Sweeteners that are sweeter than the same amount of sugar and contain less energy, which are used instead of the sugar we use in our daily life, are used in many ready-made foods recently. So what are the natural and artificial sweeteners used in foods?
Natural Sweeteners
- Sucrose: It is naturally found in excess in sugar cane and sugar beet, and in small amounts in honey, fruits, vegetables and nuts.
- Glucose: Glucose, a natural sweetener with a monosaccharide structure, is a component of starch, maltodextrins and corn syrup.
- Fructose: Fructose, a monosaccharide naturally found in fruits and vegetables, honey and high fructose corn syrup, along with glucose, is the enzymatic metabolization product of sucrose.
- High fructose corn syrup: It is obtained by industrially enzymatic isomerization of glucose to fructose.
- Galactose: It is found in trace amounts in most fruits, vegetables and some plants, and more in fermented milk products.
- Maltose: Maltose, also known as barley sugar, is a natural sweetener with a disaccharide structure formed by combining two glucose molecules.
- Lactose: Lactose, also known as milk sugar, is a natural sweetener with a disaccharide structure formed by the combination of a glucose and a galactose molecule.
- Stevia (E960): It is a glycoside mixture isolated from the leaves of Stevia Rebaudiana Bertoni plant.
- Glycyrrhizin (Licorice) (E958): It is a triterpenoid saponin obtained from the rhizome and roots of the Glycyrrhiza glabra (Licorice) plant. It is 30-200 times sweeter than sucrose.
- Taumatin (E957): It is a mixture of proteins extracted from Thaumatocossus daniellii (Bennett), an endemic plant for Africa. It is 2000-3000 times sweeter than sucrose.
- Neohesperidin dihydrochalcone (E959): It is a semi-natural sweetener. It is obtained from the immature fruits of Citrus aurantium L. plant by extraction and hydrolysis.
Artificial Sweeteners
- Aspartame (E951): Aspartame is the methyl ester of the dipeptide consisting of aspartic acid and phenyl alanine. It gives 4 kcal per gram, has a zero glycemic index. In contrast, it is 200 times sweeter than sucrose.
- Saccharin (E954): It is 300 times sweeter than sucrose. An important feature is that it is resistant to heat and low pH.
- Acesulfame potassium (E950): It is approximately 150-200 times sweeter than sucrose, its caloric value and glycemic index are zero.
- Cyclamate(E952): Its calorie value and glycemic index are zero. Its sweetening power is not very high, it is 30 times sweeter than sucrose. Therefore, it needs to be used more than other artificial sweeteners in order to obtain adequate taste.
- Sucralose (E955): It is about 600 times sweeter than sucrose, with a sweet taste similar to sugar. It has zero calorie and glycemic index.
- Neotame (E961): Neotame in dipeptide structure, consisting of N-substituted aspartic acid and phenylalanine methyl ester, is chemically similar to aspartame. Neotame, one of the newer artificial sweeteners, is 8,000 times sweeter than sucrose.
- Alitam (E956): Alitam, which has a dipeptide structure consisting of aspartic acid and D-alaninamide derivative, is 2000 times sweeter than sucrose, its caloric value and glycemic index are zero.
- Trehalose: Produced from the multiple enzymatic hydrolysis of starch, trehalose is a disaccharide formed by two glucose molecules joined by a 1,1-glycoside bond. Its sweetening power is half that of sucrose on average.
- Advantam (E969): Advantam, the methyl ester of the dipeptide composed of phenylalanine and N-substituted aspartic acid, is 20 000 times sweeter than sucrose.
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