Sugar substitute
From Wikipedia, the free encyclopedia
A sugar substitute, or artificial sweetener, is a food additive which duplicates the effect of sugar or corn syrup in taste, but often with less food energy.
An important class of sugar substitutes are known as high intensity sweeteners. These are compounds whose sweetness is many times that of sucrose; accordingly, much less sweetener is required and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are used in complex mixtures that achieve the most natural sweet sensation.
If the sucrose (or other sugar) replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in soft drinks such as coke labeled as "diet" or "light" which contain artificial sweeteners and often have notably different mouthfeel; or in table sugar replacements which mix maltodextrins with an intense sweetener to achieve satisfactory texture sensation.
In the United States, five artificially derived sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame and acesulfame potassium. These compounds are all high intensity sweeteners. There is ongoing controversy as to whether artificial sweeteners are health risks. Some studies show that they cause disease in laboratory rats but this is only after huge doses. No scientific studies have shown health risks to humans at normal doses.
The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some natural sugar substitutes are known — including sorbitol and xylitol, which are found in berries, fruit, vegetables and mushrooms. (Although natural, they may be produced synthetically in bulk food production, to lower production costs.) Other natural substitutes are known but are yet to gain official approval for food use.
Another important group of non-sugar sweeteners are the polyols. These are generally less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' with high intensity sweeteners as described above. As with all food products the development of a formulation to replace sucrose is a complex process.
Contents |
Food industry usage of artificial sweeteners
The food and bevearage industry is increasingly replacing sugar or corn syrup with artificial sweeteners in a range of products traditionally containing sugar. In the UK, for instance, it is now almost impossible to find any non-cola soft drinks in supermarkets which are not sweetened with artificial sweeteners, and even things like pickled beetroots and gherkins are increasingly artificially sweetened.
The reason is very simple: although the profit margins on artificial sweeteners are extremely high for the manufacturers, they still cost the food industry just a fraction of the cost of sugar and corn syrup (which once was introduced by the industry as a low-cost alternative to sugar). So, it's not surprising that the food industry is promoting its "diet" or "light" products heavily, thus moving the customers over to its more profitable, artificially sweetened products.
According to market analysts Mintel, a total of 3,920 products containing artificial sweeteners were launched in the US between 2000 and 2005, whereof 1,649 products in 2004 alone. According to market analysts Freedonia, the US artificial sweetener market is set to grow at around 8.3 % year on year to $189 million in 2008. [1].
Aspartame is currently the most popular sweetener in the US food industry, as the price has dropped significantly since the Monsanto patent expired in 1992. However, sucralose may soon replace it, as alternative processes to Tate & Lyle's patent seem to be emerging, which, according to Morgan Stanley, can mean that the price of sucralose drops by 30%. [2]
Reasons why individuals use sugar substitutes
There are three main reasons wht individuals use a sugar substitute:
- To assist in weight loss — some people choose to limit their food energy intake by substituting high-energy sugar or corn syrup with other sweeteners with little or no energy. This allows them to eat the same foods they normally would while allowing them to lose weight and avoid other problems associated with excessive energy intake.
However, it should be noted that changing the food energy intake from one food will not necessarily change a persons overall food energy intake, or cause a person to lose weight. No published study has shown this. One study [3] on WebMD, by the University of Texas Health Science Center at San Antonio, actually showed the opposite, where those who consumed diet soda were more likely to gain weight than those that consumed naturally sweetened soda.
- Dental hygiene — sugar substitutes are toothfriendly, as they are not fermented by the microflora of the dental plaque.
- Diabetes mellitus — people with diabetes have difficulty regulating their blood sugar levels. By limiting their sugar intake with artificial sweeteners, they can enjoy a varied diet while closely controlling their sugar intake. Also, some sugar substitutes do release energy, but are metabolized more slowly, allowing blood sugar levels to remain more stable over time.
