Sugar Substitues
Sugar Substitutes to Lessen Empty Calories in the Diet
Sugar substitutes are artificial sweeteners or natural sweeteners extracted from plants. Sugar substitutes usually give a sweet taste to foods and beverages while providing little or no calories.
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In this post, we have given you a general description of sugar substitutes, including artificial sweeteners and natural sugar substitutes. In this book, we have explained three sweeteners: saccharin, sucralose, and stevia.
Sugar Substitutes
Sugar substitutes, also known as artificial sweeteners or sugar alternatives, are synthetic or natural compounds that are used to sweeten foods and beverages and provide little or no calories. These sweeteners have become increasingly popular in recent years as people seek to reduce their sugar intake for various reasons, including managing weight, controlling blood sugar levels, and maintaining overall health. Sugar substitutes provide a sweet taste without the negative effects of excessive sugar consumption, such as tooth decay and spikes in blood sugar.
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Artificial sweeteners are specifically designed to mimic the taste of sugar, often many times sweeter than sugar itself, so only a tiny amount is needed to achieve the desired level of sweetness. They are widely used in many products, including diet sodas, sugar-free candies, and low-calorie desserts. Common artificial sweeteners include Saccharin(brand names: Sweet ‘N Low and Sugar Twin), Aspartame(brand names: Equal and NutraSweet Natural), Sucralose(brand names: Splenda), Neotame(brand name: Newtame), and Acesulfame potassium(brand names: Sunett and Sweet One), each with its unique taste profile and uses.
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Natural sugar substitutes, on the other hand, are derived from plant sources and are considered a more natural alternative to artificial sweeteners. Examples of Natural sugar substitutes include Steviol glycosides (found in stevia plants), Sugar alcohols (Erythritol, Lactitol, Mannitol, Maltitol, Sorbitol, and Xylitol), Allulose( found in fruits), Honey, Molasses, and monk fruit extract. These options often have fewer or no calories and may have additional health benefits, such as potential antioxidant properties or a lower impact on blood sugar levels.
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The use of sugar substitutes and artificial sweeteners has generated both excitement and debate within the food industry and among health-conscious consumers. While they can be a valuable tool for reducing sugar consumption and managing certain health conditions, some people have concerns about potential long-term health effects or their impact on taste preferences. It's essential to use sugar substitutes in moderation and consult with a healthcare professional if you have specific dietary or health concerns related to their use.
We introduce three popular sweeteners in this post:
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Saccharin;
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Sucralose;
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Stevia.
Saccharin
Saccharin, also called saccharine or benzosulfimide,
Saccharin has brand names Sweet'N Low and Sugar Twin.
Its Melting Point is in the range of 228.8 to 229.7 °C (443.8 to 445.5 °F; 501.9 to 502.8 K)
Saccharin is a benzoic sulfimide that is about 500 times sweeter than sucrose but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products, such as drinks, candies, baked goods, tobacco products, and excipients, and mask the bitter taste of some medicines. It appears as white crystals and is odorless.
It is considered stable and safe within the temperature range typically encountered in food and beverage preparation and storage, which is generally from room temperature to the boiling point of water (0°C to 100°C or 32°F to 212°F).
Saccharin's decomposition temperature, the temperature at which it starts to break down, is higher than the typical temperatures used in cooking and baking. The decomposition temperature of saccharin is approximately 228°C (442°F).
Saccharin has no food energy and no nutritional value. It is safe to consume for individuals with diabetes or prediabetes. Saccharin was associated with bladder cancer and was banned by the FDA and in many other countries. However, recent research doesn’t support this claim. The current status of saccharin is that it is allowed in most countries, and countries such as Canada have lifted their previous ban on it as a food additive.
Reference: https://en.wikipedia.org/wiki/Saccharin
Sucralose
Sucralose is sold under the brand name Splenda®.
Its chemical name is ortho-benzoic sulfimide.
Its melting point is 125 °C (257 °F; 398 K).
Sucralose is about 320 to 1,000 times sweeter than sucrose. The body does not break down the majority of ingested sucralose, so it is noncaloric. While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above 119 °C (246 °F).
Sucralose was first approved to be used in Canada in 1991 and in the US in 1998. In 2006, the FDA amended food regulations to include sucralose as a "non-nutritive sweetener" in food.
Reference: https://en.wikipedia.org/wiki/Sucralose
Stevia
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Stevia is a sweet sugar substitute extracted from the leaves of the plant species Stevia rebaudiana native to Paraguay and Brazil. The active compounds are steviol glycosides, which have about 50 to 300 times the sweetness of sugar and are heat-stable, pH-stable, and not fermentable. The human body does not metabolize the glycosides in stevia, so it contains zero calories as a non-nutritive sweetener. Stevia lends itself well to cooking and baking, unlike some artificial and chemical sweeteners that break down at higher temperatures. Stevia is stable at temperatures of up to 392° Fahrenheit (200° Celsius) making it an ideal sugar substitute (with some adjustments) for many recipes.
In the United States, certain high-purity stevia glycoside extracts have been generally recognized as safe (GRAS) and may be lawfully marketed and added to food products but Stevia leaf and crude extracts do not have GRAS or Food and Drug Administration (FDA) approval for use in food. A popular brand of stevia powder is PureVia.
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