Satisfying the mass market sweet tooth is not easy. With so many taste considerations to acknowledge and health issues to avoid, sweetener suppliers have their work cut out for them. Today's consumers are not only looking for sweetness in a host of natural products but sweetness that does not come at a cost, to their health that is. What has happened within the last several years is that companies have recognized the correlation between sugar consumption and the rising rate of obesity and diabetes and have responded by developing 'artificial' sweeteners. While this seemed like the perfect answer on many levels, these types of sweeteners eventually experienced their own set of problems when safety became a concern. Now, with consumers demanding all things natural, sweeteners have come to another crossroads.
What Does It All Mean?
Defining a natural sweetener is a daunting task. To some, a natural sweetener is a substance derived from a natural source, such as in the case of sugar. For others it is a substance derived from a natural source that is less refined than sugar. There are some obvious discrepancies between industry opinions. But most industry experts agree that the trend to go natural has really started to penetrate the sweetener market.
Ross Craig, product manager, sweeteners, Danisco Sweeteners, Ardsley, NY, supplier of xylitol, lactitol and polydextrose, said it is hard to describe most sweeteners as completely natural. "In much the same way most foods that reach our tables these days are processed, then so the process of extraction, purification and supplemental steps such as hydrogenation make most sweeteners 'manufactured' to some degree," he said. "However it is the case that many of the bulk sweeteners such as polyols (sugar alcohols) are found in nature and the manufactured product reflects this in very pure form. It is also the case that the raw materials are typically vegetable material such as corn, and in the case of xylitol, hardwood such as birch."
Describing the difference between natural and artificial sweeteners was Brien Quirk, technical director, Draco Natural Products, San Jose, CA, supplier of stevia. "Synthetic sweeteners are possibly derived from a combination of natural and synthetic starting materials. Some may be dramatically transformed or recombined and some may be simple derivatives. However, although a lot of studies may have been done on a particular compound over a period of years, we still don't know how it will affect somebody in 20 years," he explained. "With natural compounds you have history of use because these compounds have been used for hundreds, even thousands of years, so you know what the long term effects are."
Despite varying definitions, Kristian Eriknauer, business development manager, Arla Foods Ingredients, Aarhus, Denmark, supplier of tagatose, said natural sweeteners are important to consumers for a specific reason. "Consumers tend to doubt more and more the safety and originality of different products and therefore a natural claim will be very important in the future."
Although consumers may think they pine for natural sweeteners, Allan Buck, director technical services, ADM Corn Processing, Decatur, IL, supplier of a range of sweeteners, said there are going to be certain exceptions in the consumer perception of naturalness. "In the nutraceuticals market you are looking for a vehicle to provide the nutraceuticals, which includes beverages, gums and candy, but I think there are going to be tradeoffs as far as the perception of naturalness and functionality," he said. "For example, you cannot make a good caramel if you want it to be a vehicle for calcium without using corn syrup. If you are going to substitute less refined material, it is going to have a shorter shelf life and different characteristics. In the case of nutraceutical products, they have to taste good and last long."
GRAS Status And The Stevia Controversy
A sweetener's place is in foods, but to be in foods a sweetener must have generally recognized as safe (GRAS) status. Some think GRAS status is crucial, while others say having GRAS status is more a technicality than anything else. Jim Kappas, director of sales and marketing, Cargill Health and Food Technologies, Minneapolis, MN, supplier of inulin and trehalose, commented on the former. "I think having GRAS status helps a great deal. In some companies having GRAS status is necessary before any serious product development work is done," he said. "I think GRAS status adds credibility and gives a comfort level to people. It communicates that an evaluation has been conducted on the substance in the diet and that it is safe and effective."
Avis Noble, director of sales, Naturel, Ontario, California, supplier of agave syrup, said although her company has applied for GRAS status, it doesn't need it. "A natural product doesn't need GRAS status because it is a natural product and we don't put anything unnatural into it, we just do the extraction," she said, adding, "The only reason we are applying for GRAS status is because some of the bigger companies want that FDA approval."
The passing of the Dietary Supplement Health and Education Act (DSHEA) made it possible for some natural sweeteners to circumvent GRAS status and go to market as a dietary supplement, as is the current situation for stevia. But being a dietary supplement may not the ideal situation either. And why is agave considered GRAS, while stevia must be marketed as a dietary supplement if both substances are "natural"? Ms Noble explained, "Stevia has a separate issue because chicory is not a fruit product and it is not a carbohydrate. FDA says in this country in order to be classified as a sweetener it must be a carbohydrate. If you walk into a natural foods store it will feature stevia in the sugar aisle but legally FDA says it must be labeled as a dietary supplement because if you are not a carbohydrate you are not a sugar and if you are not a sugar you are not a sweetener."
