What are the common sweeteners?

Common sweeteners

1) Acesulfame (AK sugar)
Acesulfame (AK Sugar) has good taste and stability, and has obvious synergistic effect when combined with Sweetener 1:5.

2）Sweetener(Sodium Cyclohexylaminosulfonate)
Stable to light and heat, acid and alkali resistance, no deliquescence, pure sweetness, adding more than 0.4% when there is a bitter taste, often mixed with saccharin 9: 1, so that the taste to improve.

3) Xylose (D-xylose)
In the human body can not be digested, compared with xylitol, no cool taste, involved in the Melad reaction, suitable for flavoring.

4) Stevia (Stevioside)
High temperature resistance, no fermentation, no caramelization by heat, decomposition under alkaline conditions, hygroscopicity, cool sweet taste. When the concentration is high, it has a slight bitter and astringent flavor similar to that of menthol, but it can be reduced or disappeared by using it with sucrose (7:3). It can be used with sodium citrate to improve the flavor.

5) Glycyrrhizin (tripotassium glycyrrhizinate)
The sweetness is released slowly, the aftertaste is slightly bitter, high stability, no fermentation, and it has the effect of increasing flavor, but those who are not accustomed to it will feel unhappy. It is mostly used in seasonings, cold fruits and health food, and can also be used in beer and noodle products to increase foam. In the production of seasoning, often according to glycyrrhizin: saccharin = 3 ~ 4: 1 ratio, and then add an appropriate amount of sucrose can make the sweet effect, and alleviate the salty salt, aroma; used in confectionery, more than with sucrose, saccharin and citric acid, the flavor is unique, sweetness is better; in the canned meat, to avoid fermentation, discoloration and hardening of the phenomenon.

6）Glucose
Glucose is an important source of energy for the body, and its calories are similar to those of sucrose, so it can be used in conjunction with sucrose in low-sweetness foods. It is also a filler sweetener.

7) Saccharin (Sodium saccharin)
Strong sweetness, heat and alkali resistance is weak, acidic conditions heating sweetness gradually disappeared, the solution is greater than 0. 026% of the bitter taste, baby food should not be used.

(8) Aspartame
Aspartame is converted into aspartic acid and phenylalanine in the body after human intake, the taste is close to sucrose, no unpleasant aftertaste, not heat-resistant. Not recommended for patients with phenylketonuria.

9) Lactose
– It has strong ability in preserving volatile aroma and taste, and has good protective effect on product coloring.
– Heating can produce caramelization, used in baked goods can make the appearance of golden brown.
– It is hygroscopic and can keep water in pasta products and sweets and make them soft.
– Can help stabilize foaming.

(10) Sucralose
Produced from sucrose, it is the closest in taste to sucrose, is heat resistant, and is very stable in acidic to neutral environments.

(11) Fructose syrup
Pure sweetness, the colder it is, the sweeter it is, and the sweetness disappears faster than others. Used in beverages have a cool feeling, does not cover the original color and aroma of fruit juice; used in the production of preserved fruit jam, is conducive to bacterial inhibition, hygroscopicity and water retention; on the bread, pastries can be made to make it fluffy; used in the production of ice cream can be prevented from ice crystals.

Sugar alcohol class commonality

– Does not cause blood glucose value rise, is the ideal sweetener for obese, diabetic.

– Long-term consumption of tooth decay.

– Some of the sugar alcohols have laxative effect, the degree of difference is as follows:

– Erythritol – maltitol + xylitol + + + sorbitol + + + + + mannitol + + + + +

– It has the property of dissolving water and absorbing heat, and has a cool feeling in the mouth.

– Comparison with other sweeteners: low sweetness, low calorific value, good hygroscopicity, heat and acid resistance, no Melard reaction, suitable for baking.

Sugar alcohols respective characteristics

(1) xylitol
Compound with powerful sweeteners, produce coordinated synergistic effect, and can cover up its bad aftertaste; chelating effect with metal ions, can be used as an antioxidant synergist, help vitamins and pigment stabilization.

2）Sorbitol
In the baked goods have moisturizing and preserving effect, can be used as a stabilizer of starch and fruit aroma preservative, antioxidant and preservative, etc., to prevent the crystallization of food sugar and salt precipitation, can maintain the balance of sweetness, acidity, bitterness intensity and increase the flavor of food.

3）Mannitol
Sweet and refreshing, no hygroscopicity, can be used for gum sugar anti-stick.

(4) Erythritol
Small hygroscopicity, low melting point. Used in confectionery food, etc., can be moisture and humidity, to extend the shelf life.

(5) Maltitol
Aroma-retaining function, to increase the candy, beverage aroma odor, and can strengthen the transparency of candy; viscosity is larger, can also be used as a thickener.

(6) Paraginol (isomaltitol)
Not hygroscopic, and other powerful sweeteners to coordinate the synergistic effect, and cover up its bad aftertaste.

Translated with DeepL.com (free version)