NonNutritive Sweeteners for Cultured Products

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Non-Nutritive Sweeteners for Cultured Products

• Ramesh Chandan, Ph.D.
• IDFAs Cultured Dairy Products
  Conference
• May 19, 2004

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Presentation outline

• Non-nutritive sweeteners available
• Low calorie sweeteners available
• Aspartame
• Sucralose
• Acesulfame-K
• Neotame
• Non-nutritive sweeteners on the horizon

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List of FDA approved Non-Nutritive Sweeteners

• Asparatame 180-200
• Sucralose 600
• Acesulfame K 200
• Neotame 7,000-13,000
• Saccharin 300

Sweetness factor, Sucrose 1
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Brands of USFDA Approved Non-Nutritive Sweeteners

• Aspartame Equal, Nutrasweet brands.
• Sucralose Splenda brand.
• Acesulfame-K Sunette, Sweet One,
  DiabetiSweet brands.
• Saccharin Sweet N Low, Weight Watchers,
  Sucaryl, Sugar Twin, Adolphs, Sweet 10.
• Neotame Neotame brand.

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Trends in formulating with High Intensity
Sweeteners

• Use in combination with bulking agents
  (maltodextrins, polydextrose, polyols) to replace
  functional properties of nutritive sweeteners.
• Blend various non-nutritive and nutritive
  sweeteners to create new taste profiles.
• Blending creates sweetness synergy, create
  desirable sweetness profile, palatability and
  reduce costs.

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Carbohydrate reduction in yogurt

• Type of yogurt Sugar content
• Regular low fat yogurt 43
• Light low fat yogurt 13
• Regular non-fat yogurt 42
• Light non-fat yogurt 13

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Calorie reduction in yogurt

• Regular yogurt contains 6-10 added sugar.
  Replacement of sugar with non-nutritive sweetener
  reduces equivalent calories.
• Low fat yogurt with sugar contains 230
  calories/cup. By replacing sugar, the calories
  drop to 130.
• Similarly, the calories in Nonfat yogurt drop
  from 207 to 102 per cup by sugar replacement.

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List of low-calorie sweetenersPolyhydric alcohols

• 
  KCals/g
  Sweetness
• Maltitol 2.1 0.90
• Xylitol 2.4 1
• Sorbitol 2.6 0.6
• Erythritol 0.2 0.6
• Mannitol 1.6 0.5
• Isomalt 2 0.4
• Lactitol 2 0.3

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Novel Sweeteners

• Kcals/g Sweetness
  level
• Trehalose 4.0 0.5
• Tagatose 1.5 1.00

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ASPARTAME

• Dipeptide- (L-a-aspartyle-L phenyl alanine methyl
  ester).
• 160-220 times sweeter than sucrose.
• Intestinal esterases hydrolyze to peptides and
  methanol.
• The end products do have calories, but since the
  level used is so small, the calorie contribution
  is zero.

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Aspartame (Continued)

• Breaks down with excessive heat exposure to
  diketopiperazine, but is reasonably stable at
  dairy processing temperatures.
• Not recommended for use in hot drinks or in
  baking.
• Partially metabolized by yogurt cultures during
  fermentation.
• Label must include PHENYLKETONURICS CONTAINS
  PHENYLALANINE.

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ASPARTAME CHEMICAL STRUCTURE
                                         
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Stability of Aspartame in Yogurt

• Aspartame degrades very slowly in yogurt during
  its shelf-life.
• At 40O F, only 7 aspartame is inactivated in
  yogurt stored for 8 weeks.
• To compensate for the expected loss in sweetness,
  it is advisable to adjust aspartame level for
  incorporation into yogurt.

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Use in Yogurt and Yogurt Smoothies

• Granular or liquid aspartame preparations may be
  used in manufacturing Light yogurt.
• Aspartame is dissolved in water along with an
  acidulant, pasteurized and mixed with yogurt mix
  after fermentation.
• Alternatively, it is incorporated in
  Fruit-for-yogurt during the cooking step.
  Addition of this fruit adds appropriate level of
  aspartame to the fruit-flavored yogurt

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Processing Yogurt Fruit with Aspartame

• Maximize stability of Aspartame by processing
  fruit at 205O F for 5 minutes, followed by quick
  cooling to 90O F or lower.
• Shelf-life of the processed fruit is 6 months at
  40OF or below.  

