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    Plant Bitters and Sweeteners

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    Anonymous TCbZigVq
    This document discusses plant bitters and natural sweeteners. It introduces bitters which are used to stimulate appetite and are extracted from plants like quassia and cinchona. Natural sweeteners discussed include sucrose, sugar alcohols like sorbitol and mannitol, and fructose. Several non-nutritive sweeteners derived from plants are also explained, such as stevioside, glycyrrhizin, neohesperidine, thaumatin, and monellins. The document outlines the ideal properties of natural sweeteners and methods for determining their sweetness potency.

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    Plant Bitters and Sweeteners

    Uploaded by

    Anonymous TCbZigVq
    1K views18 pages
    This document discusses plant bitters and natural sweeteners. It introduces bitters which are used to stimulate appetite and are extracted from plants like quassia and cinchona. Natural sweeteners discussed include sucrose, sugar alcohols like sorbitol and mannitol, and fructose. Several non-nutritive sweeteners derived from plants are also explained, such as stevioside, glycyrrhizin, neohesperidine, thaumatin, and monellins. The document outlines the ideal properties of natural sweeteners and methods for determining their sweetness potency.

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    Plant Bitters and Sweeteners

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    This document discusses plant bitters and natural sweeteners. It introduces bitters which are used to stimulate appetite and are extracted from plants like quassia and cinchona. Natural sweeteners discussed include sucrose, sugar alcohols like sorbitol and mannitol, and fructose. Several non-nutritive sweeteners derived from plants are also explained, such as stevioside, glycyrrhizin, neohesperidine, thaumatin, and monellins. The document outlines the ideal properties of natural sweeteners and methods for determining their sweetness potency.

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    © All Rights Reserved
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    Download as ppt, pdf, or txt
    1K views18 pages

    Plant Bitters and Sweeteners

    Uploaded by

    Anonymous TCbZigVq
    This document discusses plant bitters and natural sweeteners. It introduces bitters which are used to stimulate appetite and are extracted from plants like quassia and cinchona. Natural sweeteners discussed include sucrose, sugar alcohols like sorbitol and mannitol, and fructose. Several non-nutritive sweeteners derived from plants are also explained, such as stevioside, glycyrrhizin, neohesperidine, thaumatin, and monellins. The document outlines the ideal properties of natural sweeteners and methods for determining their sweetness potency.

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    Some of the key takeaways from the document are that bitters are used to stimulate appetite and the secretion of gastric juice, while sweeteners impart sweet taste and mask other tastes. Various natural sweeteners like stevioside, glycyrrhizin, and thaumatin are discussed.

    Some examples of natural sweeteners discussed are stevioside, glycyrrhizin, neohesperidine, thaumatin, monellins, and sucralose.

    The sweetness potency of a sweetener can be determined by finding the concentration of the sweetener solution in grams per liter that is equivalent in sweetness to a 100g/l sucrose solution.

    PLANT BITTERS AND

    NATURAL SWEETNERS
    Dr. Md. Rageeb Md. Usman
    (M. Pharm., Ph.D., FAPP, FICPHS, FSRHCP, FRSH, FSPER)

    Associate Professor
    Department of Pharmacognosy

    Smt. Sharadchandrika Suresh Patil


    College of Pharmacy,
    Chopda, Maharashtra, India
    Content:-
    Introduction

