The Popular 14 Sweeteners You Need to Know

The importance of sweeteners in our lives cannot be denied. From enhancing the taste of food to improving its texture, sweeteners have become an essential part of our daily lives. Let's look at some of the important roles that sweeteners play in our lives.

• Enhancing the Taste of Food

Sweeteners, such as sugar, honey, and maple syrup, are used to enhance the taste of food. They add a pleasant sweetness to dishes, making them more enjoyable to eat. In addition, sweeteners can also balance the flavor of food, such as in salad dressings or savory dishes, where they are used to offset the saltiness and add a touch of sweetness.

• Energy Source

Sweeteners, especially those containing carbohydrates, provide an important source of energy for the body. They are broken down during digestion and converted into glucose, which is then used by the body for energy. This is particularly important for people who lead active lifestyles or do physical labor, as they need a reliable source of energy to keep them going throughout the day.

• Flavoring Agents

Sweeteners are widely used as flavoring agents in various industries, such as in the production of beverages, candies, cakes, cookies, and other desserts. They not only add a sweet taste to these products but also contribute to their texture and consistency. For example, in beverages, sweeteners help balance the acidity and add a smooth texture, while in desserts, they contribute to the richness and moistness of the dish.

• Glycemic Index

Sweeteners have a glycemic index (GI), which refers to their ability to raise blood sugar levels. High-GI sweeteners, such as white sugar and honey, cause a rapid rise in blood sugar levels, providing a quick burst of energy. Low-GI sweeteners, such as fruits and molasses, cause a more gradual rise in blood sugar levels, providing a more sustained energy release. This is important for people with diabetes or those who want to control their blood sugar levels.

• Texture and Consistency

Sweeteners contribute to the texture and consistency of food. In cakes, cookies, and other desserts, they help bind the ingredients together and provide structure to the final product. In addition, they also affect the texture of ice cream, yogurt, and other frozen desserts by controlling the freezing point and making them creamier and smoother.

In conclusion, sweeteners play an essential role in our lives. They enhance the taste of food, provide an energy source, serve as flavoring agents in various industries, contribute to the glycemic index, and affect the texture and consistency of food. Whether we use them for cooking or just to add a touch of sweetness to our daily lives, sweeteners have become an indispensable part of our diet.

1. Aspartame

Aspartame is one of the most studied food additives in the human food supply. FDA scientists do not have safety concerns when aspartame is used under the approved conditions. The sweetener is approved in many countries. Regulatory and scientific authorities, such as Health Canada Disclaimer and the European Food Safety Authority Disclaimer have evaluated aspartame and also consider it safe at current permitted use levels.

Some consumers may rely on products with aspartame and other sweeteners to help reduce their sugar consumption. We recognize that navigating different information from health organizations is challenging. We will continue to provide reliable, science-based information on aspartame and other sweeteners on the FDA's website to help consumers make informed choices.

2. Acesulfame potassium

Acesulfame potassium, also known as acesulfame K, or Ace K, is a synthetic calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One.

Acesulfame K is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods patented the use of sodium ferulate to mask acesulfame's aftertaste. Acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sucrose-like taste whereby each sweetener masks the other's aftertaste or exhibits a synergistic effect by which the blend is sweeter than its components.

3. Erythritol

Sugar alcohol, or erythritol, is a form of carbohydrate that is widely used as an artificial sweetener. It's common in goods labeled as diabetic and weight-loss foods. However, studies indicate that erythritol and other artificial sweeteners can pose significant health hazards, possibly even surpassing the health concerns of table sugar.

Certain foods naturally contain erythritol. It is also produced by the fermentation of foods like cheese, wine, and beer. Since 1990, erythritol has been produced artificially as a sweetener in addition to its natural state.
Erythritol contains calories. Erythritol has no calories per gram, whereas sugar has 4. This is because it is rapidly absorbed by your small intestine and excreted from your body in urine within a day. As a result, erythritol is unable to "metabolize" and provide energy for your body.
Flavor. Erythritol has a sweet flavor. It resembles table sugar.
aesthetics. It takes the shape of a powdered white crystal.

4. Mannitol

A kind of sugar alcohol called mannitol is used as a medicine and sweetener. Because it is not well absorbed by the intestines, it is utilized as a low-calorie sweetener. It is used as a medicine to lower elevated intracranial pressure and lower ocular pressure, such as in glaucoma. It is administered by injection or inhalation in medicine. Usually starting in 15 minutes, effects can extend for up to 8 hours.

