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Someone asked about different sweetners, I found this and thought it might be useful.
NON-CALORIC
(Aspartame)
NutraSweet®
( Aspartame )
Discovered in 1965, aspartame is a low-calorie sweetener which is approximately 180 times sweeter than sucrose ( table sugar ). It is sold in the United States under the brand name NutraSweet® by Monsanto, and is also sold by Holland Sweetener Company. Aspartame is made from two amino acids ( protein components ) -- L-phenylalanine and L-aspartic acid. The U.S. Food and Drug Administration ( FDA ) approved aspartame in 1981 for use in tabletop sweeteners and various foods and dry beverage mixes, making it the first low-calorie sweetener approved by FDA in more than 25 years. In 1983, FDA approved it for use in carbonated beverages; today aspartame has established itself as an important component in many low-calorie, sugar-free foods and beverages
Acesulfame K
Acesulfame Potassium
Discovered in 1967 by Hoechst AG, acesulfame potassium (also known as acesulfame K) is a high-intensity, non-caloric sweetener. It is approximately 200 times sweeter than sucrose. Acesulfame potassium has a clean, quickly perceptible, sweet taste that does not linger or leave an aftertaste. Acesulfame potassium is not metabolized by the body and is excreted unchanged. It is sold under the brand name Sunett™ by Nutrinova, Inc., a Hoechst subsidiary
Saccharin
A non-caloric sweetener found in many foods and beverages. The good news is that it has a stable shelf life and great versatility.Saccharin is not metabolized (it passes through the body unchanged) and does not react with DNA (nucleic acid present in all living cells), meaning that saccharin lacks two of the major characteristics of a classical carcinogen.
Stevia
Two French chemists began to unravel the secret of Stevia in 1931 with exploratory extraction work on Stevia rebaudiana leaves. Their research yielded a pure white crystalline compound which they named "Stevioside". They found this substance to be up to 300 times sweeter than table sugar and without apparent toxic effects in various experimental animals.
Stevia is grown and used around the world for its incredible sweetening properties. It has been studied for its beneficial effects on people with diabetes. It has been shown to retard the growth of plaque in the mouth and to be anti-cariocgenic. Dozens of studies have shown Stevia to be a safe supplement for human use, and it is currently being used extensively throughout the world in a variety of ways. In Japan it is used to sweeten, pickles, dried foods, dried sea foods, soy sauce, fruit juices, soft drinks and gum etc.
Currently only sold as a Dietary Supplement.
Splenda®
(Sucralose)
Sucralose is the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose ( table sugar ). Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.
CALORIC
( NUTRITIVE )
Fructose
&
Fruit Juice
The sweetest and most soluble is found in fruits and vegetables. Fructose & Fruit Juice is absorbed more slowly than glucose into the blood stream. Unlike glucose, most fructose is metabolized in the liver, meaning it does not require an initial insulin response to move from the blood directly into the cells for metabolism. Fructose is a carbohydrate and always must be used carefully, because it has the same caloric value as other sugars. Foods with added fructose are never "free" foods, they must be substituted for fruits in your meal plan.
Fructose & Fruit Juice on a NUTRITION FACTS charts shows up as sugars, so be careful not to mistake it for sugar.
Sugar Alcohol
or
Sugar Alc.
Sugar Alcohol is neither a "sugar" nor an "alcohol". Sugar Alcohol's such as Maltitol, Sorbitol, Mannitol, Xylitol, or HSH ( commonly known as Lycasin® ) affect the blood glucose levels less dramatically than regular table Sugar (sucrose) as they are digested and absorbed much slower. Although Little or no insulin is needed for metabolism of sugar alcohol's they still must be counted as a carbohydrate in the meal plan. Sugar alcohol's are not free foods. Foods containing "sugar alcohol's" but no sugar can be labeled "SUGARFREE" according to the FDA. We suggest only consuming the recommended serving size as excess consumption can cause abdominal discomfort and / or a laxative affect.
