Gut-Friendly Sweeteners

Sugar substitutes made from oligosaccharides derived from lignocellulosic biomass. The substitutes have improved properties like sweetness, bulk, texture, and tolerance compared to natural sugars. The compositions can be used as low-calorie sweeteners, fiber enhancers, and binders in foods, cosmetics, and nutraceuticals. They are made by enzymatically converting biomass polysaccharides into specific oligosaccharide mixtures. The mixtures can contain cello-, xylo-, manno-, xyloglucan-, and mixed-linkage glucan oligosaccharides. The compositions have tunable properties by adjusting the oligosaccharide ratios and degrees of polymerization.

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Sweetened composition made from Momordica grosvenori extract using enzymatic conversion and membrane separation. The process involves converting sucrose in the extract into fructooligosaccharides (FOS) using enzymes like fructosyltransferase, sucrase, and glucose isomerase. This improves sweetness, reduces calories, and makes the product more like sugar. The FOS prebiotics also have health benefits. The enzymatic conversion is done in a membrane bioreactor to separate the fructooligosaccharides from the extract. The sweetened composition can replace sugar in foods, drinks, supplements, etc.

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The rising use of artificial sweeteners, favored for their zero-calorie content and superior sweetness, necessitates understanding impact on the gut microbiome. This study examines effects five common sweetenersAcesulfame K, Rebaudioside A, Saccharin, Sucralose, Xylitolon microbiome diversity using minibioreactor arrays. Fecal samples from three healthy individuals were used to inoculate bioreactors that subsequently supplemented with each sweetener. Over 35 days, microbial network composition analyzed. Results revealed synthetic sweeteners like Sucralose Saccharin significantly reduced diversity, while non-synthetic particularly A Xylitol, less disruptive. Acesulfame K increased but disrupted structure, suggesting potential long-term negative impacts resilience. enriched pathogenic families such as Enterobacteriaceae, whereas natural promoted beneficial taxa Lachnospiraceae. Random Matrix Theory (RMT) based analysis highlighted distinct interaction patterns, causing persistent structural changes. Findings suggest may be more favorable health than ones, emphasizing cautious use... Read More

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Sweeteners are chemical compounds with sweet taste. They categorized into six groups, namely artificial sweeteners, modified sugars, natural calorie zero-calorie and sugar alcohols. Sugar alcohols, like xylitol, erythritol, sorbitol, mannitol primarily produced via microbial processes. The increasing demand for natural, lowcalorie sweeteners is driven by health-conscious consumers regulatory efforts to reduce excessive intake. Microbial production of has emerged as a sustainable costeffective alternative traditional sweetener production. alcohols can be efficiently fermentation their precursors. Applications range from confectionery oral care products, cosmetics, food beverages pharmaceutical products; thereby demonstrating the market potential microbial-derived sweeteners. Microbial-derived less sugar. More accessibility sugars led scalable economical methods. Advances in biotechnology have developed strains that convert renewable feedstocks high yields purity, boosting commercial viability. biosynthesis produce sorbitol mannitol. Metabolic engineering continues enhance strain perfo... Read More

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ABSTRACT Chewing gum is a commonly used food product, and sugarfree chewing consumption also frequent. Although artificial sweeteners, such as aspartame, are in recipes to replace sugar, they can be associated with health problems. Thus, it necessary develop products natural sweeteners polyols sugar substitutes. This study aimed investigate the use of stevia xylitol production gum. Four different for gums (sorbitol + sorbitol stevia, stevia) were created by keeping amounts ingredients other than constant. The differences color, texture, sensory properties samples evaluated. Accelerated shelflife test (AST) was employed evaluate stability during storage. substitution caused color changes (decreased L *, h values) decreased hardness, springiness, overall likeliness samples; however, did not affect compared aspartamecontaining samples. findings this suggest that an alternative aspartame without causing any adverse effects on properties.

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Background and Aim: The human gut microbiome plays a crucial role in maintaining health. Artificial sweeteners, also known as non-nutritive sweeteners (NNS), have garnered attention for their potential to disrupt the balance of microbiome. This review explores complex relationship between NNS microbiome, highlighting benefits risks. By synthesizing current evidence, we aim provide balanced perspective on AS dietary practices health outcomes, emphasizing need targeted research guide safe effective use. Methods: A comprehensive literature was conducted through searches PubMed Google Scholar, focusing effects artificial microbiota. search utilized key terms including Gut Microbiome, gut microbiota, Eubiosis, Dysbiosis, Artificial Sweeteners, Nonnutritive Sweeteners. Results: may alter but findings remain inconsistent. Animal studies often report decrease beneficial bacteria like Bifidobacterium Lactobacillus, an increase harmful strains such Clostridium difficile E. coli, potentially leading inflammation imbalance. Disruptions short-chain fatty acid (... Read More

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Compositions for use as sweeteners, additives, and ingredients in foods and beverages that provide reduced calorie and glycemic index options. The compositions are made by combining glucose from starch hydrolysis with purified hemicellulose from lignocellulosic biomass. The glucose provides sweetness, and the hemicellulose provides bulk, viscosity, and prebiotic fiber benefits. The compositions can have varying glucose:hemicellulose ratios to match sweetness and consistency properties of conventional sweeteners.

