Substitute for SugarArtificial sweetener or sugar substitutes are chemicals that are calorie free but provide the sweetness of sugar.
It is basically a food additive used in various products that attempts to duplicate the effects of sugar. They are many times sweeter than sugar, thus a small quantity is enough to equate large quantities of sugar. Unlike sugar some of the artificial sweeteners may have an unpleasant after taste.
Sugar is a favorite and most overused substance world wide. But sugar provides calories and excess sugar consumption is related to many health problems like obesity and anxiety. It is important to satisfy the sweet tooth, but this can be done by replacing sugar with artificial sugar substitutes.
People with diabetes mellitus have difficulty in metabolizing sugar in blood. An artificial sweetener is a wise choice for them as they can enjoy the sweet taste of the food without leaving any sugar in the blood to metabolize. As artificial sweeteners provide zero calories it is used by many individuals to have control over their weight or used as a part of weight loss plan. Sugar substitutes are not fermented by the micro flora of the dental plaque and thus are non-carriogenic. Five low calorie sweeteners are approved by Food and Drug Administration and have established an ‘acceptable daily intake’ (ADI) for each sweetener to avoid its abuse. These sweeteners can be used in a variety of food products and the ADI depicts the maximum amount that is considered safe to consume each day for life time.
It is basically a food additive used in various products that attempts to duplicate the effects of sugar. They are many times sweeter than sugar, thus a small quantity is enough to equate large quantities of sugar. Unlike sugar some of the artificial sweeteners may have an unpleasant after taste.
Sugar is a favorite and most overused substance world wide. But sugar provides calories and excess sugar consumption is related to many health problems like obesity and anxiety. It is important to satisfy the sweet tooth, but this can be done by replacing sugar with artificial sugar substitutes.
People with diabetes mellitus have difficulty in metabolizing sugar in blood. An artificial sweetener is a wise choice for them as they can enjoy the sweet taste of the food without leaving any sugar in the blood to metabolize. As artificial sweeteners provide zero calories it is used by many individuals to have control over their weight or used as a part of weight loss plan. Sugar substitutes are not fermented by the micro flora of the dental plaque and thus are non-carriogenic. Five low calorie sweeteners are approved by Food and Drug Administration and have established an ‘acceptable daily intake’ (ADI) for each sweetener to avoid its abuse. These sweeteners can be used in a variety of food products and the ADI depicts the maximum amount that is considered safe to consume each day for life time.
-Aspartame – 50 mg per kg body weight
-Saccharin – 5 mg per kg body weight
-Acesulfame K – 15 mg per kg body weight
-Sucralose – 5 mg per kg body weight
-Neotame – 18 mg a day
Except aspartame all artificial sugars are heat stable and can be used for baking or cooking purposes. Lead acetate is an artificial sugar substitute made from lead which was used extensively in the past. But habitual consumption of this sweetener eventually may lead to lead poisoning.
There are various studies conducted to assess the safety of artificial sweeteners due to the concerns of it being carcinogenic and causing other health problems. But all the studies confirm that artificial sweeteners are safe to use for healthy population. However people with phenylketonuria (PKU) should use aspartame with caution as they can not metabolize it. One should keep in mind that a sugar free product does not mean a caloric free product. Artificial sugar substitutes can be used over sugar confidently as it has many other benefits, but should be used sensibly for instance it is a good idea to replace diet soda with normal soda but that should not be the only beverage in a persons diet.
There are various studies conducted to assess the safety of artificial sweeteners due to the concerns of it being carcinogenic and causing other health problems. But all the studies confirm that artificial sweeteners are safe to use for healthy population. However people with phenylketonuria (PKU) should use aspartame with caution as they can not metabolize it. One should keep in mind that a sugar free product does not mean a caloric free product. Artificial sugar substitutes can be used over sugar confidently as it has many other benefits, but should be used sensibly for instance it is a good idea to replace diet soda with normal soda but that should not be the only beverage in a persons diet.
What is aspartame?
Aspartame is a non saccharine artificial sweetener available on the shelf of the supermarkets with the trade name as Equal, NutraSweet or Canderel.
