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Searching and Serving the Best

ITP 410
FOOD ADDITIVES
Prof. Dr. Nuri Andarwulan
(Modification in English by Dr. Hanifah Nuryani Lioe)
Department of Food Science and Technology
Faculty of Agricultural Technology and Engineering
Bogor Agricultural University
Institut Pertanian Bogor (IPB)
Food Additives (ITP 410)

Module 4
Specification and Function of
Food Additives:
SWEETENERS

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Agenda
Introduction: sweeteners trade
Definition
Sweeteners Type
Food Label Regulation
Maximum Use Level
Application: Synergism among sweeteners

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DEFINITION (SNI 01-6993-2004 Artificial Sweetener)
Artificial Sweetener
ADI (Acceptable Daily Intake)
Maximum Use Level
Sweetener Preparate
CPPB (Good Manufacturing Practices)
Calorie Value
Low Calorie Food
No Added Sugars Food
Food for Specific Purposes

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 DEFINITION

Food Additive means any subtance, which is

intentionally added to food to affect the characteristic
properties or appearance of such food, whether or not
it has nutritive value.

Artificial sweetener means any substance which

gives sweetness to food, whether or not it has
low calorie/nutritive value

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 DEFINITION OF FOOD ADDITIVES (CODEX)

any substance not normally consumed as a food by

itself and not normally used as a typical ingredient
of the food, whether or not it has nutritive value,
the intentional addition of which to food for a
technological (including organoleptic) purpose
in the manufacture, processing, preparation,
treatment, packing, packaging, transport or holding
of such food results,
or may be reasonably expected to result (directly or
indirectly), in it or its by-products becoming a
component of or otherwise affecting the
characteristics of such foods.
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Justification for the use of food additives (Codex)
The use of food additives is justified only when such
use has an advantage, does not present an
appreciable health risk to consumers, does not
mislead the consumer, and serves one or more of the
technological functions

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 MAXIMUM USE LEVEL
the highest concentration of the
additive determined to be
functionally effective in a food or
food category and agreed to be safe
(Risk Assessment)

generally expressed as mg
additive/kg of food

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Level Good Manufacturing Practice (GMP)

For food additives.with ADI

- not specified (NS) or
- not limited (NL)

The quantity of the additive added

to food shall be limited to the
lowest possible level necessary
to accomplish its desired effect

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 INS numbering system (prepared by
Codex)
(INS No. = 3 or 4 digits)
= FOOD ADDITIVES NUMBERING SYSTEM

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 E number system
European system for approved food
additives
E number Additive
100-180 Colouring agents
200-297 Preservatives
300-321 Antioxidants
322-385 Emulisfiers
400-495 Texture modifiers
500-578 Processing aids
620-640 Flavour enhancers
900-1520 Coating agents, sweeteners
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 DEFINITION

ADI (Acceptable Daily Intake) is determining the safe

amount of a food additive, estimated by JECFA, expressed on a
body weight basis (mg FA/kg BW), that can be ingested daily over
a lifetime without appreciable health risk (standard man = 60 kg)

Calorie value is calorie or energy produced by sweeteners,

expressed as the amount of calorie (kcal) per gram sweetener or
expressed in Joule unit, 1 kcal = 4.18 kJ.

Maximum Use Level is the highest concentration of the

additives, determined to be functionally effective in a food, and
agreed to be safe by Codex Alimentarius Commission or allowed
to be added into food by national regulators

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 DEFINITION

GMP (Good Manufacturing Practices) is a guidance to be

applied in food production which fulfills quality standard or
requirements which consistently approved. Especially for the use
of sweeteners, it is limited to the lowest applicable level to obtain
the desired functional properties.

Low Calorie Food, which has the same term as Weight

Reduction Foods, Reduce Calorie, Reduce Joule, or Low Joule, is
food product containing calorie value at least 25% lower than
that in the standard food product.

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 DEFINITION
No Added Sugars Food, which has the same term as no
added sugar foods, without added sugar, and no sugar added, is
food product which is processed without the addition of sugars,
including the use of ingredient containing sugars (honey, syrup,
fruit juice, apple sauce, etc), and without causing the significant
increase of sugars during processing.