Sorbitol
Sorbitol, a polyol ( sugar alcohol ), is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics
Maltitol
Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories.Maltitol is made by the hydrogenation of maltose which is obtained from starch. Like other polyols, it does not brown or caramelize as do sugars. Maltitol’s high sweetness allows it to be used without other sweeteners. It exhibits a negligible cooling effect in the mouth compared to most other polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food. May be useful for people with diabetes because it does not raise blood glucose or insulin levels.
Excess consumption (over 15 grams (may be listed as sugar alcohols) may have a laxative effect.)
Mannitol
Mannitol is a monosaccharide polyol with about 70% the sweetening power of table sugar. Excess consumption (over 10 grams ) can have a laxative effect.
Xylitol
Xylitol is a monosaccaride polyol derived from fruits and vegetables (such as lettuce, carrots, strawberries) and from fibrous plants.
H S H
Lycasin®
( Hydrogenated Starch Hydrolysate ) also called ( Lycasin® ) HSH are produced by the partial hydrolysis of corn, wheat or potato starch and subsequent hydrogenation of the hydrolysate at high temperature under pressure. The end product is an ingredient composed of sorbitol, maltitol and higher hydrogenated saccharides (maltitriitol and others). By varying the conditions and extent of hydrolysis, the relative occurrence of various mono-, di-, oligo- and polymeric hydrogenated saccharides in the resulting product can be obtained. A wide range of polyols (also known as sugar alcohols) that can satisfy varied requirements with respect to different levels of sweetness, viscosity and humectancy can, therefore, be produced.
Isomalt
Isomalt is a unique, excellent tasting sugar-free sweetener. Because the same amount of Isomalt is used in products as would be used if they were sweetened with sugar, Isomalt-containing products have the same appearance and texture as those made with sugar.
Discovered in the 1960s, Isomalt is made from sucrose and looks much like table sugar. It is white, crystalline and odorless. Isomalt is a mixture of two disaccharide alcohols—gluco mannitol and gluco sorbitol.
Isomalt has been used in the United States for several years in products such as hard candies, toffee, lollipops, fudge, wafers, cough drops and throat lozenges. It has been available in Europe, however, since the early 1980s and is currently used in a wide variety of products in more than 40 countries worldwide.
NON-CALORIC
(Aspartame)
NutraSweet®
( Aspartame )
Discovered in 1965, aspartame is a low-calorie sweetener which is approximately 180 times sweeter than sucrose ( table sugar ). It is sold in the United States under the brand name NutraSweet® by Monsanto, and is also sold by Holland Sweetener Company. Aspartame is made from two amino acids ( protein components ) -- L-phenylalanine and L-aspartic acid. The U.S. Food and Drug Administration ( FDA ) approved aspartame in 1981 for use in tabletop sweeteners and various foods and dry beverage mixes, making it the first low-calorie sweetener approved by FDA in more than 25 years. In 1983, FDA approved it for use in carbonated beverages; today aspartame has established itself as an important component in many low-calorie, sugar-free foods and beverages
Acesulfame K
Acesulfame Potassium
Discovered in 1967 by Hoechst AG, acesulfame potassium (also known as acesulfame K) is a high-intensity, non-caloric sweetener. It is approximately 200 times sweeter than sucrose. Acesulfame potassium has a clean, quickly perceptible, sweet taste that does not linger or leave an aftertaste. Acesulfame potassium is not metabolized by the body and is excreted unchanged. It is sold under the brand name Sunett™ by Nutrinova, Inc., a Hoechst subsidiary
Saccharin
A non-caloric sweetener found in many foods and beverages. The good news is that it has a stable shelf life and great versatility.Saccharin is not metabolized (it passes through the body unchanged) and does not react with DNA (nucleic acid present in all living cells), meaning that saccharin lacks two of the major characteristics of a classical carcinogen.
Stevia
Two French chemists began to unravel the secret of Stevia in 1931 with exploratory extraction work on Stevia rebaudiana leaves. Their research yielded a pure white crystalline compound which they named "Stevioside". They found this substance to be up to 300 times sweeter than table sugar and without apparent toxic effects in various experimental animals.
