Artificial sweetening agents

The term “sweetener” refers to various natural and artificial compounds that impart a sweet flavour to meals and beverages. Food preservation, fermentation (for example, in brewing and winemaking), baking, browning and caramelization of food are all activities that can benefit from the addition of sucrose.

Natural sweeteners can be both nutritional and flavorful, making them appealing in both the food and flavouring industries. On the contrary, since typical sugar and other nutritive sweeteners like honey and corn syrup are linked with health issues (such as obesity and tooth decay) or are potentially dangerous (for diabetics), efforts have been made since the nineteenth century to develop non-nutritive sweeteners that are not subject to metabolism and have little or no caloric value among the non-nutritive sweeteners available, which can be either artificial sweeteners (synthetic) or derived from plants.

Artificial sweeteners 

It is also known as a sweetening agent or an artificial sweetener. It is a sugar substitute, sometimes known as a food additive, that gives you a sweet taste comparable to that of sugar. However, when compared to sugar-based sweeteners, it contains substantially less food energy, making it a zero-calorie or a low-calorie sweetener, depending on the application. It is possible to obtain artificial sweeteners from various plant extracts or those treated through chemical synthesis. Artificial sweeteners are several times sweeter than conventional sugar, and as a result, they are frequently referred to as “intense sweeteners” since they are so sweet.

As a result, dextrose or maltodextrin are often added to artificial sweeteners to help balance out their strong sweetness. On the other hand, sweetening agents are typically obtained from sugar replacements that are synthetically produced. Also, natural components such as herbs or even the sugar itself have contributed to their formation. Artificial sweeteners do not add a significant amount of calories to your diet, making them one of the most appealing sugar substitutes.

Furthermore, they can be used directly in various processed food items such as dairy products and puddings, candies and bakery items, jellies, soft drinks, and a variety of other beverages and snacks products. When combined with starch-based sweeteners, they can be used in various ways. 

Artificial sweeteners examples:

Saccharin

Saccharin (ortho-sulfobenzoic acid imide) is an artificial sweetener discovered in 1879 by two German chemists, I. Remsen and C. Fahlberg. It has around 300 to 500 times the sweetening strength of cane sugar and is used in various products. Saccharin, sodium saccharin, and calcium saccharin are all forms of saccharin made on a considerable basis in several countries. Even though its safety was questioned during the 1970s and 1980s, it is still commonly used today.

Cyclamates

They were developed in 1937 and are approximately 30 times sweeter than sucrose. Cyclamates are a category of synthetic sweeteners made from cyclohexylamine or cyclamic acid. Despite being widely used in many nations, cyclamates were outlawed in several countries (particularly the United States in 1969) because it was discovered that they were potentially carcinogenic.

Aspartame

Aspartame, also known as aspartyl phenylalanine, was developed in 1965 and marketed under NutraSweet, Equal, Egal, and Canderal. It has some caloric value (albeit minimal) and is approximately 150–200 times sweeter than sucrose in terms of sweetness. Although its safety is still up in the air, it has risen to become the most popular sweetening component in diet soft drinks. It tends to lose its sweetness when stored for extended periods, but manufacturers have taken steps to ease the stability of the product by adding ingredients.

Thaumatin

After being approved by the Japanese government in 1979, thaumatin, a protein isolated and refined from the plant Thaumatococcus danielli (which grows in western Africa), has increased its use. When combined with monosodium glutamate, it makes for a delicious seasoning that can be found in traditional Japanese dishes and chewing gums.

What is the function of artificial sweeteners?

Natural sweetener add a basic taste of sweetness to the food.

Let’s take a look at how artificial sweeteners function in our bodies.

To act properly, the sweetening substance must be soluble in water and easily bind to the receptor protein present on our tongue surface. A G-protein is linked to the receptor. When the sweetening chemical attaches to the receptors, the G- protein dissociates, allowing a neighbouring enzyme to be activated. As a result, it tends to set off a chain of events in which our brain transfers impulses and subsequently interprets impulses. The sweetness of the artificial sweeteners is due to the interaction between both the sweetener and the receptor.

Natural sweeteners: their benefits and drawbacks

Sweeteners have a wide range of applications, whether at home or in processed meals. They are also known as added sugars since they are added to various food items during processing. Let’s get an idea about the benefits and drawbacks of natural sweeteners.

Natural sweeteners have the following benefits:

Natural sugar alternatives are frequently healthier than sugar. Their vitamin and mineral composition, however, is not much different. Take, for example, the nutritional value of honey and sugar. Both of them would be converted into glucose and fructose by your body. As a result, it is acceptable to eat a natural sweetener based on its flavour rather than its health claims. However, any added sweetener should be used cautiously.

Natural sweeteners have the following drawbacks:

Natural sweeteners are generally safe. Consuming any type of added sugar, on the other hand, has no health benefits. Consuming too much sugar, even if it is a natural sweetener, can lead to various health problems such as weight gain, poor nutrition, teeth decay, and elevated triglyceride levels. Honey should also not be given to children under the age of one year.

Sugar consumption in moderation is always the key to living a healthy life. It usually pays to be an informed consumer for sugar replacements. Artificial sweeteners can undoubtedly aid with weight management. Nevertheless, they are not a miracle cure and should be consumed in moderation.

Conclusion

Natural sweeteners can be both nutritional and flavorful, making them appealing in both the food and flavouring industries. Artificial sweetener is a sugar substitute, sometimes known as a food additive, that gives you a sweet taste that is comparable to that of sugar. However, when compared to sugar-based sweeteners, it contains substantially less food energy, making it a zero-calorie or a low-calorie sweetener, depending on the application. It is possible to obtain artificial sweeteners from various plant extracts or once they are treated through chemical synthesis. They can be used directly in a variety of processed food items such as dairy products and puddings, candies and bakery items, jellies, soft drinks, and a variety of other beverages and snacks products.