It is used as an ingredient in more than 6,000 reduced calorie foods and beverages sold in the world. It is commonly used as a sugar substitute or table condiment, in diet soft drinks, sugar free chewing gums and even available as chewable vitamin supplements. Aspartame is not heat stable as it often loses its sweetness and breaks down when heat is applied, thus not suitable for cooking or baking.
This effect can be masked by combining aspartame with other high intensity sweeteners. The additive code or E number for aspartame is E951. Aspartame is basically composed of two amino acids namely aspartic acid and phenylalanine, as the methyl ester.
These amino acids are naturally found in various protein containing foods. Aspartame does not accumulate in the body and on digestion it breaks down in to aspartic acid, phenylalanine and methanol.Aspartame is a low calorie sweetener and 180-200 times sweeter than sugar. Although it provides 4 calories per gram, the amount required to produce the sweetness is very low making its caloric distribution negligible in a food product. This unique property of aspartame makes it a very popular sweetener and a sugar substitute especially for ones who are trying to avoid calories from sugar. Some people find the taste of aspartame unpleasant as unlike sugar the sweetness of aspartame has a slower onset and stays for a longer duration. Aspartame is used to intensify and extend fruit flavors in foods and beverages for example oranges and cherries. Aspartame does not affect the blood sugar and insulin levels, thus can be safely consumed by diabetics. Aspartame is also tooth friendly as it is resistant to fermentation by the oral micro flora and does not cause dental plaques or tooth cavities. People suffering from phenylketonuria (PKU - a rare inherited disease) should avoid aspartame as the phenylalanine (an essential amino acid) in aspartame cannot be metabolized by them causing a health hazard.
Thus it is mandatory in United States to write ‘Phenylketonurics: Contains Phenylalanine’ on the product labels containing aspartame. Although studies have proved that aspartame is safe when consumed in the acceptable daily intake (ADI) and does not have any adverse health effect, this is been a subject of controversy. Some studies have also recommended studying the aspartame side effects and its association with conditions like headaches, brain lesions, brain tumors and lymphoma.
It is used as an ingredient in more than 6,000 reduced calorie foods and beverages sold in the world. It is commonly used as a sugar substitute or table condiment, in diet soft drinks, sugar free chewing gums and even available as chewable vitamin supplements. Aspartame is not heat stable as it often loses its sweetness and breaks down when heat is applied, thus not suitable for cooking or baking.
This effect can be masked by combining aspartame with other high intensity sweeteners. The additive code or E number for aspartame is E951. Aspartame is basically composed of two amino acids namely aspartic acid and phenylalanine, as the methyl ester.
These amino acids are naturally found in various protein containing foods. Aspartame does not accumulate in the body and on digestion it breaks down in to aspartic acid, phenylalanine and methanol.Aspartame is a low calorie sweetener and 180-200 times sweeter than sugar. Although it provides 4 calories per gram, the amount required to produce the sweetness is very low making its caloric distribution negligible in a food product. This unique property of aspartame makes it a very popular sweetener and a sugar substitute especially for ones who are trying to avoid calories from sugar. Some people find the taste of aspartame unpleasant as unlike sugar the sweetness of aspartame has a slower onset and stays for a longer duration. Aspartame is used to intensify and extend fruit flavors in foods and beverages for example oranges and cherries. Aspartame does not affect the blood sugar and insulin levels, thus can be safely consumed by diabetics. Aspartame is also tooth friendly as it is resistant to fermentation by the oral micro flora and does not cause dental plaques or tooth cavities. People suffering from phenylketonuria (PKU - a rare inherited disease) should avoid aspartame as the phenylalanine (an essential amino acid) in aspartame cannot be metabolized by them causing a health hazard.
Thus it is mandatory in United States to write ‘Phenylketonurics: Contains Phenylalanine’ on the product labels containing aspartame. Although studies have proved that aspartame is safe when consumed in the acceptable daily intake (ADI) and does not have any adverse health effect, this is been a subject of controversy. Some studies have also recommended studying the aspartame side effects and its association with conditions like headaches, brain lesions, brain tumors and lymphoma.
Acesulfame Potassium
Acesulfame potassium commonly referred as acesulfame K is a high intensity artificial sweetener available in the supermarkets with the trade name of Nutrinova, Sweet one and Sunett.
