In the minds of many consumers, E Numbers have become a dirty word. However, many natural, and perfectly harmless, substances are designated their own numbers.
Therefore, it is helpful as a precise method of identification.
It can be slightly confusing, though, to read only the E number on a list of ingredients without describing the substance. The listing below may help in this regard.
Low calorie sweeteners can be divided into: sugar alcohols, artificial sweeteners, and low calorie natural sweeteners.
Sugar alcohols are not readily digested in the stomach; they enter the intestines, where bacteria ferment them. This results in partial absorption of calories from the
carbohydrate present and often flatulence. Unlike all other sugar alcohols, erythritol is mainly absorbed into the bloodstream from the small intestine, where it is
excreted in the urine. Therefore it does not add calories to the diet and is less likely to cause bloating, gas or cramps.
Sorbitol is a sugar alcohol (polyol). It has a good flavour with slight aftertaste.
It has 2.6 calories per gram and 65% of sugar, but only 55% of the sweetness. So it is not suitable as part of a calorie-controlled diet, sugar is better.
It does, however, have a low glycemic index and is consequently suitable for people with diabetes. It is a natural product found in many fruits, including apples and pears.
The human body produces it as part of normal metabolism. It has been used as a sugar substitute for diabetics since the 1930s and the general population since the
1970s.
It is popular in the production of sugar free confectionery because it adds bulk and stiffness in the absence of sugar. It also prolongs the life of certain products and
helps regulate moisture content.
It has a laxative effect, and is used for this purpose in certain medicines. It is not recommended to consume more than 20 gm per day.
Benefits:
It has a very low glycemic index (Only 4 - sugar is 65), making it suitable as part of a diabetic diet. Like all sugar alcohols, it is not metabolized by bacteria in the
mouth, so it does not contribute to tooth decay. It also helps the appearance, shelf life and texture of food products without sugar. It also has medicinal
qualities.
Concerns:
It has a laxative effect. Also some people can be allergic to it. It occurs naturally in fruit and the body, but in small amounts. So care should be taken to avoid high
consumption. There is no reason to consume large quantities as better sugar substitutes.
Interesting facts:
It is used in chewing gum, hard candy, toothpaste and mouthwashes. It produces a cooling effect in the mouth, making it particularly suitable for chewing gum and
creating a refreshing impact. However, one spoon of sugar contains 16 calories. To achieve the same sweetness it would be necessary to consume 19 calories of
Sorbitol, so there is no saving at all. Therefore, it is of no benefit as part of a calorie-controlled diet.
Mannitol occurs naturally, as a sugar or sugar alcohol, in fruits and vegetables. It has a good flavour with little or no after taste.
It has 1.6 calories per gram, 40% the value of sugar but it has only 50% of the sweetness. So it is not helpful as part of a calorie-controlled diet, as it has 80% the
calories of sugar for the same sweetness. It does, however, have a very low glycemic index (It is only 2, sugar is 65) and consequently it is very suitable for people with
diabetes.
It is nonhygroscopic, meaning it does not absorb moisture from the atmosphere. This makes it very suitable as a hard coating for candy. It gives it certain desirable
qualities in chocolate flavour coatings. However, like other sugar alcohols, it has a laxative effect. It is used for this purpose in certain medicines, especially for children.
It is not recommended to consume more than 20 gm per day.
Uses:
Not used as a sweetener on it's own. But it has multiple uses in the pharmaceutical industry as a drug in its own right, and as a coating for pills and tablets. So it has very
beneficial applications in medicine and is also used in the food industry.
Benefits:
It has a very low glycemic index, making it suitable as part of a diabetic diet. Like all sugar alcohols, it is not metabolized by bacteria in the mouth, so it does not
contribute to tooth decay. It also helps the appearance, shelf life and texture of food products without sugar. In addition, it has a long list of medical applications
including:
1. Treatment for head trauma.
2. Treatment for renal failure.
3. Treatment of cystic fibrosis.
4. As a laxative for children.
5. As a coating and binder for pills and tablets.
Concerns:
It has a laxative effect. Also some people can be allergic to it. It occurs naturally in plants, but in small amounts.
Additionally, because it has powerful medical effects on the body, large doses can be severe, leading to renal failure and heart failure. This does not mean that small
quantities are harmful, but that it should be treated as a medicine and given the same respect. Side effects to excessive consumption can include nausea, cramps, and
excessive urination. Allergic reactions can occasionally occur and can include rashes or dizziness. It is similar in this regards to most medications.
Interesting facts:
Despite the name, it contains no alcohol - it is, like Xylitol, a polyol. It produces a cooling effect in the mouth, making it particularly suitable for chewing gum and creating
a refreshing effect. In addition, it is used as a dusting powder for chewing gum.
It is also used as a coating for pills. It is also commonly used as an illicit cutting agent with drugs such as heroin and cocaine. In addition, it increases the amount of
fluid excreted by the kidneys, which is a side effect that is beneficial in treating certain conditions.
It is a natural substance, being found in certain mushrooms and algae. However all that is available commercially is hydrogenated from glucose or fructose syrup.
Unlike Xylitol it is not toxic to dogs, Veterinarians use it for specific treatments.
Glycerol is an unusual sugar alcohol (polyol). It is also called Glycerin or Glycerine. It occurs in nature and the body. It has a mildly sweet taste.
It has 4 calories per gram, the highest of any sugar alcohol. However, it has only 40% of the sweetness of sugar, so it has no particular application as part of a calorie-
controlled diet. However, it has a very low glycemic index and is safe to use for people with diabetes. Therefore, it is not usually used for its properties as a sweetener.
Still, as a humectant, it keeps food moist and is one of the best available.
Uses:
Not used as a sweetener on it's own. However it is used as a food ingredient for it's unique properties. It has a multitude of medicinal applications and is sometimes used
during surgery. Can be used as a laxative. It is an ingredient in lotions and hand creams.
Benefits:
It has no particular advantage as a sweetener. However it is a common food additive for its ability to add texture and bulk. It can assist in creating a chewy feel and the
retention of moisture. It is harmless to teeth and suitable for people with diabetes.
