DETERMINATION OF ACTIVE SWEET COMPONENTS OF COMMON ARTIFICIAL SWEETENERS THAT ARE USED AS REPLACEMENT FOR SUGAR
By
OFFIONG MIRIAM ESSIEN
Presented To
Department of Biochemistry
ABSTRACT
This research investigated how the sweetness of sugar substitute compares to
the sweetness of sugar. In this research different percentage solution of sugar,
artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were
prepared. Ten volunteers were gathered for the sensory evaluation in this
case tasting of the solution, the volunteer‟s taste threshold of data was gotten.
The artificial sweetener was found out to be the sweetest among the
substances experimented and at the percentage of 0.1% and 0.01% saccharin
an artificial sweetener was able to mimic the taste of sugar. Research prove
that artificial sweetener are non-nutritive they have virtually no calories in
contrast to sugar which contains 4 calories at each gram, a teaspoon of sugar
is about 4 grams, for weight lose artificial sweetener may be an attractive
option to sugar. Artificial sweetener may also be a good alternative for
diabetic patient, unlike sugar; artificial sweeteners generally don‟t raise
blood sugar levels because they are not carbohydrates.
TABLE OF CONTENTS
Title page -----------------------------------------------------------------------------i
Certification-------------------------------------------------------------------------ii
Acknowledgement-----------------------------------------------------------------iii
Abstract-------------------------------------------------------------------------------iv
Table of contents--------------------------------------------------------------------v
CHAPTER ONE
1.0 Introduction---------------------------------------------------------------------1-4
1.1 Research aim and objectives--------------------------------------------------4-5
1.2 Significance of study - - - - - - - - - - - - - 5
CHAPTER TWO
Review of literature
2.0 Table sugar (sucrose) - - - - - - - - - - - - .6
2.1 Classification of sugar - - - - - - - - - - - - 6-7
2.1.1 Mechanism of action in the body - - - - - - - - - .7-8
2.1.2 Sugar alcohols and novel sweeteners - - - - - - - - 8-9
2.1.3 Advantages and disadvantages of sugar - - - - - - - .9-10
2.2 Artificial sweetener - - - - - - - - - - - - - 10-11
2.2.1 Advantages and disadvantages of artificial sweetener - - - .11-12
2.2.2 Reasons for use - - - - - - - - - - - - - .12-13
2.2.3 Differences btw sugar and artificial sweetener - - - - - 13
2.2.4 Biochemical reaction of artificial sweetener - - - - - - .13
2.3 Aspartame - - - - - - - - - - - - - - - 15-16
2.4 Sucralose - - - - - - - - - - - - - - .17
2.5 Saccharin - - - - - - - - - - - - - - .18-19
2.6 Stevia - - - - - - - - - - - - - - - .19-20
2.7 Erythritol - - - - - - - - - - - - - - ..20-21
2.8 Honey - - - - - - - - - - - - - - - .21-22
CHAPTER THREE
3.0 Materials and methods - - - - - - - - - - - .23
3.1 Equipment/apparatus used - - - - - - - - - - ..23
3.2 Methodology - - - - - - - - - - - - - ..24-25
3.3 Testing the solutions - - - - - - - - - - - - ..27-28
CHAPTER FOUR
4.0 Result - - - - - - - - - - - - - - - - 29
4.1 Volunteer‟s taste threshold data for sugar - - - - - - - 30
4.2 Volunteer‟s taste threshold data for saccharin - - - - - ..31
4.3 Volunteer‟s taste threshold data for honey - - - - - - ..31
4.4 Total number of people who detected a change in taste - - - 32
4.5 Degree of sweetness - - - - - - - - - - - - 34
CHAPTER FIVE
Discussion and conclusion - - - - - - - - - - - ..36-37
References - - - - - - - - - - - - - - - - .39
Appendix - - - - - - - - - - - - - - - - .46
List of tables
Table 4.1 - - - - - - - - - - - - - - - - 29
Table 4.2 - - - - - - - - - - - - - - - - 30
Table 4.3 - - - - - - - - - - - - - - - - .31
Table 4.4 - - - - - - - - - - - - - - - - .32
Table 4.5 - - - - - - - - - - - - - - - - .34-35
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