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Use in Flavored Cottage cheese

• Add appropriate level of aspartame/ non-nutritive
  sweetener through the dressing.
• Incorporate aspartame/ any high intensity
  sweetener in the fruit preparation for use in
  flavoring Cottage cheese.

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Sucralose

• Synthesized from sucrose by replacing three
  hydroxyl groups with chlorine.
• 3 times sweeter than aspartame.
• Poorly absorbed (11-27). The absorbed sucralose
  is excreted intact in the urine the unabsorbed
  portion is excreted in the feces.

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Sucralose- continued

• Provides essentially no calories.
• Stable to heat and acidic conditions prevalent in
  foods processing and storage.
• Current application in low carbohydrate yogurt
  drinks/smoothies.

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Sucralose Chemical structure
a su
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Acesulfame-K

• Brands Sweet One, Sunette, DiabetiSweet.
• 5,6-dimethyl-1,2,3,-oxathiazine-4(3H)-one-2,2-diox
  ide.
• 200 times sweeter than sucrose.

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Acesulfame K- Continued

• 95 or more is excreted unchanged in the urine.
• Provides no calories.
• Stable to baking and cooking temperatures.
• Acesulfame-K works well with other non-nutritive
  and nutritive sweeteners providing sweetness
  synergy and masking unpleasant flavors.

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Acesulfame Chemical Structure
                                             
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Saccharin

• Brands SweetN Low, Weight Watchers, Sucaryl,
  Sugar Twin, Sweet 10, Adolphs
• Synthetic compound, 300 times sweeter than
  sucrose.
• Excreted unchanged through the kidneys.
• Provides no calories.
• Bitter taste, but used widely as sugar replacer
  in beverages, cooking and table top sweetening
  powder.
• Little or no use in cultured dairy foods.

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Saccharin is a sulfimide
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NeotameTM

• Approved by FDA on July 5, 2002.
• 7,000-13,000 times sweeter than sucrose.
• A derivative of dipeptide of aspartic acid and
  phenylalanine.
• Rapidly metabolized by esterases and the end
  products are excreted in body wastes.
  Non-caloric.

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NeotameTM- continued

• Compared to aspartame, phenylalanine released in
  plasma is insignificant. Requires no warning
  label for PKU.
• Flavor clean and sweet. No off-flavors. Lacks
  metallic and Enhances other flavors.
• Heat stable- can be used in fruit preparations,
  baked goods, beverages and confections.

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Neotame use in Yogurt

• Neotame is not metabolized by yogurt culture.
• Compared to aspartame, Neotame is stable to
  yogurt processing temperatures.
• Neotame 99 survived UHT pasteurization and 88
  present after fermentation and storage for 5
  weeks at 40O F

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Usage level of neotame and aspartame to achieve
sweetness equivalent to 6-12 sucrose
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Non-Nutritive Sweeteners not approved by FDA

• Alitame Peptide of L-aspartic acid and D-alanine
  with a C-terminal moiety.
• 2000 times sweeter than sucrose. No metallic or
  bitter taste.
• Blends with other high intensity sweeteners to
  maximize quality of sweetness.
• Pending approval.

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Cyclamates

• Banned by FDA in 1969
• 30 times sweeter than sucrose
• Application for re-approval is pending.
• Used in 50 countries world-wide.

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Neohesperidene dihdrochalcone

• 1500 sweeter than sucrose.
• Licorice flavor.
• Enhances the body of beverages.
• Approved as a flavor ingredient, but not as a
  sweetener in the US.
• EU countries have approved as a sweetener.

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Stevia/ Stevioside

• Obtained from South African shrub.
• Sweetener, but not approved in the US.
• FDA has insufficient information.

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Thaumatin

• A mixture of proteins with tight disulfide bonds.
• Intense sweet flavor.
• Flavor enhancer.
• In the US, thaumatin is GRAS as a flavor adjunct.

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Optimizing flavor profile by using blends of
non-nutritive sweeteners

• Combination of High intensity sweeteners can
  enhance perceived sweetness, optimize flavor,
  reduce cost, and improve sweetness stability.
• Research is required to determine the right
  combination and ratio in your yogurt or fruit-for
  yogurt/ Cottage cheese formulation to achieve
  optimum sensory quality of the product.