Accuracy and Transparency in Sweetener Product Labeling
1 patents in this list
Updated:
In the world of sweeteners, ensuring accuracy and transparency is crucial for consumer trust and safety. Sweeteners vary widely in their properties, affecting flavor, health, and labeling requirements. This complexity challenges professionals to maintain consistency and clarity across products, which is essential for meeting regulatory standards and consumer expectations.
Professionals face challenges in accurately comparing sweeteners and ensuring product labels reflect true content. Variations in sweetness levels and chemical compositions can lead to inconsistencies. Additionally, regulatory requirements demand precise documentation and transparency, which can be difficult to achieve with diverse sweetener sources.
This page offers insights from recent research, including strategies for comparing sweetener properties and achieving transparency in labeling. These approaches enhance product accuracy and compliance, ensuring that sweetener products meet both industry standards and consumer demands for clear information.
1. **Sweeteners Used in Food and Beverages Ranked by Sweetness Compared to Sucrose:** 1. **Advantame** - Sweetness: ~13,000 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 2. **Neotame** - Sweetness: ~7,000-13,000 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 3. **Steviol Glycosides (Stevia)** - Sweetness: ~200-300 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Zero 4. **Saccharin** - Sweetness: ~300-400 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 5. **Sucralose** - Sweetness: ~600 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 6. **Acesulfame Potassium (Ace-K)** - Sweetness: ~200 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 7. **Aspartame** - Sweetness: ~180-200 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Approximately 4 kcal/g 8. **Cyclamate** - Sweetness: ~30-50 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 9. **Thaumatin** - Sweetness: ~2,000-3,000 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Negligible 10. **Monk Fruit Extract (Luo Han Guo)** - Sweetness: ~150-200 times sweeter than sucrose - Glycemic Index: Low - Calorie Content: Zero 11. **Xylitol** - Sweetness: ~1 times (equal to) sucrose - Glycemic Index: Low - Calorie Content: Approximately 2.4 kcal/g 12. **Erythritol** - Sweetness: ~0.6-0.8 times that of sucrose - Glycemic Index: Low - Calorie Content: 0.2 kcal/g 13. **Maltitol** - Sweetness: ~0.9 times that of sucrose - Glycemic Index: Moderate - Calorie Content: Approximately 2.1 kcal/g 14. **Sorbitol** - Sweetness: ~0.6 times that of sucrose - Glycemic Index: Low - Calorie Content: Approximately 2.6 kcal/g 15. **Isomalt** - Sweetness: ~0.5 times that of sucrose - Glycemic Index: Low - Calorie Content: Approximately 2 kcal/g Note: The sweetness levels are approximate and can vary based on formulation and concentration. Glycemic index values indicate the potential impact on blood sugar levels, with "low" generally indicating minimal impact. Calorie content is often negligible for high-intensity sweeteners but can be significant for sugar alcohols like xylitol and sorbitol.
Jiri KOPENEC, Agra Group a.s., 2022
A list of sweeteners used in food and beverages. The list includes both natural and artificial sweeteners. The sweeteners are ranked by sweetness compared to sucrose (table sugar) and some key properties are listed. The sweeteners range from 80 to 13,000 times sweeter than sugar, have various glycemic indexes, and may have different calorie contents.
