Intense Sweeteners

Intense sweeteners have sweetness many times that of sucrose which has no other
technological function in the final product. They are essentially non-caloric and are used
widely in the manufacture of diet food. Intense sweeteners do not produce an insulin demand
when metabolized and are therefore also suitable for use in diabetic foods.
Main Differences between Sugar and Intense Sweeteners
Sweeteners are by no means simply replicas of sugar.
They fail to reproduce the wide range of the functional properties of sugar which are
used by food manufacturers to manipulate colour, aroma, texture and shelf-life of
their products; this restricts their use in many products.
Some sweeteners affect taste adversely, while others are unstable when stored or
cooked; some have failed clearance for human consumption.
However, sweeteners can have some cost and functional advantages over sugar.
Competition among the various sugar and non-sugar sweeteners is fiercest in soft
drinks manufacture, in countries where its use and production is permitted and in
countries with artificially high sugar prices.
World Production
The world production of sugar and sweeteners was in 2002/2003 165,7 million tons sugar
equivalents. 82 % is covered by sugar (142,6 Million tons), 11,5 % by starch sweeteners and
sugar alcohols (17,6 Million tons) and 7 % by intense sweeteners 11,6 Million tons). Figure 1
shows the actual production.

Figure 1: Volume of sweetener production (2002/2003); Source: Landell Mills,

Zuckerindustrie
The total sugar and sweetener market represents a production volume of 49,6 billion US-$.
Sugar is accounting for 75,2 % of production, starch sugars and sugar alcohols for 22,0 %
and intense sweeteners only for 2,8 %.

Figure 2: Production volume of sugar and sweeteners in billion US-$ (2003/2003);

Source:Zuckerindustrie
World Sugar Market
Global sugar consumption currently stands actually at 136,6 million tonnes
(2002/2003). 70% of the production is consumed in the countries of production (see
also figure 5).
Consumption is expected to increase in the future at a rate of 1.2 % annually, to reach
150 million tonnes in the year 2010; this contrasts with growth in the last 20 years of
2% a year.
Consumption growth is largely the result of population growth, reflecting the stability
of human diets and sugar's role as a basic food product.
Factors of Sugar Consumption Sugar consumption in general is related to a number of
factors. These include the income elasticity of demand, population growth, and the price of
sugar and sugar substitutes. Cultural habits and domestic availability of sugar may also affect
sugar consumption.
Income Elasticity of Demand -Changes in income affect sugar consumption, and these
changes can be expressed in terms of income elasticity of demand. This means that in
developing countries demand increases by 0.4%, when income increases by 1 %.
Population growth-it is the most important factor for the increase in consumption in
developing countries.
Cultural Habits and Domestic Availability-Sugar consumption is closely related to
domestic availability. If high levels of self-sufficiency occur, per capita consumption
is also high.
The Price of Sugar and Sugar Substitutes -The effect of sugar prices on consumption
is revealed by the price elasticity of sugar demand.
Benefits of starch sweeteners and polyols
1. Cost advantage and efficiency in developed countries Comparative cost advantages of sweeteners may
increase their production at the expense of sugar and provide the market with low-cost sugar alternatives.
2. Bulk properties of starch sweeteners and polyols
In some products, the smaller bulk of intensive sweeteners can have a significant effect on the final product.

This is the case in chocolate, bakery products, confectionery and chewing gum. To compensate, therefore,
manufacturers use what are known as 'bulking sweetener agents'. These are bulk ingredients like polyols and
HFS which have similar properties to sugar from a technical pont of view. Glucose is often prefered in the
production of sweets because it yields a better chewing quality.
3. Synergy
A mixture of sugar and glucose prevents crystallisation in food products. In addition, the use of glucose result
in a lower freezing point in products such as ice.
4. Quality
The quality of starch sweeteners can be well guaranteed, even using different low value raw materials.
5 Food technology
Polyols have similar properties to sugar from a technical point of view. They are heat resistant, have a pH
stability and are bulking sweetener agents.
Disadvantages of starch sweeteners and polyols
1. Flavour is inferior to sucrose
The sweetness of starch based sweeteners is generally lower than sucrose itself and taste may be
slightely different.
2. Competition with low caloric intense sweeteners
Starch based sweeteners have to face competition from intensive sweeteners with low caloric
value, because consumers are demanding more diet products.
3. Liquid form
The liquid form of the starch sweeteners increases transportation costs significantly. This affects
their cost advantage negatively when used in food products.
4 Legislation
In some countries governmental institution

World Market of Intense Sweeteners Worldwide ten intense sweeteners are used. Those are
acesulfame-K, alitame, aspartame, cyclamate, glycyrrhizin, neohesperidindihydrochalcone
(Neo-DHC), saccharin, stevioside, sucralose and thaumatin. Proposed for future use are
Neotame, a new dipeptide sweetener of Monsanto and Brazzein, a polypeptide structure which
shall be produced by genetically modified corn.
The sweeteners can be grouped into generations. The first generation is cyclamate, glycyirizzin
and saccharin which have all a long history of human use. The second generation is acesulfam
K, aspartame, Neo-DHC and thaumatin. To the third genarationbelongsalitame, neotame,
sucralose and stevioside.
The consumption of the most important sweeteners differs by world regions, mainly due
differences in legislation and due to the wealth of the population.
Throughout the diagrams of this chapter, the standard sweetening powers associated with each
sweetener are given in table 10. However, when used in blends, the effectice sweetening powers
can be greatly enhanced.
Table 10: Sweetness power of the intense sweeteners; Source: Landell Mills
Sweetener
Sweetness power
Saccharose
1

Acesulfame-K
Alitame
Aspartame
Cyclamate
Glycyrrhizin
Neo-DHC
Saccharine
Stevioside
Thaumatin
Sucralose

200
2000
200
30
50
1000
300
200
3000
600

It is sometimes difficult to get a clear picture about high intense sweetener consumption
throughout the world and also in the EU due to lacking of official statistics.
The only country where all major sweetener are produced was becoming China. It is quite
likely that Chian will account in 2010 for about 90% of world intense sweetener production
capacity.
The growth rate for is intense sweetener is projected to be 2,7-2,9% over the next years.
This will result in a intense sweetener market in 2010 of about 95.000 - 100.000 tons.

The Natural Movement

The growing preference for foods and beverages with natural additives is a major restraint on the
intense sweetener market.
Over the past few years, natural and organic foods and beverages have recorded
impressive growth and consumers are showing a growing preference for sweeteners
perceived as more natural, such as sucralose, polyols and natural sweeteners such as
Stevia.
NutraSweet and generic aspartame currently hold the largest share of the High Intensity
Sweeteners market.
In 2007, revenues generated from aspartame represented about 44 percent of the total HIS
market, but are expected to decrease to 35 percent by 2012, due to increased competition
and price pressures. This is somewhat complicated by the eminent emergence of generic
sucralose, already being marketed by Chinese companies.
Revenues for Acesulfame-K and saccharine are also expected to decrease over the
forecast period due to the increasing popularity of sucralose. As such, sucralose at current
growth rates is forecast to have strong growth, and is likely to account for as much as 40
percent of the market in 2012, growing from its present share of 23 percent.
In respect to application trends, beverages account for more than 65.0 percent of the
consumption of intense sweeteners.
The remaining 35.0 percent is in other applications such as tabletop sweeteners, lowcalorie confectionery, baked foods, ice creams, and dairy products.

The global scene is much as in the US, but lagged by a few years and with a few exceptions
where different products are approved for use. There are also historical differences; stevia for
example, is a sweetener of long standing in Asia, but relatively new to Europe and the US, where
it is being examined by regulators.