It is similar to aspartame in sweetness that is around 200 times sweeter than table sugar or sucrose. When used in high concentrations, like saccharin it has a slight bitter after taste. It is usually blended with other sweeteners to mask this quality, to give a synergistic effect and to give a more sugar like taste to the product.
Acesulfame K can be effectively used for cooking or baking purpose as it is heat stable and also stable in mild acidic or basic conditions. The good taste, solubility and stability of this compound make it suitable for various products in the market. Acesulfame K is used as an artificial sweetener or food addictive in many food and beverages to reduce the calories from sugar and the food additive code or E number for acesulfame K is E950.
It is used as a table top sweetener, in puddings, desserts, baked goods, soft drinks, carbonated beverages, sodas, canned foods, soft candies, hard candies, dairy products, low calorie chewing gums, mints, cough drops and lozenges. It is also a popular compound in protein powders used by body builder and athletes. Acesulfame K helps to reduce calories thus it is beneficial for people on low carbohydrate diets or for weight loss. But one should keep in mind that sugar free does not mean calorie free. People with diabetes can safely include acesulfame K in their diet as studies have shown that it does not have effects on blood glucose and insulin levels or on cholesterol or triglyceride levels. Acesulfame K is non carriogenic and is not associated with dental plaques or dental carries. The acceptable daily intake (ADI) for acesulfame has been established by the Joint Expert Committee on Food Additives of 15 mg per kg body weight. There is always a hunt for low calorie sweet tasting products as the general population is becoming more health conscious and not every one wants to gain the excess pounds. There is a common health concern with acesulfame K and other artificial sweeteners regarding their safety.
Although the Food and Drug Administration has permitted acesulfame K for use as general purpose sweetening agent (expect stevia that is used as a dietary supplement), some critics say that this compound should be studied properly as it may prove carcinogenic.
It is similar to aspartame in sweetness that is around 200 times sweeter than table sugar or sucrose. When used in high concentrations, like saccharin it has a slight bitter after taste. It is usually blended with other sweeteners to mask this quality, to give a synergistic effect and to give a more sugar like taste to the product.
Acesulfame K can be effectively used for cooking or baking purpose as it is heat stable and also stable in mild acidic or basic conditions. The good taste, solubility and stability of this compound make it suitable for various products in the market. Acesulfame K is used as an artificial sweetener or food addictive in many food and beverages to reduce the calories from sugar and the food additive code or E number for acesulfame K is E950.
It is used as a table top sweetener, in puddings, desserts, baked goods, soft drinks, carbonated beverages, sodas, canned foods, soft candies, hard candies, dairy products, low calorie chewing gums, mints, cough drops and lozenges. It is also a popular compound in protein powders used by body builder and athletes. Acesulfame K helps to reduce calories thus it is beneficial for people on low carbohydrate diets or for weight loss. But one should keep in mind that sugar free does not mean calorie free. People with diabetes can safely include acesulfame K in their diet as studies have shown that it does not have effects on blood glucose and insulin levels or on cholesterol or triglyceride levels. Acesulfame K is non carriogenic and is not associated with dental plaques or dental carries. The acceptable daily intake (ADI) for acesulfame has been established by the Joint Expert Committee on Food Additives of 15 mg per kg body weight. There is always a hunt for low calorie sweet tasting products as the general population is becoming more health conscious and not every one wants to gain the excess pounds. There is a common health concern with acesulfame K and other artificial sweeteners regarding their safety.
Although the Food and Drug Administration has permitted acesulfame K for use as general purpose sweetening agent (expect stevia that is used as a dietary supplement), some critics say that this compound should be studied properly as it may prove carcinogenic.
Cyclamate
Cyclamate is an artificial sweetener discovered by accident in 1937.
It was first used by Abbot to mask the bitterness of some drugs. It was designated as ‘generally recognized as safe’ in U.S. in 1958. Cyclamate is approximately 30-50 times sweeter than sucrose; some individual may feel an unpleasant after taste after its consumption.
