Love of sweets but fear of getting fat is a worry for many people, especially female friends who can’t put it down. However, excessive calories cause a burden on the body, so recently there have been Some so-called "sugar substitute" foods are characterized by not adding sugar (such as white sugar, granulated sugar, sucrose, glucose, etc.), but using sugar substitute instead, so that the food has the same sweetness. The packaging of the food Usually labeled as "sugarless" (Sugarless or Sugar free, No Sugar added or Artificial sweeten, etc.), you can enjoy delicious food while being "sweet and healthy".

There are many types of sugar substitutes. According to whether they generate calories or not, they can generally be divided into two categories: nutritional sweeteners (which can generate calories) and non-nutritive sweeteners (which have no calories). Below we will introduce some common ingredients in these two types of sugar substitutes: That is, sugar substitutes that generate calories after consumption, but the calories generated per gram are lower than those of sucrose.

Sorbitol: It was extracted from blueberries in 1872. It can be obtained industrially from the cracking and hydrogenation of glucose. It is a white crystal with a sweetness that is about half that of sucrose. One gram can Produces three calories of heat. Because it has a cooling sensation in the mouth and does not cause tooth decay, it is often used to make chewing gum or sugar-free candies.

Mannitol: It was isolated in 1806. It is rich in some brown seaweeds in Asia. It is in the form of white crystals and its sweetness is about 100% of sucrose. Seventy, one gram can produce two calories and is often used to make sugar-free candies or jams.

Xylitol (xylitol): obtained by hydrogenation of xylose in 1891. It exists naturally in vegetables. It can also be synthesized from hemicellulose (hemicellulose) in the food industry. The sweetness is about 90% of sucrose, and one gram can produce one large calorie. Because it has the same cooling effect as sorbitol, it is also commonly used in the manufacture of candies, chewing gum or cooling lozenges. Non-nutritive sweeteners are divided into two types: synthetic and natural. Among them, natural non-nutritive sweeteners are receiving increasing attention and have become the development trend of sweeteners.

Natural:

Stevia sugar: Stevia sugar is also called stevia glycoside. Its ingredients are extracted by soaking its dry leaves in water and filtering the liquid and leaves. The stems are separated and further purified using water or food grade alcohol - a completely traditional method of plant extraction. It has the characteristics of high sweetness and low caloric energy. Its sweetness is 200-300 times that of sucrose, and its caloric value is only 1/300 of sucrose. A large number of scientific experiments and long-term consumption history in other countries have proven that steviol glycosides are non-toxic, have no side effects, are non-carcinogens, and are safe to eat. They are an ideal sweetener that can replace sucrose. It does not affect blood sugar levels or interfere with insulin and does not contain any calories, giving people with diabetes more flexibility in budgeting their total caloric intake and helping to control their weight. No matter how you consume stevia extract, it has no effect on GI.

The acceptable daily intake established by the U.S. Food and Drug Administration (FDA) is no more than 4 mg per kilogram of body weight per day.

Name name by Weight Sweetness by Energy Energy

Density Notes Brazzzein Venus Venus 800 Proteincurculin 550 Proteicycyhizin licorice Guts 500.56 Inulin chrysanthemum Mabinlin horse betel nut sweet protein 100 Proteinmalto-

oligosaccharide Maltitol 75-90　　 Miraculin/protein, miraculin A protein that does not taste sweet by itself

but modifies taste receptors to make sour

things taste sweet temporarily Mogrosidemix Monatin 266-344 Naturally occurring sweetener isolated from

the plant Sclerochiton ilicifolius Monellin Protein; the sweetening ingredient

< p>inserendipity berries OsladinPentadin 500 ProteinStevia Stevia 250-3001.3 E-0.5 Extracts known as rebiana,Truvia,PureVia;

mainly containing rebaudioside A, asteviol

glycoside Thaumatin African arrowroot, thaumatin 2,000 Protein; E957Glycerol 0.60.551.075E422Hydrogenated

starch

hydrolysates hydrogenated starch hydrolyzate 0.4–0.90.5 ×–1.20.75　Lactitol 0.40.80.5E966Sorbitol 0.60.90.65sugar alcohol, E420Isomalt isomalt, isomalt 0.45–0.650.9–1.30.5E953Mannitol 0.51.20.4E421Maltitol 0.9 1.70.525E965Xylitol wood Sugar alcohol 11.70.6E967 Erythritol Erythritol 0.7140.05 Tagatose 0.922.40.38monosaccharideArabitol Arabitol 0.714 Sucrose,

cane sugar Sucrose

(reference) 114 Artificial synthesis :

Sugar substitutes that do not produce calories after consumption are also called "artificial sweeteners". Due to its stable supply, low price and high sweetness, it is widely loved by the food processing industry, and there are several common products on the market.