It has a very low glycemic index (Only 3 - sugar is 65), making it suitable as part of a diabetic diet. In addition, like all sugar alcohols it is not metabolized by bacteria in
the mouth. So it does not contribute to tooth decay.
It has been found to help reduce fluid loss during extreme exercise. It may benefit athletes and cyclists, particularly if taken with water just before the workout.
Concerns:
It has a mildly laxative effect and in some individuals can cause cramps, flatulence and even diarrhoea.
Interesting facts:
One spoon of sugar contains 16 calories. To achieve the same sweetness it would be necessary to consume 40 calories of Glycerin, so there is no saving at all. However,
it is an excellent humectant and is often used in muesli bars to keep them moist and chewy. It is also used in breakfast cereals and frozen pastries.
It used to be used as an antifreeze, in recent times, products with lower freezing points are used. It also has antiseptic qualities, and can be used to treat burns and
minor skin injuries. It is used as an ingredient in toothpaste, mouthwashes, cough mixtures etc. It is helpful in the prevention of bad breath. It is also reputed to assist
in keeping the body hydrated during exercise, bodybuilders and runners use it for this purpose.
Isomalt is an artificial sugar alcohol (polyol), it does not exist naturally. It has a good flavour with little after taste. It has 2.1 calories per gram, 53% of sugar, but only 50%
of the sweetness. So it is not useful as part of a calorie-controlled diet, sugar is better.
It does, however, have a very low glycemic index and is consequently suitable for people with diabetes. It is popular in cake and confectionery making as it has
desirable properties for producing intricate decorations, dessert garnishes and designs. It can be rolled and stretched and molded in a very versatile way.
Uses:
It is much more resistant to crystallization and more malleable than sugar, making it ideal for confectionery and sugar artists. Top chefs and professionals can create
impressive cake decorations and garnishes. It is usually sold as sticks that melts down before use.
Benefits:
It has a very low glycemic index (Only 2 - sugar is 65), which makes it useful as part of a diabetic diet. In addition, like all sugar alcohols it is not metabolized by bacteria
in the mouth. So it does not contribute to tooth decay.
It has an excellent taste and has an appearance and texture very similar to sugar. It is heat stable and ph stable and is suitable for cooking and processed foods. It does
not absorb water and does not become 'sticky'. This makes it excellent as a coating for hard sweets and candies.
Concerns:
It has a laxative effect. The body treats it as a fibre, this can be beneficial but can also cause discomfort or even diarrhoea, if excessive amounts are consumed. It
is not a natural product, it is synthesized from sucrose.
Interesting facts:
It was discovered in the 1960s and has only recently gained popularity, due to its unique qualities. It is used in hard candies, chewing gum, chocolates, cough drops and
lozenges. In addition, it does not produce a cooling effect in the mouth, which makes it suitable as a direct substitute for sugar.
One spoon of sugar contains 16 calories. To achieve the same sweetness it would be necessary to consume almost two spoons of Isomalt which would yield 17 calories,
so there is no saving. Consequently it is of no benefit as part of a calorie-controlled diet. It is often mixed with high intensity sweeteners such as Acesulfame K to bring
the sweetness level up to sugar.
Maltitol is a sugar alcohol (also called a polyol) with very similar properties to sugar but less calories. Like other sugar alcohols (xylitol, mannitol etc) it has a slightly
laxative effect and is not recommended to consume more than 50 gm per day. It occurs in nature, chicory leaves contain a small amount, and it is sometime described
as a natural sweetener. Nevertheless, everything commercially available, is artificially produced from cereal crops.
It has a higher glycemic index than most other sugar alcohols. Therefore, it is not as beneficial for people with diabetes though still safe if consumed in moderation.
Uses:
It is very often used in processed foods as a sugar substitute. For example 'sugar free' chocolate is often sweetened with Maltitol. However, this can be somewhat
misleading as it is still a relatively high glycemic and high calorie sweetener. It is used in medicine, as an ingredient in moisturizers, and it helps keep processed foods
moist. It is less hygroscopic than sugar, meaning it absorbs less moisture from the atmosphere. This makes it useful as a coating in hard candies and chewing gums with
hard coatings.
Benefits:
Not many for the consumer, more for food producers. It has fewer calories than sugar. (68% for the same sweetness) It has a good taste, and lower glycemic index than
sugar. This makes it somewhat suitable as part of a diabetic diet. Like all sugar alcohols, it is not metabolized by bacteria in the mouth, so it does not contribute to tooth
decay.
It has been shown, like xylitol, to have a beneficial effect on dental hygiene, reducing plaque and caries.
Concerns:
As with most sugar alcohols, it has a slightly laxative effect but only if consumed in relatively large quantities.
Interesting facts:
It is used to produce candies, chewing gum, chocolate and ice cream. Most sugar alcohols have a cooling effect in the mouth. This is desirable in the case of chewing
gum and produces a refreshing effect. However, in other foods this is undesirable.
It does not have a significant cooling effect (about the same as sugar). Therefore, it is very suitable for chocolate and other similar products. It seems to produce a
delicious flavour and may even enhance the subtle flavors in milk chocolate. However, chocolate labeled as 'sugar free' is often sweetened with this sugar alcohol.
People with diabetes should be aware that it has a GI of 35, much lower than sugar, but not zero. So it should be taken into account when counting carbs.
Like all sugar alcohols, it does not contain any alcohol, co no need to worry in this regard!
Lactitol is an artificial sugar alcohol (polyol), it does not exist naturally.
It was discovered in the 1920s and produced from whey derived from lactose. (Whey is a milk byproduct of the manufacture of cheese)
It has a good flavour with no after taste. It has 2 calories per gram, 50% of sugar, but only 40% of the sweetness. So, on it's own, it is of no particular use as part of a
calorie-controlled diet, sugar is better. It does, however, have a very low glycemic index and is consequently suitable for people with diabetes. It also has other unique
properties that make it ideal for sugar replacement in specific applications.