For this reason to have a synergistic effect in a product and mask the after taste it is often combined with other artificial sweeteners. For example cyclamate when combined with saccharin in 10:1 proportion gives a sugar like taste and masks the off taste of both the sweeteners. Cyclamate can be a sodium salt or calcium salt of cyclamic acid, both the forms of cyclamate are soluble and heat stable. Cyclamate is used as an artificial sweetener in various foods, as a beverage sweetener, in diet beverages, table sweeteners and other low calorie foods. Cyclamate also makes a good flavoring agent for many toiletries and pharmaceutical preparations.
Cyclamate like other artificial sweeteners can be used by people who are on weight loss diet or low-carbohydrate diet. It is also safe for people with diabetes or hyperglycemia as it does not affect the blood glucose or insulin levels. Also it has no effects on serum triglycerides and cholesterol. Cyclamate is tooth friendly and is not associated with dental plaque and dental carries. Cyclamate is associated with many health related controversies. One study published in 1966 claimed that cyclamate can produce clyclohexylamine by some intestinal bacteria and this compound is suspected to have some toxic effects in animals and even testicular atrophy in mice. Another study published in 1969 claimed that cyclamate when combined with saccharin in the proportion of 10:1 may increase the incidence of bladder cancer in rats. Due to these controversies and bladder cancer cause of cyclamate, its sale was banned in United States and United Kingdom by Food and Drug Administration (FDA). Abbot however tried to lift the ban on cyclamate but eventually the petition was denied by FDA in 1980. Many studies have proved that cyclamate does not have carcinogenic effects and is non-mutagenic. But FDA have denied repeated petition and its request to get approved is still pending. Cyclamate has been studied and approved its used as an artificial sweetener in more than 55 countries under the brand name Assugrin, Sweet’N Low, Sucaryl, and Sugar Twin.
However cyclamate is still been restricted in some countries despite the researches proving its safety. A favorable decision by the FDA on the recent petition can meet the consumer demand by supplying more variety of artificial sweeteners.
It was first used by Abbot to mask the bitterness of some drugs. It was designated as ‘generally recognized as safe’ in U.S. in 1958. Cyclamate is approximately 30-50 times sweeter than sucrose; some individual may feel an unpleasant after taste after its consumption.
For this reason to have a synergistic effect in a product and mask the after taste it is often combined with other artificial sweeteners. For example cyclamate when combined with saccharin in 10:1 proportion gives a sugar like taste and masks the off taste of both the sweeteners. Cyclamate can be a sodium salt or calcium salt of cyclamic acid, both the forms of cyclamate are soluble and heat stable. Cyclamate is used as an artificial sweetener in various foods, as a beverage sweetener, in diet beverages, table sweeteners and other low calorie foods. Cyclamate also makes a good flavoring agent for many toiletries and pharmaceutical preparations.
Cyclamate like other artificial sweeteners can be used by people who are on weight loss diet or low-carbohydrate diet. It is also safe for people with diabetes or hyperglycemia as it does not affect the blood glucose or insulin levels. Also it has no effects on serum triglycerides and cholesterol. Cyclamate is tooth friendly and is not associated with dental plaque and dental carries. Cyclamate is associated with many health related controversies. One study published in 1966 claimed that cyclamate can produce clyclohexylamine by some intestinal bacteria and this compound is suspected to have some toxic effects in animals and even testicular atrophy in mice. Another study published in 1969 claimed that cyclamate when combined with saccharin in the proportion of 10:1 may increase the incidence of bladder cancer in rats. Due to these controversies and bladder cancer cause of cyclamate, its sale was banned in United States and United Kingdom by Food and Drug Administration (FDA). Abbot however tried to lift the ban on cyclamate but eventually the petition was denied by FDA in 1980. Many studies have proved that cyclamate does not have carcinogenic effects and is non-mutagenic. But FDA have denied repeated petition and its request to get approved is still pending. Cyclamate has been studied and approved its used as an artificial sweetener in more than 55 countries under the brand name Assugrin, Sweet’N Low, Sucaryl, and Sugar Twin.
However cyclamate is still been restricted in some countries despite the researches proving its safety. A favorable decision by the FDA on the recent petition can meet the consumer demand by supplying more variety of artificial sweeteners.
Isomalt
Isomalt is a type of sugar alcohol having sugar like properties and provides half the calories of that of sugar.
