‘Substitutes of Sugar’

Types of Artificial Sweeteners…Know more..
- Artificial Sweeteners are chemicals used to sweeten foods and beverages.
- An ideal sweetener is as sweet as or sweeter than sucrose(Table Sugar)
- Has a pleasant after taste,
- Is colorless,
- Odourless,
- Non-Toxic
- Economically feasible.
Low calorie Sweeteners :
- Saaccharin
- Acesulfame-K
- Aspartame
- Sucrolose
- Saccharin is 200 to 700 times sweeter than table sugar (sucrose) and it is used..
- As a Table top Sweetener
- Dissolved in Liquids
- Reduce cavities and
- Aid weight loss
- Maintains an attractive physical appearance.


2. Acesulfame-K is a calorie-free sweetener found in sugar-free products.
It’s a white crystal powder with a slightly bitter after-taste.
It is around 200 times sweeter than sugar and is used..
- As a Table top Sweetener
- In Dry Beverage Mixes
- Puddings
- Gelatin
- Dairy Product analogs


3. Aspartame is 200 time more sweeter than sucrose.
Commonly used as a sugar substitute in foods and beverages.
- In Soft Drinks
- Low calorie content
- Chewing Gums
- Instant Coffee
- Instant Tea
- Enhances fruit Flavor
- Doesn’t raise blood glucose levels.


4. Sucrolose is 300 times more sweeter than Sucrose. And is used..
- In Baked Goods
- Calorie-Free
- Doesn’t Effect Blood sugar levels


Non-Calorie sweetners :
- Cyclamate
- Neotame
- Cyclamate is 30 times more sweeter than sucrose. nd it is used in Cooking and Baking
- Control or lose weight,
- Manage diabetes,
- Help prevent tooth decay
- Balance calories
- Maintain an overall healthier lifestyle

2. Neotame is 7k to 13k times more sweeter than sucrose. And is approved to be a general table-top sweetener.
- Stabilizes a neutral pH, which makes its use in baked foods possible.
- Not presenting a risk to individuals with phenylketonuria


Natural Sweeteners : Stevia..
Stevia is 30 times more sweeter than sucrose and is a calorie free Bio Sweetener
- Stevia is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay.
- The active compounds are steviol glycosides
- 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.
- Stevia’s taste has a slower onset and longer duration than that of sugar
- some of its extracts may have a bitter or licorice-like after taste at high concentrations.
Used in Choclates adn Candies and pan.

- Some early research suggests that taking 1000 mg daily of stevia leaf extract might reduce blood sugar levels after eating by a small amount in people with type 2 diabetes.
- High blood pressure.
- Heart problems.
- Heartburn.
- Weight loss.
- Water retention
An Article by Nutrition Student ‘Syeda Ruhina Raushan’