1.What are Sweeteners?
Sweeteners are food additives that impart a sweet taste to foods or feed, enhance food quality, and satisfy people's food demands. The earliest sweetener to emerge was saccharin, discovered in 1879 by Constantin Fahlberg while conducting research on sugar purity at the Johns Hopkins University chemistry laboratory. Fahlberg accidentally tasted the sweetness on his fingertips during dinner after forgetting to wash his hands, thus discovering saccharin. Saccharin is 300 to 500 times sweeter than sucrose but does not participate in human metabolism. Entering the 20th century, humans have successively discovered "sodium cyclamate," "aspartame," "acesulfame-K," "sucralose," "neotame," and other "second to sixth-generation" artificial sweeteners. These sweeteners have been improved in terms of sweetness, taste, and safety.
2.How are Sweeteners classified?
By Source: They are classified into natural sweeteners and synthetic sweeteners. Natural sweeteners are derived from natural sources like plants, while synthetic sweeteners are artificially manufactured in laboratories.
By Nutritional Value: Sweeteners are also classified into nutritive sweeteners and non-nutritive sweeteners. Nutritive sweeteners, like sucrose (table sugar), fructose, and glucose, provide calories and are considered food ingredients. Non-nutritive sweeteners, such as saccharin, aspartame, and sucralose, provide little or no calories.
By Chemical Structure and Properties: Sweeteners can be further classified into carbohydrate sweeteners (such as sugars and sugar alcohols) and non-carbohydrate sweeteners. Non-carbohydrate sweeteners can be further subdivided based on their chemical structure, such as sulfamates, dipeptides, and sucrose derivatives.
3.What is the difference between sweetener and sugar?
Metabolic pathway: sweeteners can be absorbed and used directly by the body and do not participate in metabolic processes, whereas sugars need to be broken down by the digestive system before they can be absorbed and converted to energy or stored as fat through metabolism.
Calorie content: Sweeteners are almost calorie-free and therefore have a very low-calorie content, while sugars contain a high-calorie content.
Functional use: Sweeteners are commonly used in food processing and pharmaceuticals to provide sweetness; sugars are widely used as flavorings in cooking and baking scenarios.
Sweetness multiplier: Sweeteners are usually much sweeter than sugar, so only a small amount is needed to achieve the desired sweetness, whereas sugar requires a larger amount to achieve the same sweetness.
Production method: Sweeteners are usually synthetic, e.g., aspartame, saccharin, etc., whereas sugars can come from natural plant sources, e.g., sugar cane, sugar beet, etc.
4.What are Sweeteners used for?
Flavor Enhancement: Sweeteners are widely used to enhance the flavor of food and beverages, making them more palatable and appealing to consumers. They can be added to a wide range of products, including candies, chocolates, soft drinks, baked goods, cereals, and more.
Calorie Reduction: For those looking to reduce their calorie intake, sweeteners that provide little or no calories, such as artificial sweeteners, can be used as alternatives to sugar. This can be beneficial for weight management and controlling diabetes.
Diabetic-Friendly Products: Many sweeteners are suitable for use in diabetic-friendly products. They allow people with diabetes to enjoy sweet-tasting foods and beverages without the risk of spiking their blood sugar levels.
Dental Health: Some sweeteners, such as xylitol, have been shown to have beneficial effects on dental health. They can help reduce the risk of tooth decay and gum disease by inhibiting the growth of bacteria that cause these conditions.
Pharmaceutical Applications: Sweeteners are also used in pharmaceutical products, such as cough syrups, medicines, and chewable vitamins. They help improve the palatability of these products, making them easier for patients to consume.
Baking and Cooking: Sweeteners are commonly used in baking and cooking to provide sweetness and enhance the flavor of desserts, cakes, cookies, and other sweet treats.
5.Are Sweeteners harmful to humans?
Sweeteners are not completely harmless, but their impact on human health is acceptable when used in accordance with specified doses and methods.
First, sweeteners usually provide little or no energy, which helps people reduce their energy intake while enjoying sweet flavors. Additionally, sweeteners can reduce the risk of tooth decay caused by sugar intake. In food processing, sweeteners have good water solubility and processing stability, making them a convenient additive.
However, excessive or improper use of sweeteners may cause some side effects. For example, long-term and excessive intake of sweeteners may affect the body's perception and metabolism of sugar, increasing the risk of developing diabetes. Some people may have intolerance to certain sweeteners (such as potassium sorbate and xylitol), and excessive intake may lead to digestive discomfort such as diarrhea, nausea, and bloating. Long-term intake of sweeteners may also affect the body's acceptance of sweetness, leading to changes in appetite and a tendency to seek high-sugar foods. Furthermore, a few people may experience allergic reactions to some sweeteners (such as aspartame and xylitol), including skin rashes, headaches, and asthma. For specific groups (such as diabetic patients, pregnant women, and children), the use of sweeteners should be more cautious, and it is recommended to follow the advice of doctors or nutritionists.