Uses:
It is used much as other sugar alcohols such as Xylitol or Sorbitol. In the food industry, it is valuable as an ingredient in ice cream, biscuits, chocolate, chewing gum,
and candy. It is easy to work with, dissolves at a low temperature, and provides bulk in conjunction with high intensity sweeteners like sucralose. In addition, it is not
hygroscopic, it does not absorb moisture, so it is helpful for keeping biscuits and cookies fresh and crisp.
Benefits:
It has a very low glycemic index (Only 3 - sugar is 65), making it suitable as part of a diabetic diet. Like all sugar alcohols, it is not metabolized by bacteria in the mouth,
so it does not contribute to tooth decay. It has an excellent taste and has an appearance and texture very similar to sugar. It is heat stable and ph stable and is suitable
for cooking and processed foods. It has also been shown to have prebiotic qualities. Taken in moderation it supports the growth of bacteria in the colon which are
beneficial to health.
Concerns:
It has a laxative effect and can cause cramps, flatulence, and even diarrhoea in some individuals.
Interesting facts:
One spoon of sugar contains 16 calories. To achieve the same sweetness it would be necessary to consume 20 calories of Lactitol, so there is no saving at all. However it
is helpful as a bulk sweetener. This means that it adds bulk and texture to high-intensity sweeteners (saccharin, etc) without sugar.
Unlike most other sugar alcohols, it does not have a cooling effect on the mouth. This is an advantage when used as a direct replacement for sugar in chocolate and
cakes etc. (Cooling is desirable in chewing gum and lozenges etc) It does not absorb moisture and can extend the shelf life and crispness of products. It is also used as
an ingredient in medicine to relieve constipation.
It is metabolized to galactose and sorbitol in the upper intestine so it provides the body with about half the calories of a standard carbohydrate, with a much lower
glycemic index .
Xylitol is probably the best known sugar alcohol (polyol). It looks and tastes like sugar but has lower calories and a much smaller glycemic index.
It is a natural product and the human body produces it (about 5 to 15gm per day) as part of normal metabolism, as do many animals and plants. It was discovered in
1890 by Hermann Emil Fischer, a distinguished German chemist.
It occurs in small quantities in some fruit and vegetables, including strawberries and raspberries—the highest natural concentration being in the bark of birch trees.
It does have a slightly laxative effect and it is not recommended to consume more than 50 gm per day. However higher usage tends to lead to a tolerance over some
time, the body gets used to it. Individuals have consumed large quantities over prolonged periods with no adverse effects.
Benefits:
It has fewer calories than sugar. (62% for the same sweetness) It has an excellent taste, comparable to sugar, and minimal aftertaste. It has a very low glycemic index
(Only 10 - sugar is 65), making it suitable as part of a diabetic diet.
Like all sugar alcohols, it is not metabolized by bacteria in the mouth, so it does not contribute to tooth decay. Clinical trials have shown it to be very beneficial in dental
hygiene, it tends to reduce plaque and delay the onset of tooth decay. It appears to be far superior to other sugar alcohols, such as Sorbital. Test after test has
demonstrated its effectiveness in reducing caries, bacteria in the gums and plaque.
It has also been shown to have other benefits, particularly concerning the formation of calcium in the bones. It also is used to treat middle ear infections.
Concerns:
As with most sugar alcohols, it has a slightly laxative effect if taken in large quantities. This is more so if it is introduced suddenly into the diet, without giving the body
time to get used to it. Moderation is the keyword. 50 gm per day should cause no problems and still allow the benefits to be achieved.
Interesting Facts:
It is used in chewing gum, cough syrups, lozenges, toothpaste and mouthwashes. It produces a cooling effect in the mouth. This is desirable in the case of chewing gum
and creates a refreshing effect. It is also very suitable for medicine and toothpaste but less for chocolate.
Erythritol is a sugar alcohol (polyol). It has a good flavour comparable to sugar but slightly cooling.
It has little or no aftertaste. It has only 0.2 calories per gram, 5% of the value of sugar. And because it has 65% of the sweetness of sugar, this makes it excellent as part
of a calorie-controlled diet.
It also has a low glycemic index and is consequently suitable for people with diabetes. It is a natural product found in some fruits and mushrooms.
It does not tend to have the laxative effect, as do other sugar alcohols, though again, it would be wise to limit consumption to no more than 80gm per day.
Uses:
It is used in the beverage industry in the USA and Japan. It can also be used in food manufacture and chocolate, though usually it needs to be mixed with other
sweeteners to achieve the required texture and sweetness level. It is heat stable and can be used for cooking at home. It is a major ingredient of Truvia sweetener.
Benefits:
It has a very low glycemic index (Only 1 - sugar is 65), making it suitable as part of a diabetic diet. Like all sugar alcohols, it is not metabolized by bacteria in the mouth,
so it does not contribute to tooth decay. Xylitol and Sorbitol are beneficial in the prevention of caries and tooth decay they have been shown to assist in of minor enamel
defects.
Concerns:
No major concerns. Just avoid over consumption - like everything else! In rare cases, some individuals can be allergic to this substance.
Interesting facts:
Use of erythritol in manufactured foods has been slow catching on. Usually it is combined with other sweeteners. One spoon of sugar contains 16 calories. To achieve
the same sweetness it would be necessary to consume only 1 calorie of erythritol so that it can be of great benefit as part of a calorie-controlled diet. It is marketed in
the USA as an all-natural product, but this may or may not not be true depending on the method of production. Nevertheless it has many benefits. It looks feels and
tastes very like sugar with no aftertaste. It is mainly absorbed in the small intestine. It does not tend to cause the laxative effect of other sugar alcohols.
Most people want to know one simple thing about artificial sweeteners - are they safe? The answer, unfortunately, is not quite so simple. Some appear to be safer than
others. And some appear to be safe for most people, yet cause severe reactions in a small minority.
Animal testing is not always helpful. These substances are incredibly sweet, in some cases thousands of times sweeter than sugar. Therefore only tiny amounts are
needed per serving. And the human body is very good at handling small amounts of foreign substances.
