Comparison of commonly used sweeteners

December 01, 2023

1. Common sweeteners

1) Acesulfame (AK sugar)

It has a good taste and stability, and when combined with saccharin in a ratio of 1:5, it has a significant synergistic effect.

2) Sodium cyclamate

Stable to light and heat, acid and alkali resistant, not deliquescent, with a pure sweet taste. When added in excess of 0.4%, there is a bitter taste. It is often mixed with saccharin 9:1 to enhance the taste.

3) Xylose (D-xylose)

It cannot be digested in the human body and has no refreshing taste compared to xylitol. It participates in the Maillard reaction and is suitable for seasoning.

4) Steviol sugar (steviol glycoside)

High temperature resistant, non fermenting, non coking when heated, decomposes under alkaline conditions, has hygroscopicity, and has a cool and sweet taste. When the concentration is high, it has a slight bitter taste similar to menthol, but when used in combination with sucrose (7:3), it can reduce or disappear. When used in combination with sodium citrate, it can improve the taste.

5) Glycyrrhetinic acid tripotassium salt

The sweetness is released slowly, the aftertaste is slightly bitter, the stability is high, it does not ferment, and has a fragrance enhancing effect. However, those who are not used to it may feel uncomfortable. It is commonly used as a seasoning, cold fruit, and health food, and can also be used for beer and noodle products to increase foam. In the production of seasonings, the ratio of glycyrrhizin to saccharin is usually 3:4:1, and adding an appropriate amount of sucrose can improve the sweetness effect, alleviate the salty taste of salt, and enhance the aroma; Used in candies, often combined with sucrose, saccharin, and citric acid, for a unique flavor and better sweetness; In canned meat, fermentation, discoloration, and hardening can be avoided.

6) Glucose

It is an important source of energy for the body, with calories similar to sucrose, and can be used in combination with sucrose in low sweetness foods. It also belongs to the category of filling sweeteners.

7) Saccharin (Sodium Saccharin)

Strong sweetness, weak heat and alkali resistance, the sweetness gradually disappears when heated under acidic conditions, and the solution is greater than 0 026% has a bitter taste and should not be used in infant and toddler food.

8) Aspartame

After ingestion, it is converted into aspartic acid and phenylalanine in the body, with a taste similar to sucrose and no unpleasant aftertaste. It is not heat-resistant. Patients with phenylketonuria should avoid using it.

9) Lactose

Strong ability in preserving volatile aromas and flavors, with good protective effects on product pigments.

Heating can produce coking, and when used for baking food, it can make the appearance appear golden brown.

Has hygroscopicity, can retain moisture in noodles and desserts and make them soft.

Can help stabilize foaming.

10) Sucralose

Using sucrose as raw material for production, the taste is closest to sucrose, heat-resistant, and very stable in acidic to neutral environments.

11) Fructose syrup

The sweetness is pure, the colder the sweeter, and the sweetness disappears faster than others. Used for beverages with a refreshing sensation, without masking the original color and aroma of the juice; Used for the production of preserved fruit jam, beneficial for antibacterial, moisture absorption, and water retention; Can make bread and pastries soft; Used in ice cream production to prevent ice crystals.

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2. Sugar alcohol commonality

• It does not cause the blood glucose value to rise, and is an ideal sweetener for obese and diabetes patients.

Long term consumption does not cause tooth decay.

Some sugar alcohols have a moisturizing and defecating effect, with varying degrees as follows:

Erythritol maltitol xylitol sorbitol mannitol+++

It has the ability to absorb heat by dissolving water, and the entrance has a cool feeling.

Compared with other sweeteners: low sweetness, low calorific value, good moisture absorption, heat and acid resistance, no Maillard reaction, suitable for baking.

3. Characteristics of sugar and alcohol

1) Xylitol

Combined with strong sweeteners, it produces a synergistic effect and can mask its unpleasant aftertaste; It has chelating effect with metal ions and can act as an antioxidant enhancer, helping to stabilize vitamins and pigments.

2) Sorbitol

In baked foods, it has a moisturizing and fresh-keeping effect and can be used as a stabilizer for starch and a preservative, antioxidant, and fresh-keeping agent for fruits. It prevents the crystallization of food sugars and salts, maintains a balance of sweet, sour, and bitter taste intensity, and increases food flavor.

3) Mannitol

Sweet and refreshing, non hygroscopic, can be used for gummy sugar anti stick.

4) Erythritol

Low moisture absorption and low melting point. Used for pastries, foods, etc., it can prevent moisture and moisturize, and extend the shelf life.

5) Malitol

It has a fragrance preserving function, increasing the aroma of candies and beverages, and can enhance the transparency of candies; It has a high viscosity and can also be used as a thickener.

6) Paraginitol (isomaltitol)

Not hygroscopic, synergizes with other strong sweeteners, and masks its unpleasant aftertaste.

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2023-11-14

Shaanxi Huike Botanical Development Co., Ltd.

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