Sweetness has always been an irresistible temptation to the human palate. However, in the course of mankind's continuous pursuit of sweetness, sweeteners have gradually emerged as key players on the food scene.

Xylitol

Xylitol belongs to the category of natural sugar alcohols and is found in numerous plants, such as many fruits and vegetables. It has a sweet flavor and is often used as an alternative to sugar. Xylitol has a sweet taste, but unlike sugar, it does not cause tooth decay.

Huperzol

Sorbitol is a type of carbohydrate called a sugar alcohol, or polyol. Sorbitol contains about one-third fewer calories than sugar and is 60 percent as sweet. Sorbitol occurs naturally in a variety of berries and fruits.

Sodium saccharin

Saccharin is one of the most affordable low-calorie sweeteners. It is a popular zero-calorie sugar substitute in cooking. It is also used as a sweetener for low-calorie processed foods such as fruit juices, candies, jams, jellies and cookies.

Sucralose

Sucralose is a synthetic organochlorine sweetener (OC) that is a common ingredient in the world's food supply. Sucralose interacts with chemosensors in the alimentary tract that play a role in sweet taste sensation and hormone secretion.

Acesulfame

Acesulfame, or Ace K, is a common artificial sweetner. Some people suggest acesulfame potassium side effects include an increased risk of cancer and harm during pregnancy. However, research is limited. Like most sweeteners, acesulfame potassium is controversial.

Aspartame

Aspartame is a low-calorie artificial sweetener, which is approximately 200 times sweeter than sugar. It is a white, odourless powder. In Europe, aspartame is authorised to be used as a food additive.
 

Mannitol

Mannitol is a diuretic medication that helps you make more pee to get rid of excess water in your body. A healthcare provider will give you this injection in a hospital or clinic setting. It treats swelling from heart, kidney or liver disease or swelling around your brain or in your eyes.

Maltitol

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.

Stevioside

Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana (Bertoni) Bertoni.

How to use sweeteners

First, it is vital to understand the types and properties of sweeteners. Different sweeteners vary in sweetness, stability, and range of application.

For example, aspartame is sweet but does not tolerate high temperatures, making it suitable for foods processed at low temperatures, such as cold beverages; while xylitol performs better in baking.

When using sweeteners, it is important to add them in strict accordance with the prescribed dosage. This is because excessive use may affect the taste and quality of food, and may even have potential health effects.

In the case of beverage production, if synthetic sweeteners are used, the amount added should be precisely controlled according to the recipe and product standards to ensure that the sweetness is moderate and in compliance with regulations.

At the same time, it is important to choose the right sweetener for the type of food and its use. For foods specific to people with diabetes, sweeteners that have a low impact on blood glucose, such as steviol glycosides, may be chosen.

In home cooking, if you want to use sweeteners instead of sugar, you also need to pay attention to the dosage and usage. For example, when using xylitol to make pastries, the moisture content in the recipe may need to be adjusted due to its high hygroscopicity.

In conclusion, the correct use of sweeteners requires a full understanding of their characteristics, adherence to prescribed dosages, and a rational choice based on specific needs.

The proper use of sweeteners

Add according to the specified dosage

Each sweetener has its prescribed use limit, and excessive use may not only affect the taste and quality of food, but also pose potential health risks. For example, when making sugar-free beverages, if aspartame is added in excess, it may lead to a bitter aftertaste.

Consider food type and use

Different foods require different sweeteners. Baked goods may be better suited to xylitol or erythritol because they are relatively stable at high temperatures and do not produce harmful substances. And for foods such as jellies and jams, sorbitol may be a better choice.

Combine with other sweeteners

Sometimes, combining different sweeteners in certain proportions can result in a taste that is closer to sucrose, while reducing the amount of a single sweetener used. For example, acesulfame and aspartame are used in combination in some beverages.

