A food additive Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling , salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, which adds the basic taste Taste is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, of sweetness The chemosensory basis for detecting sweetness, which varies among both individuals and species, has only been teased apart in recent years. The current theoretical model is the multipoint attachment theory, which involves multiple binding sites between sweetness receptor and the sweet substance itself to a food; artificial sweeteners and natural sweeteners that aren't purely sugar are sugar substitutes A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, referred to as artificial sweeteners.
| It has been suggested that portions of this article be moved into sweeteners A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, referred to as artificial sweeteners. (Discuss) |
| It has been suggested that this article or section be merged into Sugar substitute A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, referred to as artificial sweeteners. (Discuss) |
| This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be and removed. (December 2009) |
Nutritive sweeteners
- Sugar alcohols A sugar alcohol is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group (hence the alcohol). Sugar alcohols have the general formula H(HCHO)n+1H, whereas sugars have H(HCHO)nHCO. In commercial foodstuffs sugar alcohols are commonly used in place of
- Honey Honey is a sweet food made by honey bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties
- Fruits The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas, or the similar-looking structures in other
- Syrups In cooking, a syrup is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Technically and scientifically, the term syrup is also employed to, including
- Maple syrup Maple syrup is a sweetener made from the sap of sugar maple or black maple trees. In cold climate areas, these trees store starch in their stems and roots before the winter, which when converted to sugar, rises in the sap in the spring. Maple trees can be tapped and the exuded sap collected and concentrated. Quebec, Canada, produces most of the
- Birch syrup
- Pine syrup
- Hickory syrup
- Poplar syrup
- Palm syrup
- Sugar beet syrup
- Sorghum syrup
- Corn syrup Corn syrup is a food syrup, which is made from the starch of corn or "maize" and which is composed mainly of glucose. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavour. Corn syrup is distinct from high-fructose corn syrup, created when corn syrup undergoes enzymatic
- Cane syrup
- Golden syrup
- Barley malt syrup Barley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor that can only be described as "malty". It is about half as sweet as white sugar. Barley malt syrup
- Molasses Molasses is a viscous byproduct of the processing of sugar cane or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of (treacle)
- Brown rice syrup
- Agave nectar Agave nectar is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana), Salmiana Agave (Agave salmiana), Green Agave, Grey Agave, Thorny Agave, and Rainbow Agave. Agave nectar is sweeter than honey, though less viscous
- Yacon syrup
Non-nutritive sweeteners
- Adenosine monophosphate Adenosine monophosphate , also known as 5'-adenylic acid, is a nucleotide that is found in RNA. It is an ester of phosphoric acid and the nucleoside adenosine. AMP consists of a phosphate group, the sugar ribose, and the nucleobase adenine (AMP) (adenylic acid)
- Acesulfame potassium Acesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K , and marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950[citation needed]. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova), also known as Sunett
- Alitame, also known as Aclame
- Aspartame Aspartame (pronounced /ˈæspərteɪm/ or /əˈspɑrteɪm/) is the name for an artificial, non-saccharide sweetener used as a sugar substitute in many foods and beverages. In the European Union, it is known under the E number (additive code) E951. Aspartame is the methyl ester of a phenylalanine/aspartic acid dipeptide, also known as Equal or Nutrasweet
- Anethole Anethole is an aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the distinctive flavors of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), and star anise (Illiciaceae). Closely related to anethole is its double-bond isomer estragole,
- Cyclamate Sodium cyclamate is an artificial sweetener. It is 30–50 times sweeter than sugar , making it the least potent of the commercially used artificial sweeteners. Some people find it to have an unpleasant aftertaste, but generally less so than saccharin or acesulfame potassium. It is often used synergistically with other artificial sweeteners,
- Glycyrrhizin Glycyrrhizin is the main sweet tasting compound from liquorice root. It is 30–50 times as sweet as sucrose . Pure glycyrrhizin is odorless
- Lo han guo
- Miraculin
- Neotame Neotame is an artificial sweetener made by NutraSweet that is between 7,000 and 13,000 times sweeter than sucrose . In the European Union it is known by the E number E961 [citation needed]. Neotame is moderately heat stable and extremely potent. Neotame is rapidly metabolized and completely eliminated and does not accumulate in the body
- Perillartine
- Saccharin Saccharin is an artificial sweetener. The basic substance, benzoic sulfimide, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, biscuits, medicines, and toothpaste, also known as Sweet 'n' Low
- Selligueain A
- Steviosides, responsible for the sweet taste of the stevia Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family , native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, plant (Stevia rebaudiana bertoni).
