جامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني

Transcription

1 جامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني

2 Lec-3- Non- sugars sweeteners Much research has been carried out in order to fined sugar substitutes. The usefulness of these compounds has to be judged from a nutritional, dental, toxicological, economic and technical point of view. Sugars substitutes can be separated into: 1- Bulk sweeteners (caloric). 2- Intense sweeteners (non- caloric) Bulk sweeteners (caloric) Many of the bulk sweeteners are sugar alcohols, and being chemically similar to sugars, they have a similar caloric content to sucrose, the most commonly known include Sorbitol, Mannitol, and Xylitol. Because sorbitol and mannitol are only half as sweet as sucrose, they may be a tendency to increase caloric intake with the use of these two compounds. Xylitol has the same sweetness as sucrose. Bulk sweeteners have similar physical characteristics as sucrose, and their substitution does not change the customary size and weight of a product.these bulk sweeteners do not require insulin for their metabolism and are therefore incorporated into food for diabetics. One of the disadvantages of the bulk sweeteners is that they are only partially absorbed in the small intestine and pass the colon where they may induce osmotic diarrhea. Bulk sweeteners are therefore not recommended for children under three years of age and care must taken with sugar free medicines containing bulk- sweeteners, since high intakes cause gastrointestinal disturbance. 1-Sorbitol It is used extensively as a non sugar sweeteners in confectionery, chewing gum, liquid oral medicine, and tooth paste. It is a derivative of glucose, occurs naturally in such fruits as apples, pears and peaches and in several vegetables. It is not actively absorbed from the gastrointestinal tract and absorbed at about one third of the rate of glucose absorption. This means that eating food rich in sorbitol allow blood glucose level to remain above the fasting level for a longer time than dose eating food corresponding rich in 2

3 glucose. Thus eating sorbitol may delay the onset of hunger. For this reason, sorbitol is an ingredient in some foods designed for use in weighreducing diets and has been used clinically as non insulin stimulating carbohydrate, so used to be in diabetic food. Sorbitol is less cariogenic than sucrose, as it fermented slowly by plaque organisms, and the rate is very much slower than that for glucose and sucrose. Sorbitol & sorbitol containing products are considered safe for teeth. The oral microflora may adapt to sorbitol so that it loses its safe for teeth property. 2- Mannitol Less popular than sorbitol, partly because of its higher price, and they have a similar dental properties. It is used in tooth paste, mouth rinses and as a dusting agent for chewing gum. 3- Xylitol It is derived from birch trees, corncobs, and oats as well as from bananas. It is the best nutritive sucrose substitute with respect to caries prevention. Xylitol is more expensive than sucrose and sorbitol and it's used in chewing gum, tooth paste and confectioner. It can be considered as non-cariogenic and anti-cariogenic that prevent dental caries. Its non fermentability in plaque and its saliva stimulating effect may support this statement. Xylitol may have an antimicrobial effect since the plaque accumulation after xylitol consumption is reduced and there is a good evidence that the ability of plaque to reduce acids by metabolism of sugar reduced by xylitol. This seems to be explained adequately by the decrease in S. mutans in plaque exposed to xylitol and possibly a decreased in plaque quality, xylitol have ability to inhibit growth and metabolism of S. mutans to the same degree as some antimicrobial. Microbiological studies have shown clearly that plaque organism did not adapt to metabolize xylitol. Using of xylitol in chewing gum to assess the reduction in S. mutans and hence the amount of plaque because its stimulate salivary flow and aid in remineralization. 3

4 Intense sweeteners (non-caloric) The need for intense sweeteners is acute. An intense sweetener should permit caloric reduction without sacrificing palatability. For primary preventive dentistry practices, a non-carious product that could be used in oral medication, mouth rinse, tooth paste and all form of candy is highly desirable. Intense sweeteners are chemically very heterogeneous group, and are not chemically related to sugar. They have an intense sweet taste and contain no energy (have a negligible energy value, or too little to have any clinical importance). They are hundreds to thousands of time sweeter than sucrose and they are not metabolized to acids by the oral microorganisms so they cannot cause dental caries. However, they have disadvantage in taste, stability, lack of volume; although a sweeteners with low physical weight is also highly desirable for reducing the size of product packages. The most popular intense sweeteners are: - 1- Saccharin It's considered approximately 300 times sweeter than sucrose. Due to its intense sweetness, the use of saccharin is only about 4% as costly as an equivalent sweetness derived from sucrose; it is compatible with most food and drug ingredients. It has a bitter taste in over 0.1% although the perception of this varies between individual. Saccharin has been reported to inhibit bacterial growth metabolism but its caries inhibiting effect are small. 2- Aspartame It is a dipeptide consisting of aspartic and phenylalanine. It is approximately 200 times sweeter than sucrose with a similar taste to sucrose. Individual with phenylketonuria, who have a genetic defect of phenylalanine metabolism, should avoid ingestion of aspartame. 4

5 3-Acesulfame K It is approximately 200 times sweeter than sucrose. It has a pleasant sweet taste. Its sweetness is quickly perceptible and diminishes gradually without any unpleasant after taste. It's have a good potential as a sweeteners in most classes of food and drinks and useful sweeteners in boiled sweet and preserves. 4-thaumatin It's approximately 300 times sweeter than sucrose, and it's used with other sweeteners in soft drinks. Disadvantage of thaumatin that its liquorice after taste. 5