It is also called Acesulfame Potassium. It is approx 200 times sweeter than sugar, though it has a slightly bitter aftertaste.
For this reason it is not usually used on its own. However its usefulness is that it produces an excellent synergistic effect when mixed with other sweeteners. It is often
used 40/60 with Aspartame and the two sweeteners tend to cancel out the bitter aftertaste of each other. (Cyclamate is often mixed 90/10 with Saccharin for the same
reason.) It is sometimes combined with other sweeteners. Occasionally it is used in flavoured waters, where a low sweetness is required.
Uses:
It does not break down under high temperatures and can be used in all processed foods and cooking. It is in literally thousands of products. Other than as a zero-
calorie sweetener it has no further use.
Benefits:
Zero glycemic index. Not harmful to teeth. Suitable for people with diabetes. It is one of the cheapest sweeteners. Works very well with other sweeteners including
Aspartame and Sucralose. It is heat stable and is ideal for cooking and in processed foods.
Concerns:
The main concern seems to be the other sweeteners mixed with usually Aspartame. On its own no human side effects have been reported. Unlike Aspartame it is not
absorbed into the body. In the small amounts required in the everyday diet, it should pass through the digestive system without being absorbed, and without affecting
the body.
Interesting facts:
Although it is commonly used, it is not generally known to the average consumer. Like most artificial sweeteners it was discovered by accident. Karl Clauss a chemist in
Hoechst was working in a lab when he noticed a sweet taste on a piece of paper he had touched. He realized that a tiny amount of the chemical he was working on had
got on his fingers.
Aspartame is an artificial sweetener that is almost 200 times sweeter than sugar.
It is a protein and as such is not calorie-free, it contains 4 calories per gram. However, it is so sweet that only a tiny amount is needed. Consequently, any typical
serving will contain approx zero calories.
It has a quite a good flavour with slight aftertaste. However it breaks down under heat and so is not suitable for cooking. Nevertheless, it has virtually replaced
saccharin as the primary sweetener used in soft drinks.
It has provoked considerable controversy, with many complaining about side effects, including dizziness, blurred vision and headaches. Yet despite this millions use it
every day with no apparent short term side effects. But longer-term side effects may be an issue. We will explore this further.
Uses:
It is used as a sweetener in sodas, cookies, chewing gum, and any diet product. It is also used as a table top sweetener. Unfortunately, it is not heat stable and is not
suitable for cooking. It also has a relatively poor shelf life, particularly in warm temperatures, causing it to break down into it's part, reducing the sweetness of the
product. Cans of soda stored in warm locations can deteriorate quickly.
Benefits:
It has zero calories per serving and zero glycemic index. This makes it suitable as part of a diabetic diet. However, it also has a taste very close to sugar, mainly if mixed
with Acesulfame K. This seems to be it's most significant advantage, and why it is so widely used, despite generating more complaints to the FDA regarding side effects
than any other food additive.
As a chemical salt, combined with Acesulfame K, it is beneficial for chewing gum manufacturers. It gives a duration of sweetness way over any other substance,
natural or artificial.
Concerns:
Just type aspartame into google and see what comes up on the first page of results! So many people are concerned about this product. This alone will almost certainly
see it being phased out over the next few years as better sweeteners arrive on the market.
Metabolism:
Unlike all other artificial sweeteners Aspartame is fully metabolized by the body during digestion. It is broken in 3 parts: Aspartic Acid 40%, Phenylalanine 50% and
Methanol 10%. It is the last two that are particularly of interest. There are three types of Phenylalanine, all affect the brain and nervous system, and at high doses are
toxic.
The human body can tolerate only small doses of methanol, which may exist naturally in fruit. So it is certainly not beneficial!
Weight Loss:
Although artificial sweeteners contain zero calories, they do not always appear to be effective against obesity and diabetes.
Interesting facts:
It was discovered by accident in 1965 by a Chemist employed by Searle while working on an anti-ulcer drug. It would be a further 30 years before it received FDA
approval for use in all foods. It is often used with acesulfame-K as the two sweeteners compliment each other.
Cyclamate is the second oldest artificial sweetener in use today. Dulcin discovered in 1884 is no longer sold anywhere.
It was discovered in 1937 about 50 years after saccharin. It is the least potent of this group being only 40 times as sweet as sugar.
It has a good flavour but does have an aftertaste. For this reason, it is often mixed with other sweeteners and seems to work very well if combined with saccharin, the
mixture tastes far better than either sweetener on it's own.
Uses:
Can be used like any zero-calorie sweetener. It is heat stable and has a long shelf life, suitable for cooking and the food industry. Works well as a masking agent and
makes other artificial sweeteners taste better.
Benefits:
Zero glycemic index. Zero calories. Not harmful to teeth. Suitable for people with diabetes. It is one of the cheapest sweeteners.
Concerns:
It got a terrible name in the 1960s when tests showed the development of tumours in rodents if fed large quantities over a prolonged period. It was banned in the US in
1969 and has remained so ever since. However it is approved in almost every country and is a popular sweetener today.
Saccharin was the first artificial sweetener to be discovered. But, like most other artificial sweeteners, it was found by accident, and it made its inventor Constantin
Fahlberg.
It is 300 times as sweet as sugar but it has a slightly unpleasant metallic aftertaste. It has a zero glycemic index, contains no calories and is suitable for people with
diabetes. It was once the only non glycemic sweetener available and was of great benefit to people living with diabetes. Not very heat stable so not a first choice for
cooking. Sometimes mixed with cyclamate which seems to mask the aftertaste partly. It works well in cordial fruit drinks.
Benefits:
Zero glycemic index. Zero calories. Does not contribute to tooth decay. It is also inexpensive.
Concerns:
In some ways saccharin is probably the safest artificial sweetener - for one major reason: it has been tested on humans for over one hundred years. It was first sold in
the late 1800s and has been on the market. In that time there have been no noticeable side effects reported or proven. So there are unlikely to be any new surprises in
this regard.
Interesting facts:
It is the cheapest sweetener after Neotame. It blends very well with other sweeteners or a small amount of sugar in low-calorie drinks rather than zero-calorie
beverages.
