The sweetener

The sweetener was the very general foodstuff component, because of that was rather strange if being put into the list of the food additive.
Because of that that including BTM was the replacement sweetener of sucrose.
The sweetener, both that was natural and synthetic, was the compound that gave the perception of the sweet feeling but did have non-nutritive sweeteners.
A compound to be able to be used as the sweetener, except for feeling sweet must fill several certain criteria, like (1) protracted and stable in the range of the wide pH, (2) stable in the range of the wide temperature, (3) had the sweet feeling and did not have side or aftertaste and (4) cheap, at least did not exceed the price of sugar sucrose.
The compound that had the sweet feeling of his structure was very heterogenous.
Nevertheless, these compounds had feature that was similar, that is having the donor system/the proton acceptor (the system of AH/B) that agreed with the receptor system (AH/B) in the sense humankind.
Saccharin, was the eldest sweetener, including the very important sweetener his role and usually was sold in the form of Na salt or Ca.
The level of the sweetness of saccharin was 300 times was sweeter than sugar.
Because of not having the value calorie, saccharin was very popular was used as the sweetener of diet food.
In the high concentration of saccharin had aftertaste bitter.
Despite results of the testing to the trial animal shown the trend that saccharin caused the carcinogenic effect but this still could not be proven by humankind.
Siklamat was the sweetener non-nutritif that was not lost popular him after saccharin.
The level of his sweetness 30 times were sweeter than sugar and did not give after taste.
Aspartam or metil the ester from L-aspartil-L-fenilalanin was the new sweetener that his use began to be bright around the 1980 's for soft drink products.
Aspartam was the sweetener that had the value calorie because aspartam was some dipeptida, but because of the level of his sweetness that was high (200 sucrose times) then only was added in the small number so as thought calorie him could be ignored.
Because was dipeptida, sapartam was easy terhidrolisis, was easy to experience the reaction of normal chemistry happened to the other food component and possibly terdegradasi by the microbe.
This matter definitely was the limitations of the use aspartam to food products was graded high water.
If experiencing hydrolysis aspartam will lose the feeling of the sweetness.

In food aspartam could experience condensation intramolukuler produced diketo piperazin.
During the 1970 's in America, Canada and England siklamat was banned by his use because of his degradation product that is sikloheksil amina was carcinogenic.
Asesulfam K. after aspartam, the synthetic sweetener that was agreed to using him in the foodstuff was asesulfam K. Asesulfam K was the compound 6-metil-1,2,3-oksatizin-4 (3H) -on-2,2-dioksida or was acid asetoasetat and acid sulfamat.
The level of the sweetness asesulfam was 200 times was sweeter than sucrose.
The testing of the laboratory proved that sesulfam K was not dangerous for humankind and his stability while the processing was very good.