Sweeteners - FOOD INFORMANT ONLINE

Considered a raw food. Mexicans call it honey water. Sweeter than honey. No bitter aftertaste. Contains inulin which has a low glycemic index ideal for diabetics.

Sucrose sugar with molasses. May be partially refined or not at all.

Alternative to refined sugar. It retains its nutrients and is available throughout the year.

Derived from the nectar of flowers. Sweetness comes from fructose and glucose.Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. http://www.honey.com/downloads/carb.pdf

Derived from juice of pureed fruit, used in baking and retains wholesome nutritive qualities.

Known as Indian sugar was the very first sugar in America. Rich in nutrients and vitamins, potassium and calcium. Best in baking and making candy. Mainly composed of sucrose. http://www.motherlindas.com/maple_sugar.htm

Produced from the boiling of sugar and removing crystals. The first syrup is dark. The second and third boil results in lighter syrup.

Produced from the boiling of the 1st boiled molasses. Contains a good amount of nutrients such as potassium, calcium, magnesium, and iron. Also sold as a vitamin supplement.

Sweeteners

Sweeteners have been around for centuries to bring more pleasure in eating. Today with the new types artificial sweeteners and new found sweeteners on the market it can become rather confusing to choose what's best for you. The purpose of this page is to give information to help you in your quest to find whats suitable for your health, tastebuds and pocket.

TIP: When calculating net carbohydrates, manufacturers recommend subtracting fiber and sugar alcohol. For more information on calories for each sugar alcohol in the market and use go to resource: http://www.ific.org/publications/factsheets/sugaralcoholfs.cfm

Summary of Natural Sugar Substitutes

Sugar Substitute Relative Sweetness to Sugar by weight

Brazzein 800x

Curculin 550x

Erythritol .7x

Glycyrrhizin 50x

Glycerol .6x

Hydrogenated starch hydrolysates. 4x-.9x

Honey Grate natural substitute

Honey Drop 100% pure dried honey

Inulin

Isomalt .45x - .65x

Lacititol .4x

Luo Han Guo 300x

Mabinlin 100x

Maltitol .9x

Maltooligosaccharide

Mannitol .5x

Miraculin taste receptors made sour taste sweet

Montain from Sclerochiton ilicifolius natural

Monellin 3,000x

Pentadin 500x

Sorbitol .6x

Stevia 250x

Tagatose .92x

Thaumatin 2,000x

Xylitol 1x

Summary of Artificial Sweeteners

Artificial Sugar Substitute Relative Sweetness to Sugar

Acesulfame potassium 200x

Alitame 2,000x

Aspartame 160-200x

Salt of aspartame-acesulfame 350x

Cyclamate 30x

Dulcin 250x

Glucin 300x

Neohesperidin dihydrochalcone 1,500x

Neotame 8,000x

P-4000 4,000x

Saccharin 300x

Sucralose 600x

Note that sugars are carbohydrates. Therefore, for any calculations regarding carb choices remember that 15 grams of sugar is considered one carb choice. Each meal is allowed three carb choices.

This page was last updated: February 16, 2010

http://www.holisticmed.com/sweet/

Resource: http://en.wikipedia.org/wiki/sweeteners

http://extension.missouri.edu/extensioninfo/article.asp?id=3402

Agave

Brown Sugar

Evaporated Cane Juice

Honey

Clarified Juice Concentrates

Maple sugar

Molasses

Black Strap Molasses

Natural Sweeteners

What About Sugar Alcohols

Sugar alcohols are a combination of a sugar an attachment of an alcohol group. It does not contain ethanol as in the alcoholic drinks. It’s chemical composition allows it to be low in calories and useful for diabetic diets or weight maintenance as it absorbs slowly in the gut. The small amount that is absorbed is broken down like sugar, but requires little insulin. Caution should be taken so not to overdo consumption especially on an empty stomach – intestinal irritation. The American Diabetes Association notes that “the total amount of carbohydrate in meals or snack is more important than the source or type.” (American Diabetes Association. Nutrition principles and recommendations in diabetes-Position Statement. Diabetes Care, Jan.2004.) The product xylitol is the most common due to it’s similar consistency to sugar and has been used to help prevent tooth decay. Many candies have “ADA” (American Dental Association) on the label which indicates the use of this sugar alcohol.

List of sugar alcohols: Glycol, Glycerol, Erythritol, Threitol, Arabitol, Xylitol, Ribitol, Mannitol, Sorbitol, Dulcitol, Iditol, Isomalt, Maltitol, Lactitol, Polyglycitol.

Barley Malt

Corn

Oat

Rice, Brow & White

Tapioca

Wheat

Produced from sprouted barley; dark brown; thick ; distinct flavor; 50% as sweet as sugar

Organic varieties available. High Fructose Corn Syrup commercially less expensive to use. Controversial – obesity

Derived via hydrolysis. A new type of sweetener that piggy backs on the goodness of oats. GMO free

Fresh and organically produced rice is cooked in pure filtered water until most of the water is evaporated. The resultant starch-like, heavy liquid is then processed with some enzymes. Low in calories. GMO free

New alternative for industry, digestible, wholesome, hypoallergenic, low color, neutral flavor, easy processing. GMO free

Produced through a process of hydrolysis. GMO free. The glucose syrup is clear and colorless and has a clean taste.

Starch Sugars

Starches through a process of hydrolysis have produced organic sweeteners that are used commercially today.

NEW SWEETENERS ON THE MARKET

A host of new sweeteners are now out in the market. Below is table made by panelists from the Wall Street Journal.

Name of sweetener

Rebiana or Stevia is FDA approved (a.k.a. Truvia or Purevia)

Erythritol is FDA approved

Tagatose

Description

Derived from leaves of Stevia Rebaudiana found in South America. Glucoside. 100x sweeter than sugar – some controversy of DNA mutation (?cancer causing) considered GRAS with FDA –lower standard of approval

Found in fruits

Closely related to fructose –instead of right it leans to the left (levo sugar)- may cause stomach and intestinal distress and product is indigestible, although tastes like fructose.

Use

Sweeten food, drinks and baking

Sweeten food and drinks

Sweeten food or drinks.

Popular Artificial Sweeteners in U.S– best used as a table sweetener. Do not substitute if baking or rising.

Description

350x sweeter than sugar. Has been linked to certain cancers. FDA considered banning 30 years ago. Sulfa allergic - beware

Made from sugar but chemically processed with chlorine . Research showed 40% shrinkage of thymus gland, enlarged kiver and kidnesys.

200x sweeter than sugar. Linked to cancer. Advised to avoid long term use. Children should avoid. Contains phenylalanine-beware if have phenylketonuria. Found in medicine for sugar-free formulations

may contribute to “low sugar attacks”, Center for Science and Public Interest petitioned to remove FDA approval – may be linked to certain cancers

Artificial Sweetener in US

Saccharin a.k.a. Sweet N’Low

Sucralose a.k.a. Spenda

Aspartame (a.k.a. Equal or NutraSweet)

Acesulfame K

Use

Sweeten food and drinks

Sweeten food, drinks, baked goods, frozens

Sweeten drinks and desserts

Resources:

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