Isomalt was discovered in 1960s, it is a white, odorless, and crystalline sweetener made from sucrose and has a physical appearance similar to sucrose. Isomalt is made in a two-step process from sucrose. The first step involves enzymatic rearrangement between the links of glucose and fructose in sucrose.
The second step involves addition of two hydrogen atoms to the oxygen atom in fructose portion of sucrose. In this way half of the fructose is converted to mannitol and half of it is converted to sorbitol resulting in two different disaccharide alcohols that is gluco -mannitol and gluco-sorbitol. These molecular changes are responsible for making isomalt more chemically and enzymatically stable than sucrose.
Isomalt stability is used effectively in more than 70 countries worldwide in various foods and beverages like toffees, chocolates, chewing gums, hard and soft candies, nutritional supplements, baked foods, cough drops and lozenges in place of sugar. Isomalt is heat stable and thus can be used in the products that require cooking methods like baking or boiling. In fact DiabetiSweet is a product available in the market containing isomalt in combination with acesulfame K which is sold for baking purpose. It also helps to increase the shelf life of the product and is not involved in the process of browning or caramelizing, it is non hygroscopic and thus can not absorb water nor make a product sticky. Isomalt is used as a flavor enhancer and dissolves gradually in mouth with no significant after taste. Isomalt is often used with other high intensity sweetener to give a synergistic flavor and a sugar like taste. Products where isomalt is used as a sweetener provides low calorie and are ideal for people following a weight loss diet or a low carbohydrate diet. Like other polyols it is partially digested in the gut, thus have a minimal impact on blood sugar and insulin levels. It provides only 2 calories per gram this is because of the fact that it has a stable structure which is not easily hydrolyzed by the intestinal enzymes. It can be safely used as a sugar substitute for people with diabetes.
It is also non carriogenic and is tooth-friendly as it is not associated with dental plaques or dental carries; in fact it helps to repair dental carries lesions. Food and Drug Administration has allowed the manufacturers to mention ‘Does not promote dental carries’ on sugar free isomalt containing products. However like other sugar alcohols, isomalt when taken in high concentrations can cause mild gastric problems like flatulence or gas and mild diarrhea.
Isomalt was discovered in 1960s, it is a white, odorless, and crystalline sweetener made from sucrose and has a physical appearance similar to sucrose. Isomalt is made in a two-step process from sucrose. The first step involves enzymatic rearrangement between the links of glucose and fructose in sucrose.
The second step involves addition of two hydrogen atoms to the oxygen atom in fructose portion of sucrose. In this way half of the fructose is converted to mannitol and half of it is converted to sorbitol resulting in two different disaccharide alcohols that is gluco -mannitol and gluco-sorbitol. These molecular changes are responsible for making isomalt more chemically and enzymatically stable than sucrose.
Isomalt stability is used effectively in more than 70 countries worldwide in various foods and beverages like toffees, chocolates, chewing gums, hard and soft candies, nutritional supplements, baked foods, cough drops and lozenges in place of sugar. Isomalt is heat stable and thus can be used in the products that require cooking methods like baking or boiling. In fact DiabetiSweet is a product available in the market containing isomalt in combination with acesulfame K which is sold for baking purpose. It also helps to increase the shelf life of the product and is not involved in the process of browning or caramelizing, it is non hygroscopic and thus can not absorb water nor make a product sticky. Isomalt is used as a flavor enhancer and dissolves gradually in mouth with no significant after taste. Isomalt is often used with other high intensity sweetener to give a synergistic flavor and a sugar like taste. Products where isomalt is used as a sweetener provides low calorie and are ideal for people following a weight loss diet or a low carbohydrate diet. Like other polyols it is partially digested in the gut, thus have a minimal impact on blood sugar and insulin levels. It provides only 2 calories per gram this is because of the fact that it has a stable structure which is not easily hydrolyzed by the intestinal enzymes. It can be safely used as a sugar substitute for people with diabetes.
It is also non carriogenic and is tooth-friendly as it is not associated with dental plaques or dental carries; in fact it helps to repair dental carries lesions. Food and Drug Administration has allowed the manufacturers to mention ‘Does not promote dental carries’ on sugar free isomalt containing products. However like other sugar alcohols, isomalt when taken in high concentrations can cause mild gastric problems like flatulence or gas and mild diarrhea.