Sucralose is an artificial sweetener developed by Tate & Lyle 600 times as sweet as sugar.
It is a modified form of ordinary sugar (sucrose) and contains no calories. Although the name Sucralose ends in -ose, it is not a basic sugar like glucose or sucrose, so
the name is somewhat misleading, perhaps by choice. It is usually sold as Splenda.
It has a good flavour with slight aftertaste. However, like most zero-calorie sweeteners, it has a relatively blant taste. It is quite different from ordinary sugar in this
regard. It does not break down under heat and so is suitable for cooking and in processed foods
Benefits:
It has zero calories per serving and zero glycemic index. This makes it suitable as part of a diabetic diet. Also it is harmless to teeth. However, products such as
Splenda contain sugar bulking agents, such as Maltodextrin, a high glycemic carbohydrate. So Splenda is not suitable for people with diabetes. One packet (1gm)
contains 3.3 calories and is as sweet as 16 calories (one teaspoon) of sugar. So Splenda includes 20% the calories of Sugar, and approx 30% of the glycemic load. This is
well worth considering as, for example, a cup full could be well required in specific recipes.
Concerns:
Like Aspartame, people have been reporting side effects. While not as severe, the list is nevertheless worrying and includes rashes, cramping, dizziness and bloating.
Critics warn against this product, but mainly because they are inherently suspicious of anything artificial. (Just because something is natural it doesn't follow that it is
safe, and visa-versa!!) Some people have no problem while others, a small proportion, report strong side effects.
Interesting facts:
It was discovered in 1976 by accident by two scientists working on a new insecticide. One of them asked the other to test the new substance produced in the lab. The
other, whose English was poor, though he had been asked to taste it! He did so, and lived to report the sweet flavor. Sucralose is not an insecticide, it is a chemically
modified form of ordinary sugar. Chlorine molecules are inserted into the sucrose molecule to alter its properties.
It's status was downgraded on 8th Feb 2016 by the Centre for Science in the Public Interest from 'Caution' to 'Avoid'.
Alitame is an artificial sweetener that is 2,000 times as sweet as sugar. Pfizer developed it in the 1980s. Like Aspartame it is a protein and a dipeptide.
Aspartame comprises the 2 amino acids - aspartic acid and phenylalanine. Alitame uses aspartic acid and alanine. Unlike aspartame phenoanalyne is not a by-product of
digestion. So it is suitable for people with the genetic disorder called phenylketonuria (PKU).
It has a quite a good taste and less aftertaste than Aspartame. It is also more stable under heat, though not as good as some sweeteners in this regard. So far, unlike
Aspartame, no side effects have been reported.
Benefits:
It has zero calories per serving and zero glycemic index. This makes it suitable as part of a diabetic diet. Is not harmful to teeth.
Concerns:
None reported. It is so potent that only a tiny amount of the sweetener is required per serving. The amounts are minuscule and unlikely to cause any side effects. It
appears to be safe. It is suitable for people with phenylketonuria (PKU).
Interesting facts:
Pfizer developed it in the 1980s in response to the discovery of Aspartame.
Neohesperidin DC (NHDC) is an artificial sweetener. It is made from Neohesperidin, a natural compound found in in bitter oranges.
It is about 1,000 as sweet as sugar and has a zero glycemic index. It is consequently suitable for people with diabetes. It is heat stable and ph stable and is suitable for
cooking and processed foods. It has a very long shelf life.
Benefits:
It has a zero glycemic index, making it suitable as part of a diabetic diet. It does not contribute to tooth decay. It is heat stable suitable for cooking and processed
foods.
Concerns:
Reported side effects include headaches and migraine.
Interesting facts:
It is used more as a flavour enhancer than a sweetener. It is very good at masking bitter flavours and bringing out refined flours in food. Used in the manufacture of
various pharmaceutical products, mouthwashes and toothpaste.
Neotame is an artificial sweetener developed by Nutrasweet that is an astonishing 8,000 times as sweet as sugar.
It can be up to 13,000 sweeter than sugar depending on how it is used. It is a modified form of Aspartame. It has a good flavour with slight aftertaste. Unlike
Aspartame it does not break down under heat and is suitable for cooking and in processed foods.
Benefits:
It has zero calories per serving and zero glycemic index. This makes it suitable as part of a diabetic diet. In addition, unlike aspartame, it is safe for people with the
Phenylketonuria (PKU) disorder.
Concerns:
The main concern seems to be guilt by association. Because it is based on Aspartame, critics of that product also negatively favour it. Also, it has, perhaps unfairly, been
branded a neurotoxin. This negative perception may be why producers have been slow to incorporate into their branded products.
Interesting facts:
Its manufacturers claim that it is between 7,000 and 13,000 times as sweet as sugar, depending on the use. They also claim that it can serve as a flavour enhancer at tiny
amounts, below even the level required to sweeten food, thus reducing the requirement for expensive flavours such as onion, etc. It is the cheapest sweetener on the
market, 1% the cost of sugar and 3% the cost of HFCS (High fructose corn syrup)
Aspartame-Acesulfame Salt is an artificial sweetener made up of two sweeteners: Aspartame and Acesulfame K.
It is 350 times as sweet as sugar. It is sweeter than either substance on its own (Aspartame 180 times, Acesulfame-K 200 times). In addition the taste is much closer to
sugar without the aftertaste of either sweetener.
During digestion, the salt is broken down into its components. The Aspartame is metabolized as a protein, and the kidneys excrete the AcesulfameK. It contains about 3
calories per gram, but only a tiny amount is needed. Consequently, any typical serving will contain approx zero calories.
Uses:
It is mainly used in the food industry as an artificial sweetener. It is a fine flowing powder, easy to store and work with, does not absorb moisture, and keeps for a long
time.
Benefits:
Aspartame-acesulfame Salt has zero calories per serving and zero glycemic index. This makes it suitable as part of a diabetic diet.