Bill Roberts, president at stevia supplier Extracts Plus, Vista, CA, also discussed the stevia situation and the hurdles to overcome. "Under the current FDA definition stevia is an approved dietary supplement but not a sweetener; you cannot call it that and you can't sell it as such," he explained.
"Here is the problem that we have with this industry. People are violating the rules and they are going to make it difficult for people who are trying to do the right thing. I wouldn't be surprised somewhere down the line if something precipitous happened where FDA will just say you can't bring stevia into the country anymore because too many people are violating the rules and calling it a sweetener."
Mr. Roberts said the reason stevia has been held back from GRAS status is political. "You don't have to be a real genius to figure out that the sugar interests and the manufacturers of non-nutritive sweeteners don't need another competitor in the market, especially something that is natural and non-nutritive," he said. "I wish we could get stevia approved in the U.S. but it is unlikely because of the power of the sugar lobby and the other companies that make these artificial sweeteners. If we could have something that was natural like sugar and that was non-nutritive without the calories then we would have the best of both worlds."
Stevia is approved for foods in Japan, a country with an undoubtedly harsh regulatory environment. So whywith the mountains of safety studies that have been conducted in Japanis stevia still a cause for concern in the U.S.? Lyn O'Brien Nabors, executive vice president, Atlanta, GA-based Calorie Control Council, which is an international non-profit association established in 1966 to represent the low-calorie and reduced-fat food and beverage industry, addressed the issue. "Stevia is not really regulated in Japan because it comes from a plant and if it is natural it is okay; that is how it got to market. Stevia is a good example of the problem that we have in the U.S. FDA says the research is not sufficient enough to approve stevia in terms of the safety," she said. "In addition, the Joint Expert Committee on Food Additives (JECFA) has refused to approve it until more research has been done because of some findings that indicate it may not be safe."
But safety issues are not the real concern for getting stevia's GRAS approval. According to an unnamed industry source, "There is a theory that some of the big chemical companies that make the artificial sweeteners have inside influence on FDA. They wouldn't want stevia approved because that would threaten their patents and monopolies. As a result, FDA may have some bias and that is why stevia has not been allowed in foods. The mutagenicity issue is an excuse."
Jim May, author of The Miracle Of Stevia and founder and president, Wisdom Herbs, Mesa, AZ, said there have been approximately 500 studies conducted on stevia or stevioside (one of the active components in stevia) and of these, only four have been negative. However, although petitions for food additive approval have been submitted to FDA over the years, it is these four studies that the agency says hold stevia back. For the basis of comparison Mr. May discussed the situation with aspartame. "There were numerous studies done on aspartame that were negative and FDA will tell you the myth that it is the most studied product in history, but it isn't," he said. "There have been 166 studies done on aspartame and of the 91 studies performed by non-industry funded research, 84 were negative."
In the face of such controversy what will it take to get stevia approved? According to Mr. May, it will be a continued uphill battle. "In order for things to change the public needs to start demanding the right to use stevia. It is also going to take a lot of money, a huge industry push and getting into a position to fight the politics of this situation. Right now none of us are big enough to do that," he said, adding, "It is a difficult problem but one day stevia will be approved and I will guarantee you when that day comes the health of America will improve."
The Skinny On Sweeteners
A natural sweetener can be anything from sugar to honey to xylitol. What follows is a brief description of some of the sweetening options available. Definitions have come in large part from the Calorie Control Council and industry interviews with Imperial Sensus, Wisdom Herbs, Arla Foods Ingredients, Draco Natural Products, Cargill Health and Food Technologies, Naturel, The National Honey Board and Danisco Sweeteners.
GENERAL SWEETENERS
Tagatose: Scientifically known as D-tagatose, this sweetener occurs naturally in some dairy products and other foods. Tagatose is 90% as sweet as sucrose, has 1.5 calories per gram, does not cause cavities and it does not cause glucose spikes, which means that it can be used in diabetic foods because it controls blood glucose levels. Tagatose can be used in the production of nearly all foods that require sugar including bread, chocolates, hard candy, soft candy, chewing gum, soda, juices, cakes, ice cream and other general food products. In addition to being sweet, tagatose can also be used as a prebiotic as it selectively promotes the production of Lactobacillus and lactic acid bacteria.