Evenly dispersed

Uniform distribution in the liquid:

Adequate mixing: For liquid beverages or solutions, use equipment such as stirrers and homogenizers for adequate mixing to ensure that the sweetener is evenly dispersed in the liquid. For example, when making juice drinks, dissolve the sweetener in a small amount of water before pouring it into a large volume of juice and stirring well.

Gradual addition: Adding the sweetener to the liquid gradually in small portions, while stirring, helps to avoid localized over-concentration.

Even distribution in solids:

Pulverizing and mixing: If the sweetener is added to powdered foods, such as solid drinks or pastry powder, the sweetener is first pulverized so that its particle size is similar to that of the other ingredients, and then mixed thoroughly by mixing equipment (e.g., blender, mixer).

Solution impregnation: For some large solid foodstuffs, such as dried fruits, the sweetener can be prepared into a solution, and then the solid foodstuffs can be immersed in it, so that the sweetener can penetrate evenly.

Multiple sieving: During the mixing process, multiple sieving can help break up agglomerates that may form and promote uniform distribution.

Control timing of addition

In food production, controlling the timing of sweetener addition has a key impact on the quality and taste of the final product.

For example, if certain sweeteners (e.g. xylitol) are added too early in the baking process, the fermentation process of the dough may be affected, resulting in undesirable texture and volume of the finished product. It is generally recommended to add them after the dough fermentation is completed and before baking is about to take place to ensure even distribution of sweetness and baking results.

For making beverages, if temperature- or time-sensitive sweeteners (e.g., aspartame) are used, they should be added at the final stage of blending and the filling and sealing should be completed as soon as possible to minimize the loss and change of sweeteners during processing.

When cooking dishes, there are also rules about when to add sweeteners. If the dishes need to be stewed for a long time, such as braised pork, sweeteners should not be added too early to avoid decomposition or loss of sweetness in a long time of cooking, usually added when the dish is nearly ripe to maintain the purity of sweetness.

In addition, in some foods that need to be preserved for a longer period of time, the stability and shelf life of sweeteners also need to be considered. For example, some sweeteners may deteriorate or become less sweet during long-term storage, which requires reasonable control of the addition time and dosage according to the expected shelf life during production.

Stability considerations

First, temperature has a significant effect on the stability of sweeteners. Aspartame, for example, tends to decompose at high temperatures, resulting in loss of sweetness and potentially undesirable flavors. Therefore, aspartame is less suitable for use in foods processed at high temperatures, such as baked goods. In contrast, sucralose is more heat stable and can withstand higher temperatures.

The pH value also affects the stability of sweeteners. Like sweeteners are relatively stable in acidic conditions, while they may break down in alkaline environment. Therefore, it is more appropriate to use sweeteners in acidic beverages.

Light may also cause a decrease in the stability of sweeteners. Some sweeteners undergo chemical changes when exposed to light, affecting their sweetness and quality.

Storage time and conditions are also key factors. Certain sweeteners may experience problems such as caking and reduced sweetness as storage time increases. Xylitol, for example, is prone to absorbing moisture and caking if the storage environment is humid.

In addition, interactions with other food ingredients may affect the stability of sweeteners. For example, certain metal ions may react with the sweetener and reduce its stability and sweetness.

Following the Standard: Safe Use of Sweeteners

Key Points on the Use of Sweeteners in Different Beverages

Adjustment of sweetener dosage according to taste requirements.

The Difference Between Natural vs. Synthetic Sweeteners

What are natural sweeteners

Natural sweeteners are substances with a sweet flavor that are extracted or processed from natural plants or organisms.

Common natural sweeteners include:

Sucrose: Extracted from sugar cane or sugar beets, sucrose is one of the most familiar and widely used natural sweeteners. For example, sucrose imparts a rich sweet flavor to fruits when making traditional canned sugar water.

Luo Han Guo Sweet Glycoside: Extracted from Luo Han Guo, it is sweet and low in calories. It is often used to provide sweetness in some low-sugar or sugar-free beverages.

Stevioside: Derived from stevia, it is about 200 - 300 times sweeter than sucrose and has a low impact on blood sugar. It is often used in foods for diabetics or in low-calorie foods.