Stevia is grown and used around the world for its incredible sweetening properties. It has been studied for its beneficial effects on people with diabetes. It has been shown to retard the growth of plaque in the mouth and to be anti-cariocgenic. Dozens of studies have shown Stevia to be a safe supplement for human use, and it is currently being used extensively throughout the world in a variety of ways. In Japan it is used to sweeten, pickles, dried foods, dried sea foods, soy sauce, fruit juices, soft drinks and gum etc.
Currently only sold as a Dietary Supplement.
Splenda®
(Sucralose)
Sucralose is the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose ( table sugar ). Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.
CALORIC
( NUTRITIVE )
Fructose
&
Fruit Juice
The sweetest and most soluble is found in fruits and vegetables. Fructose & Fruit Juice is absorbed more slowly than glucose into the blood stream. Unlike glucose, most fructose is metabolized in the liver, meaning it does not require an initial insulin response to move from the blood directly into the cells for metabolism. Fructose is a carbohydrate and always must be used carefully, because it has the same caloric value as other sugars. Foods with added fructose are never "free" foods, they must be substituted for fruits in your meal plan.
Fructose & Fruit Juice on a NUTRITION FACTS charts shows up as sugars, so be careful not to mistake it for sugar.
Sugar Alcohol
or
Sugar Alc.
Sugar Alcohol is neither a "sugar" nor an "alcohol". Sugar Alcohol's such as Maltitol, Sorbitol, Mannitol, Xylitol, or HSH ( commonly known as Lycasin® ) affect the blood glucose levels less dramatically than regular table Sugar (sucrose) as they are digested and absorbed much slower. Although Little or no insulin is needed for metabolism of sugar alcohol's they still must be counted as a carbohydrate in the meal plan. Sugar alcohol's are not free foods. Foods containing "sugar alcohol's" but no sugar can be labeled "SUGARFREE" according to the FDA. We suggest only consuming the recommended serving size as excess consumption can cause abdominal discomfort and / or a laxative affect.
Sorbitol
Sorbitol, a polyol ( sugar alcohol ), is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics
Maltitol
Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories.Maltitol is made by the hydrogenation of maltose which is obtained from starch. Like other polyols, it does not brown or caramelize as do sugars. Maltitol’s high sweetness allows it to be used without other sweeteners. It exhibits a negligible cooling effect in the mouth compared to most other polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food. May be useful for people with diabetes because it does not raise blood glucose or insulin levels.
Excess consumption (over 15 grams (may be listed as sugar alcohols) may have a laxative effect.)
Mannitol
Mannitol is a monosaccharide polyol with about 70% the sweetening power of table sugar. Excess consumption (over 10 grams ) can have a laxative effect.
Xylitol
Xylitol is a monosaccaride polyol derived from fruits and vegetables (such as lettuce, carrots, strawberries) and from fibrous plants.
H S H
Lycasin®
( Hydrogenated Starch Hydrolysate ) also called ( Lycasin® ) HSH are produced by the partial hydrolysis of corn, wheat or potato starch and subsequent hydrogenation of the hydrolysate at high temperature under pressure. The end product is an ingredient composed of sorbitol, maltitol and higher hydrogenated saccharides (maltitriitol and others). By varying the conditions and extent of hydrolysis, the relative occurrence of various mono-, di-, oligo- and polymeric hydrogenated saccharides in the resulting product can be obtained. A wide range of polyols (also known as sugar alcohols) that can satisfy varied requirements with respect to different levels of sweetness, viscosity and humectancy can, therefore, be produced.
Isomalt
Isomalt is a unique, excellent tasting sugar-free sweetener. Because the same amount of Isomalt is used in products as would be used if they were sweetened with sugar, Isomalt-containing products have the same appearance and texture as those made with sugar.
Discovered in the 1960s, Isomalt is made from sucrose and looks much like table sugar. It is white, crystalline and odorless. Isomalt is a mixture of two disaccharide alcohols—gluco mannitol and gluco sorbitol.
Isomalt has been used in the United States for several years in products such as hard candies, toffee, lollipops, fudge, wafers, cough drops and throat lozenges. It has been available in Europe, however, since the early 1980s and is currently used in a wide variety of products in more than 40 countries worldwide.
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