Sugar substitute health controversies
There is ongoing controversy over the supposed health risks of artificial sweeteners such as saccharin and aspartame. Some studies suggest that they may cause diseases in laboratory animals, but this is usually after "mega-dosing" animals already predisposed to disease. No scientific study has demonstrated health risks of saccharin to humans at normal doses. The U.S. Food and Drug Administration determined in 1981 that aspartame is safe to use in foods. It has also ruled that all products containing aspartame must include a warning to phenylketonurics that the sweetener contains phenylalanine (as do many foods).
Cyclamate controversy
In the United States, the Food and Drug Administration banned the sale of cyclamate in 1970 after lab tests indicated that large amounts of cyclamates caused bladder cancer in rats (a disease which rats are particularly susceptible to, also caused by drinking sugar water). The findings of these studies have been challenged and some companies are petitioning to have cyclamates reapproved. Cyclamates are still used as sweeteners in many parts of the world. They are used with official approval in over 55 countries.
Saccharin controversy
There have been worries about the safety of saccharin since its introduction.
Saccharin was the first artificial sweetener and was originally synthesized in 1879 by Remsen and Fahlberg and its sweet taste was discovered by accident. It had been created in an experiment with toluene derivatives. A process for the creation of saccharin from phthalic anhydride was developed in 1950 and currently saccharin is created by this process and the original process by which it was discovered. It is 300-500 times as sweet as sugar (sucrose) and is often used to improve the taste of toothpastes, dietary foods, and dietary beverages. The bitter aftertaste of saccharin is often minimized by mixing it with other sweeteners.
Fear about saccharin increased when a 1960 study showed that high levels of saccharin may cause bladder cancer in lab rats. In 1977, Canada banned saccharin due to results from animal research. The FDA in the United States considered banning saccharin in 1977, but after a moratorium was placed on the ban to study the safety of saccharin, the ban was withdrawn in 1991. Likewise, in 2000, the United States repealed a law requiring saccharin products to carry health warning labels. Most other countries also permit saccharin but restrict the levels of use.
Aspartame controversy
Aspartame was discovered in 1965 by James M. Schlatter at the G.D. Searle company (later purchased by Monsanto). He was working on an anti-ulcer drug and spilled some aspartame on his hand by accident. When he licked his finger, he noticed that it had a sweet taste. It is an odorless, white crystalline powder that is derived from the two amino acids aspartic acid and phenylalanine. It is about 200 times as sweet as sugar and can be used as a tabletop sweetener or in frozen desserts, gelatins, beverages, and chewing gum. It cannot be used in baking because at certain high temperatures it changes into a derivative that is tasteless. Its chemical name is N-L-aspartyl-L-phenylalanine-1-menthal ester and its chemical formula is C14H18N2O5. Though it has no bitter aftertaste like saccharin, its drawback is that it might not taste exactly like sugar because it reacts with other food flavors. When eaten, aspartame is metabolized into its original amino acids and has a relatively low food energy.
Initial safety testing suggested that aspartame caused brain tumors in rats; as a result, the additive was held up in the United States for many years in the Food and Drug Administration's approval process. In 1980, the FDA convened a Public Board of Inquiry (PBOI) consisting of independent advisors charged with examining the purported relationship between aspartame and brain cancer. The PBOI concluded that aspartame did not cause brain damage, but recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats. In 1981, FDA Commissioner Arthur Hull Hayes, newly appointed by President Ronald Reagan, approved aspartame as a food additive, citing data from a Japanese study that had not been available to the members of the PBOI. [4]
Since the FDA approved aspartame for consumption, some researchers have suggested that a rise in brain tumor rates in the United States may be at least partially related to the increasing availability and consumption of aspartame. [5], [6] However, more recent research has failed to find any link between aspartame and cancer or other health problems. [7], [8]
One of the many hypotheses about the causes of Gulf war syndrome is that soldiers, after drinking gallons of aspartame-containing soft drinks in the extreme heat, accumulated toxic doses of methanol, formaldehyde, diketopiperazine and formic acid from the breakdown of the sweetener into its component molecules. However, the symptoms do not greatly resemble those of classic methanol poisoning, and the body, in its normal metabolism, produces methanol in quantities comparable to or greater than would be ingested via aspartame, so this theory does not have wide support.
