Low-Calorie Sweeteners for Health-Conscious Foods

Low calorie sweeteners (LCS) are prevalent in the food supply for their primary functional property of providing sweetness with little or no energy. Though tested for safety individually, there has been extremely limited work on the efficacy of each LCS. It is commonly assumed all LCS act similarly in their behavioral and physiological effects. However, each LCS has its own chemical structure that influences its metabolism, making each LCS unique in its potential effects on body weight, energy intake, and appetite. LCS may have different behavioral and physiological effects mediated at the sweet taste receptor, in brain activation, with gut hormones, at the microbiota and on appetitive responses. Further elucidation of the unique effects of the different commercially available LCS may hold important implications for recommendations about their use for different health outcomes.

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Non-nutritive sweeteners (NNS) are zero- or low-calorie alternatives to caloric sugars and substituting caloric sweeteners with NNS is expected to reduce energy intake. The aim of this study was to examine appetite and food intake following the consumption of a beverage preload containing a natural zero calorie sweetener or caloric sweeteners (sugars). This was a randomised controlled double-blind crossover study. Healthy participants (n = 20, 9 males, mean body mass index 21.8 kg/m2) completed five separate visits, corresponding to five study beverages: 330 mL of water (control-no calories and no taste) and either 330 mL of water containing 40 g glucose or sucrose (sweet taste and calories), maltodextrin (calories and no sweet taste), or 240 ppm all natural sweetener, stevia (Truvia RA-95-sweet taste and no calories). Subjective appetite ratings and blood glucose was measured at baseline and then study beverages were administered, with appetite ratings and blood glucose again measured at 15, 30 and 60 minutes. At 30 minutes participants were offered an ad libitum lunch and food inta... Read More

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The intense sweeteners currently authorised in Europe comprise ten compounds of various chemical natures. Their overall use has sharply risen in the last 20 years. These compounds are mainly used to formulate reduced-calorie products while maintaining sweetness. This extensive analysis of the literature reviews the data currently available on the potential nutritional benefits and risks related to the consumption of products containing intense sweeteners. Regarding nutritional benefits, the available studies, while numerous, do not provide proof that the consumption of artificial sweeteners as sugar substitutes is beneficial in terms of weight management, blood glucose regulation in diabetic subjects or the incidence of type 2 diabetes. Regarding nutritional risks (incidence of type 2 diabetes, habituation to sweetness in adults, cancers, etc.), it is not possible based on the available data to establish a link between the occurrence of these risks and the consumption of artificial sweeteners. However, some studies underline the need to improve knowledge of the links between intense ... Read More

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Abstract Over the past several decades, rates of diet-related chronic diseases have risen dramatically, posing a significant public health concern. In an effort to reduce sugar intake and promote weight management, non-nutritive sweeteners are increasingly utilized as a dietary substitute for nutritive sugar consumption, to satiate the desire for sweet taste while simultaneously reducing caloric intake. Although non-nutritive sweeteners are widely consumed, there is little agreement on whether they are helpful, neutral, or detrimental toward weight maintenance and risk for chronic disease, with many studies reporting equivocal or conflicting findings. This chapter highlights the latest research investigating neuroendocrine processing of non-nutritive sweeteners. Emerging preclinical findings suggest that by uncoupling sweet taste from calories, non-nutritive sweeteners may interfere with evolved neurophysiological responses that regulate feeding behavior, thereby paradoxically stimulating food intake. To that end, a small but growing body of literature demonstrates that heightened ex... Read More

