Sweetness is a very important factor that affects the taste of food, and it is the taste that people like. Sweeteners are substances that impart sweetness to food and belong to the category of food additives. As low-calorie, tasty foods become more popular, a variety of high-intensity sweeteners are being used in the food, beverage, confectionary, and pharmaceutical industries.
Sweetener Types
There are many ways to classify sweeteners, and they can be divided into two categories according to their source.
One category is natural sweeteners such as steviol glycosides, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate, and trisodium glycyrrhizinate.
Another category is synthetic sweeteners such as saccharin, cyclamate, aspartame, allitame, acesulfame potassium, neotame, and sucralose.
First Choice Sweetener
Sugar substitutes represented by sucralose, erythritol, and steviol glycosides are the first choice for sugar-free products on the market, while allulose and tagatose have relatively good performance.
1. Steviol
Steviol is a natural sweetener and a low-calorie glycoside. It is the third natural sucrose substitute with development value and health care function after sugar cane and beet sugar. Internationally known as "the world's third sugar" origin. Steviol glycosides have stable chemical structure, safety and low toxicity, high sweetness and low calorific value, and can be used in food and industrial production instead of sucrose or other sweeteners.
2. Erythritol
Erythritol is a natural sugar alcohol bulk sweetener with 0 calories and 0 energy. It is found in a wide variety of fruits and fermented foods such as grapes, melons, mushrooms, soy sauce, cheese, wine and beer. Erythritol has almost zero calories and is 70% sweeter than sucrose. It is not metabolized in the body, does not cause gastrointestinal discomfort, and is highly safe. Not only can inhibit harmful bacteria in the mouth, reduce plaque, prevent tooth decay, improve oral health, but also easy to use, has good taste, and can easily replace sugar.
3. Allulose
Allulose is a naturally occurring rare monosaccharide, which has the hypoglycemic effect of inhibiting glucose absorption and can be used as a sugar substance for diabetic patients. D-psicose can replace the vast market occupied by conventional sugars in the food industry with its unique sweetness, low calorie, inhibition of body fat accumulation and inhibition of carbohydrate absorption.
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