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Artificial Sweeteners Versus Natural Sweeteners

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Artificial Sweeteners Versus Natural Sweeteners Bulletin of the Transilvania University of Braşov Series V: Economic Sciences • Vol. 7 (56) No. 1 - 2014 ARTIFICIAL SWEETENERS VERSUS NATURAL SWEETENERS 1 1 N. A. NEACŞU A. MADAR Abstract: Carbohydrates are an important dietary nutrient which is mostly used to supply energy to the body, as well as a carbon source for synthesis of other needed chemicals. In addition, mono- and disaccharides are craved because of their sweetness. We present different types of sweeteners, which are the basic contents of foods which we consume every day and are demonstrated the positive and negative effects of natural and artificial sweeteners. Key words: artificial, carbohydrates, natural, sweeteners. 1. Introduction 2. Natural sweeteners Natural sweeteners exist or are produced If you have wandered into a natural food by nature, without added chemicals or store lately, you might have noticed that fancy machinery. The only sugars that are the selection of sweeteners seems to have optimal to eat are wild, non-hybridized, multiplied. Powders, syrups, and liquids seeded fruits, and the natural sugars and with exotic-sounding names catch your starches in living vegetables, trees, seeds, eye, each claiming to be tastier, healthier, nuts, and roots. The following are or more environmentally-friendly than considered natural sweeteners: maple plain old table sugar. syrup, honey, stevia, molasses, coconut Sugarcane is a tropical grass that has sugar, date sugar, agave nectar and xylitol been cultivated by humans for thousands [4]. of years. Making what we know as table Artificial sweeteners, which are also sugar from sugar-cane can range from a called sugar substitutes, alternative relatively simple to a multistep process, sweeteners, or non-sugar sweeteners, are and the final result varies, depending on substances used to replace sugar in foods the specific steps in the process. Light and and beverages. They can be divided into dark brown, powdered, and granulated two large groups: nutritive sweeteners, white sugars are all highly refined, while which add some energy value (calories) to others, like those listed below, are made food; and non-nutritive sweeteners, which with fewer steps on the processing chain. are also called high-intensity sweeteners Fewer steps benefit the environment, because they are used in very small because less processing means less quantities, adding no energy value to environmental impact. It also means that food1. more of the vitamins and minerals that naturally occur in sugarcane remain in the 1 Dept. of Economic Sciences and Business Administration, Transilvania University of Braşov. 60 Bulletin of the Transilvania University of Braşov • Series V • Vol. 7 (56) No. 1 - 2014 end product. All of these sugarcane them in a centrifuge to remove impurities sweeteners can be found in the baking aisle and surface molasses. Turbinado is lighter in and/or bulk bins of natural foods stores. color and contains less molasses than both • Blackstrap molasses, unlike other rapadura and sucanat. sugarcane sweeteners, contains significant • Evaporated cane juice is essentially a amounts of vitamins and minerals. “First” finer, lighter-colored version of turbinado molasses is left over when sugarcane juice sugar. Still less refined than table sugar, it is boiled, cooled, and removed of its also contains some trace nutrients (that crystals. If this product is boiled again, the regular sugar does not), including vitamin result is called second molasses. B2. In Europe, it’s known as “unrefined Blackstrap molasses is made from the third sugar [6]. Natural sweeteners are flooding boiling of the sugar syrup and is the most the market these days. Here’s a rundown of nutritious molasses, containing substantial some of the most common ones that are amounts of calcium, magnesium, not made from sugarcane. potassium, and iron. When buying, • Agave nectar is produced from the consider choosing organic blackstrap juice of the core of the agave, a succulent molasses, as pesticides are more likely to plant native to Mexico. Far from a whole be concentrated due to the production of food, agave juice is extracted, filtered, molasses [5]. heated and hydrolyzed into agave syrup. • Rapadura is the Portuguese name for Vegans often use agave as a honey unrefined dried sugarcane juice. Probably substitute, although it’s even sweeter and a the least refined of all sugarcane products, little thinner than honey. It contains trace rapadura is made simply by cooking juice amounts of iron, calcium, potassium and that has been pressed from sugarcane until magnesium. Agave nectar syrup is it is very concentrated, and then drying and available in the baking aisle at most natural granulating it or, traditionally, pouring it foods stores. The fructose content of agave into a mold to dry in brick form, which is syrup is much higher than that of high then shaved. Because the only thing that fructose corn syrup, which is of concern