It also selectively promotes the production of the short chain fatty acid butyrate at the expense of acetate. Tagatose has been self affirmed GRAS approved by FDA and JECFA has recommended tagatose for use as a food additive.
Commenting on tagatose was Mr. Eriknauer of Arla Foods. "The commercial development process for tagatose was developed and patented by Spherix, Beltsville, MD," he said. "When it was searching for a partner to commercialize this product, we got in contact with this company because we wanted to add value to our lactose." The raw material for tagatose is lactose and the final product is 99.9% pure tagatose, meaning that there is no lactose present. Currently, tagatose is not a commercial product, it is still a development product, according to Mr. Eriknauer, but is expected to be produced commercially by 2003.
Trehalose: Trehalose is a multi-functional sweetener found naturally in honey, mushrooms, lobster, shrimp and foods produced using baker's and brewer's yeast. The commercial product, however, is made from starch by an enzymatic process. Trehalose is almost half as sweet as sucrose and when ingested is hydrolyzed to glucose and absorbed in the small intestine. In terms of a health benefit, trehalose has been shown to elicit a low insulin response and provide sustained energy. The limitation with trehalose is that because it is only half as sweet as sucrose it is more likely to be used for cell preservation than for sweetness. Trehalose has been tested in in vivo and in vitro cariogenic (cavity causing) systems and has been shown to have reduced cariogenic potential when compared to sucrose. Additionally, trehalose does not cause laxation typical of some other non-cariogenic sweeteners.
Fructose & High Fructose Corn Syrup: Fructose, also levulose or fruit sugar, is a monosaccharide that is 75% sweeter than sucrose and occurs with glucose in sweet fruits and fruit juices. For this reason, fructose and fructose products are frequently substituted for sucrose. It is formed along with glucose in the splitting of sucrose and is produced in the hydrolysis of various carbohydrates. It is GRAS approved.
Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became a major commercial product, bringing about changes in the food industry.
Sucrose: Sucrose is a disaccharide and the most common form of sugar in the plant kingdom. It is soluble in water and slightly soluble in alcohol and ether. Upon hydrolysis it yields a mixture of glucose and fructose. Sucrose is extracted chiefly from sugarcane and sugar beet and is commonly called cane sugar. It is GRAS approved and can be found throughout nature, including in nectars, honey, blood and milk.
Glucose: Glucose is a monosaccharide sugar found in honey and the juices of many fruits; the alternate name grape sugar is derived from the presence of glucose in grapes. Glucose is a white crystalline solid, less sweet than ordinary table sugar. Glucose, whose alternative name is dextrose, crystallizes in three different forms. Glucose is formed by the hydrolysis of many carbohydrates, including sucrose, maltose, cellulose, starch and glycogen and it is GRAS approved.
Honey: Honey is the sweet liquid made by honey bees from the nectar of plants. The color and flavor of honey differs depending on what blossoms the bees visit in search of nectar. In the U.S. there are more than 300 types of honey produced, each originating from a different floral source. Honey comes in three forms, liquid, whipped and comb and is a rich source of carbohydrates, mainly fructose (about 38.5%) and glucose (about 31%). The remaining carbohydrates include maltose, sucrose and other complex carbohydrates. In addition, honey contains a wide array of vitamins and minerals such as vitamins B6, thiamin, niacin, riboflavin and pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. Additionally, there are also several compounds that function as antioxidants in honey including chrysin, pinobanksin, vitamin C, catalase and pinocembrin.
According to the National Honey Board, Longmont, CO, recent research has confirmed that honey is an effective antimicrobial agent because it is high in sugar content and acidity. When used to treat minor skin injuries honey promotes healing, helps prevent scarring and keeps the wound from adhering to the bandage. Additionally, honey provides a rich source of carbohydrates and supplies energy at 64 calories per tablespoon, providing fuel to working muscles.
A study at the University of Memphis Exercise and Sports Nutrition Laboratory found honey to be one of the most effective forms of carbohydrate gels to ingest just prior to exercise. More recent studies indicate that honey may comprise half of the secret to post-workout recuperation. Upon comparison of a honey-protein vs. maltodextrin-protein shake taken after a vigorous weightlifting workout, the honey-protein combination fared as well in promoting markers of muscle recuperation. More importantly, the honey group's blood sugar was sustained for at least two hours post-workout.
