Food Sweeteners What are the main food sweeteners?
With the increasing attention of people to healthy diet, food sweeteners, as an important food additive, have been widely used in the food industry. This article will introduce the main types of food sweeteners and their characteristics.
1. Natural sweeteners.
1.Cane sugar.
Sucrose is a common natural sweetener derived from sugar cane and sugar beets. It has a pure sweetness and a soft taste, making it one of the most commonly used sweeteners in food processing. However, due to the high calorie content of sucrose, excessive intake may have adverse health effects.
2.Glucose.
Glucose is a simple sugar with high sweetness and energy. It is often used as an energy supplement and sweetener in food processing, but excessive intake may also cause blood sugar to rise.
3.Fructose.
Fructose is a type of sugar found in fruits and honey that has a high level of sweetness and energy. It is often used as a sweetener in food processing, with a soft taste and certain health care functions.
2. Synthetic sweeteners.
1.Cyclamate.
Cyclamate is a synthetic sweetener with pure sweetness and lower calories. It is often used as a sweetener to replace sucrose in food processing, but excessive intake may have adverse effects on the liver and nervous system.
2.Aspartame.
Aspartame is a synthetic sweetener with pure sweetness and lower calories. It is often used as a sweetener to replace sucrose in food processing, but excessive intake may have adverse effects on the nervous system.
3.Acesulfame potassium.
Acesulfame potassium is a synthetic sweetener with pure sweetness and lower calories. It is often used as a sweetener to replace sucrose in food processing, but excessive intake may have adverse effects on the liver.
3. Other types of sweeteners.
1.Xylitol.
Xylitol is a polyol found in plants that has lower calories and higher tolerance. It is often used as a sweetener to replace sucrose in food processing and has a similar taste to sucrose, but excessive intake may cause diarrhea.
2.Maltitol.
Maltitol is a sugar alcohol sweetener obtained by hydrogenation of maltose, which has lower calories and higher tolerance. It is often used as a sweetener to replace sucrose in food processing, with a soft taste and certain moisturizing properties.
3.Erythritol.
Erythritol is a natural sugar alcohol sweetener obtained by fermentation of glucose, which has lower calories and higher tolerance. It is often used as a sweetener to replace sucrose in food processing, with a refreshing taste and a certain antioxidant effect.
In conclusion, food sweeteners play an important role in the food industry. Different sweeteners have different characteristics and range of use, and should be selected and used according to specific needs. At the same time, in order to maintain a healthy diet, a variety of foods and additives should be consumed in moderation.