What do we know about sugar substitutes?

Maciej Majewski, Izabela Chruścicka, Justyna Buchta, Dominika Egierska, Paulina Burzyńska, Paulina Pietruszka, Michał Perszke, Aleksander Całkosiński

DOI: http://dx.doi.org/10.12775/JEHS.2020.10.04.011

Abstract


Sweeteners are widespread primarily in the food industry. An attractive alternative to sugar. Their prevalence was driven primarily by food shortage during the war. The intense sweetener is permitted for consumption by specifying the ratio of ADI. Due to the chemical structure stands out semi-synthetic and synthetic substances. The most common sweeteners are saccharin, acesulfame-K, steviol glycosides, aspartame, xylitol. Sweet taste is guaranteed've been using a minimum amount of their low calorie. The aim of this review was to decribe the most common sweeteners The article emphasizes both advantages and diadvantages of sucrose's substitutes intake.


Keywords


Sweeteners; sugar; health; saccharin; acesulfame-K; steviol; glycosides; aspartame; xylitol

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