Honey has also been studied in terms of its possible prebiotic benefits. Scientists from the Department of Food Science and Human Nutrition at Michigan State University investigated the growth and viability of commercial Bifidobacterium spp. in honey sweetened milk. Two commercial Bifidobacterium (Bf-1 and Bf-6) were cultured in 12% reconstituted non-fat dry milk (NDM) containing 5% honey, sucrose, fructose or glucose. Inoculated samples were then incubated anaerobically at 37C for 48 hours. Samples were collected at 12 hour intervals and examined for specific growth rate, pH and levels of fermentation end products as measured by high-performance liquid chromatography (HPLC).
Viability of the organisms during 28 days of refrigerated storage at 4C was also assessed at seven-day intervals. The results revealed that growth promotion and acid production were greatest when Bf-1 and Bf-6 were grown in the presence of honey (Journal of Food Science Protection; 64(11): 1775-1779).
Molasses: Molasses is the byproduct of either raw sugar milling or refining sugar. It is a heavy, viscous liquid from which no further sugar can be crystallized by usual methods. According to United States Standards for Grades of Molasses, "Sugarcane molasses is the clean, sound, liquid product obtained by evaporating the juice of sugarcane and the removal of all or any part of the commercially crystallizable sugar." It contains a significant amount of calcium, iron, magnesium and potassium.
Evaporated Cane Juice: Evaporated cane juice, also known as naturally milled sugar, is much less processed than white sugar and is available organically. Organic Evaporated Cane Juice (OECJ) is made at the mill from fresh cut cane and is produced within 24 hours of harvest. The cane is green-cut, not burned prior to processing. Juice from the sugarcane is washed, filtered and evaporated to make a thick golden syrup. The concentrated juice is then crystallized to form a mixture of sugarcane crystals and molasses. The mixture is then spun at a high speed to separate and remove the excess molasses. The golden sugar crystals are dried and packaged. The processing uses much less energy than white sugar, produces less waste and yet still retains some trace nutrients and a fuller flavor.
Rice Syrup: Rice syrup is a versatile and relatively healthy sweetener, which is derived by culturing rice with enzymes to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose and 3% glucose. The glucose is absorbed into the bloodstream immediately, the maltose takes up to one and a half hours to be digested and the complex carbohydrates take from two to three hours, providing a steady supply of energy.
Barley Malt: Barley malt is similar to rice syrup in that it is processed from grain and retains about 40% of its complex carbohydrates. The remaining sugar composition is 42% maltose, 6% glucose and about 1% fructose. It is used mainly in candies and soy milks and imparts a rich, distinct flavor.
Inulin: Inulin is a naturally occurring carbohydrate in over 36,000 plants, including common vegetables like artichokes, onions and garlic. In some cases inulin is extracted from chicory root and in others from artichoke. Inulin has been used as a sugar replacer, fiber and bulking agent and as a companion to an intense sweetener or a polyol in some systems. Typically it is used in yogurt, cheese, frozen desserts, baked goods, icings, fillings, whipped cream, dairy products, fiber supplements and processed meats. It is reduced calorie, containing 1-1.2 calories per gram and has approximately 10% the sweetness of sugar. It is GRAS approved in the U.S.
The POLYOLS (sugar alcohols)
Erythritol: Erythritol is a linear four-carbon sugar alcohol that is intended for use in beverages, bakery products, candy and chewing gum. It has been part of the human diet for thousands of years as it is present in fruits such as pears, melons and grapes, as well as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. It is 60-80% as sweet as sucrose and it is produced from corn or wheat starch by an enzymatic hydrolysis yielding glucose, which is fermented by osmophilic yeast. Once erythritol is separated from the fermentation broth, it is purified to a crystalline product that is more than 90% pure. Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes. However, its caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from some of the other polyols. Because it is rapidly absorbed in the small intestine and rapidly eliminated from the body within 24 hours, laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol-containing foods. Erythritol is a self-affirmed GRAS substance and has been regulated as a direct food ingredient in Japan and since 1990 has been used in many Japanese food categories.
