Artificial sweeteners and other sugar substitutes. You aren't alone. Today artificial sweeteners and other sugar substitutes are found in a variety of food and beverages; they're marketed as "sugar-free" or "diet," including soft drinks, chewing gum, jellies, baked goods, candy, fruit juice, and ice cream and yogurt.
Types of Sweeteners: Dextrose. Often derived from corn, this is another word for glucose or corn sugar, and it hangs out in starchy foods like potatoes, in sweets like cookies and ice cream, and in sports drinks. It's absorbed very quickly in the body. So again, it can lead to that undesirable energy crash, or hypoglycemia,...
List of Sweeteners. Black-strap molasses is a thick, viscous, dark-colored syrup with a bittersweet flavor. It is a waste product from processing sugar cane or beet into table sugar. • Brown rice syrup – Brown rice syrup is a thick, syrupy sweetener made by cooking brown rice flour or brown rice starch with enzymes.
How are Sweeteners Regulated? The Sweeteners in Food Regulations (Cap. 132U) stipulate eight types of low-calorie sweeteners currently permitted for food use in Hong Kong, namely acesulfame potassium, alitame, aspartame, aspartame-acesulfame salt, cyclamic acid (and sodium, potassium, calcium salts), saccharin (and sodium, potassium, calcium salts), sucralose and thaumatin.
Six high-intensity sweeteners are FDA-approved as food additives in the United States: saccharin, aspartame, acesulfame potassium (Ace-K), sucralose, neotame, and advantame.
Unlike some other intense sweeteners, it is heat-stable during cooking. Common uses include bakery products, and soft drinks, where it is usually blended with other sweeteners, and as a sweetener for hot beverages. Aspartame (E951) is a sweetener that was invented in the US in 1965, and contains two amino acids joined together by a chemical ...
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