Sucralose: A new sweetener discovered in 1976 and jointly developed and patented by the British company Tate & Lyle and the University of London. It is the only functional sweetener using sucrose as raw material. The original brand name is Splenda. The sweetness can be 600 times that of sucrose. The sweetening coefficient of sucralose sweetener in water is about 750 to 750 times higher than that of table sugar. Varies from 500 times. . This sweetener has the characteristics of no energy, high sweetness, pure sweetness, and high safety. It is one of the best functional sweeteners available. The sweetness characteristics are very similar to sucrose without any bitter aftertaste; it has no calories, no caries, and good stability, especially in aqueous solutions. Although sucralose is made from granulated sugar, it does not add calories because it is not absorbed by the body. After examining more than 110 animal and human studies, the FDA approved sucralose in 1988 for use in 15 categories of foods, including as a sweetener on the table and in foods such as beverages, chewing gum, frozen desserts, juices and jellies.

In some food systems, products that use sucralose sweetener to replace part of the sugar sweetness are no different from their full-calorie counterparts.

The consumption of sucralose is 0 to 15 mg per kilogram of body weight. Permanent "daily edible additive"

Saccharin: This is the earliest artificial sweetener discovered (in 1879) , the sweetness is three hundred times that of sucrose. It is a white powder, easily soluble in water, stable to heat and cheap. However, it has a bitter taste after being eaten. Therefore, after the advent of sweetener (cyclamate), it was sold in a one to ten ratio (one saccharin, ten saccharin). It was only then that saccharin became widely used. As for toxicity tests, current research results show that although saccharin has been found to have the potential to cause bladder cancer in animal experiments, no adverse effects have been found in human experiments. More than 80 countries in the world have approved the use of saccharin, including China and the United States. The acceptable daily intake established by the U.S. Food and Drug Administration (FDA) is no more than 500 mg per day for children and no more than 1,000 mg for adults.

Cyclamate: discovered in 1937 and widely used from 1950 to 1970, its sweetness is about 30 times that of sucrose. Some studies have found that although sweetener is not carcinogenic, it may be a cancer promoter. Therefore, the United States banned it completely in August 1970. However, the United Nations International Health Organization (WHO) and European governments have also banned it in the same market. It is considered a safe food additive. More than 40 countries in the world have approved its use. The allowed daily intake is 11 mg per kilogram of body weight.

Aspartame: It was accidentally discovered by American chemists in 1965 when synthesizing peptides. It is a dipeptide composed of aspartic acid (L-aspartic acid) and phenylalanine (L-phenylalanine). Its sweetness is 150 to 200 times that of sucrose. Aspartame has no bitter taste and high sweetness, but it is unstable to heat. The sweetness will disappear at high temperatures, so it cannot be used in baked goods. It is currently widely used in candies or low-calorie beverages. Generally, the dosage of aspartame in each can of low-calorie drinks is about 180 mg (i.e. 180mg/355ml). Since aspartame is very sweet, the dosage is very small. Although it will generate heat, the heat can be Ignore. Aspartame has undergone more than 200 scientific tests and has been proven to be a very safe low-calorie sweetener for consumption. This sweetener has been used for more than 20 years and is approved for use in many countries around the world. After a comprehensive safety test by the European Food Safety Authority (EFSA), the safety of aspartame has been confirmed again. However, aspartame contains phenylalanine, so it is not suitable for patients with phenylketonuria (PKU), a rare genetic disease in which these patients are born unable to metabolize phenylketon. Otherwise, it will cause mental retardation. The FDA's daily allowable intake is 50 mg per kilogram of body weight, and in Europe it is 20 mg per kilogram of body weight.

Chemical name Common name Name Sweetn-ess by weight Trade

（Brand） Approval

（Approval applicable country） Notes

(Notes) cyclosulfonate sweetness Sodium cyclamate30 FDA Banned 1969,

approved in EU and

Canada E952, Abbott Aspartyl Phenylalanine Methyl Ester Aspartame160–200NutraSweet,

Equal FDA 1981, EU-wide

1994 E951 Acesulfame potassium, Acesulfame potassium200NutrinovaFDA 1988E950 Ethoxyphenylurea Dulcin250 FDA Banned 1950 Glucin300 Saccharin300Sweet'N LowFDA 1958, banned in Canada E954 -Salt of aspartame-acesulfame350Twinsweet E962 Sucralose 600Kaltame,

Splenda Canada 1991, FDA

1998, EU 2004 E955,

Tate & Lyle Neohesperidin dihydrochalcone-Neohesperidin

dihydrochalcone 1500　　E959L-Aspartyl-D-alaninamide Elitame, Alitame 2000　approved in Mexico,

Australia, New Zealand and China. Pfizer5-nitro-2-propanol Oxyaniline P-40004000 FDA banned 1950 Neotame Neotame8000NutraSweetFDA 2002E961 Isomalt Saccharin Advantame20000 FDA There are many rumors about low-calorie sweeteners on the Internet, saying they are carcinogenic. What are the facts? Relevant medical institutions have given There is strong scientific proof. The National Cancer Institute says there is currently no evidence of any relationship between sweeteners and cancer in humans, and the American Diabetes Association says it's safe to eat high-calorie, low-calorie or no-calorie sweetener products.

Low- or no-calorie sweeteners can help control and maintain weight. A trial of more than 1,000 adults showed that those who consumed low-calorie, sugar-free foods and drinks had better-quality meals. They consumed fewer calories while getting more vitamins and minerals. More healthy.