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Over the past few decades, the scientific community has been highly concerned about the obesity epidemic. Artificial sweeteners are compounds that mimic the sweet taste of sugar but have no calories or carbohydrates; hence, they are very popular among patients suffering from diabetes or obesity, aiming to achieve glycemic and/or weight control. There are four different types of sweeteners: artificial, natural, rare sugars, and polyols. Artificial and natural sweeteners are characterized as non-nutritional sweeteners (NNSs) since they do not contain calories. The extended use of sweeteners has been reported to have a favorable impact on body weight and glycemic control in patients with type 2 diabetes (T2DM) and on tooth decay prevention. However, there is concern regarding their side effects. Several studies have associated artificial sweeteners consumption with the development of insulin resistance, nonalcoholic fatty liver disease (NAFLD), gastrointestinal symptoms, and certain types of cancer. The present review focuses on the description of different types of sweeteners and the ... Read More

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At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is ... Read More

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Artificial sweeteners, also known as nonnutritive sweeteners have many benefits like low calories count. It is frequently used for reducing weight, controlling blood sugar levels and decreasing the chances of dental decay. This study evaluated the effects of NNS in the kidney function. Using the blood sample of the albino rats, the level of creatinine and urea was calculated after the use of NNS for 3 weeks. 70 rats were equally divided into 7 groups. The groups were given Stevia 200mg/kg/day, 10% solution of sucrose, Sucralose 3g/kg/day, Saccharine, Aspartame 250mg/kg/day and Acesulfame-k 250mg/kg/day respectively. In the controlled group, distilled water was used as a placebo. The results indicated that saccharin and aspartame both caused the urea to increase to 370.5 mg/dl from initial 301.5mg/dl and acesulfame-k represented the most increase in the urea, which elevated the levels from 30 mg/dl to 381.5 mg/dl. Additionally, saccharine and aspartame increased the creatinine levels from from 0.1 to 0.850.05 mg/ dl and sucralose elevated the level of creatinine from 0.1 mg/dl to ... Read More

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Introduction: Metabolic syndrome is a wide-spread disease that affects even 30% of Polish population. The mentioned syndrome consists of: glucose intolerance, obesity, dyslipidaemia and high blood pressure. Change of lifestyle, particularly diet, is a crucial part of treatment of those issues. Artificial sweeteners are low-calorie or non-nutritive substances that are made for lowering sugar amounts in sweetened beverages. The use of artificial sweeteners rises among those, who want to lower their weight. Artificial sweeteners are well known substances, but their impact on health is still a matter of studies. We want to summarize the current knowledge about their impact on metabolic syndrome and its elements. Objectives: The review and presentation of the current state of knowledge on impact of artificial sweeteners on metabolic syndrome and its components. Material and methods: Review of the studies available on open access sources at PubMed, Google Scholar, National Library of Medicine and Coachrane. Conclusions: Currently there is no evidence of positive impact of artificial sweete... Read More

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Natural sweeteners, especially those derived from plants, have become popular as low-calorie options compared to traditional sweeteners. Such discussion explores the world of natural sweeteners, emphasizing the growing demand for alternatives to artificial ones like saccharin and cyclamates. These sweeteners, sourced from plants, fruits, and honey, provide a healthier choice with fewer calories. Stevia, extracted from the Stevia rebaudiana plant, is a notable natural sweetener due to its zero-calorie content and strong sweetness. The review explores the background of Stevia, its glycoside compounds, and how it attains its sweetness. The pharmacological aspects of Stevia are also explored, highlighting its potential benefits in managing Type 2 diabetes, reducing blood pressure, alleviating inflammation, acting as an antioxidant, and showing anticancer properties. Studies suggested that Stevias active ingredients, are primarily Stevioside and Rebaudioside A, contribute to its sweetness. The chemical composition of these active ingredients is influenced by factors like geographical loc... Read More

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Sweetener composition for use in foods and beverages that provides a pleasant taste without crystallization issues, especially in cold or frozen products. The composition contains a low-calorie sweetener like erythritol or xylitol, along with an anti-cystallizing component like lecithin or glycerol. The sweetener is dissolved in the food, preventing crystallization. The anti-cystallizing component keeps the sweetener dissolved at low temperatures. This allows using high concentrations of the sweetener in cold foods without crystals.