Xylitol: Discovered in 1891 by German chemist Emil Fischer, xylitol has been used as a sweetening agent in human food since the 1960s. Xylitol is found in many fruits and vegetables and is even produced by the human body during normal metabolism. It contains 2.4 calories per gram, is as sweet as sucrose and regular consumption of xylitol has been shown to provide long-term protective effects against tooth decay. Additionally, it has an interesting cooling effect in the mouth when dissolving, which refreshes and complements mint and fruit flavors. Sweetness, cooling and dental benefits also make xylitol very appropriate as a carrier, excipient and sweetener for delivering vitamins, minerals and supplements in tablet form, especially as chewables. Xylitol is currently approved for use in foods, pharmaceuticals and oral health products in more than 35 countries. It is used in foods such as chewing gum, gum drops and hard candy and in pharmaceuticals and oral health products such as throat lozenges, cough syrups, children's chewable multivitamins, toothpastes and mouthwashes. In the U.S. xylitol is approved as a direct food additive for use in foods for special dietary uses. Commercially, it is produced from plants such as birch and other hardwood trees and fibrous vegetation.
Sorbitol: Sorbitol is about 60% as sweet as sucrose with one-third fewer calories, approximately 2.6 calories per gram. It does not promote tooth decay and may be useful to people with diabetes. It has a smooth mouthfeel with a sweet, cool and pleasant taste. A French chemist first discovered sorbitol in the berries of the mountain ash in 1872. It occurs naturally in a wide variety of fruits and berries and today is commercially produced by the hydrogenation of glucose. Sorbitol has been self-affirmed GRAS in the U.S. and is approved for use by the European Union and numerous countries around the world.
Mannitol: Mannitol is found in abundance in nature, particularly in exudates from trees and in marine algae and fresh mushrooms. It is about 50% as sweet as sucrose and has a desirable cooling effect often used to mask bitter tastes. Mannitol is an isomer of sorbitol and is typically produced today by the hydrogenation of specialty glucose syrups. Products sweetened with mannitol in place of sugar may be useful in providing a wider variety of reduced calorie and sugar-free choices to people with diabetes as it is slowly absorbed from the intestinal tract. When mannitol is used, the rise in blood glucose and demand for insulin is much less than would be experienced after sucrose ingestion. The use of mannitol in foods is broadly permitted by FDA food additive regulations (21 CFR 180.25).
Isomalt: Discovered in the 1960s, isomalt is made from sucrose and looks much like table sugar as it is white, crystalline and odorless. Isomalt is a mixture of two disaccharide alcoholsgluco mannitol and gluco sorbitol. Isomalt provides approximately two calories per gram and is synergistic with other sweeteners. Isomalt is partially absorbed in the intestines and in some people may sometimes cause softer stools or more intestinal gas than usual. Isomalt does not promote dental caries because oral bacteria cannot readily convert it into decay causing acids. Isomalt is a self-affirmed GRAS substance in the U.S. and JECFA evaluated the safety of isomalt, concluding that there is no need for a numeric (limited) acceptable daily intake (ADI). JECFA established an ADI for isomalt of "not specified," the safest category in which JECFA can place a food ingredient.
Lactitol: Discovered in 1920, lactitol was first used in foods in the 1980s. Lactitol has a clean sweet taste and is 40% as sweet as sucrose, which makes it an ideal bulk sweetener to partner with low-calorie sweeteners, such as acesulfame-K, aspartame and saccharin. Lactitol contains 2.4 calories per gram and can be used in a variety of low-calorie, low-fat and/or sugar-free foods such as ice cream, chocolate, hard and soft candies, baked goods, sugar-reduced preservatives, chewing gums and sugar substitutes. Lactitol is manufactured by reducing the glucose part of the disaccharide lactose. Unlike the metabolism of lactose, lactitol is not hydrolyzed by lactase. Lactitol is metabolized by bacteria in the large intestine, where it is converted into biomass, organic acids, carbon dioxide and a small amount of hydrogen. Lactitol is self-affirmed GRAS and can be produced and sold in foods in the U.S. Internationally it is approved for use in many countries including the European Union (EU), Canada, Japan, Israel and Switzerland. Lactitol is also suitable for people who have diabetes in that it does not increase blood glucose or insulin levels and contributes half the calories of most other carbohydrates. In addition, lactitol does not give rise to dental caries because it is not metabolized by oral bacteria that break down sugars and starches to release acids that may lead to cavities or erode tooth enamel.
Maltitol: Maltitol is about 90% as sweet as sugar with 2.1 calories per gram and is non-cariogenic. It is useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates (chocolate flavored confectionery), baked goods and ice cream. Maltitol is made by the hydrogenation of maltose, which is obtained from starch. Like other polyols, it does not brown or caramelize as do sugars and its high sweetness allows it to be used without other sweeteners. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food. It may also be useful to people with diabetes because it does not raise blood glucose or insulin levels. Maltitol is a self-affirmed GRAS substance to be used as a flavoring agent, formulation aid, humectant, nutritive sweetener, processing aid, sequestrant, stabilizer and thickener, surface-finishing agent and texturizer. JECFA has reviewed the safety data and concluded that maltitol is safe and it has established an ADI for maltitol of "not specified," meaning no limits are placed on its use.
