Abstract
Natural sweeteners are considered suitable and a health-promoting alternative to sucrose. The industrial production of these molecules involves chemical and physical treatments and the main extraction methods applied are based on the use organic solvents. The proposition of new technologies with environmental appeal, called “green” methods, can be considered in the extraction and purification of natural sweetening compounds. Alternative sugars as polyols (xylitol, erythritol and mannitol) and rare monosaccharides (D-tagatose), sweet proteins (thaumatin), plant secondary metabolites (phyllodulcin, glycyrrhizin and steviol glycosides) are recognized as natural sweeteners with industrial potential for use in food and beverages. In this chapter, we will address the main methods of extraction and purification of these natural sweetening compounds obtained from vegetable or microbial matrices, focusing on emerging technologies such as ultrasound-assisted extraction, microwave-assisted extraction, ionic liquids, membrane technology and high pressure, among others.
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