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The prevalence of obesity and type 2 diabetes continues to grow, which determines the need to develop new methods of prevention in order to reduce the population risks of developing these diseases. The current direction is to limit the consumption of easily digestible carbohydrates and use low-calorie or non-calorie sweeteners instead. Currently, there is an increase in the use of non-calorie sweeteners in the manufacture of food. In this regard, the study of their possible effects on metabolic processes is of great importance. This review presents studies that have shown different effects of non-calorie sweeteners on carbohydrate and fat metabolism, body weight, the composition of intestinal microbiota, as well as the regulation of eating behavior. Some studies show that low-calorie sugar substitutes can be used in obese people as part of a comprehensive weight loss program, as well as in patients with type 2 diabetes mellitus with the aim of reducing postprandial hyperglycemia. Other studies demonstrate the negative effect of a number of low-calorie sweeteners on carbohydrate metab... Read More

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Sugar consumption is known to be associated with a whole range of adverse health effects, including overweight status and type II diabetes mellitus. In 2015, the World Health Organization issued a guideline recommending the reduction of sugar intake. In this context, alternative sweeteners have gained interest as sugar substitutes to achieve this goal without loss of the sweet taste. This review aims to provide an overview of the scientific literature and establish a reference tool for selected conventional sweeteners (sucrose, glucose, and fructose) and alternative sweeteners (sucralose, xylitol, erythritol, and D-allulose), specifically focusing on their important metabolic effects. The results show that alternative sweeteners constitute a diverse group, and each substance exhibits one or more metabolic effects. Therefore, no sweetener can be considered to be inert. Additionally, xylitol, erythritol, and D-allulose seem promising as alternative sweeteners due to favorable metabolic outcomes. These alternative sweeteners replicate the benefits of sugars (e.g., sweetness and gastroin... Read More

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Noncaloric or low-caloric sweeteners have become popular worldwide, although debates persist regarding their impact on health. To investigate whether the sweeteners are favorable for glucose homeostasis, our study assessed the effects of glycyrrhetinic acid monoglucuronide (GAMG) and several commonly used sweeteners [glycyrrhetinic acid (GA), stevioside, erythritol, sucralose, and aspartame] on glycometabolism and elucidated the underlying mechanisms. The C57BL/6J male mice were exposed to different sweeteners for 10 weeks, and our results showed that GAMG significantly reduced fasting blood glucose (FBG) levels (FBG-control: 3.81 0.42 mmol/L; FBG-GAMG: 3.37 0.38 mmol/L; p < 0.05) and the blood glucose levels 15 and 30 min after sucrose or maltose loading (p < 0.05). Furthermore, it improved glucose tolerance (p = 0.028) and enhanced insulin sensitivity (p = 0.044), while the other sweeteners had negligible or adverse effects on glucose homeostasis. Subsequent experiments showed that GAMG inhibited -glucosidases potently (IC50 = 0.879 mgmL1), increased three SCFA-producing bac... Read More

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Sweetener compositions for enhancing the sugar-like characteristics of foods, beverages, and other consumables. The compositions contain specific ratios of steviol glycosides, namely reb M, reb AM, and reb N2, to provide maximal response, flavor profile, temporal profile, adaptation behavior, and mouthfeel similar to sugar. The compositions can replace sugar in reduced/no-calorie products without sacrificing taste.

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Numerous systematic reviews (SR) and meta-analyses (MA) on low calorie sweeteners (LCS) have been published in recent years, concluding that LCS have beneficial, neutral, or detrimental effects on various health outcomes, depending on the review.

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The article discusses the main natural and artificial sweeteners, explains the possibilities of their use in people with excess body weight and diabetes, and describes the negative effects of long-term use of a number of sweeteners.

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Low-calorie sweeteners (LCS) and LCS-containing beverages have been proposed as appropriate substitutes for caloric sugars in recent years. In this Perspective, we highlight the recent findings from observational and interventional studies, focusing on obesity, gut microbiome, and cardiometabolic health. We provide public health actors and healthcare professionals with an insightful overview of recent evidence to bridge the gap between research and practice.

