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Commonly Used Sugar Substitutes

by Fereshteh_Safarzadeh_Markhali

In the ancient times honey was believed to be the first sweetener
used especially in some countries like China and Greece. Sugar
cane then became popular from which saccharose was extracted and
widely consumed by people worldwide as a regular sugar.

These days that obesity has become a great concern mostly among
people of developed countries, the extent of added sugar in a
wide range of food products plays an important role in raising
calorie and subsequently increasing body weight. As a result,
food and drug industries were encouraged to develop sugar
substitute profitably.

Generally a food additive that has similar characteristic like
sugar in terms of flavour would be considered as a sugar
substitute. It is either natural or synthetic. The latter is
usually known as artificial sweetener and it has the advantage of
having dramatically less contributing calorie in addition to the
benefit that only minute amounts are required to be added to food
due to its tremendous sweet flavour compared to sucrose (a
disaccharide made up of glucose and fructose). These low calorie
sweeteners are said to have no nutrition value and sometimes
classified as non-nutritive sweeteners.

Permitted sugar substitutes for food application mostly involve
chemical compounds which are artificially synthesized. However,
natural sugar substitutes are regularly used comprising sorbitol
and xylitol; present in berries, fruit and vegetables which are
obtained by catalytic hydrogenation of reducing sugar.

The following are the most commonly used sugar substitutes
approved by the Food and Drug Administration (FDA):

Saccharin

This is the first recorded artificial sweetener (synthesized by
Remsen and Fahlberg) on which most scientific research have been
conducted compared to any other sweeteners. Saccharin has little
solubility in water and usually its calcium and sodium salt is
used in industry. It is extremely sweet and still there is not
sufficient knowledge regarding the reason of its sweet flavour.
It has been reported that any alteration to its physical
structure may lead to irreparable change of its taste to the
extent that it does not taste sweet anymore and depending on the
receptors of taste buds it may unpleasantly taste unusual.
Furthermore saccharin is known to have a bitter aftertaste which
was resulted in further studying and developing other sweetening
agents in order to achieve better taste to satisfy consumers’
desirability.

Cyclamate

This was developed with a great success with respect to taste
improvement as it would offer more desirable taste of sweetness
rather than saccharin. It was successfully used as an ingredient
in “Sweet’n’Low” accompanied by saccharin and some other specific
additives in the USA. Cyclamate was produced in different forms
including tablet, liquid and interestingly it was used for soft
drinks sweetening agent.

Using cyclamate was forbidden in 1970 In the USA by the FDA,
when some research showed that cyclamate is likely to increase
the risk of bladder cancer and liver trouble. However it is still
allowed in other countries except for US and Canada marketed
(along with some other sweeteners) and suitably recommended for
baking or cooking as it has stability in heat.

Aspartame (APM)

Aspartame was first explored by James M. Schlatter in 1965 but
officially (by the FDA) permitted for sale and consumption in
dietary foods in 1981. It is believed to be 200 times sweeter
than table sugar and has many industrial uses including
“NutraSweet” products in addition to dairy foods like fruity
yoghurts when developed to having lower percentage of calorie and
labeled as ‘light’ or ‘diet’ on packages.

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