Suralose essay

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  • Publicado : 11 de diciembre de 2011
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Sucralose for people with diabetes

1. Introduccion
Sucralose is known as an artificial swetener derived from real sugar that has zero calories, therefore is use for some people with diabetes as is a low calorie sweeteners that decrease their sugar consumption and there is potential for sucralose as a sugar substitute for such people. Studies on the effect of sucralose on BG and insulinlevels are limited in diabetic patients; however, clinical studies in normal non-diabetic humans have shown that sucralose has no effect on either of these parameters.

Glucose Homeostasis Study – Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes.
Before start Analising the case I will name all about sucralose, to get to a more complex conclusion for the case2. History
Sucralose was discovered in 1976 by scientists from Tate & Lyle.
While researching ways to use sucrose as a chemical intermediate in non-traditional areas, Phadnis was told to test a chlorinated sugar compound. He found the compound to be exceptionally sweet.
Tate & Lyle patented the substance in 1976; as of 2008 the only remaining patents concern specificmanufacturing processes
Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004. By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India and Japan, In 2006 the Food and Drug Administration (FDA) amended the regulations for foods to includesucralose as a non-nutritive sweetener in food.In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate & Lyle patents.

3.
3.1 Production
The FDA's 1999 ruling on the safety of sucralose noted that it is manufactured in a five-step process that replaces three hydroxyl groups on sugar molecules with chloride atoms. The final product is 320 to1,000 times sweeter than sugar, depending on how it is used.
Sucralose closely resembles the structure of sucrose. Three of the hydroxy groups of sucrose are replaced with chlorine atoms--two on its five-member ring and one on its six-member ring.
The final product is 320 to 1,000 times sweeter than sugar, depending on how it is used
3.2 Function
Sucralose has zero calories. That iswhy is known as an artificial sweetener used most commonly as a substitute for sugar. According to the IFIC, sucralose is not a sugar nor does the body recognize it as a carbohydrate. Sucralose is not broken down for energy in the body so it has no calories. The sucralose molecule passes through the body unchanged, is not metabolized, and is eliminated after consumption."

4. Properties
4.1.Characteristics
Sucralose is mainly made from sugar, though it has some components from sucrose. It is a synthetic product, despite claims to the contrary. The substance is about 600 times sweeter than sugar and doesn't degrade under high temperatures. This has made sucralose popular for cooking and baking.
After tried couple of times to get this artificial sweetener, and finally created anartificial sweetener that is claimed to have “no calories” and is created from sugar itself. And more people in the world face the risk of acquiring diabetes, the task to create an artificial sweetener that can allow those suffering with the disease to live a more normal life might have been accomplished.
This chemical wonder is called sucralose, or more commonly called Splenda.

4.2Advantages
* Does Not affect on insulin or glucose levels (seen in studies).
* Helpful for those suffering from diabetes and obesity
* Sucralose in comparison between other artificial sweeteners is its stability.
* But sucralose is heat-stable, retaining its sweetness over a wide range of temperature and storage conditions over time.
* Has No bad aftertaste
* Food...
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