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Old 11-03-2012, 02:51 PM   #1
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Does anyone know if these are fermentable or anyway to make them fermentable or a way to make them settle/boil off? Dextrose monohydrate, sodium saccharin, sucralose and aspartame. These are artificial sweeteners except for dextrose monohydrate which might just be regular dextrose

Edit: after further research I've found that dextrose monohydrate is the same as dextrose with added h2o and that artificial sweeteners are impossible to ferment unless there is a way to break them down chemically. Aspartame seem to be able to be broken down by yeast but requires almost as much energy to metabolize as it gets from it sodium saccharin doesn't ferment and cannot be broken down and I can't find any info on sucralose making me believe it is unfermentable.

Edit 2: I've found that actually almost all artificial sweeteners can be metabolized by yeast but create unwanted byproducts that will probably effect taste.

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Old 11-03-2012, 04:18 PM   #2
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The reason we have artificial sweeteners is because people want the sweet taste without calories (energy). Thus it should be pretty clear than artificial sweeteners to not metabolize the way sugars do.

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Old 11-03-2012, 04:32 PM   #3
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I've figured out that aspartame is easily fermentable by yeast and this is my chemical equation I came up with

C14H18N2O5 + 7 O2 = 8 CO2 + 3 C2H6O + N2

I think that this formula makes sense unless ammonia is produced instead of nitrogen in which case I'm ****ed someone who actually knows something about yeast metabolism please tell me if this is accurate.

Edit: in humans aspartame is metabolized with methanol as one of the byproducts but in amounts so small it is metabolized into formaldehyde and further breaks down into Formic acid.

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Old 11-03-2012, 04:33 PM   #4
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Quote:
Originally Posted by ajdelange
The reason we have artificial sweeteners is because people want the sweet taste without calories (energy). Thus it should be pretty clear than artificial sweeteners to not metabolize the way sugars do.
According to my research Yeast has the metabolic pathways to metabolize artificial sweeteners that we don't have.
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Old 11-03-2012, 05:17 PM   #5
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Is this just for grins. What's the point?

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Old 11-03-2012, 05:21 PM   #6
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Quote:
Originally Posted by afr0byte
Is this just for grins. What's the point?
I'm trying to add a spice to one of my beer but its only made with artificial sweeteners
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Old 11-03-2012, 05:25 PM   #7
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Quote:
Originally Posted by Goyagon View Post
I'm trying to add a spice to one of my beer but its only made with artificial sweeteners
Huh? What spice has a sweetener pre-added?
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Old 11-03-2012, 05:27 PM   #8
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Quote:
Originally Posted by afr0byte

Huh? What spice has a sweetener pre-added?
Li hing mui it's a Hawaiian spice that people put on candy and fruits. I used to put it into Budweiser and other beers like that and I came up with the idea to brew a beer with it
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Old 11-03-2012, 09:22 PM   #9
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I can't say whether yeast has pathways to metabolize these things or not because I don't know but I do know that the fact that you can write a balanced chemical equation for something does not mean that the reaction can or even if it can will take place.

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Old 11-04-2012, 01:23 AM   #10
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Quote:
Originally Posted by ajdelange
I can't say whether yeast has pathways to metabolize these things or not because I don't know but I do know that the fact that you can write a balanced chemical equation for something does not mean that the reaction can or even if it can will take place.
Googling this subjects show that yeast metabolizes some sweeteners with little energy benefit its not clear what type or how effecient or what the byproducts are. So I was hoping someone here had more knowledge about this.
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