POTENTIAL SWEETENERS
Stevia (stevioside): Stevia comes from the leaves of a South American plant, Stevia Rebaudiana Bertoni. The active components in stevia include stevioside and rebaudioside. The sweetness that resides in the stevia leaf is approximately 30 times sweeter than sugar, while the sweetness of stevioside is 300 times that of sugar and contains no calories. Its potential uses include soft drinks, chewing gum, tabletop sweeteners, fish sauces, syrups and pharmaceuticals. Currently, stevia is approved for use in 10 countries including Japan, Paraguay and Brazil. In the U.S., however, it must be labeled as a dietary supplement. In 1999, JECFA reviewed the available data on stevioside and determined that it was not acceptable as a sweetener.
Commenting on the nutritional benefits of stevia Mr. May of Wisdom Herbs noted, "In the whole leaf form stevia is not only sweet but is incredibly nutritious. It is very good for the human body, especially the pancreas, because it corrects both high and low blood sugar," he explained. "Stevia enhances the ability of the pancreas to secrete insulin but the unique thing about stevia, which has not been thoroughly studied yet, is that it is helpful for both diabetics and hypoglycemics because it tends to bring blood sugar to the balance."
Agave Syrup: Agave syrup is produced using wild food agave plants grown in Mexico. Currently, it is widely used as a sweetener in the processed foods industry, intended to be a safer sugar alternative. Agave syrup can be used in cakes, desserts, cereals, milk shakes, dairy products, confectionery products, fruit products, beverages, processed food and soy products. Agave syrup contains 2.9 calories per gram. According to Naturel's Ms. Noble, agave's GRAS status has been applied for.
Lo Han (mogroside): Mogroside is the active component, or the source of intense sweetness, of the Lo Han Kuo fruit. Lo Han comes from the plant Siraitia grosvenorii and is described as intensely sweet, approximately 300 times that of sugar. It has been used in Chinese households for thousands of years as an herbal remedy for lung congestion, colds and sore throats. Like stevioside, mogroside has not met adequate safety concerns, but the Lo Han fruit and extracts that contain mogroside have no restrictions and extracts have been used to make supplemental products. Currently, it is not GRAS approved.
Glycyrrhizin: Glycyrrhizin is a non-caloric extract of licorice root that is approximately 50-100 times sweeter than sucrose. It is used as a flavoring for tobacco, pharmaceuticals and some confectionery products. Glycyrrhizin's licorice flavor, however, limits its widespread use. In the U.S. it is used primarily as a flavor and flavor enhancer. Safety has been a concern with glycyrrhizin in both Japan and The Netherlands, where people have been warned to limit intake.
Dihydrochalcones or DHCs (semi-synthetic): Dihydrochalcones are non-caloric sweeteners derived from the bioflavonoids of citrus fruits, approximately 300-2000 times sweeter than sucrose. Currently "Neo-DHC," synthesized from Seville oranges, has the greatest potential for food applications and is approximately 1500 times sweeter than sucrose. The potential uses for DHCs include chewing gum, candies, mouthwash, toothpaste, some fruit juices and some pharmaceuticals. DHCs are approved for use in the EU and Zimbabwe and are approved for use in the U.S. for flavoring products such as baked goods, beverages, chewing gum, frozen dairy products, candies and sauces.
Thaumatin: This ingredient is a mixture of sweet-tasting proteins from the arils of a West African plant that has a sweetness 2000-3000 times that of sucrose. Taste develops slowly and leaves a licorice-like aftertaste. It acts synergistically with saccharin, acesulfame-K and stevioside and may be useful as a flavor extender for some pharmaceutical and cosmetic products. Other potential applications include beverages and desserts. It cannot be used in products to be baked or boiled. Thaumatin is approved for use in foods and beverages in Israel, Japan and the EU. In the U.S., however, it is approved as a flavor enhancer for products such as beverages, jams and jellies, condiments, milk products, yogurt, cheese, instant coffee and tea and chewing gum.
Brazzein: The fruit of Pentadiplandra brazzeana Baillon contains a small, sweet-tasting protein named brazzein, which has 2000 times the sweetness of sugar. Originally produced from this West African fruit, brazzein has been made using GMO corn in the U.S. NW