Different Sugar Replacers available in the market

What are recent different

sugar replacers

 available

in the market?

An Academic presentation by

Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab

Group:  www.foodresearchlab.com

Email: info@foodresearchlab.com

Introduction

•

Sweet is a taste which many enjoy and is associated with

celebrations and rewards. The sweet taste in the confectionaries,

chocolates and desserts is, by and large, contributed by sugar.

•

However, consuming excessive sugar has adverse outcomes.

Evidence suggests that sugar is a causative agent for chronic

conditions and diseases like type-2 diabetes, obesity, cognitive and

attention deficit disorders and tooth decay/dental caries.

•

Therefore, the WHO recommends limiting sugar to 10% of the total

caloric intake [

].

•

The 

Food and beverage industries

 are boggled with formulating food with lesser

sugar that would give the same sensory characteristics as sugar.

•

They are also aware of the changing consumer preferences for low-calorie

products.

•

Sugar replacers can solve the challenge of developing products with fewer

calories. Sugar replacers can be natural or synthetic/artificial [

2

].

Commonly available sugar

replacers

•

There are several different sugar replacers available in

the market today. Some of the commonly available

ones in the market are:

Stevia

•

The leaves of the Stevia rebaudiana, a plant native

to South American countries like Brazil, Argentina

and Paraguay, yield a high-intensity sweetener

called stevia and has become a popular 

sugar

replacer.

Erythritol

•

A sugar alcohol called erythritol occurs naturally

in some fruits and fermented foods. It has a

similar sweetness to sugar but with only 6% of the

calories, making it a suitable low-calorie

sweetener.

Allulose

•

Allulose is a rare sugar that occurs naturally in

some fruits. The texture and taste of allulose are

similar to sugar but with only 1/10th of the

calories.

•

Allulose can be categorised as an alternative

sugar, and studies have shown that it can reduce

blood sugar levels and enhances lipid

metabolism [

2

].

Monk Fruit

•

The juice of monk fruit, a plant native to China, is

a sweetening agent. It is up to 200 times sweeter

than sugar, has 

no calories,

 and does not raise

blood sugar levels.

Tagatose

•

Tagatose is a low-calorie sugar substitute that is

derived from lactose. The texture and taste are

similar to sugar but with only 38% of the calories.

•

It reduces the glycaemic load and does not

cause tooth decay.

Inulin

•

Inulin is a dietary fibre that can be used as a

sugar substitute.

•

It has a slightly sweet taste and can be

combined with other sweeteners.

•

It finds its use as a sugar replacer in cocoa- and

coffee-based 

beverages

.

Xylitol

•

Xylitol is a plant-derived sugar alcohol. Its

sweetness is similar to sugar but has a low

glycaemic index.

•

It provides only 2/3rds of the calories, making it

suitable for diabetics and in postoperative

conditions when the glucose cannot be

adequately utilised.

Conclusion

•

Sugar replacers are in great demand

nowadays since they contribute to sweetness

and have fewer calories, making them a

popular choice for weight watchers, health-

conscious individuals and individuals with

diabetes who do not want to miss out on

sweets.

How the Food Research Lab can

help

•

The Food Research Lab specialises in 

developing ingredients

 of the highest quality and

following regulatory and safety guidelines.

•

In addition, the team of experts takes all the precautionary measures to ensure that

the product developed is free from contaminants and is formulated after cost analysis

so that it is developed at a reasonable cost.

info@foodresearchlab.com

+44- 161 818 4656

UNITED KINGDOM

+91 9566299022

EMAIL

INDIA

Contact Us