Sucralose controversy
Sucralose is a modified sugar compound that is about 600 times as sweet as sugar. It is produced from sucrose when three chlorine atoms replace three hydroxyl groups (OH). This modified molecule can be used in beverages, frozen desserts and gum. Unlike the others, it is stable in heat it can be used in baked and fried goods. Sucralose is minimally absorbed by the body and passes out unchanged.
The FDA approved sucralose in 1998. [9]
The first significant rumblings were in 2000, when osteopathic physician Joseph Mercola wrote an article entitled "The Secret Dangers of Splenda (Sucralose), an Artificial Sweetener". Since then, many others have chimed in.
In December of 2004, five separate false advertising lawsuits were filed against chemical sweetener manufacturer Johnson & Johnson/McNeil for claims made about its artificial sweetener Splenda.
On January 10, 2005, the "Truth About Splenda" website was created by The Sugar Association, an organization representing sugar beet and sugar cane farmers in the United States, in an effort to educate the public on their views.
Sucralose controversy Sucralose is a modified sugar compound that is about 600 times as sweet as sugar. Unlike the others, it is stable in heat it can be used in baked and fried goods. Sucralose is minimally absorbed by the body and passes out unchanged. Sucralose is safe for all populations and has been well-tested More than 100 scientific studies conducted and thoroughly evaluated over a 20-year period demonstrate that sucralose has an excellent safety profile and is suitable for everyone. It is one of the most extensively tested food ingredients ever introduced, and has an exemplary safety record throughout the world. Sucralose has been approved for use in more than 80 countries and by authorities including: the US Food and Drug Administration (FDA), the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives, the Scientific Committee on Food of the European Union, Health Canada, and Food Standards Australia/New Zealand. Unfortunately, some individuals and organizations have taken results from some animal studies out of context, to try to raise doubts about the safety of sucralose (e.g. highlighting the results of a study that was not designed to assess a particular health parameter, while ignoring the results of other studies that were).
Sucralose is safe for people with diabetes Numerous studies show that sucralose is not recognized by the body as a carbohydrate and has no effect on blood glucose control or insulin response. These studies included high-dose prolonged-use studies in normal individuals and in persons with diabetes. The FDA has concluded that the overall data on sucralose supports its safety for the general population, including people with diabetes.
Sucralose can be helpful in a weight reduction program No-calorie sweeteners can be one tool in a healthy, balanced weight reduction plan. The US Department of Agriculture Dietary Guidelines recommend consumers choose beverages and foods that moderate their intake of sugars. Products sweetened with sucralose can help consumers achieve this goal. People who want to lose weight must consider many factors, including exercise, overall diet and psychological, cultural and emotional factors. FACTS ABOUT SAFETY Sucralose is one of the most thoroughly studied and tested food additives ever to be introduced. It enjoys an exemplary safety record throughout the world. Below is a sample of some of the leading research that has been conducted on sucralose over the past 20 years. Safety studies show that sucralose is a safe and essentially inert ingredient. Conclusions from the studies include the following: • No known side effects • Not toxic: No adverse effects seen in test animals, even in amounts equivalent in sweetness to 40+ pounds of sugar per day for life • No effect on carbohydrate metabolism • No effect on short- or long-term blood glucose control or on serum insulin levels: Sucralose is suitable for people with diabetes • No calories or carbohydrate: Sucralose is not recognized by the body as a carbohydrate and is not hydrolyzed or otherwise broken down for energy MAKING SUCRALOSE Researchers at Queen Elizabeth College, University of London, discovered sucralose in 1976, during a collaborative research program with sugar producer, Tate & Lyle, PLC. Sucralose is made by a patented, multi-step process that starts with sugar (sucrose) and replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. This results in a stable sweetener that tastes like sugar, but is calorie-free. After being discovered, sucralose was put through very extensive and thorough safety testing programs. More than 100 scientific studies were conducted over a 20-year period. Today sucralose is permitted in more than 80 countries.
