What are noncalorie and low calorie sweeteners and are they safe?
 | Monosaccharides and disaccharides make foods like fruits and honey sweet. Sucrose, fructose and consrn syrups can be used by food manufacturers to make recipe foods sweet and are referred to as natural sweeteners. However, since natural sweeteners come with an energy value, food manufacturers and people often try to substitute an alternative sweetener that does not carry the same energy content. This in turn lowers the calorie level of a food, thereby making it more attractive for weight loss and management. |
Also, because simple sugars in food can adhere to our teeth and promote the formation of dental caries, many candies and gums are manufactured with alternative sweeteners to reduce their potential to promote tooth decay. As a food additive, these substances must be approved for use by the Food and Drug Administration (FDA) who determines the safety. Click to see a Table of Relative Sweetness of sugar and sweetners.
What is Saccharin?
Discovered in 1879 saccharin is 300 times sweeter as sucrose. Saccharin has long been a controversial sweetener and the FDA proposed a ban in 1977. The reasoning behind this action was studies conducted in the 1970s that linked saccharin consumption to bladder cancer in rats. However, the media brought question to the methods used in these studies and concerns regarding the applicability to people. For instance, the rats used in studies were fed very large doses of saccharin, equivalent to 800 diet sodas daily. Saccharin, which at this time was the only artificial sweetener on the market, was allowed continued use by food manufacturers. A follow up population study by the FDA and National Cancer Institute found that in general people who used saccharin were not at greater risk than people who didn’t. However the findings of the study suggested that heavy use of saccharin (more than 6 servings daily) might increase cancer risk. Thus the cancer-promoting potential of saccharin in people is still debated and products containing saccharin carry a warning on their labels. Saccharin is sold under the trade name Sweet&LowTM.
What is Aspartame (Nutrasweet)?
Aspartame is a dipeptide (two amino acids) and typically, amino acids alone or together are not known for their sweetening abilities. However, when these two amino acids (phenylalanine and aspartic acid) are linked together along with methanol the result is a very potent sweetener. Since aspartame consists of amino acids, the building blocks of proteins, it has an energy value. However, because aspartame is about 200 times sweeter than sucrose, a little bit goes a very long way as a sweetener. Thus its energy value is nominal and certainly not a concern for those who count their calories.
You will find aspartame in food substances that are served chilled, not heated. Examples include diet drinks, gelatins, and diet gums. Aspartame is subject to breakdown when heated and therefore it is not ideal for use in baked sweets. Concern has been expressed regarding consumption of aspartame and the development of neurological abnormalities such as headaches, dizziness, nausea, and other side effects. Many individuals have filed complaints with the FDA about aspartame. Some scientists think that these people may be more sensitive to one of the components of aspartame or to the small amount of formaldehyde and formate produced. Both formaldehyde and formate are considered toxic at higher intake levels, however the FDA believes the risk to be extremely low under normal circumstances. It is important to point out that since aspartame contains phenylalanine, people with a genetic condition called phenylketouria (PKU) should avoid aspartame. Aspartame is sold under the trade name NutrasweetTM and EqualTM.
What is Sucralose?
Sucralose was discovered in 1976 and the FDA approved it for use in food and beverages in 1998. Sucralose is 600 times sweeter than sugar and unlike aspartame it is appropriate for most home cooking and baking recipes because it won’t breakdown when heated. Sucralose is made by exchanging three chlorine atoms for hydroxyl (OH) groups on the sucrose molecule. Sucralose is not digested and therefore doesn’t provide calories. However some of it is absorbed into the body. By and large sucralose is urinated out of the body within a few days. Some concern has been expressed by the public regarding the safety of sucralose. Despite several research studies suggesting that sucralose is safe for general use, some argue that not enough is known about long term consumption of sucralose and whether or not some of the chrorine can be released and be problematic like other chlorine based molecules.
What is Acesulfame K?
Was approved for use by the FDA in 1988 and has an intensity of sweetness about 250 times that of sucrose. Acesulfame is used as a sweetener in many countries other than the United States and it appears to be usable cold and hot food preparation. It is considered safe sweetener and is marketed under the name SunetteTM.
What is Stevia?
Stevia is not an artificial sweetener as it is derived from a South American shrub. Stevia can provide a sweet taste to foods, and recently the US FDA followed the lead of other countries such as Australia to allow Stevia to be used as a sweetening food additive.
What are sugar alcohols?
Since these substances can be found in plants sugar alcohols such as sorbitol, xylitol, lactitol, mannitol, and maltitol are recognized as artificial sweeteners. Sugar alcohols are used mainly to sweeten sugar-free candies, cookies, and chewing gums since that will not promote the formation of cavities like sugars will.