Food for specific purposes is specific processed foods to be

consumed by specific consumer groups, including diabetics,
infant, young children, pregnant woman, breast feeding woman
and elderly in order to maintain or increase their health quality.

Artificial Sweetener Preparate, which has the same term as

tabletop sweetener, is sweetener, whether in tablet, granule,
powder, crystal or liquid form which is packaged as the ready to
use product and served at the same way as sugars (sucrose).

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 SWEETENER
1.Nutritive
2.Sweeteners (FA):
Natural
Artificial
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 Market Share of Non-Caloric Sweeteners

Aspartame
63%
Saccharin
8%

Acesulfame K
Cyclamate 7%
Others 4%
Stevioside
6%
12%

Source: AMI Business Consulting Analysis China and Indonesia figures are as of 2001
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 Market Share of Non-Caloric Sweeteners by Segments

Dietary
Supplement Table Top
Non-Food
2% 14%
Ingredient
25%

Food
Ingredient
Source: AMI Business Consulting 59%

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Non-Caloric Sweeteners Market Volume by Product Type
100% 1.2% 0.3% 0.3% 0.8%
1.2% 1.5% 1.4%
5.8% 6.0% 2.5% 3.2%
2.9% 13.7%
12.0%
90%

3.6% 4.6%
23.2%
80% 3.8% 33.0%
30.6%
50.8%
70% 1.0% 13.7%

77.0% 1.3%
60% 70.0%
Ton

50% 30.5%
75.4%
11.9%
40%
49.3%
70.1% 2.5%

30% 61.1%
16.9%

20% 4.5%
33.6%
24.0% 14.9%
10%
16.9%
3.0% 12.9%
3.6% 0.9%
0% 2.4%

Malays ia Thailand Taiwan China South Japan USA Indones ia

Korea

Asp artame Stevioside Saccharin Acesulfame K

Cy clamate Sucralose Others (Artificial) Others (Natural)

Source: AMI Business Consulting

Note: In USA, Sucralose is included in other artificial sweeteners
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Sweeteners regulated in several countries

No. Sweeteners CAC CFR ANZFA EC

1 Aspartame
2 Acesulfam-K
3 Alitame
4 Cyclamate
5 Saccharin
6 Sucralose

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Sweeteners regulated in several countries

No. Sweeteners CAC CFR ANZFA EC

7 Isomalt

8 Polyol

9 Neotame

10 Thaumatin

11 Stevia

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Sweeteners regulated in Indonesia
1. Aspartame
2. Acesulfam-K
3. Cyclamate
4. Saccharin
5. Sucralose
6. Neotame
7. Isomalt
8. Steviol glycosides
9.POLYOLS: Xylitol, Maltitol, Mannitol, Sorbitol, Lactitol,
Erythritol

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SWEETNESS INTENSITY (Source: J. Smith, 1991)

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 ARTIFICIAL SWEETENER
ASPARTAME
Dipeptides (Aspartic acid-phenylalanine) methyl ester, 1-methyl N-L--
aspartyl-L- phenylalanine
Relative sweetness 60-220 x sucrose
Not recommended to be used in baked products, can be as a flavour
enhancer especially for fruit flavour
Calorie value: 0.4 kcal/g or 1,67 kJ/g
ADI: 50 mg/kg body weight
Toxicity Study:
Aspartame can be quickly and completely metabolized into amino
acids aspartic acid, phenylalanine and methanol through the nomal
metabolsm pathway. Several researches showed that the use of
aspartame as recommended by FDA is safe for pregnant woman.
Regulation status:
JECFA and European Unions Scientific Committee for
Food allow aspartame as an artificial sweetener.
CFR, CAC and ANZFA have regulated this sweetener.
More than 90 countries already regulated the use of
aspartame in food.
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 ARTIFICIAL SWEETENER

