Non-nutritive sweeteners, synthetic: part I

ABSTRACT

The use of sugars and carbohydrates has long been recognised as causing a variety of ailments like obesity, dental caries, diabetes mellitus, heart diseases and other metabolic disorders. It led to the recognition and importance of non-nutritive sweeteners which are the best means of reducing caloric intake. Among such sweeteners are saccharin, cyclamates, dulcin, exathiainone salts etc. The synthetic approaches employed for their synthesis/derivatives have been briefly discussed. Different peptides used have also been briefly mentioned. The comparison of their toxicity and sweetness has been made. The criteria set by the W.H.O. for their use as sweetener have also been reviewed. Thus, the entire background of these synthetic non-nutritive sweeteners has been thoroughly described