Concerns:
All the same problems associated with Aspartame. Many people have reported side effects including headaches, dizziness, nausea and even blindness. In addition, a by-
product of the metabolism of aspartame is phenoanalyne and people with a genetic disorder called phenylketonuria (PKU) are unable to metabolise it. Consequently
all products that contain it must carry a warning on the label.
Advantame is both the newest sweetener on the market and the most potent by far. It is an incredible 20,000 as sweet as sugar. It is an artificial product somewhat
similar to Neotame except much sweeter. Indeed it begs the question: Is there an ultimate limit to sweetness? Neotame held the record at 8,000 and Monatin a newly
discovered natural sweetener is 3,000 as sweet as sugar.
These new ultra high potency sweeteners offer unique opportunities for the food industry. At low concentrations they sweeten, at ultra-low levels, they act as flavour
enhancers.
Uses:
It is more stable than Aspartame, it does not break down under high temperatures and so can be used in all processed foods and cooking. It is supposed to have a
clean sweet flavour. However, its producers recommend it more as a partial sugar replacer than a total zero-calorie product. It is probably much cheaper than other
sweeteners.
Benefits:
As with all other zero-calorie sweeteners it has a zero glycemic index and is not harmful to teeth. In addition, it is not digested in the same way as Aspartame, and only
tiny amounts are needed, so one can assume it is safer.
Concerns:
It is, together with Neotame, the only artificial sweetener to be endorsed by the consumer group Center for Science in the Public Interest.
It is very similar to Neotame being based on Aspartame, so, likely, it is partially or wholly metabolized by the digestive system, and broken down into it's parts. This may
be an issue, but the amounts are tiny. But, again, it is early days with this sweetener, time will tell more.
Recent studies have shown that artificial sweeteners can have a detrimental effect on the bacteria in the intestine. This is very worrying as gut flora plays a vital role in
overall health and profoundly affects the immune system. In the trials, several artificial sweeteners, including Saccharin, Aspartame, and Sucralose, promoted glucose
intolerance. Scientists have been puzzled over the fact that artificial sweeteners do not seem to assist in weight management, which may explain the issue. Further
testing may reveal what, if any, effect this new sweetener has in this way.
Interesting facts:
So far three artificial sweeteners Alitame, Neotame and now Advantame have been developed from Aspartame. The sweetness indices are, in order, 2,000 8,000 and
now 20,000. Can we expect a new sweetener, perhaps called Supratame to weigh in at 50,000 times as sweet as sugar? Does this make any sense? None of the above
have caught on yet, and the soda manufacturers have not yet used them. They represent perhaps only 1 to 2% of the global market by value. This is surprising as they
are inexpensive and probably safer than other artificial sweeteners. Aspartame has about 40% of the world market and Stevia about 20% by value.
It is only relatively recently that these zero-calorie sweeteners have appeared on the market in the western world. Indeed most people are still unaware of these
products, and believe that all zero-calorie sweeteners are artificial. But, as it so happens, natives in West Africa, China and South America have known about, and
been using, these sweeteners for hundreds of years.
In the last number of years, scientists have analyzed the plants that contain these substances and identified the compounds responsible for the sweet taste. So far at
least nine have been isolated and four are being commercially produced.
These are:
Stevia, Luo Han Guo (Monk Fruit), Glycyrrhizin and Miraculin.
Stevia is a plant native to South America.
Stevia has a slightly bitter aftertaste, though some extract forms taste better in this regard. The most natural form is dried leaves and these can be used in cooking etc.
It is zero calorie and zero glycemic and appears very safe. It also has the effect of regulating blood sugar levels. It has only recently been approved in the USA and EU
and is now on sale in all supermarkets. Newer and better forms are being developed with less aftertaste, though one could question how natural they are.
Stevia is a plant native to South America, and particularly Paraguay. However it can be grown in any subtropical or tropical climate. It is now grown in China and Japan.
Its leaves are between 15 and 30 times sweeter than sugar. The sweetness comes from two compounds in the plant called steviosides and rebaudioside, and they are
up to 300 times as sweet as sugar.
Benefits:
It is a natural product. Zero glycemic index. Very sweet. Not harmful to teeth. Very suitable for people with diabetes. It seems to assist in regulating blood sugar
levels, and this is quite apart from the fact it contains no carbohydrates. Is heat stable and suitable for use in cooking and processed food.
Concerns:
No concerns unless you have a vested interest in selling sugar or other sweeteners. Some of the products can have a bitter or licorice flavour. The more concentrated
forms are superior.
Interesting facts:
Native Indians in Paraguay in South America have been used for centuries. Has been used in Japan since the early 1970s and it now accounts for 40%
of the sweetener market there. Diet Coke in Japan is made with Stevia.
Stevioside is a natural sweetener that is an extract of Stevia. The sweetness comes from two compounds in the plant called stevioside and rebaudioside, and they are
up to 480 times as sweet as sugar.
Stevia is a plant native to South America, and particularly Paraguay. However it can be grown in any subtropical or tropical climate. Its leaves are about 30 times the
sweetness of sugar.
Benefits:
Zero glycemic index. Very sweet. Not harmful to teeth. Very suitable for people with diabetes. It is a natural product. It seems to assist in regulating blood sugar
levels,and this is quite apart from the fact it contains no carbohydrates. Is heat stable and suitable for use in cooking and processed food.
Concerns:
No concerns unless you have a vested interest in selling sugar or other sweeteners. Some of the products can have a bitter or licorice flavor. The more concentrated
forms are superior. The Rebaudioside A extract is the sweetest and has the slightest aftertaste.
Interesting facts:
Native Indians in Paraguay in South America have been used for centuries. Has been used in Japan since the early 1970s and it now accounts for 40% of the sweetener
market there. Diet Coke in Japan is made with Stevia.
Monk fruit, also known as Luo Han Guo comes from China, where the fruit has been used for hundreds of years. The sweetness comes from a substance called
mogroside in the fruit's flesh. Like Stevia it is a zero-calorie natural sweetener with a zero glycemic index. It also tastes better than Stevia and has been approved by
the FDA.