Lead Acetate
Lead acetate is a chemical compound with a sweet taste.
It is derived by treating lead oxide (PbO) with acetic acid. The resultant red oxide is very toxic like other lead products. Lead acetate is often used printing and dying agent in textile industries, a drier in paints and varnishes and a reagent to make other lead compounds.
It is easily soluble in water and glycerin and is a principle active component in the hair coloring dyes (progressive type) when used in low concentrations. Lead acetate is also known as lead of sugar, lead diacetate, salt of Saturn, plumbous acetate and Goulard’s powder after the name of Thomas Goulard. Historically lead acetate was been used as an aphrodisiac because of the sweet taste it exhibits.
The Romans used to boil grape juice in lead pots, as they had limited sweetening options besides honey. This grape juice boiled in lead pots produced a reduced sugar called defrutum which is concentrated again to sapa. This sugar was in turn used as a sweetener or sugar substitute in wine and to preserve and sweeten fruits. Lead acetate or any of its compounds might possibly leach from this sugar syrup and causing lead poisoning to any one consuming these products with this sweet syrup used as a sweetener. It is believed that Pope Clement II who died in October 1047 was poisoned with lead sugar. Although the toxicology examinations confirms these old rumors, this issue is still not clear if it was lead poisoning that killed the Pope as in those times lead sugar was used as a cure for venereal diseases. Albert Christoph Dies in 1971 swallowed ¾ of an ounce of lead sugar by mistake. Although he recovered from its toxicity (slow and incomplete recovery), he lived with illness until 1822. In Panama, Mary Seacole tropically applied it among other remedies against an epidemic of cholera.
Because of its recognized toxicity, lead acetate is not used anymore as an aphrodisiac. Through out history leas acetate and white acetate have been used in cosmetics. Although in western countries this practice has ceased, it is still used in men’s hair coloring products. Sugar of lead is used as a treatment for poison ivy. Hydrogen sulphide a poisonous gas can be detected with the help of lead acetate paper. A grey precipitate of lead II sulphide is formed on the moistened paper when hydrogen sulphide gas reacts with lead II acetate. It has been reported that like other lead salts lead II acetate can pass the embryo through the placental barrier leading to fetal mortality.
It is derived by treating lead oxide (PbO) with acetic acid. The resultant red oxide is very toxic like other lead products. Lead acetate is often used printing and dying agent in textile industries, a drier in paints and varnishes and a reagent to make other lead compounds.
It is easily soluble in water and glycerin and is a principle active component in the hair coloring dyes (progressive type) when used in low concentrations. Lead acetate is also known as lead of sugar, lead diacetate, salt of Saturn, plumbous acetate and Goulard’s powder after the name of Thomas Goulard. Historically lead acetate was been used as an aphrodisiac because of the sweet taste it exhibits.
The Romans used to boil grape juice in lead pots, as they had limited sweetening options besides honey. This grape juice boiled in lead pots produced a reduced sugar called defrutum which is concentrated again to sapa. This sugar was in turn used as a sweetener or sugar substitute in wine and to preserve and sweeten fruits. Lead acetate or any of its compounds might possibly leach from this sugar syrup and causing lead poisoning to any one consuming these products with this sweet syrup used as a sweetener. It is believed that Pope Clement II who died in October 1047 was poisoned with lead sugar. Although the toxicology examinations confirms these old rumors, this issue is still not clear if it was lead poisoning that killed the Pope as in those times lead sugar was used as a cure for venereal diseases. Albert Christoph Dies in 1971 swallowed ¾ of an ounce of lead sugar by mistake. Although he recovered from its toxicity (slow and incomplete recovery), he lived with illness until 1822. In Panama, Mary Seacole tropically applied it among other remedies against an epidemic of cholera.
