Herbal Excipients

SWEETENERS

PRESENTED BY –SWATI SAHANI

(F.Y.MPHARM)

Sweeting agents are the substances which are added to drug formulation to mask its bitter taste.

Ideal properties of Sweeteners◦ compatible.◦ sweetness even in low concentration.◦ cheap and easily available.◦ agreeable odour.◦ heat stable.◦ non toxic.◦ inert.◦ induce glycemic response.

HERBAL PLANT SWEETENERS

1. Nutritive sweetener-

Examples-Sucrose,sugar alcohol(Manittol,Sorbitol)

Fructose-4kcal/gm the same as surcose and it does not cause fluctuation in blood sugar,thus better choice in diabetic patient.

Less sweet and less caloric.

TYPES:-

2. Non-nutritive sweetener- Examples includes--Saccharin,

Aspartame, Alitame, Acesulfane-K etc.

non- nutritive sweetener are more sweeter and thus only small quantity is required for sweeting preparation.

SWEETNESS POTENCY= SWEETNESS OF 100 gm/Lt SUCROSE SOLUTION g/Lt OF SWEETNER SOLUTION WITH EQUVALENT SWEETNESS

E.g. 0.75 gm/litre solution of aspartame matches with the sweetness of 100 gm/litre solution of sucrose.

Therefore aspartame is considered as 133 times sweeter than sucrose.

SWEETNESS POTENCY

GLYCYRRHIZIN STEVIOSIDE NEOHESPERIDIN DIHYDROCHALCONE MONELLIN SUGAR HONEY

VARIOUS SWEETNER OF NATURAL ORIGIN:-

GLYCYRRHIZIN:Synonyms-glycyrrhiza,jestha madhu

Source: Glycyrrhizin is a triterpenoid saponin glycoside, obtained from roots and stolons of Glycyrrhiza glabra Family :-Leguminosae.

Properties:It is 30–50 times as sweet as sucrose .Odorless. Maintains its sweetness under heating.

Chemical Constituents :-It is a triterpenoids glycoside. H2O Glycyrrhizic acid Glycyrrhetic acid (aglycone)+ 2 molecules of glucuronic acidThe acid form is not particularly water-soluble, but its ammonium salt is soluble in water at PH greater than 4.5.

It also contain liquirtin and liuiritigenin(flavonoid glycoside).

Preparation: A crude extract of liquorice root is to be prepared with the help of counter current extraction with water. After removal of polysaccharide, Glycyrrizin can be precipitated from crude extract with sulphuric acid

Uses: In the treatment of peptic ulcers and as an expectorant, produce anti-inflammatory effects, is used in the treatment of chronic hepatitis and cirrhosis.

STEVIOSIDE:

Source: It is Steviol glycoside obtained from leaves of the Stevia rebaudiana family Compositeae.

Properties: It is 160- 170 times sweeter than sucrose.It is heat stable and pH stable and do not ferment.It does not induce a glycemic response.Natural sweetner to diabetics and carbohydrate controlling diets.

Structure: It is made up from a diterpene known as Steviol. Stevioside is formed by attaching glucose molecules to the steviol structure.

Preparation: Dry the leaves in shade, powder into a grinder. Treat it with non polar solvent then filter. Use the marc. Add water to marc, filter, add tri carboxylic acid to the filterate. Neutrilize with acid, and separate the precipitates of Stevioside.

Uses- as Sweetning agent

NEOHESPERIDIN DIHYDROCHALCONE:

Source------It is obtained from orange peels of Citrus aurantium var. amara Family:- Rutaceae

Properties:It is 330 times sweeter than sucrose It is prone to hydrolytic cleavage of hydrolytic bond, it is stable under storage conditions.

Structure:

Preparation: It is prepared from neohesperidin by hydration of neohesperidin under alkaline condition.

Use: It is used in confectionery, chewing gum, beverages and dairy products.

THAUMATIN

Source: -It is obtained from the arils of fruits of Thaumatococcus danielli Family:- Marantaaceae.

Properties:It is approximately 3500 times sweeter than sucroseThe sweetness shows delayed onset and long persistent taste.It loses its sweetness on heating. It is highly water soluble, stable below Ph 5.5.

Chemical Constituent:-It is a polypeptide containing Thaumatin I & Thaumatin II as major components.

Preparation: It is extracted with water and then purified by Ion exchange chromatography.

Use: It is used as flavor enhancer rather than as a sweetener. It is used as flavor enhancer in confectionary, chewing gum and similar products.

MONELLIN:

Source: It is obtained from the fruits of Dioscoreophyllum cumminsii Family:- Menispermaceae

Properties: It is a polypeptide. It is 2000 times sweeter than sucrose. Use: It is unstable to heat so rarely used as sweetener.

SUGAR:

Source: Sugar is extracted from stems of sugar cane, Saccharum officinarumFamily:- Poaceae.

Preparation: Sugar cane is crushed to extract the juice. The crushing process must break up the hard nodes of the cane and flatten the stems. The juice is collected, filtered and sometimes treated and then boiled to drive off the excess water.

Products of Sugar Cane:1. White Sugar 6.Brown sugar2. Jaggery 7. Ethanol3. Molasses 8. Baggasse4. Falernum 9. Rum 5.Cachaca (a traditional spirit from Brazil), Use: Sweetening agent.

High Tech Uses of Sugar CaneBioelectricity: Leftover sugarcane biomass can be burned and converted into electricity.Bioplastics: Beverage containers, food packaging and other consumer products made with sugarcane compared to standard plastic.Biohydrocarbons and Beyond: where scientists are using cane to produce fuels that could replace gasoline,diesel and jet fuel without needing petroleum.

HONEY:

Source: It is obtained from the flower nectar sucked by the Honey bee of Apis mellifera and Apis dorsata Family:- Apidae

Chemical Constituents:- Glucose(30-40%),Fructose(40-50%),Sucrose(0.1-10%),Dextrin,Formic acid,Pollengrains,Traces of gums,Vitamin,Proteins.

Preparation: It is obtained from the nectar of flower, where Honey bee sucks the nectar, where it is partially used by Honey bee and than it is converted to Invert sugar by the enzyme invertase and diastase. This is deposited on the Honey comb. The person, who collects the Honey, makes smoke around the Honey comb so as to expel the Bees. The Honey comb then collected, it is pressed by keeping in the muslin cloth. The Honey which oozes is collected in a pot and allowed to separate the waxy material in the pot itself. The wax comes on the surface of Honey which is removed from Honey, it is then stored in Amber coloured container

Uses: Sweetening agent, in cough, in face pack with Aloe vera and Santalum album, in weight loss management along with lime juice i.e. Citrus sinensis, in Ayurvedic and Unani preparation as vehicle. Used in dry fruit preparation like Battisa and Panjeri preparation so as to remove body ache, back ache after child birth. (This is scientifically to be proved)