    Classification

    Determination of sweetness potency

    Examples of natural sweeteners


    Introduction:-
    BITTERS:
    Extensively used in liquid medicaments to stimulate
    appetite.
    Bitter constituents stimulate the nerves in the mouth and
    give rise to an increase in psychic secretion of gastric juice.
    Extract of the following drugs have been so employed;
    Quassia, Cinchona Quinine, Nux vomica Strychnine.
    Bitters are used as Anti-tumour and Anti-malarial agents.
    Sweetners:
    Sweeteners are compound that interact with
    the taste buds that evoke a characteristic
    response.
    They have ability to impart sweet taste by
    masking taste of material in which they are
    added.
    Natural sweetners:-
    Sugar or sucrose is the most widely used natural sweetening
    agent throughout the world. Sugar imparts a sweet taste that
    is quick, clean and short-lived. These are the most desirable
    qualities, which render sucrose, the gold standard for sweet
    taste.
    Nutritive sweetners:-
    An ideal alternative to sweetners does not exists. However,
    there are many sweet compounds in utility, which generate
    less calories.
    These can be divided into 2 main groups:
    Nutritive Non- Nutritive
    Alternative nutritive sweetners are the sugar alcohol such as sorbitol,
    mannitol or a mixture of glucosylsorbitol and glucosylmannitol.
    Another alternative nutritive sweetner is fructose. It is 1.5 times sweeter
    than sugar and cost – effective for food industry.
    Non- Nutritive sweetners:
    Major Non-nutritive sweetners in use throughout the world were mostly
    synthetic sweetner such as saccharin. These are far more sweeter than
    sucrose and a very small quantity is required for sweetening food
    preparation.
    Classification:-
    SWEETNERS

    NATURAL SYNTHETIC

    ORGANIC INORGANIC
    SACCHARIDES NON
    SALT SUBTITUTED
    Eg. sucrose SACCHARIDES
    Eg: SALT
    Eg
    Eg:
    Advantages
     Impart sweet taste that is quick clean & short
    lived.
     Abundantly available in nature.

    Disadvantages
     Obesity
     Dental carries
    NEED OF NATURAL SWEETNERS

     Attitude of society divert towards slimness

    and health awareness.


     Problems related to high calorific sugar.

     Use of low calorific sugar is restricted due

    it’s harmful side effects.


    IDEAL PROPERTIES OF NATURAL
    SWEETNERS
     Low calorific value.
     Able to mask the taste at low concentration.
     Free from harmful side effects.
     Suitable for long term use.
     Stability.
     Quick onset of action.
     High dissolution rate.
     Synergism with other sweetners.
     Cost effective.
    Determination of sweetness potency

    sweetness of 100g/l
    sucrose solution
    sweetness potency=
    g/l of sweetner
    solution equivalent to
    sweetness
    Examples of natural sweetners:

     Stevioside
     Glycyrrhizin
     Neohesperidine
     Thaumatin
     Monellins
     Sucralose
    Various sweetners of natural origin:-

    Stevioside & rebauidoside :


     It is extracted form a south American plant Stevia
    rebaudiana Berrtoni, Family: Compositae.
     Extraction:- Stevioside can be isolated from leaves
    of stevia.
    It is extracted with water or water
    methyl alcohol mixture

    The ratio of rebaudioside A to stevioside


    increased extracting with methanol
    Glycyrrhiizin

     It is obtained from liquorice root of Glycyrrhiza


    glabra Linn, Family:Leguminoseae

    Extraction:-
    Dried ,cut liquorice root
    Counter current extraction
    with water.

    A crude liquorice extract


    Sulphuric acid

    Glycyrrhizinic acid
    Disadvantages
     Delayed sweetness onset

     Causes oedema and hypertension

     Neohesperidine dihydrochalcone.

     It is a flavonoids compound present in the

    bitter orange Citrus aurantium

    Family:- Rutacea.
    Semisynthesis of Neohesperidine
    dihydrone.

    Neohespiridine

    NaOH

    Neohespiridine dihydrochalcone

    DISADVANTAGES:-

    1) Prone to hydrolysis.
    2) It gives methanol like after taste.
    THAUMATIN:-

     Talin is a sweet taste protein found in the arial part of tropical plant

    Thaumatococcus danielli

    Family:-Marantaceae.

    Extraction:-
    It is extracted from arils of the plant with water and further
    purified with ion-exchange chromatography.
    Botanical source Plant part used Sweet Application
    principle(s)

    1) Illicium verum Dried fruits Trans-Anethole Flavouring and


    Illiciacea & estragole sweetening
    2) Piper liquors and
    marginatum medicines
    Dried leaves Trans-Anethole
    Piperaceae & estragole
    3)Agave juice Fresh leaves Carbohydrate In food stuffs.

    4) Cappais Fruits Protein Free radical


    masaikai scavenging
    Capparidaceae activity

    5) Polypodium Rhizomes Proanthrocyani- Analgesic &


    feii din anti-
    Polypodaceae inflammatory

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