4.3 Sweeteners and sugar alternatives

Sweeteners and sugar alternatives are crucial in modern food science, offering options for reducing calorie intake and managing blood sugar levels. From nutritive sweeteners like sugar alcohols to non-nutritive options like artificial sweeteners and stevia, these substances provide diverse solutions for food manufacturers and consumers.

Understanding the properties of sweeteners, such as glycemic index and relative sweetness, is essential for their effective use in food products. Common non-nutritive sweeteners like aspartame and sucralose offer intense sweetness with minimal calories, revolutionizing the food industry's approach to sugar reduction.

Types of Sweeteners

Nutritive and Non-Nutritive Sweeteners

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Top images from around the web for Nutritive and Non-Nutritive Sweeteners

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  Frontiers | Bioproduction of the Recombinant Sweet Protein Thaumatin: Current State of the Art ... View original

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  Frontiers | Neuroendocrine and Metabolic Effects of Low-Calorie and Non-Calorie Sweeteners View original

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  Frontiers | Neuroendocrine and Metabolic Effects of Low-Calorie and Non-Calorie Sweeteners View original

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• Nutritive sweeteners provide calories and energy to the body (sucrose, fructose, glucose)
• Non-nutritive sweeteners do not provide significant calories or energy to the body
  • Commonly used as sugar substitutes in food products to reduce calorie content
  • Examples include artificial sweeteners (aspartame, sucralose) and natural sweeteners (stevia)

Sugar Alcohols and Artificial Sweeteners

• Sugar alcohols are a type of nutritive sweetener that have a chemical structure similar to both sugars and alcohols
  • Provide fewer calories than regular sugar and have a lower glycemic index
  • Examples include xylitol, sorbitol, and maltitol
• Artificial sweeteners are synthetic compounds that mimic the sweetness of sugar without providing significant calories
  • Commonly used in processed foods, beverages, and as table-top sweeteners
  • Examples include aspartame, sucralose, and saccharin

Stevia as a Natural Non-Nutritive Sweetener

• Stevia is a natural, non-nutritive sweetener derived from the leaves of the Stevia rebaudiana plant
  • Contains compounds called steviol glycosides, which are responsible for its sweet taste
  • Stevia is often used as a sugar substitute in food products and beverages
  • Has a lower environmental impact compared to some artificial sweeteners

Properties of Sweeteners

Glycemic Index and Blood Sugar Response

• Glycemic index (GI) is a measure of how quickly a food raises blood sugar levels after consumption
  • Foods with a high GI cause a rapid increase in blood sugar, while foods with a low GI have a slower, more gradual effect
• Non-nutritive sweeteners generally have a minimal impact on blood sugar levels and a low GI
  • Useful for individuals with diabetes or those looking to manage their blood sugar levels

Relative Sweetness Compared to Sucrose

• Relative sweetness is a measure of how sweet a substance is compared to sucrose (table sugar)
  • Sucrose has a relative sweetness of 1, and other sweeteners are rated in relation to this value
• Non-nutritive sweeteners often have a much higher relative sweetness than sucrose
  • Aspartame is approximately 200 times sweeter than sucrose
  • Sucralose is approximately 600 times sweeter than sucrose
  • Stevia can be up to 300 times sweeter than sucrose
• The high relative sweetness of non-nutritive sweeteners allows them to be used in smaller quantities to achieve the desired level of sweetness in food products

Common Non-Nutritive Sweeteners

Aspartame

• Aspartame is an artificial sweetener composed of two amino acids: aspartic acid and phenylalanine
  • Approximately 200 times sweeter than sucrose
  • Commonly used in diet sodas, sugar-free chewing gum, and low-calorie food products
  • Not suitable for individuals with phenylketonuria (PKU), a rare genetic disorder

Sucralose

• Sucralose is an artificial sweetener derived from sucrose through a selective chlorination process
  • Approximately 600 times sweeter than sucrose
  • Stable at high temperatures, making it suitable for use in baked goods and other cooked foods
  • Commonly used in a variety of low-calorie and sugar-free food products and beverages (Splenda)