Introduction
Natural sweeteners such as fructose and sucrose give sweetness to a substance, but they also contain calories that may be harmful to humans when taken in excess quantities. On the other hand, artificial sweeteners are the substances used as substitutes for natural sugar (sucrose). They consist of fewer calories. These are many times sweeter compared to regular sugar, so they are also known as intense sweeteners. A few of them are so sweet that maltodextrin or dextrose is added to reduce the intense sweetness of artificial sweetening agents. Generally, these sweetening agents are obtained from synthetic sugar substitutes. But these sweeteners are also formed from natural substances, including herbs or sugar itself.
Artificial sweetener is the most attractive substitute for sugar because it does not add more calories to our diet. This can be used directly in processed food like dairy products, puddings, candy, baked goods, jams, soft drinks, and other various foods and beverages. We can also use it after mixing with starch-based sweeteners.
How Does an Artificial Sweetening Agent Work?
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In order to make a sweetening agent work properly, the sweetener should be soluble in water, and it should readily bind to the receptor molecule lying on the surface of the tongue. Actually, the receptor is connected with a G- protein, and when the sweetener binds to the receptor, the G- protein begins to dissociate, which in turn activates a nearby enzyme and triggers an event sequence in which the signals are transmitted to and are interpreted by the brain - the interaction between the sweetener and receptor results for the sweetness of an artificial sweetening agent.
In general, the surface of our tongue is covered by many taste buds, each containing several taste receptors that detect different flavors. When we eat, our taste receptors encounter food molecules.
A perfect fit between a molecule and the receptor sends a signal to our brain, allowing us to identify the taste. For instance, the sugar molecule fits perfectly into our taste receptor for sweetness, allowing the brain to identify the taste of sweetness.
Artificial sweetener molecules are enough likely to sugar molecules to fit on the sweetness receptor. However, generally, they are much different from sugar for our body in breaking them down into calories. Like this, they provide a sweet taste with no added calories.
Just a handful of artificial sweeteners have a structure that can break down the body into calories. Because only very little amounts of artificial sweeteners are required to make foods taste sweet, we consume virtually no calories.
Most Common Artificial Sweeteners
Some of the most common Artificial sweeteners are listed below.
1. Saccharin
Saccharin was discovered in 1879 and considered to be the oldest non-nutritive and the most common sweetener. Sucrose is nearly 300 times less sweet than Saccharin, but it exhibits a bitter aftertaste. It cannot be used in products where food baking is necessary as it becomes unstable when undergone to heat. But it can be used to sweeten drinks, candies, and toothpaste.
The structure of Saccharin will be as,
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2. Aspartame
Aspartame was discovered in 1879, which is one of the most common sweeteners, and it was found to be about 200 times sweeter than sugar. Aspartame is a dipeptide methyl ester, and it is named as aspartyl phenylalanine-1-methyl ester. It is a commonly used tabletop sweetener and one of the advantages of aspartame is that it is also used in a wide variety of foods. When heated, it breaks down into amino acids and loses its sweetness. So it cannot be used for baked foods. It is only used in soft drinks and cold foods as it becomes unstable at cooking temperature.
The structure of Aspartame will be as,
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3. Acesulfame Potassium
Acesulfame potassium is a common artificial sweetener and is otherwise known as acesulfame K and is 200 times sweeter than table sugar. It suits cooking, baking, and is sold under the brand names of Sunset or Sweet One.
4. Advantame
This sweetener is 20,000 times sweeter to table sugar and suits for cooking, baking.
Advantages of Artificial Sweeteners
Fewer advantages of Artificial sweeteners are listed below.
Healthier Teeth
Sugar is a common sweetener and plays an essential role in tooth decay and cavities. Substituting less sugar with the artificial sweeteners, one may be able to reduce these effects on your teeth.
Weight Loss/Control
Loss or maintenance of weight is the key reason why people start using artificial sweeteners. The Mayo Clinic says that every one gram of sugar contains four calories. So by replacing the regular sugar with a calorie-free sweetener, we can reduce the number of calories that we have each day.
