With the emergence of various diseases such as diabetes and cardiovascular diseases, mankind has tended to use artificial sweeteners and use less sugar. In this article, we are going to introduce these artificial sweeteners, the sweetening power and effect of each one, and get to know the types of sweeteners.

Sweeteners are classified into four main groups: natural, artificial, refined and sugar alcohols. Natural sweeteners, which are among the healthiest sources of sugar, have a long history of use. But with the emergence of the sugar industry and refined sweeteners, the consumption of these substances increased, which caused the spread of cardiovascular diseases and diabetes. These factors made people to replace artificial sweeteners.

Natural sweeteners

• Amasak
• barley malt
• Brown rice syrup
• Date sugar
• fructor (fruit sugar)
• Thick fruit syrup
• Glucose
• honey
• Maple sugar
• stevia
• Sukanat

Note: each of these sweeteners have different storage conditions that must be taken into account.

Artificial sweeteners

There is a lot of concern about the harmful effects of artificial sweeteners, which we will continue to introduce these sweeteners and the research results of their effects on the human body:

• Potassium sulfate

It was discovered in Germany in 1967 and in 1988 it was approved by the FDA (Food and Drug Administration). Acesulfate is 200 times sweeter than sugar and is used in bakery, beverages, candies and frozen desserts. Acesulfate is free, has good stability and is suitable for mixing with sweeteners.

• aspartame

It was discovered by accident in 1969 and was approved by the FDA in 1981. Aspartame is made from two amino acids, aspartic acid and phenylalanine. Aspartame is 180 times sweeter than sugar. This substance is harmful for people suffering from “phenylketonuria” (a disease in which phenylalanine accumulates in body fluids and nervous system).

Aspartame can be used alone as a sweetener, but it can also be mixed with other sweeteners.

This material is sensitive to very high temperature and cannot be stored for a long time and it decomposes.

It is sold under the name E951 and is used in the cereal, bakery, cake and pastry industries and it specifically intensifies fruit flavors.

• saccharin

It is the oldest artificial sweetener and was used for a long time until it was reduced in 1977 due to the possibility of being carcinogenic. Today, they believe that there is no reason to generalize the results of experiments on mice to humans. This substance can be transferred to the fetus and deposited in it, although no adverse effects on the child have been reported so far.

Saccharin is 300 times sweeter than sugar. Saccharin mainly exists as soluble sodium salt and less soluble free saccharin. This substance is stable and has a bitter aftertaste.

• Sucralose

Sucralose was discovered in 1976 and received FDA approval in 1998. This substance is 600 times sweeter than sugar. It is a calorie-free sweetener. Sucralose is completely neutral without any effect on the body and easily passes through the body. Sucralose does not cause tooth decay in any way. This sweetener is derived from sugar. Sucralose is easily dissolved in water and therefore can be used in cooking.

• Alitham

Like aspartame, it consists of amino acids and is 2000 times sweeter than sugar. Alitam consists of amino acids aspartic and alanine and is a cyclic amino compound. Alitam has good thermal resistance and in some acidic solutions, it may develop a bad taste after a long time.

• Cyclamate

Cyclamate was discovered in 1937. Cyclamate is usually used in combination with saccharin and removes the final bitterness of saccharin. Its sweetness is low and it is mostly used in cases where the sweetness should not be too much. Its sweetness is about 40 times that of sugar.

Refined sweeteners

• white sugar
• raw sugar
• Brown sugar
• confectioner’s sugar (powder)
• corn syrup
• dextrose
• molasses

Sugar alcohols

These sugar alcohols are found in sugar-free foods, candies, cakes, chewing gum, and soft drinks.

• Sorbitol
• Mannitol
• xylitol (wood sugar)