aspartyl-1-phenylalanine methyl ester with the receptor site of the sweet taste bud. J Am Chem Soc 98:6669–6675

    Article  CAS  Google Scholar 

  13. Linko P, Saijonmaa T, Heikonen M, Kreula M (1980) Lactitol. In: Koivistonen P, Hyvonen L (eds) Carbohydrate sweeteners in foods and nutrition. Academic, New York

    Google Scholar 

  14. Masuda K, Koizumi A, K-i N, Tanaka T, Abe K, Misaka T, Ishiguro M (2012) Characterization of the modes of binding between human sweet taste receptor and low-molecular weight sweet compounds. PLoS One 7(4):e35380

    Article  CAS  Google Scholar 

  15. Morini G, Bassoli A, Temussi PA (2005) From small sweeteners to sweet proteins: anatomy of the binding sites of the human T1R2-T1R3 receptor. J Med Chem 48:5520–5529

    Article  CAS  Google Scholar 

  16. Nofre C, Tinti J-M (2000) Neotame: discovery, properties, utility. Food Chem 69:245–257

    Article  CAS  Google Scholar 

  17. Ogata CM, Gordon PL, de Vos AM, Kim S-H (1992) Crystal structure of a sweet tasting protein thaumatin I at 1.65 Å resolution. J Mol Biol 228:893–908

    Article  CAS  Google Scholar 

  18. Pautel F, Nofre C (1978) Correlation of chemical structure and taste in the cyclamate series and the steric nature of the chemoreceptor site. Z Lebensm Unters-Forsch 166:167–170

    Article  Google Scholar 

  19. Shallenberger RS (1979) Taste and chemical structure. In: Chiba H (ed) Proceedings of the fifth international congress of food science and technology. Kodansha Ltd./Elsevier Scientific Publishing Co., Tokyo/New York

    Google Scholar 

  20. Shallenberger RS (1983) The chiral principles contained in structure-sweetness relations. Food Chem 12:89–107

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Western Regional Research Center, Albany, California, USA

    Dominic W. S. Wong

Authors
  1. Dominic W. S. Wong
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer International Publishing AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Wong, D.W.S. (2018). Sweeteners. In: Mechanism and Theory in Food Chemistry, Second Edition. Springer, Cham. https://doi.org/10.1007/978-3-319-50766-8_7

Download citation

Publish with us

Policies and ethics

Search

Navigation