has been removed from the original since some research has linked high sugarcane juice is the water, rapadura fructose intake to weight gain (especially contains all of the vitamins and minerals around the abdominal area), high that are normally found in sugarcane juice, triglycerides, heart disease and insulin namely iron. resistance. High fructose corn syrup • Sucanat stands for sugar-cane- contains 55% fructose while agave nectar natural, and is very similar to rapadura. It syrup contains 90%. Despite this, it has a is made by mechanically extracting low glycemic index because of its low sugarcane juice, which is then heated and glucose content [7]. cooled until tiny brown (thanks to the • Brown rice syrup is made when molasses content) crystals form. It contains cooked rice is cultured with enzymes, less sucrose than table sugar (88 percent which break down the starch in the rice. and 99 percent, respectively). The resulting liquid is cooked down to a • Turbinado sugar is often confused with thick syrup, which is about half as sweet as sucanat, but the two are different. After the white sugar and has a mild butterscotch sugarcane is pressed to extract the juice, the flavor. It is composed of about 50% juice is then boiled, cooled, and allowed to complex carbohydrates, which break down crystallize into granules. Next, these granules more slowly in the bloodstream than are refined to a light tan color by washing simple carbohydrates, resulting in a less N.A.NEACŞU et al: Artificial Sweeteners versus Natural Sweeteners 61 dramatic spike in blood glucose levels. It’s and beverages. Artificial sweeteners are worth noting that the name “brown rice also popular for home use. Some can even syrup” describes the color of the syrup, not be used in baking or cooking. Certain the rice it’s made from, which is white. recipes may need modification, though, • Honey, made by bees from the nectar because artificial sweeteners provide no of flowers, is a ready-made sweetener that bulk or volume, as does sugar [2]. contains traces of nutrients. There are five artificial sweeteners that • Maple syrup comes from the sap of have been tested and approved by the U.S. maple trees, which is collected, filtered, Food and Drug Administration (FDA): and boiled down to an extremely sweet acesulfame potassium (also called syrup with a distinctive flavor. It contains acesulfame K), aspartame, saccharin, fewer calories and a higher concentration sucralose, neotame. These sweeteners are of minerals (like manganese and zinc) than used by food companies to make diet honey. You can find it in bulk in some drinks, baked goods, frozen desserts, natural foods stores, but don’t be fooled by candy, light yogurt, and chewing gum. fake maple syrups, which are cheaper and You can buy them to use as table top more readily available at the grocery store. sweeteners. Add them to coffee, tea, or "Maple-flavored syrups" are imitations of sprinkle them on top of fruit. Some are real maple syrup. To easily tell the also available in “granular” versions which difference, read the ingredients list on the can be used in cooking and baking [8]. nutrition label. True maple syrup contains Types of artificial sweeteners: nothing but “maple syrup.” Imitation • Aspartame syrups are primarily made of high fructose The familiar blue packet in the sugar corn syrup, sugar, and/or artificial substitutes bowl usually contains sweeteners, and contain 3 percent maple aspartame. With no saccharin-like syrup (or less). aftertaste, Equal has become one of the most popular sugar substitute brands. 3. The artificial sweeteners There are four calories per packet. • Sucralose Artificial sweeteners are synthetic sugar Sucralose is an artificial sweetener. The substitutes but may be derived from majority of ingested sucralose is not broken naturally occurring substances, including down by the body, so it is noncaloric. In the herbs or sugar itself. Artificial sweeteners European Union, it is also known under the are also known as intense sweeteners E number E955. Sucralose is approximately because they are many times sweeter than 600 times as sweet as sucrose (table sugar), regular sugar. twice as sweet as saccharin, and three times Artificial sweeteners are attractive as sweet as aspartame. It is stable under heat alternatives to sugar because they add and over a broad range of pH conditions. virtually no calories to your diet. In Therefore, it can be used in baking or in addition, you need only a fraction products that require a longer shelf life. The compared with the amount of sugar you commercial success of sucralose-based would normally use for sweetness. products stems from its favorable Artificial sweeteners are widely used in comparison to other low-calorie sweeteners processed foods, including baked goods, in terms of taste, stability, and safety. soft drinks, powdered drink mixes, candy, Common brand names of sucralose-based puddings, canned foods, jams and jellies, sweeteners are Splenda, Sukrana, dairy products, and scores of other foods SucraPlus, Candys, Cukren and Nevella [9].
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