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High sugar intake is associated with many chronic diseases. However, non-caloric sweeteners (NCSs) might fail to successfully replace sucrose due to the mismatch between their rewarding sweet taste and lack of caloric content. The natural NCS erythritol has been proposed as a sugar substitute due to its satiating properties despite being non-caloric. We aimed to compare brain responses to erythritol vs. sucrose and the artificial NCS sucralose in a priori taste, homeostatic, and reward brain regions of interest (ROIs).

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Low-calorie sweetener (LCS) consumption is prevalent among lactating females, yet infants' exposure to LCS in human milk is not well-characterized.

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Human beings have a natural craving for sweets. The intensity of this craving varies with genetic and environmental factors; however, excessive use of table sugar has been associated with adverse health outcomes, including increased risk of obesity, diabetes mellitus, and cardiovascular disease. As such, the World Health Organization has called for restricting sugar consumption to less than 5% of total energy intake. For those who have a "sweet tooth," implementing these guidelines is not easy. Hence, the interest in alternative sweeteners. There are eight high-intensity sweeteners that are either approved by the Food and Drug Administration or designated as generally regarded to be safe. The safety of the currently available sweeteners has been questioned. Large cohort studies have reported a positive correlation between sweetener use with weight gain and metabolic risk. A recent meta-analysis, however, concluded that using low- or no-calorie sweetener was associated with small improvements in body weight and cardiometabolic risk factors without evidence of harm. Nevertheless, the W... Read More

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SGs as safe natural sweeteners, may yield significant improvement in glucose metabolism in adult participants when compared with the control.

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Non-nutritive sweeteners (NNS) can provide strong sweetness in small amounts and have fewer calories compared to sugar. However, there is much debate within the academic community regarding their long-term impact on health. For individuals with diabetes who find it challenging to reduce added sugar intake, limited short-term use of NNS may be considered as a step toward reducing sugar consumption. However, ultimately, it is important to reduce both sugar-containing beverages and those containing NNS. Diabetes educators should educate patients about the need for caution when consuming NNS and provide guidance on healthy food choices.

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Artificial sweeteners have indeed been the subject of controversy and scrutiny over the past few decades. Originally developed as a supplement and a healthier alternative to added sugar, they were initially created to address shortages in sugar production. However, over time, artificial sweeteners have been mass-marketed primarily based on their low-calorie profile, with a specific focus on targeting individuals who are obese or looking to reduce calorie intake. While artificial sweeteners were designed to offer a sugar-free alternative, they have also been linked to common diseases associated with excessive sugar consumption, including cardiovascular disease (CVD). CVD is a serious condition with a high mortality rate, and numerous studies have explored the potential interrelation between the intake of artificial sweeteners and added sugars and the danger of CVD events occurrence. Through carrying out comparisons of the effects which artificial sweeteners and added sugars may induce on CVD, the goal of this article is to investigate the possibility of substituting added sugar with ... Read More

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Sweetener composition and sugar-free syrup that improves the taste of low-calorie sweeteners like stevia and sucralose by adding dietary fiber and bulk sweeteners like sugar alcohols. The composition uses a combination of high-intensity sweeteners like stevia glycosides and sucralose, along with dietary fiber like polydextrose or resistant dextrin, to replace some of the sugar alcohols. This jointly improves the taste of the high-intensity sweeteners by reducing bitterness and aftertaste. The dietary fiber also helps with texture and mouthfeel.

