In recent times, more consumers are recognizing the adverse health effects of sugar, leading to a rising demand for sugar alternatives. Sweeteners are becoming increasingly popular as a result. Sweeteners in food are used to provide a sweet taste without the additional calories that usually come from sugar.
NIRANBio offers the full range of natural sweeteners (Stevia, Xylitol, Erythritol, etc.) to best suit your application and functional requirements. Our sweeteners are used in a wide range of applications in the Bakery, Savory, Beverage, Confectionery, Nutrition, and Dairy industry.
Naturally, the main function of a sweetener is to sweeten the product. Additionally, organic sweeteners can act as a filling agent, texturizer, Flavor masker, and controller of crystallization, viscosity, and spoilage.
TYPES OF SWEETENERS
Sweeteners are diverse and can be classified into various types based on their source, caloric content, and intensity of sweetness.
Each type of sweetener has its unique properties and uses. Some are suitable for baking, some are used to sweeten cold beverages, and others are used in commercial food production.
It is a natural sugar found in fruits, honey, and some vegetables. It is sweeter than glucose and is commonly used as a sweetener in processed foods and beverages. Fructose is 1.5 times sweeter than regular sugar.
Psicose is a rare sugar that occurs naturally in small quantities in certain fruits and foods. Its sweetness is 0.7 times that of sucrose. D-allulose is used as a low-calorie sweetener in various food and beverage products, including baked goods, beverages, and dairy products.
Trehalose It is a disaccharide sugar composed of two glucose molecules. It occurs naturally in various organisms, including plants, fungi, and bacteria. Its sweetness is 0.45 times that of sucrose. Trehalose is often used in products like desserts, beverages, and freeze-dried foods to enhance texture, flavor, and shelf life.
Sucralose & Maltodextrin Sucralose is a no-calorie artificial sweetener derived from sugar, often mixed with maltodextrin, a carbohydrate derived from corn, rice, potato starch, or wheat. Its sweetness is 150 times that of sucrose. The addition of maltodextrin provides bulk and stability to the sweetener, making it easier to measure and use in recipes.
Aspartame & Acesulfame Potassium Aspartame is an artificial sweetener made from two amino acids, phenylalanine, and aspartic acid. Its sweetness is 200 times that of sucrose. When combined with acesulfame potassium, another calorie-free sweetener, it enhances sweetness and stability in various food and beverage products.
Stevia and Erythritol Stevia is a natural sweetener derived from the leaves of the Stevia rebaudiana plant, known for its intense sweetness. When combined with erythritol, a sugar alcohol with zero calories, it helps reduce the bitter aftertaste of stevia and provides a more balanced sweetness profile. Its sweetness is about 100 to 300 times that of sucrose.
Erythritol & Monk Fruit Extract Monk fruit extract, also known as Luo Han Guo extract, is a natural sweetener derived from monk fruit. When combined with dextrose, a simple sugar derived from corn, it provides a bulkier texture and enhances sweetness, making it easier to use in cooking and baking. Its sweetness is about 150 to 200 times that of sucrose.
APPLICATIONS OF SWEETENERS
Sweeteners are integral to the food industry, offering various functional benefits beyond just providing sweetness. The uses of sugar substitutes are very wide. Buyers choose sweeteners based on the desired product attributes, including taste, stability, solubility, calorie content, and cost.
Beverage Industry
Sweeteners are essential in soft drinks, juices, flavored waters, and energy drinks to provide the desired sweetness without adding extra calories (like non-nutritive sweeteners).
Bakery and Confectionery
They're used in cakes, cookies, pastries, and candies to add sweetness, bulk, and texture, and to control moisture levels.
Dairy
In ice cream, yogurt, and flavored milk, sweeteners enhance flavor, improve texture, and can contribute to the fermentation process in products like yogurt.
Processed Foods
Sweeteners are used in canned foods, jams, jellies, and sauces to improve taste, extend shelf life & prevent spoilage.
Snack Foods
They are used in snack bars, cereals, and chewing gum to provide sweetness and improve mouthfeel.
Dietary Foods
Low-calorie sweeteners are crucial in diet and low-calorie products aimed at weight management and diabetic diets.
Sport Nutrition Products
In protein shakes & nutrition bars, sweeteners help to mask the bitter taste of vitamins, minerals & protein powders.
Nutraceuticals
In dietary supplements, sweeteners make healthful additives like fiber and fish oil more appealing.
Preservation
Preservation: Some sweeteners, like sugar and honey, have preservative qualities that help to inhibit microbial growth.
What are the different types of sweeteners used in the food industry?
Sweeteners used in the food industry include natural sugars like sucrose, fructose, and lactose, sugar alcohols like xylitol and erythritol, artificial sweeteners such as aspartame and sucralose, and novel sweeteners like stevia and monk fruit extracts.
Why do food manufacturers use sweeteners other than sugar?
Manufacturers use alternative sweeteners to reduce calories, manage health concerns like diabetes, improve shelf life, and for their ability to withstand high temperatures during processing.
Are artificial sweeteners safe to consume?
Yes, when consumed within the acceptable daily intake (ADI) levels established by regulatory agencies such as the FDA, EFSA, and WHO, artificial sweeteners are considered safe for the general population.
Can sweeteners cause weight gain?
Non-nutritive sweeteners are low in calories and, therefore, less likely to cause weight gain compared to regular sugar. However, individual responses can vary, and some research suggests that sweeteners may affect appetite and cravings.
How are sweeteners labeled in food products?
Sweeteners must be labeled on food products. Natural sugars are usually listed by their common names, while artificial and novel sweeteners are listed by their chemical or branded names.
What are the benefits of using sweeteners in food production?
Sweeteners can enhance flavor, reduce caloric content, improve texture and stability, extend shelf life, and serve functional roles such as bulking agents or preservatives.
How do I know if a product contains sweeteners?
Examine the ingredient roster printed on the product's packaging. Sweeteners, whether natural, artificial, or novel, must be listed on the label.
