THE SUGAR ALTERNATIVES:

Pros and cons

SUGAR
Currently, sugar is main
enemy of public health
ARTIFICIAL SWEETENERS
Acesulfame-K (E950)
Aspartame (E951)
Cyclamate (E952)
Saccharin (E954)
Sucralose (E955)
Neohesperidine DC (E959)
Neotame (E961)
Aspartame-acesulfame salt (E962)
Advantame (E969)

Neohesperidine DC Neotame Advantame

POLYOLS – sugar alcohols
Erythritol (E 968) Isomalt
Sorbitol (E 420)
Mannitol (E 421) Erythritol
Isomalt (E 953)
Maltitol (E 965)
Lactitol (E 966)
Xylitol (E 967)
Xylitol Lactitol
Maltiol

- provide about one-half of the calories of white sugar;

- are poorly absorbed into the bloodstream from the small intestine;
- high amounts can lead to gas or diarrhea;
- are not broken down by the bacteria in the mouth;
- do not brown, nor do they caramelize when heated.
NEW SWEETENERS
Steviol glycosides (E960)

- approved in the EU (2011);

- non-cariogenic;
- stability at a temperature up to 120°C;
- does not form a precipitate in acid solution;
- therapeutic benefits (antihyperglycemic;
antihypertensive, anti-inflammatory, antitumor;
antidiarrheal, diuretic, inmunomodulatory effects);

- due to their steroidal structure may act as an endocrine

disruptor in the body.
NEW SWEETENERS

Thaumatin (E957)

- a mixture of proteins isolated from the katemfe fruit

(Thaumatococcus daniellii Bennett) of west Africa;
- liquorice-like aftertaste at high usage levels;
- it is digested like any other protein
- it is reported to be allergenic
 Sweeteness compared Energy ADI
Sweeteners
SWEETENERS with sugar (kcal/g) mg/kg body weight/day
acesulfame-K 300 0 15
aspartame 200 4 40
cyclamate 40 0 7
saccharin 300 to 500 0 5
neohespiridine DC 1500 to 1800 0 5
sucralose 400 to 600 0 15
advantame 100 to 1000 0 5
steviol glycosides 150 to 300 0 4
thaumatine 2000 to 3000 0 not specified
neotame 7000 0 2
sorbitol 0.5 4 not specified
xylitol 1 2,5 not specified
erythritol 0.7 0,2 not specified
SWEETENERS Safety issues
Lack of long-term studies
OTHER SUGAR FORMS

80-95% sucrose 75-93% sucrose

32-40% fructose 0.5% fructose 21% glucose+fructose

27-34% glucose 0.5% glucose 31% sucrose
0.1-2% sucrose 65% sucrose
BROWN SUGAR

Ca vs Sugar Mg vs Sugar
Macrominerais Microminerais 100 100

mg/kg mg/kg 95 95

90 90
1.782 7.77 85
85

80 80
6.47 mg/kg 0 500 1000 1500 mg/kg
2000
0 1000 2000 3000 4000

Fe vs Sugar Zn vs Sugar
100
808 100
95 95

90 90
85
1.12 0.44 85
80
CA MG MN FE ZN CU 80 0 5 10 15 mg/kg
20
0 50 100 150 200 mg/kg
250
SUGAR PROCESSING

Sweetener Dough pH HMF concentration (mg/kg)

Sweetener Dough Cookies Cookies
180ºC 220ºC
White sugar 7,19 0,10 0 0,75 0,52
Brown sugar 6,27 8,36 1,29 4,16 6,65
Honey 6,6 20,24 2,72 8,96 20,43
Corn syrup 6,3 0,47 0 2,50 3,08
Molasses 5,66 41,38 8,06 10,83 10,39
THE SUGAR ALTERNATIVES: Pros and cons

Paracelso (1493-1541)
“Only the dose makes the poison”