‘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 :

1. Saaccharin
2. Acesulfame-K
3. Aspartame
4. Sucrolose

1. 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 :

1. Cyclamate
2. Neotame

1. 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’