ACESULFAME-K
5,6-dimethyl-1,2,3-oxathyazine-4(3H)-on-2,2-dioxide
Relative sweetness 200 x sucrose
The combination with aspartame and or natrium cyclamate has
synergysm effect, can be as a flavour enhancer for the sweetness of
sugars
Calorie value: 0 kcal/g or 0 kJ/g
ADI: 15 mg/kg body weight
Toxicity status:
Acesulfame K cannot be digested and thus it is safe to be
consumed as a sweetener.
Acesulfame K is non-glicemic and non-caryogenic.
Regulation Status:
JECFA stated it is safe for food additive.
CFR, CAC and ANZFA already regulated.
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 ARTIFICIAL SWEETENER
CYCLAMATE
Marketed in the form of sodium or calcium cyclamate salts
Relative sweetness 30 x sucrose
The use in combination with saccharin and or acesulfame-K can exhibit
synergistic effect, compatible with flavour and preservatives, and be able to
enhance the sweetness of sugars
Calorie value: 0 kcal/g or 0 kJ/g
ADI: 0-11 mg/kg body weight
Toxicity study:
CAC in 1984 concluded that cyclamate was not proved to cause
mutagen and cancer.
In 1984 FDA stated that cyclamate is not carcinogenic.
Regulation status:
JECFA stated that cyclamate is safe to be used as a food additive
FDA is not re-issuing this FA yet since 1984,
More than 50 countries including those in Europe allowed its use.
Canada as well as US are not allowing this FA.
CAC and ANZFA already regulated this FA.

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 ARTIFICIAL SWEETENER
SACCHARIN
Marketed in the form of sodium saccharin salt
Relative sweetness 300-400 x sucrose
The use in combination with other low calorie sweetener can exhibit
synergistic effect, flavour enhancement, and texture improvement (for
chewing gum)
Calorie value: 0 kcal/g or 0 kJ/g
ADI: 5.0 mg/kg body weight
Toxicity study:
Sacharin can be absorbed but its not metabolized, instead
excreted through urin
For pregnant woman, saccharin can enter placenta and remain in
fetal tissue.
Regulation Status:
JECFA stated that saccharin is safe to be used as a food additive.
Since December 2000, saccharin was forbidden by FDA
CFR, CAC and ANZFA already regulated this FA
More than 100 countries already regulated this FA

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 ARTIFICIAL SWEETENER

SUCRALOSE
Trichlorodisaccharide, 4,1,6-Trichlorogalactosucrose
Relative sweetness 600 x sucrose
Calorie value: 0 kcal/g or 0 kJ/g
ADI: 0-15 mg/kg body weight
Toxicity study:
Sucralose cannot be digested and absorbed by digestion
system, so that its not increasing blood sugar. Sucralose is
not causing dental caries, mutagen, and fetal defect
Regulation Status
JECFA stated that sucralose is safe to be used as a food
additive.
CFR, CAC and ANZFA already regulated this FA

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 ARTIFICIAL SWEETENER
NEOTAME
N-[N-(3,3-dimethylbutyl)-L--aspartyl]-L-phenylalanine 1-methyl
ester
CAS registry No. 165450-17-9, proposed INS No.961
Dipeptide derivative of aspartic acid and phenylalanine
Its stability depends on pH, moisture and temperature
Relative sweetness 7000-13000 x sucrose
The use in combination nutritive or artificial sweetener can
exhibit synergistic effect,
It can enhance flavour (Flavour enhancer)
Regulation Status
approval by FDA (2004)
Australia and New Zealand approved this FA
Toxicity study
safe for children, pregnant woman, diabetics
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 NATURAL SWEETENER

ISOMALT
Made from sucrose
It is a mixture of two disaccharides-alcohol: gluco-mannitol and
gluco-sorbitol
Relative sweetness 0.45-0.65 x sucrose
Other function: filler, fruit, coffee and chocolate flavour enhancer
Calorie value: > 2 kcal/g or > 8,36 kJ/g
ADI: not specified
Toxicity study:
GRAS (Generally Recognized As Safe)
Not causing dental caries, diabetes mellitus type I and II
Regulation Status:
JECFA stated that isomalt is safe to be used as a food additive.
CFR, CAC and ANZFA already regulated this FA

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 NATURAL SWEETENERS

POLYOLS
Xylitol, sorbitol, maltitol, lactitol, erythritol, mannitol
Relative sweetness < 1 x sucrose
Can be as humectant, thickener, etc
ADI: Not specified
Toxicity study:
GRAS (Generally Recognized As Safe)
Not causing dental caries.
Daily consumption above certain levels could cause
laxative.

