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Chemicals in Food - Chemistry for JEE Main & Advanced PDF Download

Artificial Sweetening Agents

Sucrose (table sugar) and fructose are the most widely used natural sweeteners. But they add to our calorie intake and promote tooth decay. To avoid these problems many people take artificial sweeteners.

Organic substances which have been synthesized in lab are known to be many times sweeter than cane sugar. Such compounds are known as artificial sweetening agents or artificial sweeteners.

Some important artificial sweeteners are given below :


Saccharin (o-sulphobenzimide)

Discovered by Johns- Hopkins in 1879 (University of USA).
Saccharin (o-sulphobenzimide)


It is the most popular artificial sweetener. It is 550 times as sweet as cane Sugar, since it is insoluble in water, so it is sold in the market as its soluble or calcium salt.

It is non-biodegradable so excreted from the body in urine (unchanged). Its use is of great value for diabetic persons and people who need to control intake of calories.

MULTIPLE CHOICE QUESTION
Try yourself: Which artificial sweetener is the most popular?
A

Sucrose

B

Fructose

C

Saccharin

D

Glucose

Aspartame


Aspartame


It is the methyl ester of the dipeptide derived from phenylalanine aspartic acid. It is also known as 'Nutra sweet'.

It decomposes at baking or cooking temperatures and hence, can be used only in cold food and soft drinks.

Aspartame has the same amount of calories as sugar (4 cal per gram).

Aspartame should not be used by people suffering from the genetic disease known as PKU (phenyl ketone urea). Because in such people decomposition of aspartame gives phenylpyruvic acid. Accumulation of phenylpyruvic acid is harmful especially to infants due to brain damage and mental retardation.


Alitame

It is quite similar to aspartame but more stable than aspartame. It is 2000 times as sweet as sucrose. The main problem for such sweetener is the control of sweetness of the substance to which it is added because it is high potency sweetener.


Sucralose

It is a trichloro derivative of sucrose. It's appearance and taste are like sugar. It is stable at cooking temperature. It is almost 600 times as sweet as sucrose. However, it neither provides calories nor causes tooth decay.


Cyclamate

It is N-cyclohexylsulphamate. It is only 20 times sweeter than cane sugar.

Cyclamate


MULTIPLE CHOICE QUESTION
Try yourself: Which artificial sweetener is 2000 times sweeter than sucrose?
A

Aspartame

B

Alitame

C

Sucralose

D

Cyclamate

Food Preservatives

  • These prevent spoilage of food by stopping the growth of microorganism. For example, Sodium benzoate, sodium meta bisulphate.
  • These are the chemical substances added to food to prevent their spoilage due to microbial growth (bacteria, yeasts and moulds) and to retain their nutritive value for longer periods.
  • The most commonly used preservatives include table salt, sugar, vegetable oil, vinegar, citric acid, spices and sodium benzoate (C6H5COONA). 
  • Salts of sorbic acid and propanoic acid are also used as" preservatives for cheese, baked food, pickles, meat and fish products.
  • Sodium benzoate is metabolised by conversion into hippuric acid (C6H5CONHCH2COOH), which is ultimately urine. It is used in soft drinks and acidic foods.
  • Antioxidants like BHT(butylated hydroxytoluene) and BRA butylated hydroxyanisole) retard the action of oxygen on food and help in the preservation of food materials.

Food Preservatives  

Food Preservatives


Anti-Oxidants in Food

These prevent the spoilage of food by preventing the oxidation of food. For example,

  1. Butylated hydroxyl tolerance (BHT)
  2. Butylated hydroxyl anisole (BHA)
The document Chemicals in Food is a part of the JEE Course Chemistry for JEE Main & Advanced.
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FAQs on Chemicals in Food

1. What are artificial sweetening agents?
Ans. Artificial sweetening agents are synthetic chemicals used to add sweetness to food and beverages. They are often used as sugar substitutes and can be several times sweeter than sugar. Some common examples of artificial sweetening agents include aspartame, saccharin, and sucralose.
2. How do food preservatives work?
Ans. Food preservatives are chemicals that are added to food to prevent spoilage and extend its shelf life. They work by inhibiting the growth of bacteria, fungi, and other microorganisms that can cause food to spoil. Common food preservatives include salt, citric acid, and sodium benzoate.
3. What are anti-oxidants in food?
Ans. Anti-oxidants are chemicals found in food that help to protect the body against damage caused by free radicals. Free radicals are unstable molecules that can cause damage to cells, leading to diseases such as cancer and heart disease. Some common examples of anti-oxidants found in food include vitamin C, vitamin E, and beta-carotene.
4. Are chemicals in food safe to consume?
Ans. Chemicals in food are generally considered safe to consume in the amounts found in food products. Regulatory agencies such as the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) carefully evaluate the safety of food additives before approving them for use in food. However, some people may be sensitive to certain chemicals in food, and excessive consumption of certain chemicals may be harmful to health.
5. How can I avoid consuming chemicals in my food?
Ans. It is difficult to avoid consuming chemicals in food entirely, as they are present in many common food products. However, you can reduce your exposure to chemicals in food by choosing fresh, whole foods whenever possible, and avoiding highly processed foods. Reading food labels can also help you identify food products that contain additives and other chemicals.
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