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The increase of obesity and its metabolic comorbidities have led to a growing consumption of sugar-free products, where sucrose is replaced by low-calorie sweeteners. Since the discovery of the synthesis of saccharin, progressively more non-nutritive sweeteners have been produced and consumed, as they release none or only very small amounts of energy. In this context, traditional synthetic food sweeteners are largely used, because they have a higher sweetener power than most of the sweeteners of natural origin. Yet, due to their potential risks, some of them are being replaced by those obtained from natural origins with high sweetening power, such as thaumatins and neohesperidin DC, or by synthetic sweeteners with an even greater sweetener power, with advantame as the one with the highest sweetening power. Yet, numerous side effects of synthetic sweeteners have been reported (namely, stomach and liver problems, allergic reactions, nausea, vomiting, changes in behaviour, cognitive problems, genotoxicity and carcinogenic effects), whereas those naturally derived seem to have less impor... Read More

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Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucr... Read More

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1. Wilk K, Korytek W, Pelczynska M, et al. The Effect of Artificial Sweeteners Use on Sweet Taste Perception and Weight Loss Efficacy: A Review. Nutrients. 2022;14(6). https://dx.doi.org/10.3390/nu1.... Google Scholar

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Due to the rising prevalence of obesity and the growing emphasis on health consciousness, an increasing number of individuals are opting to manage their weight by reducing their caloric intake through the regulation of sugar consumption. Sugar substitutes are commonly selected as primary alternatives to sugar due to their low caloric content and high level of sweetness. Recent research indicates that sugar substitutes may not be entirely effective in reducing overall calorie consumption. The impact on human metabolism is significant. This paper presents a comprehensive overview of the classification of sugar substitutes, examines the utilization of sweeteners in low-sugar food products available in the market, evaluates recent research findings regarding the safety of sugar substitutes and their effects on metabolism, and proposes potential considerations for individuals when selecting sugar substitutes as well as the future trajectory of the sugar substitute market.

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Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.

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A process to produce a highly purified steviol glycoside food ingredient from the Stevia plant extract, which eliminates undesirable taste attributes like bitterness, aftertaste, and licorice flavor. The purified steviol glycoside ingredient can be used as a natural non-caloric sweetener in food and beverages. The process involves isolating and purifying rebaudioside B from the extract, which is one of the minor glycosides compared to rebaudioside A, but has unique taste properties.

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Crystalline allulose, a low calorie sweetener that can be used as a substitute for sugar. The crystalline allulose has specific properties including peaks in x-ray diffraction, melting temperature, and enthalpy. A method for preparing the crystalline allulose involves cooling a concentrated allulose solution, and recovering, washing, and drying the resulting crystals.

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A method for making low sugar, high fiber, natural sweeteners and bulking agents for food products that mimic the taste and functionality of sugar. The method involves converting biomass like plant material into a mixture of soluble polysaccharides and oligosaccharides using a series of pretreatments and enzyme reactions. The oligosaccharides provide sweetness while the polysaccharides add bulk, texture and other sugar-like properties. The resulting ingredient can be used in food, nutraceuticals or cosmetics as a healthier substitute for sugar.

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Extracting and purifying natural non-caloric sweeteners from stevia plants to provide a reduced or non-caloric sweetener that tastes like sucrose. The method involves using a polymer resin column to separate and concentrate specific steviol glycosides like Reb D, Reb E, Reb M, Reb N and Reb O from a mixture of steviol glycosides. The resulting composition contains higher levels of these targeted glycosides, which provide a sugar-like sweetness profile.

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Tremendous research is going on in the field of preparing low calorie diet for diabetes, obesity, hyper-tension, and heart disease, providing potential area for growth to the food and pharmaceutical industry. Dosage forms prepared for diabetic patients lack sucrose as breakdowns into glucose and fructose which starts from the mouth itself and majority of it is digested in the small intestine. As soon as it is digested, it gives rise to blood glucose level. In order to control such glucose spikes in blood, their diet is immediately shifted toward low calorie food and medications with low glycemic index. Artificial intense sweeteners e.g. acesulfame potassium, sucralose, xylitol etc. in moderate amount, intensity of sweet-ness and physical characteristics were proved safe by USFDA. this review covers a brief description, stability conditions and pharmacokinetic analysis of artificial sugars.

