How to choose the right sweetener

Sweetener is a commonly used food additive in food. at present, there are many kinds of sweeteners used in the world.

According to its source, it can be divided into natural sweetener (natural) and synthetic sweetener (synthetic).

According to its calorie, it can be divided into nutritious (nutritive) sweetener and non-nutritive (intensive) sweetener.

According to its chemical structure and properties, it can be divided into sugar (glycosidic) and non-sugar sweetener (non glycosidic).

Here are the rankings based on my understanding of sweeteners.

Stevioside = neotine ≥ sucralose = xylitol ≥ acesulfame > aspartame > saccharin

1. Saccharin

Comprehensive score: ★

Introduction: found in 1878, that is, o-sulfonylbenzoimide, saccharin sold on the market is actually saccharin sodium. Saccharin sodium is the first synthetic enhanced sweetener with a history of more than 100 years.

(1) Source: synthetic, non-sugar, enhanced.

(2) ADI (ADI): 5mg / Kg.

(3) sweetness (compared to sucrose): 240-300.

(4) calorie (compared with sucrose): very low (high sweetness), 3~4kcal/g.

(5) Tasty: ★★

(6) Security: ★

Obviously bitter and metallic, often used with aspartame.

Security has always been controversial. It was banned by Canada in 1977 and by the United Kingdom in the same year but was not implemented because of parliamentary reasons. Saccharin and its salts are still on the list of three types of carcinogens, so their safety is still inconclusive.

2. Aspartame 

Comprehensive rating: ★★★

Introduction: found in 1965, aspartame dipeptide sweetener, chemically named aspartyl phenylalanine methyl ester, is the most widely used synthetic sweetener at present.

(1) Source: synthetic, non-sugar, enhanced.

(2) ADI:40mg / Kg.

(3) sweetness: 180-200.

(4) calorie: very low, 3~4kcal/g.

(5) Taste: ★★★★

(6) Security: ★★★

Refreshing, with the same sweetness as sugar, no bitter aftertaste or metal astringency, unstable in humid environment, damage caused by long-term heating or high temperature, easy to hydrolyze and cyclize into non-sweet substances and lose sweetness.

There is the most debate about the safety of aspartame. PepsiCo announced in 2015 that it would no longer use aspartame, which once caused consumers to panic about the safety of aspartame, then re-used it for market reasons, but launched other sugar substitutes.

3. Ansaimi

Comprehensive rating:★★★★

Introduction: it was found in 1967, that is, potassium acetosulfonate or Amurk sugar. Because the safety of saccharin was suspected, acesulfame was favored by people and reached the peak of development in the early 1980s.

(1) Source: synthetic, non-sugar, enhanced.

(2) ADI:15mg/Kg.

(3) sweetness: 150-200.

(4) calorie: about zero.

(5) Taste: ★★★★

(6) Security: ★★★★

Sweetness comes quickly and has a pleasant aftertaste, but it has a slight bitter aftertaste when used in high concentrations. It is often used with aspartame, cyclosulfonate, sucralose and so on.

The safety evaluation of acesulfame is relatively good, which is not metabolized in the body and excreted with urine.

4. Sucralose

Comprehensive rating: ★★★★☆

Introduction: sucralose is a kind of sucrose derivative prepared by chlorination with sucrose as raw material, also known as trichloromegalose or sucralose. It is a strong non-nutritive sweetener.

(1) Source: natural (industrially synthetic), sugars, nutritional type.

(2) ADI:5mg / Kg.

(3) sweetness: 400-800.

(4) calorie: very low, 3~4kcal/g.

(5) Taste: ★★★★☆

(6) Security: ★★★★

The sweetness is pure, and the feeling intensity, sweetness duration and aftertaste of the maximum sweetness are all very close to sucrose.

Sucralose has also undergone many safety experiments, but a large number of safety experiments still believe that sucralose is safe and non-toxic.

5. Xylitol

Comprehensive rating: ★★★★☆

Introduction: xylitol is a kind of polyol, which is the sweetest among sugar alcohols. Mannitol and maltol also belong to sugar alcohols.

(1) Source: natural (industrially synthetic), nutritional type.

(2) there is no requirement for ADI:

(3) sweetness: ≈ 1 

(4) calorie: medium, 2.4kcal/g.

(5) Tasty: ★★★★★

(6) Security: ★★★★

The taste is very similar to sucrose, xylitol is often accompanied by a slight sense of coolness after entrance, because it is soluble in water and absorbs a certain amount of heat when dissolved.

The properties of most sugars and alcohols are similar. Nowadays, sugar alcohols are a kind of widely used sweeteners, which do not promote dental caries and do not interfere with insulin regulation, so they are suitable for patients with diabetes.

6. Neotame

Comprehensive score: ★★★★★

Introduction: Neotame is the second generation sweetener with wider application prospect to replace aspartame, and it is one of the sweeteners with the highest sweetness at present.

(1) Source: synthetic, non-sugar, enhanced.

(2) ADI:2mg/Kg.

(3) sweetness: 700013000.

(4) calorie: about zero.

(5) Tasty: ★★★★★

(6) Security: ★★★★★

The sweetness is pure and there is no metallic taste and post-bitter taste.

The structure of Neotame is similar to that of aspartame, and they are isomers. However, the safety of Neotame is much better than that of aspartame, and its safety performance is perfect.

7. Steviol glycosides

Comprehensive score: ★★★★★

Introduction: Steviol glycosides is a kind of glycoside extracted from the leaves of Stevia Rebaudia (stevia, which is known as the third healthy natural sugar source in the world.

(1) Source: natural, non-sugar, enhanced.

(2) ADI:4mg/Kg.

(3) sweetness: 300.

(4) calorie: about zero.

(5) Taste: ★★★★☆

(6) Security: ★★★★★

The sweetness and sweetness of Steviol glycosides are the result of the interaction of many sweet components. Because it is extracted naturally, the higher the purity, the better the taste.

Steviol glycosides is a natural low calorific value sweetener which is closest to sucrose taste in the world. Steviol glycosides has certain anti-diabetic pharmacological effects and does not affect nutritional absorption.

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