Characteristics and development trend of artificial sweeteners

Sweetener is a kind of food additive that can give food sweetness According to its source, it can be divided into natural sweetener and artificial sweetener Among them, artificial sweetener can be divided into three categories: sulfonamide, Difu and sucrose derivative Synthetic sweeteners are also known as non nutritive sweeteners or high-power sweeteners because they do not metabolize and absorb in human body, do not provide heat, or because their dosage is very low, the heat supply is less and the sweetness is dozens to thousands of times of sucrose At present, there are 7 kinds of artificial sweeteners allowed to be used in the hygienic standard GB2760 for food additives approved by the Ministry of health and approved by the National Technical Committee of food additive standardization Among them, saccharin sodium, sodium cyclamate, acesulfame, aspartame, sucralose and so on are more common in the market 1、 The chemical name of sodium saccharin is o-sulfobenzophthalimide sodium, which is the oldest sweetener It has been used for nearly one hundred years and its sweetness is 200-700 times that of sucrose Its advantages are low price, stable performance, wide use, and not easy to be absorbed by the human body, most of which are discharged from the kidney in the prototype; its disadvantages are poor taste quality, obvious aftertaste and safety, which have been controversial In 1997, a Canadian experiment found that a large dose of saccharin sodium could lead to bladder cancer in male rats In 1993, JECFA (FAO / WHO Expert Committee on food additives) believed that the existing epidemiological data suggested that the intake of saccharin sodium had nothing to do with human bladder cancer; In May 2001, the report of the National Environmental Health Research Institute of the United States showed that "the carcinogenesis of mice caused by saccharin sodium is not applicable to human beings" However, the United States and other countries have stipulated that if saccharin sodium is added to food, a warning that "saccharin can cause animal tumors" must be marked on the label China has also adopted a strict policy of restricting the use of saccharin, and stipulated that sodium saccharin should not be used in infant food （2） The chemical name of sodium cyclamate is sodium cyclamate (or calcium) It was first approved for food in the United States in 1949, and its sweetness is 30-80 times that of sucrose It has the advantages of pure sweetness, natural flavor and good stability in food processing It can replace or mix with sucrose It can maintain the flavor of the original food and prolong the storage time of the food The product is often mixed with saccharin sodium (i.e 1:10 mixture) to enhance the sweetness, reduce the aftertaste of saccharin and reduce the cost The problem is that there is no conclusion about the carcinogenicity of cyclamate In 1969, it was reported that the mixture of sodium saccharin and sodium cyclamate in high concentration could lead to the carcinogenicity of rat bladder hazy wish In the 1970s, it was suspected that cyclamate could be metabolized into cyclohexylamine, which was banned in the United States, the United Kingdom and other countries In 1982, JECFA considered that the mixture of cyclamate did not cause bladder hazy cancer through a number of long-term tests; In 1986, the National Academy of science and the National Academy of Sciences (NRC / NAS) reported that the product has the potential to promote and possibly cause cancer In 1987, China approved the use of sodium cyclamate, which is mainly used in preserves, pickles, pastries, fried goods, etc it is the most widely used sweetener in the food industry in China （3） Acesulfame I (acesulfame potasslum) the chemical name of acesulfame is 6-methyl-1, 2, 3-oxadiazole-4 (H) - one-2, 2-dioxygen, also known as potassium sulfamate acetate, A-K sugar, and arshelfang potassium It was first approved in the UK in 1983, and its sweetness is 200 times that of sucrose Acesulfame is one of the most stable sweeteners in the world, which is suitable for baking food and acid drink In addition, acesulfame has high safety, pure and strong sweetness, long sweetness duration, and obvious synergistic effect when combined with aspartame L: L Acesulfame is considered as one of the most promising sweeteners because of its uncomplicated production process, low price and superior performance to aspartame In 1992, China approved the use of acesulfame in beverages, ice cream, pastries, preserves and table sweets 2、 One is aspartame The chemical name of aspartame is l-aspartame-l-phenylalanine-methyl-cool (APM) The foreign trade name is nutras nonfeet, also known as sweetener, proteoglycan, aspartame, aspartame, and aspartame It was approved to be used in dry food by FDA in 1981 and soft drink was allowed to be prepared in 1983 The sweetness is 200 times of sucrose in more than 100 countries and regions The advantages of aspartame are: (1) high safety, which is listed as gras level by the United Nations food additive Committee (generally recognized as safe); (2) pure sweetness, which is very similar to the fresh sweetness of sucrose, without exception