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Wednesday, April 22 • 2:30pm - 4:30pm
The Chemistry of Artificial Sweeteners

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Artificial Sweeteners are considered to be sugar substitutes that are often sweeter and have either no calories or fewer calories than sugar. Artificial sweeteners can be either completely synthesized from smaller molecules or prepared via relatively slight chemical modification of naturally occurring substances. Artificial sweeteners provide advantages such as weight loss and diabetes control. The use of artificial sweeteners as an option for diabetes control is a topic that has struck some interest. These artificial sweeteners also carry some disadvantages such as lack of nutritional value, and side effects that include mood swings, headaches, fatigue, and dizziness. Some of these commonly known artificial sweeteners are sucralose, saccharin, acesulfame potassium, aspartame, and neotame. The artificial sweetener neotame has become the sweetener of most interest because of the structure similarity that it shares with aspartame. The main focus is to compare the structures and chemical properties of these artificial sweeteners as well as their chemical syntheses to gain a better understanding of the correlation between their chemical properties and their use as sweeteners.


Wednesday April 22, 2015 2:30pm - 4:30pm PDT
Wilma Sherrill Center Grimes Atrium