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A nonnutritive sweetener composition having improved physical properties for use in food and beverages. The sweetener composition contains a blend of allulose, erythritol, soluble corn fiber, and salt. The specific ratios of the ingredients are optimized to provide a sweetener that closely matches the taste, texture, and functionality of sucrose (table sugar) without the negative metabolic impacts of sucrose. The sweetener can replace sucrose in recipes without needing to make other ingredient substitutions.

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Low-calorie sweetener composition that can replace sugar 1:1 and provides similar sweetness and taste to sugar. The composition contains erythritol, allulose, enzyme-treated stevia, and Monk fruit extract. The amounts are 30-50% allulose, 0.3-3.0% enzyme-treated stevia, and 0.01-0.03% Monk fruit extract based on erythritol weight. The average particle size is 150-250 µm. This composition provides a sweet taste similar to sugar without the disadvantages of sugar alcohols like diarrhea and bitter aftertaste.

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Using extracts or fractions from the Thunbergia vine and caffeoylquinic acids from Camellia sinensis to improve sweetness, mouthfeel, and mask off-flavors in low-calorie sweeteners. These extracts and acids enhance sweetness perception, roundness, and fullness of sweeteners like Reb A, sucralose, and stevia. They also reduce licorice-like aftertaste and persistent sweetness. Adding them to sweetened products improves the taste profile and sensory experience compared to using the sweeteners alone.

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A sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance that contains specific types and amounts of food colloids like low-esterification pectin, κ-carrageenan, and locust bean gum, along with xylitol, maltitol, and sorbitol. The formulation in combination with the colloids helps slow the absorption of sugar alcohols in the gastrointestinal tract, balancing osmotic pressures and preventing diarrhea caused by excessive sugar alcohol ingestion.

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Natural sugar substitute compositions that mimic the taste of sugar, using steviol glycosides derived from the Stevia rebaudiana plant. The compositions contain lower levels of the major approved steviol glycosides but also include minor steviol glycosides. These less purified compositions surprisingly provide sweetness and flavor similar to higher purity extracts, allowing more efficient and cost-effective production of natural sweeteners.

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Sweeteners and flavor enhancers for use in foods and beverages that provide a sweet taste and enhance the sweetness of other sweeteners. The sweeteners are compounds found in plants like Momordica grosvenori (Kewra) and extracts from plants like Stevia, Momordica, and Siraitia. They can be used as standalone sweeteners or added to other sweeteners to enhance their sweetness. The compounds include neohesperidin dihydrochalcone, naringin dihydrochalcone, stevioside, steviobioside, rebaudioside A-M, dulcoside, and rhodoside.

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Food, cosmetic and nutraceutical compositions containing mixtures of oligosaccharides with specific degrees of polymerization for use as sugar substitutes. The compositions can provide bulk, sweetness, and other functional properties of sugar while being lower in calories. The compositions comprise specific ratios of cell- and xylo-oligosaccharides with varying chain lengths. The oligosaccharide mixtures can be produced from cellulose using enzymes.

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A low-calorie sweetener composition that mimics the taste and mouthfeel of sucrose but has fewer calories, a lower glycemic index and is easier to handle in food manufacturing. The composition is a powder made of particles containing a high-intensity sweetener, a non-sucrose bulk sweetener, and a low-digestible carbohydrate polymer like dextrin. The high-intensity sweetener provides the sweetness, the bulk sweetener provides the body, and the low-digestible carbohydrate provides the mouthfeel. The particles are formed by mixing the sweeteners with water and then mixing that with the polymer powder and drying the mixture.

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A composition containing stevia extract, citric acid, erythritol, and trifoliate glycerin in specific ratios for use as a sweetener in food applications. The composition provides a sweet taste without calories and improves taste compared to pure stevia extract. The ratios of the ingredients are: 20 parts stevia extract, 2-3 parts citric acid, 31-35 parts erythritol, and 30-40 parts trifoliate glycerin.

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Sweetener compositions for foods and beverages with reduced calories and glycemic index compared to regular sugars. The compositions are made by combining glucose derived from cellulose with purified hemicellulose derived from lignocellulosic biomass. The sweeteners have similar sweetness to sugar but contain soluble fiber components and are derived from plant biomass.

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Reduced carbohydrate natural sweeteners made from extracts of stevia, monk fruit and gymnema sylvestre. The sweeteners contain specific components including steviol glycosides from stevia, mogrosides from monk fruit, glycine, and optionally gymnemic acid from gymnema sylvestre. The sweeteners are designed to provide a low carbohydrate, natural alternative to sugar that doesn't cause gastrointestinal distress.

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A 50% reduction in calorie natural sweetener composition for baking and food/beverage products that tastes like sugar but has significantly fewer calories. The composition contains a blend of three ingredients: D-allulose, cane sugar, and monk fruit extract. The exact ratios can vary within certain ranges, but a preferred composition has 55.5% D-allulose, 44.4% cane sugar, and 0.1% monk fruit extract. This provides a natural sweetener that mimics the taste, texture, and functionality of sugar in baking, while cutting the calories in half.

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Oligosaccharide compositions that are sugar substitutes in food, cosmetics, and nutraceuticals. The compositions contain mixtures of oligosaccharides with varying degrees of polymerization, like cello-oligosaccharides, xylo-oligosaccharides, mixed-linkage glucan oligosaccharides, and manno-oligosaccharides. The compositions have improved properties like taste, texture, solubility, and mouthfeel compared to single oligosaccharides. They can be produced using enzymatic reactions on inexpensive polysaccharide starting materials.

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