Plant derived Sweeteners

New & Emerging opportunities

(Sweeteners: Part – I)

Presented by Dr. Sudhakar KokateDirector PPRC, India

Introduction

Sweet taste …. Interest to humankind long

before written history

Understanding of sweet taste still very

elementary

Ideal substitute for sucrose has yet to

discover, matching sweet taste

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Introduction

Unknown complex mechanism

Sweetness: interaction of population of

stimulant molecules with a receptor

Sweet substances found in all classes of

chemicals

Conventional sweetener: sugar or sucrose

an article of human foodPPRC/INDIA 02

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World production of Cane sugar and Sugar beet

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Sugar

High density food

Nature conventional sweeteners

Prime source of energy in diet

It furnishes 394 kcal/kg to maintain body

temperature and activity

Sugar: rapidly absorbed

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Sugar

Sucrose hydrolysed to glucose and

fructose

Class of chemically related sweet

flavoured substances

Most of them are used as foods

100 gms – 394 cals

Organic compoundPPRC/INDIA 06

Sugar

Made up of carbon, hydrogen and oxygen

Sugars are found in the plant tissues

Main rich sources: Cane sugar, Sugarbeet

Sugar production: >200 million tonnes in

the world in 2013

Average person consumption: 24 kgs /

yearPPRC/INDIA 07

Cane Sugar

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Sugar Beet

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Sugar

Scientifically referred to as

monosaccharide and disaccharide

Through photosynthesis, plants produce

glucose and convert it for energy as an

emergency reserve in the form of

carbohydrate such as starch

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Sugar production in Globe in 2011-2012

COUNTRY SUGAR PRODUCTION (1000 MT.)

Brazil 35,750

India 28,300

Europe 16,740

China 11,840

Thailand 10,170

USA 7,153

Mexico 5,650

Russia 4,800

Pakistan 4,220

Australia 4,150

Other 3,947

Total 168,247

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Form & use of sugar

FORM USE

Granulated• To sprinkle on food, hot drinks, cooked foods

• As preservative to prevent micro-organisms

Milled• Icing sugar

• For dusting food baking confectionary

Screened

• Crystalline form

• To decorate table sugars

• For blending in dry mixes & baking confectionary

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Form & use of sugar

FORM USE

Brown In baking goods confectionary & toffees

Sugar cubes To sweeten drinks

Liquid sugar In beverages, ice-creams, jam

Syrups In baked goods, confectionary, toffee

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Health effects

Blood glucose levels

Obesity

Cardiovascular diseases

Alzheimer’s disease

Macular degeneration

Tooth decay

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Blood glucose levels

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Complications of high

Blood glucose levels

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Obesity

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Medical complications of Obesity

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Cardiovascular diseases

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Alzheimer’s disease

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Macular degeneration

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Tooth decay

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Stages of Tooth decay

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Research findings about SUGAR

New MRI research reveals cancer cells

thrive on processed sugar

Excess sugar & refined carbohydrates

found to significantly increase risk of

heart failure

Studies link sugary drink consumption to

heart diseasePPRC/INDIA 24

R & D about SUGAR

Consumption of carbonated soft drinks

significantly increase risk of stroke

Sugar is main cause of Type II Diabetes

Sugar sweetened drinks cause high blood

pressure

Added sugars linked to risks of heart disease

in teenagersPPRC/INDIA 25

Thank You!!

“BE WITH US”