Because of its recognized toxicity, lead acetate is not used anymore as an aphrodisiac. Through out history leas acetate and white acetate have been used in cosmetics. Although in western countries this practice has ceased, it is still used in men’s hair coloring products. Sugar of lead is used as a treatment for poison ivy. Hydrogen sulphide a poisonous gas can be detected with the help of lead acetate paper. A grey precipitate of lead II sulphide is formed on the moistened paper when hydrogen sulphide gas reacts with lead II acetate. It has been reported that like other lead salts lead II acetate can pass the embryo through the placental barrier leading to fetal mortality.
Saccharin
The oldest artificial sweetener saccharin was discovered by accident by Ira Remsen and Constantin Fahlberg in 1879 at Johns Hopkins University.
Saccharin is approximately 300 times sweet as sucrose and is heat stable. However it has a metallic or bitter after taste that is unpleasing for many individuals. Saccharin is often blended with other high intensity artificial sweeteners to mask the off taste and give sweetness similar to sugar. For example cyclamate is often combined with saccharine in the ratio of 10:1 to compensate for each sugar’s weakness and give a synergistic effect to the product.
The food addictive code or E number allotted to saccharine is E954. Saccharine is stable to acidic and alkaline medium and helps to increase the shelf life of a product as it does not react chemically with other food ingredients. Due to these properties saccharin forms the base for many low calorie sugar free products worldwide. It is widely used as a sugar substitute in baked goods, chewing gums, hard candies, soft candies, canned fruits, dessert toppings, table sweetener, salad dressings and even saccharin toothpaste.
The most popular brand of saccharin available in supermarkets is Sweet’N Low. Saccharine has effectively no food energy and passes the digestive system without being digested and absorbed. Thus saccharine is very important discovery for diabetics as it does not affect blood sugar or insulin levels. People with diabetes can have a wider choice of food to consume and can satisfy their sweet tooth with the help of saccharin based products. Saccharine is tooth-friendly and does not promote tooth decay or dental carries as it is not easily hydrolyzed by the bacteria in the oral cavity. The amount of saccharine required to sweeten a product is very low and thus can be considered calorie free as it does not provide any calories. It can be effectively used by people on low carbohydrate diet or weight loss diet. Saccharine became popular during World War I due to the shortage of sugar in that period. This wide spread use of saccharin continued through out World War II. Saccharin has been studied for its safety since many years. Some studies suggested that saccharin can be carcinogenic when used in high amounts and can increase the rate of bladder cancer in rats. But it was later proved that these effects were due to very large amount of saccharin were given to test subject rats.
These doses were more than hundred times higher than the normal recommended daily doses by humans. After this saccharine safety has been studied largely, but no study proved saccharin relation with any health risks including cancer.
Saccharin is approximately 300 times sweet as sucrose and is heat stable. However it has a metallic or bitter after taste that is unpleasing for many individuals. Saccharin is often blended with other high intensity artificial sweeteners to mask the off taste and give sweetness similar to sugar. For example cyclamate is often combined with saccharine in the ratio of 10:1 to compensate for each sugar’s weakness and give a synergistic effect to the product.
The food addictive code or E number allotted to saccharine is E954. Saccharine is stable to acidic and alkaline medium and helps to increase the shelf life of a product as it does not react chemically with other food ingredients. Due to these properties saccharin forms the base for many low calorie sugar free products worldwide. It is widely used as a sugar substitute in baked goods, chewing gums, hard candies, soft candies, canned fruits, dessert toppings, table sweetener, salad dressings and even saccharin toothpaste.
The most popular brand of saccharin available in supermarkets is Sweet’N Low. Saccharine has effectively no food energy and passes the digestive system without being digested and absorbed. Thus saccharine is very important discovery for diabetics as it does not affect blood sugar or insulin levels. People with diabetes can have a wider choice of food to consume and can satisfy their sweet tooth with the help of saccharin based products. Saccharine is tooth-friendly and does not promote tooth decay or dental carries as it is not easily hydrolyzed by the bacteria in the oral cavity. The amount of saccharine required to sweeten a product is very low and thus can be considered calorie free as it does not provide any calories. It can be effectively used by people on low carbohydrate diet or weight loss diet. Saccharine became popular during World War I due to the shortage of sugar in that period. This wide spread use of saccharin continued through out World War II. Saccharin has been studied for its safety since many years. Some studies suggested that saccharin can be carcinogenic when used in high amounts and can increase the rate of bladder cancer in rats. But it was later proved that these effects were due to very large amount of saccharin were given to test subject rats.
