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An Introduction to Sweeteners

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Sweeteners

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in food or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. The body does not differentiate between naturally occurring sugars and those added to food, but those that are added to food are most often associated with low nutrient-dense food. Consumers should limit these empty sources of energy to help achieve or maintain a healthy weight. Consumers who want a sweet taste without added energy can choose from five FDA-approved non-nutritive sweeteners based on their personal taste preference and the intended use (e.g., for cooking or for tabletop use). Non-nutritive sweeteners, when substituted for nutritive sweeteners, may help consumers limit carbohydrate and energy intake as a strategy to manage blood glucose or weight.

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Author information

Authors and Affiliations

  1. Department of Pharmaceutical Technology, Jadavpur University, 700032, Kolkata, India

    Arpita Das

  2. Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India

    Runu Chakraborty

Authors
  1. Arpita Das
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  2. Runu Chakraborty
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Correspondence to Arpita Das or Runu Chakraborty .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L. Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

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Das, A., Chakraborty, R. (2018). An Introduction to Sweeteners. In: Mérillon, JM., Ramawat, K. (eds) Sweeteners. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-27027-2_1

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