Luo Han Guo is one of the most exciting new sweeteners to emerge in the last few years.
The plant is native to the Guangxi province in southwestern China. Luo Han means monk and Guo means fruit, and it has become known as Monk Fruit in the west.
Although it is beginning to stir because it is a natural zero-calorie sweetener, it has been known in China for about 800 years. It was also used for medicinal purposes. In
addition it contains essential antioxidants. The sweetness comes from mogrosides which make up approx 1% of the fruit by weight and which are about 300 times as
sweet as sugar.
It has a zero glycemic index, contains no calories and is suitable for people with diabetes. It is a natural product. Only recently have methods been used to extract the
mogrosides in pure quantities. This enables the sweetness to be concentrated without undesirable flavours. A firm called BioVittoria has begun to cultivate it and grow
it commercially in New Zealand.
Uses:
It is used as a natural zero-calorie sweetener. Because it is about 300 times sweeter than sugar, it needs to be mixed with a bulking agent if used as a table top
sweetener. Otherwise it would be impossible to measure out the required quantity. However, it is heat stable, with a long shelf life, and is suitable for cooking and
baking. It also mixes well with other low calorie sweeteners such as stevia and erythritol, producing a synergistic effect and masking unwanted aftertaste.It has a good
clean taste, better than Stevia, and without the bitter aftertaste. However some people report a slightly off-taste. Nevertheless, unlike Stevia, it is being used in some
products to provide 100% of the sweetness. However, monk Fruit has not yet gained wide usage because it has a cost factor double Stevia's. In addition it has not yet
gained approval in Europe.
Benefits:
Zero glycemic index. Zero calories. Does not contribute to tooth decay. May have useful medicinal properties. It may have a role to play in weight control and regulation
of blood sugar. People with diabetes would be well advised to see what effect the inclusion of this sweetener makes in their diet.
Concerns:
No known concerns. Has been consumed in China for hundreds of years.
Interesting facts:
The local in the Guangxi province in southwestern China attribute their longevity to the consumption and medicinal use of Luo Han Guo. It has been used for many years
to treat sore throats, coughs and fevers.
Glycyrrhizin is a natural sweetener that is extracted from licorice root. It is about 50 times as sweet as sugar.
It has a strong licorice flavor and is not suitable as a sweetener on its own. It does, however, have a zero glycemic index and is consequently suitable for people with
diabetes.
Uses:
It has medicinal qualities and is used to treat ulcers and as an expectorant in cough mixtures. It is often used as an ingredient in toothpaste. It is heat resistant and
can be used in cooking and processed food. It provides the sweetness in Sweet Chai Tea. It is sometimes used to provide flavour and sweeten tobacco.
Benefits:
It has a zero glycemic index, making it suitable as part of a diabetic diet. It does not contribute to tooth decay. It has medicinal qualities and is used in moderate amounts
for various ailments. It has even been shown to assist with the healing of burns.
Concerns:
The EU advise limiting consumption to 100 milligrams per day. Excessive and prolonged consumption may interfere with the Sodium and Potassium balance in the
body.The concern is that high levels may increase hypertension. However, this does not mean that moderate quantities pose any health hazard. Excessive
consumption of licorice should be avoided for the same reason.
Interesting facts
Because of its strong flavour, it is of no use. However, it is an excellent sweetener for candies, chewing gum, lozenges and medicine where the licorice flavour is
expected or desirable. Has been used in Japan mixed with Stevia.
Miraculin comes from the so-called 'Miracle Berry ' from West Africa. It alters the taste buds for some time, making sour foods taste sweet. It has been used, with
some success, to relieve a side effect of Chemotherapy medication which makes food taste metallic. Otherwise it is more a novelty sweetener at this time.
Miraculin is a fantastic substance which makes sour foods taste sweet. It is a protein present in the so-called 'Miracle Fruit' from West Africa.
It is not a sweetener, but it alters the taste buds for a while.
When the berries are chewed they coat the tongue and bind to the receptors that react to sweet substances. The resultant change in taste perception lasts from
fifteen minutes to over an hour. It has the potential to sweeten sodas, ice lollies etc. However it works very differently from other sweeteners and it's potential has not
fully been explored. It is a natural product, contains practically no calories and has a zero glycemic index. It is suitable for people with diabetes.
Uses:
Has not achieved significant commercial usage yet. One restaurant in Japan, The Miracle Fruits Cafe, offers diners low calorie desserts, 'sweetened' with miracle fruit. A
stumbling block is that it has not yet been approved in the USA. Freeze-dried berries or extract tablets are available online and are sold mainly for novelty value.
Benefits:
It has the potential to make unpleasant-tasting substances, such as medicine, palatable. This could be very useful for children. In addition it has been used to assist
cancer patients undergoing treatment. For example, chemotherapy medication can sometimes have the unpleasant side effect of making food taste metallic. Miraculin
has been used, with some success, to relieve this side effect, and help patients overcome a loss of appetite during a period when they need nutrition. Tests are
continuing.
Concerns:
No known concerns. Has been consumed by natives in West Africa for hundreds of years.
Interesting facts:
Miracle food parties have become popular. Known as flavour tripping parties a range of sour fruit, pickles etc are provided. The berries, or dried tablets, are consumed
and the sour foods tasted. Supposed to be very entertaining, especially if alcohol is consumed! A new understanding of the mechanism by which the protein reacts in
the presence of acid in the mouth may lead to the development of new and safer types of artificial sweeteners.
sugar. In tests, it was superior to other sweeteners, being closer to sugar with little or no metallic or bitter aftertaste. As with all potent sweeteners, the onset and
duration of the sweetness is somewhat different and more prolonged than sugar.However, like sugar, it does not have a cooling effect and rinses cleanly and quickly from
the mouth. It is very heat stable and water-soluble and suitable for cooking and processed foods. It is also PH stable. It can be used very successfully to reduce the
aftertaste of other sweeteners. It has a synergistic effect if mixed with Stevia.
Uses:
It is not yet available commercially, so we will have to wait and see. But it is reputed to be the zero-calorie sweetener with the taste profile most like sugar. That, and the
fact that it is natural, and heat stable, should mean unlimited potential applications.