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Low-calorie sugar substitute for food, especially chocolate, that provides bulk and sweetness without negative taste issues. The substitute is amorphous porous particles made by spray drying a mixture of sugar, bulking agent, and surfactant. The particles have closed porosity of 20-60% and sphericity of 0.8-1. They can be used in place of sugar in confectionery products without impacting sweetness perception.

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High purity rebaudioside J and methods of making high purity rebaudioside J from the stevia plant. The high purity rebaudioside J can be used as a sweetener in beverages and food products. The rebaudioside J has a modified sweetness profile compared to other stevia glycosides, with reduced bitterness and lingering aftertastes.

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Using low-intensity sweeteners like mogroside V to enhance the sweetness of high-intensity sweeteners like stevia. The combination provides improved sweetness characteristics compared to using high-intensity sweeteners alone. The low-intensity sweeteners offset negative sweetness properties of the high-intensity sweeteners. The ratio of high-intensity to low-intensity sweeteners is 2:1 to 12:1. The low-intensity sweeteners can be added at levels below their own sweetness threshold. This allows compositions with overall sweetness below 1.5% sucrose equivalent.

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The use of non- and low-caloric sweetener(s) (NCS and LCS) as a means to prevent overweight and obesity is highly debated, as both NCS and LCS have been proposed to have a negative impact on energy homeostasis. This systematic review aimed to assess the impact of NCS and LCS on fasting and postprandial substrate oxidation, energy expenditure, and catecholamines, compared to caloric sweeteners or water, across different doses and types of NCS and LCS, acutely and in the longer-term. A total of 20 studies were eligible: 16 studies for substrate oxidation and energy expenditure and four studies for catecholamines. Most studies compared the acute effects of NCS or LCS with caloric sweeteners under non-isoenergetic conditions. These studies generally found higher fat oxidation and lower carbohydrate oxidation with NCS or LCS than with caloric sweeteners. Findings for energy expenditure were inconsistent. With the limited number of studies, no convincing pattern for the remaining outcomes and comparisons could be seen. In conclusion, drinks or meals with NCS or LCS resulted in higher fat a... Read More

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Sweetener composition that allows a reduction of the amount of nutritive sweeteners in a diet. The composition includes at least one difructose anhydride (DFA) in an amount of from 15% to about 99% by weight relative to the total weight of the sweetener composition on a dry solids basis.

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Low-calorie sweetening compositions for beverages that mimic the taste profile of natural sugars like sucrose. The compositions contain a combination of stevia sweeteners, natural carbohydrates, rubusoside, tannins, and enzyme-treated stevia. This blend provides a temporary sweetness profile similar to sucrose in terms of onset time, duration, and intensity. The compositions are suitable for making low-calorie drinks like carbonated soft drinks and energy drinks that taste better and more naturally sweet compared to stevia alone.

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A low-calorie sweetener containing D-psicose that has a taste similar to sucrose and gives a refreshing feel in the mouth. The sweetener combines D-psicose with sugar alcohols and/or high intensity sweeteners to modify the taste of D-psicose.

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Background: Sugar is the main culprit in many health dysfunctions.Excessive sugar intake can negatively affect oral health, precipitate diabetes, and lead to weight gain and obesity.Sucrose is the primary form of sugar, and is strongly correlated with dental caries.Artificial sweeteners are chemically synthesized sugar substitutes that are generally regarded as being low-calorie.Objective: This review examines the current evidence in the literature for the need for artificial sweeteners and outlines its implications for the health of children.We briefly outline its adverse effects, and concerns regarding their safety.Review results: Artificial sweeteners are a widely used food additive.Six main artificial sweeteners are approved by the food and drug administration (FDA).The conflicting results and divergent regulatory norms of each sweetener are a constant cause of concern and debate.However, most studies have spotlighted the beneficial effects of artificial sweeteners.Dental caries diminish with the increase in sweetener intake.An increase in appetite and eventually weight gain is o... Read More

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Low-calorie sweetening compositions that mimic the sensory properties of caloric sweeteners like sucrose in flavored products. The compositions contain specific combinations of steviol glycosides like rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside B in specific weight ratios. These compositions can be used to sweeten food and beverages as alternatives to sugar.