Mannitol is used as a sweetener for diabetics and in chewing gum because it raises blood glucose levels less than sucrose and has a lower glycemic index. Even though mannitol has a greater heat of solution than the majority of sugar alcohols, the cooling effect typically seen in mint candies and gums is lessened by its relatively low solubility. On the other hand, mannitol produces a powerful cooling impact when it dissolves entirely in a product.

5. Sucralose

Sucralose is a synthetic sugar substitute and sweetener. Most ingested sucralose is noncaloric because the body is unable to break it down.
Sucralose has a sweetness ratio of between 320 and 1,000 times that of sucrose, three times that of aspartame and acesulfame potassium, and twice that of sodium saccharin.
Although the powdered form of sucralose-based sweetener product Splenda (like most other powdered sucralose products) contains 95% (by volume) bulking agents dextrose and maltodextrin that do affect insulin levels, sucralose is used in many food and beverage products because it is a no-calorie sweetener, does not promote dental cavities, and is safe for consumption by diabetics and nondiabetics. Sucralose can be used in place of or in addition to other artificial or natural sweeteners such as high-fructose corn syrup, aspartame, and acesulfame potassium. Products including candies, cereal bars, coffee pods, and soft beverages include it.
 

6. L-arabinose

A natural sucrose inhibitor is found in the plant-based carbohydrate L-abinose. It has prebiotic qualities and can aid with weight and blood sugar regulation. Functional/dietary meals, pastries, sweets, dairy goods, ice cream, bread, infant food, chocolates & confections, and beverages are a few examples of uses where this product performs.

7. L-fucose

Fucose, with the molecular formula C6H12O5, is a hexose deoxy sugar. On the cell surface of insects, plants, and mammals, it is present on N-linked glycans. The primary building block of the polysaccharide fucoidan found in seaweed is fucose.

L-Fucose has several potential applications in cosmetics, pharmaceuticals, and dietary supplements.

It has been demonstrated that fucosylation of antibodies decreases binding to Natural Killer cells' Fc receptor, which in turn lessens antigen-dependent cellular cytotoxicity. To increase the in vivo cell killing, fucosylated monoclonal antibodies have been developed to attract the immune system to cancerous cells. These antibodies are produced in cell lines lacking the main fucosylation enzyme.

8. L-rhamnose

One type of deoxy sugar that occurs naturally is rhamnose (Rha, Rham). It falls into one of two categories: 6-deoxy-hexose or methyl-pentose. L-rhamnose, also known as 6-deoxy-L-mannose, is the major type of rhamnose found in nature. Given that the majority of naturally occurring sugars are in the D-form, this is rare. The methyl pentoses L-fucose, L-rhamnose, and L-arabinose are the exceptions. Nonetheless, some bacterial species, such as Helicobacter pylori and Pseudomonas aeruginosa, are examples of naturally occurring D-rhamnose.

9. Mogroside

A glycoside of cucurbitane derivatives called a mogroside is present in some plants, like the fruit of the gourd vine Siraitia grosvenorii, also referred to as monkfruit or luohan guo. S. grosvenorii is used to extract mogrosides, which are then utilized to make sugar alternatives.

Mogrosides include:

Mogrol

Mogroside II A₁

Mogroside II B

7-Oxomogroside II E

11-Oxomogroside A₁

Mogroside III A₂

11-Deoxymogroside III

11-Oxomogroside IV A

Mogroside V

7-Oxomogroside V

11-Oxo-mogroside V

Mogroside VI

Siamenoside I

10. Xylitol

When dissolved in water, xylitol can absorb a lot of heat and has a sweetness that is akin to sucrose. It is the sugar alcohol sweetener with the highest endothermic value. As a result, it will give off a nice chilling sensation in the mouth when consumed solid. In addition to having the benefit of avoiding caries, xylitol does not promote caries. Insulin does not affect metabolism, which is fully digested in the human body and has a 10kJ/g calorific value.

Xylitol, as the best substitute of sweetener for the diabetic, can be widely used in juice drinking, coffee, milk, bread, candy, and other sugarless food. It is the bad basis for the microorganism and can't be fermented by the yeast. The food made with xylitol can be kept for a long time without any preservatives.  Xylitol can promote the action of salutary germs and improve the immunity of the body. Xylitol can absorb more quantity of head than other polyols, so the food made with xylitol has a cool taste and keeps the original food flavor.