of aftertaste and metallic taste Aspartame is the most successful sweetener developed so far, which is close to sucrose; (3) It has synergistic effect when mixed with sucrose or other sweeteners, such as adding 2% - 3% to saccharin, which can obviously cover up the bad taste of saccharin; (4) it has obvious fragrance enhancing effect, especially for the acidic orange, lemon, extraction, etc., which can make the fragrance lasting and reduce the amount of the aromatics The disadvantages of aspartame are: (1) it has poor stability to acid and heat It is easy to hydrolyze in strong acid and alkali or high temperature to produce bitter phenylalanine or diphosphonone It is not suitable for baking food and high acid food such as bread, biscuit and cake whose temperature is more than 150 ℃; (2) Because aspartame can be broken down into phenylalanine, aspartic acid and methanol under the action of human gastrointestinal enzymes, it is not suitable for phenylketonuria patients, so it is required to mark the warning "phenylketonuria patients are not suitable for use" on the label It was approved to be used in food in 1986 It is commonly used in dairy products, sweets, chocolate, gums, table sweeteners, health food, pickles and cold drink products （2） Alitame the chemical name of alitame is l-a-aspartate-n-1 (2, 2, 4, 4-tetramethyl-3-sulfurized trimethylene) d-propylamine, also known as tianamine sweetener It was developed by Pfizer in 1979, and its sweetness is 2 times of that of sucrose It has excellent storage and processing stability and can be widely used in food industry Approved for use in 1994, it is commonly used in beverages, jellies, cold drinks, table sweeteners, etc The disadvantage is that the molecular structure contains sulfur atoms and has a little sulfur flavor （3） Neot (E) neotame, whose chemical name is n - [n-3, 3-dimethylbutyl] 1-l-a-aspartate-l-phenylalanine-1-methylacetate, is a 3, 3-dimethylbutyl compound connected to the NHZ of aspartic acid of aspartame, also known as Letian It was first approved by Australia and New Zealand in 2001 Its sweetness is 7000-13000 times of sucrose, and it is the sweetest sweetener at present Compared with aspartame, neotame has a better thermal stability It can be used in baking food such as cake and cookie, and has a better flavor Neotame will not be broken down into single amino acids after ingestion, which is suitable for phenylketonuria patients Neotame has the advantages of low cost, high sweetness, safety, high stability and good solubility It is the second generation of second skin sweetener which can replace aspartame and has a broader application prospect Approved for use in 2003, it can be used in all kinds of food 3、 Sucralose and sucralose (5) Its chemical name is 1,4,6-trichlorosed sucrose (TGs) It is a high sweetness sweetener that three light groups in sucrose molecules are selectively replaced by chlorine atoms It was first approved for food in Canada in 1991, and its sweetness is 600-650 times that of sucrose Its outstanding characteristics are: (L) good thermal stability, temperature and pH value has little effect on it, in baking process is more stable than Ali sweet, suitable for food processing in high temperature sterilization, spray drying, baking, extrusion and other processes; (2) pH has wide adaptability, suitable for acidic to neutral food, for astringent, bitter and other unpleasant taste has a disguise effect; (3) It is easy to dissolve in water, and it is not easy to bubble when dissolving It is suitable for the high-speed filling production line of carbonated drinks (4) The sweetness is pure The speed of sweetness, the intensity of sweetness, the duration of sweetness, and the aftertaste are all very close to sucrose It is a powerful sweetener with very ideal comprehensive performance It was approved for use in July 1999 in China However, the price of sucralose is expensive How to reduce its production cost is a subject worthy of study 4、 The development trend of artificial sweeteners (1) to develop new artificial sweeteners with high sweetness Artificial sweeteners with high sweetness, low consumption, low cost and strong market competitiveness At present, low energy and high sweetness sweeteners are growing rapidly in the market To study the production technology and improvement of artificial sweeteners with good quality Production technology, reducing production cost, expanding production scale and application direction will be the main development direction of artificial sweeteners in China in the near future （2） The development of compound sweetener based on high sweetener has its own advantages in sweetness, sweetness, stability, processing characteristics and so on The compound sweetener can make use of the synergistic effect and taste characteristics of various sweeteners to achieve the following purposes: (1) improve taste and increase flavor; (2) improve the stability of sweetness; (3) increase sweetness, reduce the total use of sweetener and reduce cost The development of compound food sweetener industry is suitable for China's national conditions It can improve the development speed of food sweetener industry and accelerate the modernization of food sweetener industry.