Transcript sweeteners - The Evergreen State College

sweeteners
NATURAL & ARTIFICIAL
Sugar Alcohols : 5 carbon structures
Not all absorbed
<3 kcals / grm
Slower absorption
Bacteria in mouth can’t metabolize
Sweet taste
‘found in nature’
If can be consumed in amounts >50 gm must have a label warning
“ excessive consumption may have a laxative effect”
Xylitol – 49 - 95% absorbed. 2nd most abundant sugar in nature
Sorbitol – ½ as sweet as sucrose
Maltitol – poorly absorbed
Mannitol – ½ as sweet as sucrose. ~2 kcal/ gram
Erythritol - ~70% as sweet as sucrose. 90% of ingested amount
is excreted intact in urine
Other naturally derived sweeteners
Agave
Brown rice (malt) syrup, rice syrup or rice malt
Stevia - rebaudioside A (Reb A)
Monk Fruit (Lohan Guo)
Molasses
Honey
Dates
Maple syrup
Stevia: rebaudioside A (Reb A)
Up to 300 times as sweet as table sugar
derived from the leaves of subtropical shrubs that have been consumed by indigenous South
Americans for centuries.
no calories
doesn't raise blood-sugar levels
Doesn’t promote tooth decay
FDA approved for food use in 2008
Agave nectar
Made from the sap of succulents native to Mexico,
agave nectar is about 150 percent as sweet as sugar
Doesn’t raise blood glucose levels as quickly as sugar
highly processed and ~ 90 percent fructose
Monk Fruit (Lohan Guo)
Calorie-free
aftertaste-free and non-glycemic
~300 times sweeter than sugar
derived from the antioxidant-rich, lemon-sized fruits of trees that thrive in the hot, misty
mountains of southern China and northern Thailand and were allegedly first cultivated by
Buddhist monks 800 years ago.
in Kellogg's Kashi Squares Berry Blossoms cereal and Kashi Cocoa Beach granola
Artificial sweeteners
aspartame (Nutrasweet, Equal)
Saccharin
Sucralose (Splenda) : sucrose +chlorine