11. Trehalose

The enzyme trehalase, found in the brush border of the intestinal mucosa of omnivores (including humans) and herbivores, breaks down trehalose quickly into glucose. Compared to glucose, it results in a lower blood sugar increase. At concentrations above 22%, trehalose is about 45% as sweet as sucrose; however, when the concentration is lowered, trehalose loses sweetness more quickly than sucrose does. As a result, a 2.3% solution feels 6.5 times less sweet than the same sugar solution.

12. Maltitol

Reducing maltose yields maltitol, a sugar alcohol-a kind of carbohydrate that is neither sugar nor alcohol. It is utilized as a sugar substitute that raises blood sugar and insulin more slowly than sucrose or d-glucose. The human digestive system only fully digests maltitol. It is frequently advised for people with diabetes because of these factors.

Maltitol and other sugar alcohols are similar to sugar in terms of taste, texture, and interaction with other ingredients. These sweeteners are commonly used in low-carb or "sugar-free" products such as candy and nutrition bars.

13. Thaumatin

The protein thaumatin has a sweet taste that is about 2,000 times more intense than sucrose. Its sweetness, nevertheless, is detected more gradually than sucrose and has a longer-lasting aftertaste that is reminiscent of licorice. To get a flavor you'll like, combine it with sucrose or other sweeteners. The protein thaumatin has 207 amino acids and is rather tiny. It can be found in the fruit of the West African native Thaumatococcus daniellii, often known as katemfe. Up to 70 °C, the protein is heat stable, but above that point, it becomes less delicious. Thaumatin solutions remain stable throughout a broad pH range of 2.5–10.

14. Stevioside

Stevioside has the characteristics of high sweetness and low-calorie energy, its sweetness is 200-300 times that of sucrose, and its calorific value is only 1/300 of that of sucrose. It is a natural sweetener. Stevia can be widely used in such industries as food, beverage, medicine, daily chemicals, brewery, and cosmetics. It is a new sugar source with a broad perspective for development. Stevia is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

People prefer natural sweeteners for a variety of reasons. Some of the most common reasons include their taste, health benefits, and safety concerns.

Firstly, natural sweeteners often have a more complex and nuanced taste than artificial sweeteners. This means that they can add a depth and richness to food that artificial sweeteners often cannot replicate. For example, honey has a unique floral taste that pairs well with certain fruits or in baking, while maple syrup has a rich, caramel-like flavor that adds depth to pancakes or waffles.

Secondly, many people prefer natural sweeteners because of their health benefits. Artificial sweeteners have been criticized for their potential impact on human health, with some studies suggesting they may have negative effects on gut health, glucose levels, and the microbiome. On the other hand, natural sweeteners like honey, maple syrup, and molasses are rich in nutrients like amino acids, minerals, and vitamins that are beneficial for overall health.

Lastly, safety concerns are another reason why people prefer natural sweeteners. Artificial sweeteners have come under fire for their potential links to a range of health problems, including cancer, diabetes, and heart disease. In contrast, natural sweeteners are generally considered safe to consume in moderation, with most of them being approved for use in food and beverages by regulatory bodies worldwide.

In conclusion, people prefer natural sweeteners due to their superior taste, health benefits, and safety concerns compared to artificial sweeteners. With the growing interest in health and wellness, the demand for natural sweeteners will likely continue to rise in the coming years.

Undersun Biomedtech has been working on the R&D of sweeteners for over 14 years and we could offer the following natural sweeteners:

• Stevia: A plant-based sweetener, stevia is derived from the leaves of the stevia plant and is known for its zero calories and high sweetness potency.

• Monk Fruit Extract: Derived from the monk fruit, this natural sweetener has a low glycemic index and is rich in antioxidants.

• Xylitol: A sugar alcohol derived from plants, xylitol has a low glycemic index and is known for its ability to help maintain oral health.

• Erythritol: Another sugar alcohol, erythritol is derived from fruits and vegetables and has a low-calorie content.

• Inulin: A prebiotic fiber derived from plants, inulin is a low-calorie sweetener that is rich in nutrients and helps support digestive health.

Just let us know your demand at herbext@undersun.com.cn.

References:

https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food

https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/sugar-substitutes/aspartame-artificial-sweeteners.html

https://www.efsa.europa.eu/en/consultations/call/110531

https://en.wikipedia.org/wiki/Acesulfame_potassium

https://en.wikipedia.org/wiki/Fucose