Benefits:
Zero glycemic index. Very sweet. Excellent taste. Not harmful to teeth. Very suitable for people with diabetes. It is a natural product. Heat stable, acid-stable and
soluble.
Concerns:
No concerns known. Has been consumed for centuries by natives in West Africa. Only tiny amounts are needed to sweeten food and the body can metabolize it like any
other protein.
Interesting facts:
It has been known and used for centuries by natives of Gabon and Cameroon. Appears to work well with Stevia to improve flavour and sweetness. As proteins go it is a
small molecule, being composed of a sequence of only 54 amino acids.
Fruit of Curculigo Latifolia from Malaysia.
Curculin is a natural sweetener with very unique properties. Like Miraculin it can alter taste perception and make sour foods taste sweet.
But unlike Miraculin it has a sweet taste on it's own. It is about 500 times as sweet as sugar. It is a protein from the fruit of Curculigo latifolia from Malaysia.
It is believed to affect the taste buds in two ways: One is to register as a molecule on the receptors that identify sweetness. The other is to attach to the sour receptor
buds and alter the signal to sweet. Unlike Miraculin this effect lasts about 10 minutes rather than one hour.
Uses:
It has not achieved significant use yet, though research has been done and considerable potential exists. It is not heat stable and may have limited use in food
production etc.
Benefits:
It has the potential to make unpleasant-tasting substances, such as medicine, palatable. For example, cancer patients undergoing Chemotherapy can sometimes
experience the unpleasant side effect of food tasting metallic. Miraculin has been used, with some success, to relieve this side effect, however it does not work in
every case. Curculin could be investigated as a possible alternative.
Concerns:
No known concerns yet. Has been used as a sweetener in Japan for some time. However, use has been limited, so it is early to draw confident conclusions. Most likely
however it is safe as it is a natural protein.
Interesting facts:
Like Miraculin it alters taste perception and makes sour foods, such as lemon or vinegar, taste sweet. But unlike Miraculin it also makes ordinary water taste sweet.
This could give it unique value used in specific applications as a sweetener. It was discovered and its protein described in 1990.
Serendipity Berry...the serendipity berry, is a tropical dioecious rainforest vine in the family Menispermaceae. It is native throughout most of
tropical Africa from Sierra Leone east to Eritrea, and south to Angola and Mozambique. It grows at low altitudes, from sea level up to 400 m
Monellin is a natural sweetener that is approx 1,500 times as sweet as sugar.
It was the first of five natural protein sweeteners to be discovered, (Monellin 1969, Thaumatin 1972, Mabinlin 1983, Pentadin 1989 and Brazzein 1994). Of these
Brazzein has shown by far the most significant promise.
Originally Monellin was believed to be a carbohydrate. However, the 'Serendipity Berry from Nigeria' featured in the 1972 Guinness Book of Records is the sweetest
substance. It was described along with a photograph of a cluster of berries that looked like grapes. Being a protein Monellin contains 4 calories per gram but is so sweet
that any food portion will have virtually zero calories.
It is not heat stable or ph stable and is not suitable for cooking or processed foods. It loses its flavour in soda drinks due to the fruit acid (lemon etc) and is not ideal for
this purpose. It has a slow sweetness onset that lingers perhaps too long.
Uses:
Other than local consumption by natives in Africa it has not yet found use as a food, sweetener or pharmaceutical.
Benefits:
Zero glycemic index. Very sweet. Suitable for people with diabetes. It is a natural product.
Concerns:
No concerns known. Has been consumed for centuries by natives in Africa. Only tiny amounts are needed to sweeten food and the body can metabolize it like any other
protein.
Interesting facts:
Probably will not be as useful or popular as Brazzein. However certain future specific applications in either the food or pharmaceutical industry are possible.
Oubli Climbing Plant - native to West Africa.
Pentadin is a natural sweetener, which like Brazzein, comes from the Oubli plant which is native to West Africa.
It is a protein and is 500 sweeter than sugar. It contains 4 calories per gram but is so sweet that any food portion will contain virtually zero calories.
Not very much is known about this natural sweetener, it seems to be very much in the shadow of Brazzein. It was discovered and isolated in 1989. However, it does not
possess either the sweetness or the excellent taste of its twin sweetener, so it is likely to be ignored for some time. On the other hand, it may well become a by-product
of the production of Brazzein.
Benefits:
Zero glycemic index. Very sweet. Suitable for people with diabetes. It is a natural product.
Concerns:
No concerns known. Has been consumed for centuries by natives in West Africa. Only tiny amounts are needed to sweeten food and the body can metabolize it like any
other protein.
Interesting facts:
Probably will not be as useful or popular as Brazzein. However certain future specific applications in either the pharmaceutical or food industry are likely.
Katemfe Fruit which is native to Sudan.
Thaumatin is a low-calorie sweetener and flavour modifier. The protein is often used primarily for its flavour-modifying properties
and not exclusively as a sweetener. The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit of West Africa
It is a protein and is an astonishing 2,000 sweeter than sugar, making it the most potent natural sweetener. It's flavour is somewhat different from sugar and has a
slight licorice aftertaste. It also works very well as a flavour modifier and flavour enhancer. When used in very tiny amounts, it seems to bring out the flavours in foods. It
is heat stable and suitable for cooking and processed foods.
Benefits:
Zero glycemic index. Very sweet. Not harmful to teeth. Very suitable for people with diabetes. It is a natural product. However it is not usually used as a sweetener on
its own.
Concerns:
No concerns known. Only tiny amounts are ingested and the body can metabolize it like any other protein.
Interesting facts:
It has been used for centuries by natives of West Africa to sweeten food. Appears to work well with Stevia to improve flavour and sweetness. Also helps to enhance the
flavour of salt and sodium-reduced foods.
I have used the data and facts from website below. If you discover anything on this article that you believe to be inaccurate, or disagree with please e-mail me and I will
correct it.
http://www.sugar-and-sweetener-guide.com/
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.svg)