- Sucralose Sucralose is a zero-calorie artificial sweetener. In the European Union, it is also known under the E number E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in, also known as SucraPlus and Splenda
- Sugar of lead Lead acetate is a chemical compound, a white crystalline substance with a sweetish taste. It is made by treating litharge (lead(II) oxide, PbO) with acetic acid. Like other lead compounds, it is very toxic. Lead acetate is soluble in water and glycerin. With water it forms the trihydrate, Pb(CH3COO)2·3H2O, a colorless or white efflorescent, also known as lead(II) acetate (obsolete due to excessive toxicity)
- Thaumatin Thaumatin is a low-calorie protein sweetener and flavour modifier. The substance is often used primarily for its flavor-modifying properties and not exclusively as a sweetener a protein sweetener
- Inulin Inulins are a group of naturally occurring polysaccharides produced by many types of plants. They belong to a class of fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other materials such as starch
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The WHO (World Health Organization) recommends no more than 10% of your total daily energy should come from added sugar. Based on a 2000 calorie daily diet,
What is the best artificial sweetener?
Q. I've decided to eliminate sugar (as much as humanly possible) from my diet (in order to loose weight and for health)...but I am wary of artificial sweeteners because im afraid they will have an aftertaste and because they are not natural and possibily not good for people...but regardless please give me tips on the best sweetener that hasnt caused cancer in rats etc. What are the best sugarless candies and the best sweetener for coffee or tea.?
Asked by Dede - Mon Apr 5 09:13:07 2010 - - 4 Answers - 0 Comments
A. What s your next question? What s the best cigarette? Telling you about the best artificial sweeteners is like telling you to smoke light filtered cigarettes, those are better than regular unfiltered ones but they re still bad for you. I don t know why sugar gets such a bad rap. Yes, you could get cavities but if you brush/floss and get regular dental cleanings, you won t. You need about 60% of carbs for your body to function properly. Carbs in fruits and veggies are very good for you and it is okay to use a tsp of white table sugar in your coffee or your tea or use sugar to bake a cake or a bread. Just don t drink sodas or any commercial drinks laden with tons of sugar which is often the reason a person gets too much sugar. The more you… [cont.]
Answered by Betty B - Mon Apr 5 10:47:58 2010
Q. I've decided to eliminate sugar (as much as humanly possible) from my diet (in order to loose weight and for health)...but I am wary of artificial sweeteners because im afraid they will have an aftertaste and because they are not natural and possibily not good for people...but regardless please give me tips on the best sweetener that hasnt caused cancer in rats etc. What are the best sugarless candies and the best sweetener for coffee or tea.?
Asked by Dede - Mon Apr 5 09:13:07 2010 - - 4 Answers - 0 Comments
A. What s your next question? What s the best cigarette? Telling you about the best artificial sweeteners is like telling you to smoke light filtered cigarettes, those are better than regular unfiltered ones but they re still bad for you. I don t know why sugar gets such a bad rap. Yes, you could get cavities but if you brush/floss and get regular dental cleanings, you won t. You need about 60% of carbs for your body to function properly. Carbs in fruits and veggies are very good for you and it is okay to use a tsp of white table sugar in your coffee or your tea or use sugar to bake a cake or a bread. Just don t drink sodas or any commercial drinks laden with tons of sugar which is often the reason a person gets too much sugar. The more you… [cont.]
Answered by Betty B - Mon Apr 5 10:47:58 2010
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