SWEETNERS

Prepared byMr. Abhay Shripad Joshi

Assistant ProfessorYash Institute of Pharmacy, Aurangabad

abhay.joshirss@gmail.com

SWEETNWRS• Sweetening agents are the substances which are added to a drug

formulation to mask its bitter taste.• Sugar is the most widely used natural sweetening agents.• It imparts viscosity to drug and also even act as preservative for liquid

dosage form.• Sugar having lot of disadvantages like dental caries, high blood sugar,

calories etc.• Among this there are various substitute available over sugar.• There are 2 types of substitute which are used as sweeteners,1) Natural sweeteners2) Artificial sweeteners

CLASSIFICATION OF SWEETNERES•The sweeteners are classified on their nutritive values

A. Nutritive SweetenersB. Non Nutritive sweeteners

NUTRITIVE SWEETNERES•Alternative nutritive sweeteners are sugar alcohol such as

Sorbitol, Mannitol, Lacitol etc.• It having properties like less sweet and less calories• FRUCTOSE- 4Kcal/gm the same as sucrose and it doesn't

cause fluctuation in blood sugar, thus better choice for diabetic patients.• 1.5 times sweeter than sugar and cost effective for food

industry.

NON NUTRITIVE SWEETNERES•Examples include Aspartame, Saccahrin, Clycamate, Alitame etc.•More sweeter and thus only small quantity is required for sweetening food preparation.• It is the artificial sweeteners.

SWEETNERS FROM NATURAL ORIGIN•Stevioside•Glycyrrhizin•Neohesperidin Dihydrochalcone•Thaumatin•Monellins•Sucralose•Sorbitol

STEVIOSIDE AND REBAUDIOSIDE• Biological Source: It is extracted from a South American plant Stevia

rebaudiana Berrtoni• Family: Compositae• Characteristics:1. The dried leaves of the plant, the water extract of the leaves and the

purified ingredients of extract are used as sweetening agents.2. It’s tainted with a bitter and undesirable after taste.3. No side effects.4. Both are diterpene Glycosides.

DISADVANTAGE

•Steviol has been reported to be mutagenic.

GLYCYRRHIZIN• Biological Source : It is a mixed Ca & K salt of Glycyrrhizic acid

found in Glycyrrhiza glabra• Family : Leguminosae• Characteristics :1. 50x-100x >> Sucrose2. Ammonium Glycyrrhizinate is 50x sweeter than sucrose and its salt

are characterized by a delayed sweetness onset.• Chemical Constituents : Glycyrrhizic acid is a triterpenic glycoside of

β-Amyrin type which contains two β-1,2 Glycosidic linked Glucoronic acid.

•USES:•As flavoring agent and as flavor enhancing effect in food products.•DISADVANTAGE:•Causes Oedema and Hypertension. So, its dose should be 200 mg per day or less.

NEOHESPERIDIN DIHIDROCHALCONE

• Biological source: It is a flavonoid compound present in the bitter orange Citrus aurantium Var amara• Family : Rutacea• Characteristics:1. 330x >> Sucrose2. It is characterized by pronounced Menthol like after taste which

limits its use.3. It act synergistically with a no of other sweetners.4. It has flavor enhancing system.

THAUMATIN• Synonym: Talin• Biological source: It is a basic protein found in the arils of the fruits

of the tropical Thaumatococcus danielli.• Family : Marantaceae• Characteristics: 1. Highly soluble in water2. 3500x >> Sucrose3. It’s sweetness show a delayed onset and long persistant liquorice

like taste.

MONELLINS• Biological source: It is intensly polypeptide constituent present in the

fruits of tropical plant Dioscoreophyllum cumminsii Stapf Diels• Family: Menispermaceae• Characteristicc:1. 2000x >> Sucrose2. Sweetness of the polypepotide Mmnellin is sensitive to

conformational changes, so rendering it unsuitable as normal sweetner.

• Chemical Constituents: It consists of structurally related poly-peptides and thaumatin-1 and thaumatin-2 are major components.• Uses:

As a flavor enhancing agent rather than as sweetener• Disadvantage:

It’s temporal sweetness characteristics don’t favor its use as single sweetener.

THANK YOU