Pages

Sabtu, 01 Juni 2013

What are the Alternative Sweeteners to Sugar?

What are the Alternative Sweeteners to Sugar?

Numerous artificial and alternative sweeteners have been discovered and developed over the years and can be found in a variety of food and beverage products. Artificial sweeteners are marketed to diabetics and as a sugar alternative for people on sugar-free diets. Most artificial sweeteners are calorie-free. Add this to my Recipe Box.

Aspartame

    Aspartame has long been one of the more popular artificial sweeteners. This low-calorie sweetener can be found on tabletops and in diet soda products. Aspartame is composed of aspartic acid and phenylalanine and is 200 times as sweet as sucrose. It is metabolized as a protein. The chemical is classified by the FDA as a "general purpose sweetener" and is approved by more than 100 countries for commercial use in food and beverages.

Saccharin

    Saccharin is one of the original artificial sweeteners with uses dating back to the late 19th century. The chemical was discovered by Constantine Fahlberg in 1879 quite accidentally when he spilled a chemical on his hand and later noticed a profound sweetness when eating a piece of bread. Originally used as a sugar replacement in food for diabetics, saccharine does not contain any calories. By the 1960s, saccharine was used on a wide scale in sugar-free products from chewing gum to salad dressing.

Acesulfame-K

    Acesulfame-K, also known as acesulfame potassium or ace-k, is a zero calorie artificial sweetener discovered in 1967. Similar in chemical composition to aspartame, ace-k is also about 200 times as sweet as sucrose. Ace-k is sold by Nutrinova, Inc. under the name of Sunett. The chemical was approved in the United States for general purpose in 2003. Ace-k can be found in dessert mixes, candy and carbonated beverages.

Sucralose

    Sucralose is one of the newest sugar substitutes approved for general use in the United States. It is roughly 600 times as sweet as sucrose. Discovered at Queen Elizabeth College in London in 1976, sucralose is a stable chemical and does not break down when cooked. It is made from table sugar, or sucrose, by replacing three oxygen groups of the sugar molecule with chlorine atoms. Sucralose is now approved in over 80 countries.

0 komentar:

Posting Komentar