These doses were more than hundred times higher than the normal recommended daily doses by humans. After this saccharine safety has been studied largely, but no study proved saccharin relation with any health risks including cancer.
What is Sucralose?
Sucralose is a low caloric artificial sweetener that has a taste like sugar because it is made from sugar.
It is available under the trade name Splenda in the markets. Sucralose is around 320-1000 times sweeter than sugar and can be used as a table sweetener. It is the most heat stable artificial sweetener used in variety of products like desserts, beverages, canned fruits, baked goods, dairy products or syrups and condiments.
It is also stable to a broad range of pH conditions and is used in more than 4,000 food products as a sweetener and the products maintain the sweetness throughout their shelf life even after baking or cooking. The addictive code or the E number used for sucralose is E955. In the processing of sucralose, sugar molecules undergo a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups. This creates a molecular structure that is exceptionally stable.
Chlorine in sucralose may raise questions for some. But chlorine is present in the form of chloride that is an element naturally found in many foods and beverages like natural water, tomatoes, lettuce, mushrooms, peanut butter, melons and table salt. Sucralose can be consumed in a variety of products without the concern of extra calories from sugar. Sucralose is essentially an inert molecule, doesn’t have any harmful effects and is absolutely safe even if taken on regular basis for life time. Sucralose can be safely consumed by all people without any harmful effects including pregnant women, breast feeding mothers, children and people with diabetes. Our body doesn’t recognize sucralose as a carbohydrate although it is made from sugar and thus is not broken down in the body for calories. Sucralose molecule is not digested in the gastrointestinal tract and is eliminated from the body via feces and urine, unchanged. Although products made from sucralose may contain calories, but sucralose is a calorie free and thus provides no calories. Hence it is used as a sweetener to replace sugar in various products and in turn decrease the total (especially empty calories) calories of the food product.More than 100 scientific studies conducted over 20 years prove the safety of sucralose in various fields.
All studies clearly demonstrate its safety and ensures that it is non carcinogenic. Sucralose is permitted for use in more than 60 countries as many regulatory bodies have declared that it safe. The acceptable daily intake (ADI) of sucralose is 9 mg per kg body weight.
It is available under the trade name Splenda in the markets. Sucralose is around 320-1000 times sweeter than sugar and can be used as a table sweetener. It is the most heat stable artificial sweetener used in variety of products like desserts, beverages, canned fruits, baked goods, dairy products or syrups and condiments.
It is also stable to a broad range of pH conditions and is used in more than 4,000 food products as a sweetener and the products maintain the sweetness throughout their shelf life even after baking or cooking. The addictive code or the E number used for sucralose is E955. In the processing of sucralose, sugar molecules undergo a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups. This creates a molecular structure that is exceptionally stable.
Chlorine in sucralose may raise questions for some. But chlorine is present in the form of chloride that is an element naturally found in many foods and beverages like natural water, tomatoes, lettuce, mushrooms, peanut butter, melons and table salt. Sucralose can be consumed in a variety of products without the concern of extra calories from sugar. Sucralose is essentially an inert molecule, doesn’t have any harmful effects and is absolutely safe even if taken on regular basis for life time. Sucralose can be safely consumed by all people without any harmful effects including pregnant women, breast feeding mothers, children and people with diabetes. Our body doesn’t recognize sucralose as a carbohydrate although it is made from sugar and thus is not broken down in the body for calories. Sucralose molecule is not digested in the gastrointestinal tract and is eliminated from the body via feces and urine, unchanged. Although products made from sucralose may contain calories, but sucralose is a calorie free and thus provides no calories. Hence it is used as a sweetener to replace sugar in various products and in turn decrease the total (especially empty calories) calories of the food product.More than 100 scientific studies conducted over 20 years prove the safety of sucralose in various fields.
All studies clearly demonstrate its safety and ensures that it is non carcinogenic. Sucralose is permitted for use in more than 60 countries as many regulatory bodies have declared that it safe. The acceptable daily intake (ADI) of sucralose is 9 mg per kg body weight.
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