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Using cellulose derived from Stevia rebaudiana plants as a food ingredient. The cellulose is obtained from the plant material remaining after extracting steviol glycosides like rebaudioside A to make natural sweeteners from the Stevia plant. The extracted biomass is milled, bleached, depolymerized, and mixed with stevia sweetener to produce a food ingredient with bulking, taste-enhancing, and sweetening properties. The cellulose complex can be used in various food and beverage products as a natural alternative to sugar.

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Functional sweetener compositions that have improved temporal and flavor profiles compared to natural and synthetic high-intensity sweeteners like Rebaudioside A. The compositions contain Rebaudioside A, a sweet taste enhancing component, and functional ingredients like minerals. The enhancing component improves the taste profile of Rebaudioside A to make it more similar to sugar. This allows using non-caloric sweeteners in foods without compromising taste. The compositions find use in functional foods and beverages as sweeteners with improved taste profiles.

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A food or beverage product made by infusing fruit bodies with a formulation containing rare sugars like allulose and tagatose. The rare sugars provide a sweet taste while maintaining the fruit's flavor and texture.

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Low-calorie sweetener compositions that mimic the taste profile of caloric sweeteners like sucrose. The compositions contain a specific ratio of steviol glycosides and mogroside V. The ratios range from 5:1 to 40:1 for steviol glycosides to mogroside V, 4:1 to 10:1 for rebaudioside A to other steviol glycosides, 1:1 to 5:1 for rebaudioside A to rebaudioside D, and other ratios for combinations of rebaudiosides A-M. These compositions can be used to sweeten foods and beverages without the off-flavors sometimes associated with low-calorie sweeteners.

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Artificial sweeteners are widely used as a substitute for sugar due to their low-calorie content. They are deemed safe for consumption by regulatory bodies and can be useful in controlling blood sugar levels and promoting weight loss when consumed in moderation. However, there is still some debate about their efficacy for diabetes control, and consuming large amounts of artificial sweeteners may have negative effects on blood sugar control and weight management. This article provides an overview of the role of artificial sweeteners in diabetes management, highlighting the benefits and potential risks of their use.

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Non-nutritive sweeteners are low-calorie substances used to replace sugar, and are commonly used worldwide in the food industry as single or combined compounds. Determination of these sweeteners in foods and the environment is important to ensure consistency in quality and product safety. The types and amounts of allowed sweeteners vary greatly between countries. Hence, it is important to measure sweetener concentrations effectively and efficiently. This study reviews mass spectrometry-based methods for the detection and quantification of these compounds, as they are the most sensitive and precise analytical techniques now employed in sweeteners analysis. The advantages and disadvantages of each published method, including sample preparation, have been discussed. This review also presents information relating to widely used sweeteners in terms of regulations.

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Nonnutritive sweeteners (NNSs) and low-calorie sweeteners (LCSs) are commonly used as sugar substitutes. Many popular media Web sites caution against the use of these sweeteners because of their potential adverse effects such as inflammation; however, there are limited supporting data. A Medline search of articles published between 2010 and 2020 was conducted, resulting in 833 articles, of which 12 relevant studies were included in this review. Acute adverse effects associated with the consumption of NNSs and LCSs are rare. A few studies cite reports of acute adverse effects, including mild gastrointestinal disturbance, headaches, lightheadedness, hypersensitivity reactions, impaired spatial orientation, depression, and pain. Little scientific evidence has been reported in the literature since 2010 to support these warning statements to consumers about acute adverse effects to NNSs and LCSs.

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