Sweeteners are additives which provide the basic taste of sweetness to a food product. Sweeteners may be natural, artificial, nutritive or non-nutritive. They are available in varying sweetness profiles, compared to sugar and also vary in the amount of calories they contribute to the diet.
Sweeteners can also be used to enhance the flavor, texture and appearance of foods while also providing some degree of shelf-life extension. While some sweeteners are used independently, many are used in tandem with one another to provide the optimum result within the formulation.
|Sucrose (sugar)||1x||Beet / Cane (plant)||Y|
|Fructose||1.2x - 1.7x||Beet / Cane (plant) / Grain||Y|
|Dextrose||0.66 - 0.75x||Beet / Cane (plant) / Grain||Y|
|Maltose||0.32x||Beet / Cane (plant)||Y|
|HFCS (55/42)||0.92x - 0.99x||Fructose / Glucose||Y|
|Stevia (Reb A)||200x - 400x||Stevia Rebaudiana Bertoni (sunflower family)||Y|
|Aspartame||150x - 200x||Phenylalanine, Aspartic Acid||N|
|Sodium Saccharin||300x||Benzoic Sulfimide||N|
|Sucralose||600x||Sugar, Acetic Acid, Chlorine||N|
|Maltitol||0.75x - 0.90x||Sugar Hydrogenation||Y|
|Xylitol||1x||Birch Wood, Corncobs||Y|
|Mannitol||0.50x - 0.70x||Sugar Hydrogenation||Y|
|Erythritol||0.60x - 0.70x||Fruits, Berries, Glucose Hydrogenation||Y|
* as compared to sucrose
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