Regulation status:
JECFA stated that this sweetener is safe.
CFR, CAC and ANZFA already regulated .

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 Laxative effect of polyols
(Sumber: Book 2)
Polyols Laxative at
(g/day)
Sorbitol 50-75
Mannitol 20
Xylitol 50-70
Lactitol 70-80
Isomalt 20-30

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SWEETNESS INTENSITY OF POLYOLS (Source: J. Smith, 1991)

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 NATURAL SWEETENER
STEVIOL GLYCOSIDES (STEVIOSIDES)
Diterpene Glycosides of Steviol derivatives
Extracted from leaves: Stevia rebaudiana
Sweetness intensity: 300 x sucrose
At low concentration as flavour enhancer
Not digested and absorbed, excreted through feces
Allowed in 10 countries: Japan, China, South Korea, Taiwan,
Paraguay, Brazil, Uruguay, UK, Israel, Argentine
not regulated as Food Additives in USA, only as a pharmaceutical
CAC adopted this sweetener in 2011

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Sweetener that is not regulated yet
in Indonesia

Thaumatin

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 PEMANIS ALAMI?
THAUMATIN
Protein (Sweetener): Taumatin I and II (MW 20.000 Da)
Extracted from African fruit: katemfe (Thaumatococcus daniellii)
Firstly extracted by Unilever in 1972
Allowed in Japan in 1979
GRAS in 1984 for chewing gum, foods, drinks, diet products,
infant food
CAC adopted this sweetener in 1999
Digested as protein
Sweetness intensity 1500 - 2500 x sucrose
Synergistic with saccharine and acesulfame-K
At low concentration as a flavour enhancer for
coffee, dairy products
spearmint, cinnamon
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The use guidance
1. Sweeteners can only be added into foods and drinks:
- at required amounts to replace the sweetness if sugars is normally used
- as sweetness enhancer

2. In general, sweeteners can be added in limited foods and drinks with

categories Low Calorie Food, Weight
Reduction Foods, Reduce Calorie, Reduce Joule, or Low Joule
Food, no added sugars food, or
specific food with the use of sweeteners in the presence of sugars

3. Polyol, isomalt and polidexrose can be categorised as humectant and

texturizer

4. Sweeteners can give synergism in their combination , therefore

sweeteners can be used solely or in combination

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 LABELING
(SNI 01-6993-2004
and BPOM Regulation No 4/2014)
1. The use of allowed sweeteners must be
clearly stated (sweeteners name/type) in the food
composition/ingredient

2. Tabletop sweeteners, it must be clearly stated

about:
- ADI
- the statement that its not used for cooking or
baking

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 LABELING
3. Warning is compulsory to be put on label if the
food products contain sweeteners

Aspartame
For foods and drinks containing aspartame, on the
label it must be stated clearly for the statement of
Phenilketonuria: containing phenylalanine.

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 LABELING
3. Allowed claims on food label
Not causing dental carries, when using polyols,
isomalt and sucralose.

Low calory food, Weight Reduction Foods,

Reduce Calorie, Reduce Joule, atau Low
Joule, no added sugars food (Pangan tanpa
penambahan gula), when the food products
meet the definition requirements

Food for diabetics or similar, when using polyols

and isomalt.

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 Table1. Maximum use level of sweeteners in candies and syrups
according to Indonesian National Standard SNI 01-6993-2004

Sweeteners ADI Maximum use level

(mg/kg body weight) (mg/kg)
Alitame 0.34 s/d GMP*)
Acesulfame-K 15 1000
Aspartame 50 3000
Isomalt Not specified (GRAS)** GMP

Saccharin 5 300
Cyclamate 0-11 500
Xylitol Not specified (GRAS)** GMP

Sorbitol Not specified (GRAS)** GMP

Sucralose 0-15 1500

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 Ratio 1 of Sweeteners Usage
RATIO 1 FOR THE USE OF FOOD ADDITIVES

Maximum The use in

Food
Level food product Calculation
Additives (mg/kg) (mg/kg)
Sweetener A
Sweetener B

Maximum The use in

Food Calculation
Level food product
Additives (mg/kg) (mg/kg)
Sweetener A GMP
Sweetener B
Sweetener C