Natural sweeteners are generally considered to be relatively safer and healthier because they are derived from nature and, when used in moderation, are potentially less harmful to the human body. However, even with natural sweeteners, intake needs to be reasonably controlled to maintain a balanced diet.

What are synthetic sweeteners

Artificial sweeteners are substances with a sweet taste created by chemical synthesis or artificial modification.

Common artificial sweeteners are:

Aspartame: It is very sweet, about 180 - 220 times sweeter than sucrose. It is commonly used in sugar-free drinks, sugar-free chewing gum and other products. For example, many carbonated beverages labeled "sugar-free" have aspartame added to provide sweetness.

Acesulfame: It is about 200 times sweeter than sucrose and is more stable. It is often found in some ice cream, yogurt and other foods.

Sucralose: about 600 times sweeter than sucrose, almost not absorbed by the body, very low calorie. It is commonly used in baked goods and jams.

Sweetener: Sweetness is about 30 - 50 times that of sucrose, commonly used in candied fruit, beverages and other foods.

Artificial sweeteners have the advantage of high sweetness and low or no calories, which can satisfy people's preference for sweets and help control weight and blood sugar at the same time. However, there has been controversy about the safety of their long-term use in large quantities. Some studies have suggested that excessive intake may have potential health effects, such as affecting the balance of intestinal flora, but there are no conclusive findings yet. When using artificial sweeteners, regulations and standards should be strictly followed to control intake.

Differences in Sources and Methods of Preparation

Artificial sweeteners and natural sweeteners are prepared in very different ways. Here are some common preparation methods:

Preparation methods of artificial sweeteners:

Chemical synthesis method: sweeteners are synthesized through chemical reactions. For example, aspartame is prepared by chemical synthesis.

Biosynthesis method: sweeteners are synthesized by using the action of microorganisms or enzymes. For example, sucralose is prepared by biosynthesis.

Methods of preparation of natural sweeteners:

Extraction method: sweeteners are extracted from natural plants. For example, Luo Han Guo sweet glycoside is extracted from Luo Han Guo.

Fermentation: the use of microbial fermentation to produce sweeteners. For example, erythritol is prepared by fermentation.

Enzymatic method: the use of enzymes to break down natural substances into sweeteners. For example, stevioside is prepared by enzymatic digestion.

It should be noted that different sweeteners may have different preparation methods, and the preparation methods may be improved with the advancement of technology.

Comparison of Sweetness and Efficacy

Sweetening characteristics:

Artificial sweeteners: usually have a very high sweetness, often tens or even hundreds of times that of sucrose. This means that only a very small amount is needed to achieve a sweetness comparable to that of sucrose. However, some artificial sweeteners may have an aftertaste or off-flavor that can affect the overall taste.

Natural sweeteners: are relatively less sweet and closer to the natural sweetness of cane sugar. The taste is usually purer and more natural, with no noticeable undesirable aftertaste.

Efficacy:

Artificial sweeteners:

Low or zero calorie: helps to reduce energy intake for people who need to control their weight and calorie intake.

Will not cause a rapid rise in blood sugar: more friendly to diabetics, satisfying their need for sweetness to some extent while reducing the impact on blood sugar.

Natural sweeteners:

Some have some nutritional value: e.g. honey contains vitamins, minerals and other nutrients.

May be beneficial to gut health: certain natural sweeteners, such as xylitol, help promote the growth of beneficial intestinal bacteria.

However, it is important to note that both artificial and natural sweeteners should be used in moderation. While artificial sweeteners have low or no calories, over-reliance may affect taste preferences for natural foods. And excessive intake of certain natural sweeteners may also pose some potential health problems.

The world of sweeteners is full of mysteries and possibilities. In our continuous exploration and innovation, we expect to find the perfect balance between satisfying the taste buds' desire for sweetness and safeguarding our health. We believe that in the near future, sweeteners will add more sweet colors to our lives with safer and better quality.