Sugar and sugar substitutes in beverages, pros. and cons
Sugar and sugar substitutes in beverages, pros. and cons.
The approval of palatable and useful products is described in both market and sensory research terminology and recent developments in the fields of applied psychology and physiology as the pertinence to public acceptance of sucrose and its substitutes. The function of sucrose in foods other than beverages is elicited with emphasis on salivation as an acceptance factor and its possible dental significance. Distinctions are made between the sweetening and bulking properties of sucrose and sugar substitutes. While major decreases in sucrose in-take resulted from high-fructose corn-sweetener usage in soft drinks, no evidence is yet available to suggest that the use of sugar substitutes of the intense artificial sweetener type has caused any decrease in ordinary sugar consumption. Neither is the consumption of polyols (carbohydrates) such as sorbitol, mannitol, and xylitol high enough in confectionery categories to cause any discernible decrease in sugar usage. This suggests that sugar substitutes may not have stopped the growth in sucrose usage, but that new product categories such as diet foods and "sugarless' confections may have been created e.g. fermentable carbohydrate sweeteners.
Other derivatives natural plant extracts as obtained from Rubus suavissimus leaf, rubusosin which is a low-calorie sweetener have a sugariness 250 times higher than sucrose and low calories, is combined with plant polyol to form a sweetener free of substances capable of being converted to calories, such as sucrose, glucose and starch. This can be widely used in the process of beverage, coffee, milk, flavoring and food; and is an ideal sugar substitute for people suffering from diabetes, obesity, or cardiovascular and cerebrovascular diseases who should avoid high calorie substances like sucrose.
A beverage that comprises apple vinegar (5% acetic acid), water, carbonic acid, and sugar substitutes such as amino acids and derivatives e.g. aspartame, acesulfame, thaumatin, saccharin, sodium cyclamateis described as a palatable drink.
Amino acids are often used as sugar substitutes which can be added to foods, beverages, and pharmaceutical preparations. Thus, coffee containing 0.1% -L-aspartyl-L-norleucine methyl ester had sweetness equivalent to or greater than that containing sucrose.
Other alternatives utilize feasible or easily obtained carbohydrates for food and drug blemishing such as sucralose with a dextrose or fructooligosaccharide carrier may be provided to sweeten base food products (e.g., beverage mixes or cake mixes) with minimal modification of established recipes.
Carbohydrates acting as sugar-substitutes comprise erythritol, sorbitol, erythritol, xylitol, an ingredient selected from the group consisting of isomalt, maltitol, and a mixture of isomalt and maltitol, and an ingredient selected from the group consisting of polydextrose, a resistant maltodextrin or a mixture of polydextrose and a resistant malt dextrin e.g. a sweetener for cakes may include 45% sorbitol, 20% erythritol, 20% isomalt, and 15% polydextrose.
Maltitol syrup is usually employed in a chocolate confection mixture with a dry milk substitute compounds to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compounds.
A composition of all natural compounds that provides a sweet flavor profile and is high in fiber and low glycemic for use in foods and/or beverages, and/or for use as a sugar substitute. Thus, a compound of low calorie sugar substitute bulk powder includes oligofructose 650.0, malt dextrin fiber 100.0, levulose or fructose 239.0, stevioside 10.0, thaumatin 0.3, and neohesperidin dihydrochalcone 0.7
The decreased glucose utilization in diabetes mellitus justifies the use of sugar substitutes ("diabetic sugar") if the sugar substitute should be a carbohydrate which does not lead, or only to a slight degree, to hyperglycaemia and thus, in this respect, differs distinctly from sugars such as glucose and saccharose and the sugar substitute must not cause undesired side-effects. The absorption, utilization and side-effects of the sugar substitutes fructose, sorbitol and xylitol were found to be more slowly absorbed than glucose and thus to offer the advantage of better utilization under conditions of limited insulin production. However, the particularly slow passive absorption of sorbitol and xylitol can sometimes be a disadvantage, since osmotic diarrhea may occur after administration of high oral doses. The sugar substitutes enter the metabolism enzymatically and are utilized mainly in the liver administration. Investigations in adult-type diabetics revealed a better utilization of fructose than glucose. With correct dosage, sugar substitutes are able to increase the carbohydrate tolerance and, under certain conditions, to achieve a relative stabilization of the metabolism of unstable diabetics. The antiketogenic activity of sugar substitutes is particularly pronounced. Side-effects such as high blood levels of urea, lactate, triglycerides and bilirubin or a decrease in hepatic adenin nucleotides do not occur. The osmotic diarrhea occurring after intake of sorbitol or xylitol is caused by their slow absorption and limits the consumption of these sugar substitutes. In the often obese adult-type diabetics, the calorie intake inherent in the consumption of diabetic sugars may have an unfavorable influence on their weight.