There are many kinds of sugar substitutes, which can be generally divided into nutritional sweeteners (which can produce calories) and non-nutritional sweeteners (which have no calories) according to whether they produce calories or not. Here we will introduce some common ingredients in these two kinds of sugar substitutes: that is, sugar substitutes that produce heat after eating, but the heat produced per gram is lower than that of sucrose.
Sorbitol: 1872 is extracted from blueberry, and it can be obtained from glucose pyrolysis and hydrogenation in industry at present. It is white crystal, and its sweetness is about half that of sucrose. One gram can produce three calories. It is often used to make chewing gum or sugar-free candy, because it will feel cool in the mouth and will not cause tooth decay.
Mannitol: It was isolated in 1806, and some brown algae in Asia are rich in this ingredient. It is white crystal, and its sweetness is about 70% of sucrose. One gram can produce two calories, which is often used to make sugar-free candy or jam.
Xylitol: 189 1 year is obtained by hydrogenation of xylose. It naturally exists in vegetables. At present, it can also be synthesized from hemicellulose in food industry. Its sweetness is about 90% of sucrose, and one gram can produce one calorie. Because it has the same cooling effect as sorbitol, it is also often used to make candy, chewing gum or cool buccal tablets. Non-nutritive sweeteners are divided into synthetic sweeteners and natural sweeteners, among which natural non-nutritive sweeteners are paid more and more attention and become the development trend of sweeteners.
Nature:
Stevioside: Stevioside, also known as stevioside, is extracted by soaking its dry leaves in water, filtering to separate the liquid from the leaves and stems, and then further purifying it with water or food-grade alcohol. This is a completely traditional plant extraction method. It has the characteristics of high sweetness and low heat energy, the sweetness is 200-300 times that of sucrose, and the calorific value is only 1/300 of sucrose. A large number of scientific experiments and long-term edible history in other countries have proved that stevioside is non-toxic, has no side effects and carcinogens, and is safe to eat. It is an ideal sweetener to replace sucrose. It doesn't affect blood sugar levels or interfere with insulin, and it doesn't contain any calories. It can provide diabetic patients with more flexible choices in budgeting total calorie intake and help to control their weight. No matter how much stevia extract is ingested, it has no effect on gastrointestinal tract.
The acceptable daily intake determined by the US Food and Drug Administration (FDA) is no more than 4 mg per kilogram of body weight per day. Name name weight sweetness energy sweetness energy
Density Note Brazzein Sweet Protein 800 Proteinulin Curculigo Sweet Protein 550 Proteinulin Cyrrhizin Glycyrrhizic Acid 500.56 Inulin Inulin Ma Binlin Ma Binglang Sweet Protein100 Protein Malto-
Oligosaccharide Maltitol 75-90 Mystery Fruit Protein/Kiwifruit Protein, Kiwifruit Protein is a protein that has no sweetness.
But changed the taste receptors to make them sour.
Temporary Siraitia grosvenorii Glycoside 266-344 Mohnert is separated from natural sweeteners.
Plant mouse basket 3000 protein; Sweet component
In serendipity berry OS Latin Eurasian water keel sweetener Pentadin Pantadin 500 protein Stevia rebaudiana, Truvia and Pure via, the extract of Stevia rebaudiana stevioside 250-300 1.3e-0.5 is called.
It mainly contains inclusion disaccharide A and astenol.
Glycoside somatin African arrowroot sweet rope, exotic (heterofruit) sweet protein 2000 protein; E957 glycerol 0.60.55 1.075e422 hydrogenation
starch
Hydrolysate hydrogenated starch hydrolysates 0.4–0.90.5×–1.20.75 lactitol lactitol 0.40. 80.5 e 966 sorbitol 0.60.90.65 sugar alcohol E420 isomaltulosol isomaltulosol and yishou sugar 0.45–0.650.9–/kloc-0. .20.4e4265438+7140.05 tagatose tagatose 0.922.40.38 monosaccharide arabinitol 0.7 14 sucrose,
sucrose
(Reference) 1 14 Synthesis:
Sugar substitutes that do not produce calories after eating are also called "artificial sweeteners". Because of its stable supply, low price and high sweetness, it is widely loved by food processing industry, and there are several common products on the market at present.
Sucralose: 1976, discovered by tate & Lyle) and University of London jointly developed a patented new sweetener. It is the only functional sweetener with sucrose as raw material. Its original brand name is Splenda, and its sweetness can reach 600 times that of sucrose. The sweetening coefficient of sucrose sweetener in water is about 750 to 500 times higher than that of sugar. . This sweetener has the characteristics of no energy, high sweetness, pure sweetness and high safety. It is one of the best functional sweeteners at present. The sweetness is very similar to sucrose, without any bitter aftertaste; No fever, no dental caries and good stability, especially in aqueous solution. Although sucralose is made of sugar, it can't be absorbed by human body, so it won't increase calories. After examining many animal and human studies of 1 10, the FDA approved that sucralose can be used in 15 food, including as a sweetener and beverage on the table, chewing gum, frozen dessert, fruit juice and jelly.