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 Effect of artificial sweeteners
to food taste/flavour
Enhancing sweetness
Masking the bitterness of an artificial sweetener
used in combination (e.g. saccharine-cyclamate,
saccharine-acesulfame)
Enhancing fruit flavours
Flavour release regulator (e.g. acesulfame-K-rapid
onset + saccharine-slow onset in Chewing Gum)

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 Synergism of artificial
sweeteners combination
Synergism: sweetness enhancement of sweeteners
mixture compared to cumulative sweetness of
individual sweeteners
Affecting factors:
Concentration
Temperature
Sweetener type
Product rheology

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The sweetness of sweetener mix (equal
to 10% sucrose) at Temp. 23C
Composition Relative sweetness Synergistic level (%)
intensity
5% Sucrose + 0.188% 123 23
Cyclamate
4% Fructose + 131 31
0.188% Cyclamate
7.7% Glucose + 123 23
0.188% Cyclamate
5.4% invert sugars + 134 34
0.188% Cyclamate
4.9% Xylitol + 0.188% 124 24
Cyclamate

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 ACK/Sucralose (30/70)

ACK/APM/Sucralose (30/35/35)

ACK/Sucralose (50/50)

ACK/CYC/Sucralose (45/15/40)

ACK/APM/Sucralose (50/25/25)

ACK/APM/SAC (15/40/45)

ACK/APM/SAC (20/45/35)

SAC/APM (30/70)

SAC/APM (50/50)

ACK/APM (30/70)

ACK/APM (70/30)

ACK/APM (50/50)

ACK/APM/CYC/SAC (15/15/20/50)

ACK/APM/CYC (35/35/30)

0 10 20 30 40 50 60 70 80 90 100
Sinergi (%)

Synergistic level from combination of 2, 3, 4 artificial sweeteners in

carbonated drinks at the sweetness level equal to 10% sucrose (ACK:
acesulfame-K, APM: aspartame, CYC: sodium cyclamate, SAC: sodium
saccharin) (Rathjen dan Lipinski, 2007)
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 Application of artificial sweeteners in food products
Food Products Sweeteners Mix
Chewing gum or Bubble Aspartame + Acesulfame-K
gum Saccharine + Acesulfame-K
Drinks with fruit flavours Aspartame
Coca cola (France) Acesulfame-K+ Aspartame + Saccharin
Coca cola (Japan) Aspartame + Fructose
Pepsi Max Aspartame + Acesulfame-K
Non alcoholic drinks Cyclamate + Saccharine
Instant Pudding Aspartame
Aspartame + Acesulfame-K
Gelatin Products Aspartame + Acesulfame-K
Fountain syrup Aspartame+ Saccharin
Dairy shake Mixes Aspartame + Acesulfame-K

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SWEETENERS COMBINATION FOR CANDIES IN INDONESIA
Aspartame - Sorbitol
Aspartame - Cyclamate
Acesulfame-K - Isomalt
Sorbitol - Xylitol
Aspartame - Isomalt - Xyilitol
Alitame - Isomalt - Xylitol
Aspartame Acesulfame-K
Aspartame - Xylitol
Acesulfame-K - Sorbitol
Alitame - Xylitol
Aspartame - Acesulfame - Isomalt
Aspartame - Maltitol - Xylitol
Acesulfame-K - Maltitol - Sorbitol
Acesulfame-K - Isomalt - Maltitol
Aspartame Acesulfame-K - Isomalt - Xylitol
Aspartame - Maltitol - Sorbitol - Xylitol
Aspartame - Maltitol - Sorbitol - Xyilitol - Manitol
Jarwati, 2009
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 2% 1%

24% 16%

1%

56%

Aspartame
Aspartam - Sorbitol
- Sorbitol Aspartam
Aspartame Saccharin
- Sakarin
Aspartame
Aspartam - Acesulfame-K
- Asesulfam K Aspartame
Aspartam Cyclamate
- Siklamat
Aspartame
Aspartam - Acesulfame-K
- Asesulfam -
K - Sorbitol Aspartame
Aspartam Cyclamate
- Siklamat Acesulfame-K
- Asesulfam K
Sorbitol

The use of atificial sweeteners in powdered drink in

Indonesia (data, processed by Jarwati, 2009)
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Terima Kasih
THANK YOU
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