Diabetes
For people with diabetes, eating too much (if any) sugar is a real concern. Artificial sweeteners are a safe choice because they do not raise blood sugar levels. However, it is important to consult your doctor about sugar alternatives.
Common Artificial Sweeteners Which are Allowed for Use in the United States And/or in the European Union are:
Aspartame is sold in the brand names of NutraSweet, Equal, or Sugar Twin. It is known to be much sweeter than the regular table sugar.
Acesulfame Potassium is another common artificial sweetener which is also known as acesulfame K and this is 200 times sweeter than table sugar. It suits cooking, baking, and is sold under the brand names of Sunset or Sweet One.
Advantame, this sweetener is 20,000 times sweeter to table sugar and suits for cooking, baking.
FAQs on Artificial Sweeteners
1. What are artificial sweeteners as per the CBSE Class 12 syllabus for the 2025-26 session?
Artificial sweeteners are chemical compounds used as sugar substitutes to sweeten foods and beverages. Unlike natural sugars like sucrose, they provide an intense sweet taste but contain very few or no calories. They are also known as non-nutritive sweeteners because the body does not metabolise them for energy. Their main purpose is to provide sweetness without the high caloric content of sugar.
2. What are four common examples of artificial sweeteners?
Four common artificial sweeteners frequently discussed in chemistry include:
- Saccharin: One of the oldest artificial sweeteners, it is about 300 times sweeter than table sugar but can leave a bitter aftertaste.
- Aspartame: This is a methyl ester of a dipeptide and is roughly 200 times sweeter than sugar. It is unstable when heated.
- Acesulfame Potassium (Acesulfame-K): It is about 200 times sweeter than sucrose and is stable during cooking and baking, making it versatile.
- Advantame: An extremely potent sweetener, approximately 20,000 times sweeter than sugar, and is also stable at high temperatures.
3. How do artificial sweeteners create a sweet taste without providing calories?
Artificial sweeteners work by fitting into the specific taste receptors on the tongue that detect sweetness. This binding sends a signal to the brain, which interprets the sensation as a sweet taste. However, the molecular structure of most artificial sweeteners is different enough from sugar that the body's enzymes cannot break them down to release energy. As a result, they pass through the digestive system largely undigested, providing sweetness without contributing calories.
4. Why are some artificial sweeteners like aspartame not recommended for baking or cooking?
Aspartame is not recommended for baking or cooking because it is thermally unstable. When exposed to high temperatures, its chemical structure breaks down into its constituent amino acids, which results in a complete loss of its sweetening property. Therefore, aspartame is only effective in cold foods and beverages like soft drinks, yoghurts, and tabletop sweeteners.
5. What are the key advantages of using artificial sweeteners over regular sugar?
The main advantages of using artificial sweeteners are:
- Weight Control: By providing a sweet taste with virtually no calories, they help in reducing overall calorie intake, which can aid in weight loss or maintenance.
- Diabetes Management: Artificial sweeteners do not cause a spike in blood sugar levels because they are not carbohydrates, making them a safe alternative for people with diabetes.
- Dental Health: Unlike sugar, they are non-cariogenic, meaning they do not promote the growth of bacteria that cause tooth decay and cavities.
6. Why must products containing aspartame carry a specific warning label?
Products containing aspartame must have a warning label for individuals with a rare genetic condition called phenylketonuria (PKU). People with PKU lack the enzyme needed to metabolise the amino acid phenylalanine, which is a component of aspartame. If consumed, phenylalanine can build up to toxic levels in their body. The warning is essential to help these individuals avoid serious health complications.
7. What is the fundamental difference in how the body processes artificial sweeteners compared to natural sugar?
The fundamental difference lies in their metabolic fate. Natural sugar, such as sucrose, is a carbohydrate that the body easily breaks down into glucose and fructose to use as a primary source of energy, providing about 4 calories per gram. In contrast, most artificial sweeteners have a chemical structure that resists digestion by human enzymes. They are not metabolised for energy and are excreted from the body largely unchanged, thus contributing negligible calories.
