The Sweetness of Sugar Substitutes
Sugar substitutes have a lower sweetness effect than sweeteners. They come very close to the common sugar, sucrose. Their energy value is below that of household sugar but above that of sweeteners. A value of 2.4 kcal per gram (10 kJ per gram) is given. For household sugar, the value is 16.8 kJ per gram corresponding to 4.015 kcal per gram.
Sugar Substitutes - Production
The basis for obtaining sugar substitutes are fruits and vegetables, thus natural raw materials. Sorbitol, for example, is mainly obtained from the elderberry. But sugar substitutes can also be found in other fruits as well as in dried fruit. Based on grape sugar (glucose), most of the sugar substitutes are produced.
Side Effects of Sugar Substitutes
Sugar substitutes are broken down slowly, especially in the small intestine. Therefore, diarrhea and discomfort can occur with increased consumption. People with a hypersensitive intestine should avoid these substances.
Sugar Substitutes and Their Types
The most well-known is fructose, also generally known as fruit sugar. It mainly occurs in fruits and honey. The sugar alcohols are marked throughout with E numbers. (E numbers are assigned to food additives). Sorbitol (E 420) is a reduced polyol form of glucose. It is primarily obtained from fruits and processed with starch flour. It is used as a carrier substance and humectant. Sorbitol has 60% of the sweetness power of household sugar and does not attack teeth due to its properties. In increased amounts, it acts as a laxative. Mannitol (E421) mainly occurs in mushrooms, algae, animals or salt plants (saltwort, sea aster), but also in figs and olive trees. (10% sweetness power, pharmaceutical auxiliary substance, medicinal ingredient) Isomalt (E 953) replaces household sugar at a ratio of 1:1 and is obtained from sucrose through a two-stage process. It is tooth-friendly and added to calorie-reduced foods.
Maltitol (E965) is mainly used for diabetics and produced from corn and wheat starch (90% sweetness power, acts less as a laxative than sorbitol). Maltitol syrup (E 965) is a glucose syrup that belongs to the maltitol group. Lactitol (E966) is obtained through a catalytic process from milk sugar. It has only reduced sweetness power (30-40%) and therefore can be used as a sweetener only conditionally. Lactitol is mainly used as a laxative. Xylitol (E967) occurs in many vegetable varieties, fruits, and tree bark. Its production process is very expensive. Xylitol has the identical sweetness of sugar and causes a cooling effect on the tongue (similar to menthol). It is heat-stable and caries-reducing. Erythritol (E 968) is very complicated, laborious, and costly in its production. It is better tolerated than most sugar substitutes because erythritol is excreted through the kidneys.