In some food systems, products with sucralose sweetener replacing part of sugar sweetness are no different from similar products with full calories. The consumption of sucralose is 0 ~ 15 mg per day, which is a permanent "daily food additive".
Saccharin: This artificial sweetener was first discovered in (1879), and its sweetness is 300 times that of sucrose. White powder, soluble in water, stable to heat and cheap, but bitter after eating, so after the advent of sodium cyclamate, it was sold at a ratio of one to ten (saccharin one, saccharin ten), and then saccharin was widely used. As for the toxicity test, the current research results show that although saccharin can cause bladder cancer in animal experiments, no adverse reactions have been found in human experiments. Saccharin is allowed in more than 80 countries in the world, including China and the United States. The acceptable daily intake determined by the US Food and Drug Administration (FDA) is that children should not exceed 500 mg per day and adults should not exceed 1000 mg.
Sodium cyclamate: discovered in 1937, 1950 ~ 1970 is widely used, and its sweetness is about 30 times that of sucrose. In some studies, it was found that although it is not carcinogenic, it may be a carcinogen, so it was completely banned in August 1970 in the United States. However, both the United Nations World Health Organization (WHO) and the European market consider it a safe food additive. More than 40 countries in the world allow it to be used. The allowable daily intake is 1 1 mg per kilogram of body weight.
Aspartame: 1965, when American chemists were synthesizing peptides, they stumbled upon it. It is a dipeptide composed of L- aspartic acid and L- phenylalanine, and its sweetness is 50-200 times that of sucrose. Aspartame has no bitterness and high sweetness, but it is unstable to heat, and the sweetness will disappear at high temperature, so it cannot be used for baking food. At present, it is widely used in candy or low-calorie drinks. Generally, the dosage of aspartame in a can of low-calorie drinks is about 180 mg (i.e. 180mg/355ml). Because aspartame has a high sweetness, its dosage is very small. Although heat is generated, it can be ignored. After more than 200 scientific experiments, aspartame has been proved to be a very safe low-calorie sweetener. This sweetener has been used for more than 20 years and has been approved by many countries in the world. The comprehensive inspection on the safety of aspartame by the European Food Safety Agency (EFSA) once again confirmed the food safety of aspartame. However, aspartame contains amphetamine acid, so it is not suitable for patients with phenylketonuria (PKU, a rare genetic disease, these patients are naturally unable to metabolize phenylacetone), otherwise it will cause mental retardation. The FDA's allowable daily intake is 50 mg per kg body weight, while in Europe it is 20 mg per kg body weight. Chemical name common name Sweetn-ess trade by weight
(brand) certification
Notes (ratified countries)
(Remarks) Sodium cyclamate
Sodium cyclamate 30 FDA banned 1969,
In the EU and
Canada E952, Abbott Aspartame Aspartame160–200 Nutrasweet,
Equivalent to FDA 198 1, all EU-
1994 E95 1 acesulfame K, acesulfame K 200 nutrinova FDA 1988E950 ethoxyglucuronide, Dulcin250 FDA banned 1950 Glucin300 Carlin saccharin 300 sweet' n low FDA/.
Canada E954- aspartame-acesulfame K salt 350 Twin Sweet E962 Sucralose, Sucralose600Kaltame,
Splenda Canada 199 1，FDA
1998, EU 2004 E955,
Tate Gallery. Lyle neohesperidin dihydrochalcone-neohesperidin
Dihydrochalcone 1500 e959 l- asparagine -D- propionamide Elitan, Alitame Alitame2000 was approved in Mexico,
Australia, New Zealand and China. Pfizer5- nitro -2- propoxyaniline P-40004000 FDA banned 1950 Neotame 8000 Nutrasweetfda 2002E91Isomaltitol Saccharin Advantame20000 FDA. There are many rumors about low-calorie sweeteners on the Internet, saying that they are carcinogenic. What is the truth? Relevant medical institutions have given strong scientific proof. According to the National Cancer Institute, there is no evidence that sweeteners have anything to do with human cancer, and the American Diabetes Association also says that it is safe to eat sweeteners with high calorie, low calorie or no calorie.
Low-calorie or calorie-free sweeteners help to control and maintain weight. An experiment on 1000 adults shows that people who eat low-calorie sugar-free foods and drinks have better diet quality. They consume more vitamins and minerals, consume less calories and eat healthier.