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Definitions of sugar substitutes
There are many sweeteners available now, including stevia. As with most things, though, not all stevia is created equal.
There are two main types of stevia: rebaudoite (also known as “rba”) oil and powdered stevia. Rebaudoite will come in liquid form, but it’s more expensive. Pasted or granulated stevia is cheaper.
It can be bought in powder or pellet form. The one difference between the two forms is that you use the powder directly-you put some into water and mix it. With pasted stevia, there’s an intermediate step before you can drink it: you have to melt the powder down and then pour it into a cup.
I personally prefer pastes over powders because I find them slightly less intense. But if you like having freshness baked into snacks, then the powder may be better for you. Both have their fans, so choose what you feel is best.
As we mentioned earlier, both contain stevia, but they’re different concentrations of it. With rebaudoite, the higher the concentration, the sweeter the product.
You won’t believe how little goes a long way! That’s why these products are called concentrated sweets. Unfortunately, due to regulatory restrictions, these kinds of foods cannot say “concent
We often hear about how “natural” artificial sweeteners are, but it was only in the past few years that stevia got its rightful credit for being natural.
Until 2000, when scientists discovered that some plants from the genus Stevia (duchessea or chamaebolium) possessed sweetness profiles almost identical to those of sugar, little effort was placed into developing this potential resource.
However, once research determined that these specific species were hardy enough to be cultivated, farmers quickly realized they had found a valuable asset. Not only does each plant produce one ton of fresh leaves annually, but all parts of the plant can be used.
Not only is the leaf completely green, which helps minimize disposal concerns, but the entire crop can be grown without fertilizers or pesticides, thus minimizing environmental impact.
Furthermore, because the whole plant is harvested, no part is wasted. Instead, the harvest goes back to the soil to allow more vegetation to grow, thus maintaining a cycle of renewal.
Given that over 12,000 tons of stevia are produced worldwide every year, it is easy to see why companies are investing so much money in this still-developing technology.
Perhaps no one knows the history of sucralose than better than its creator, Dr. Robert Hagedorn.
In 1966, while working at Eagle Pharmaceutical Labs, he sought to create an artificial sweetener that was as neutral tasting as saccharine. He felt that people should be able to use it without feeling any different about their body. Although his coworker Martin Jang already knew of phenylketonur (PKU), an effective treatment for mental illness caused by ketones, nothing else had been tried. So he synthesized it and found that it did not have any significant harmful effects.
Jang filed for a patent in December 1970, but due to a mistake with the application, another scientist received credit for the work instead of him. Fortunately, he made contact with Calgon Corporation, who purchased the rights to the product in 1974. It became known generically as acesulfame-K and, later, just acesulmonic acid or aceumate.
Its popularity has led to many derivatives being produced, including acesulfam-O-methylglucoside; commonly called acsmiramide-8608, which is used in Diet Coke and other flavors. In addition, salts are available like sodium dihydrogen phosphate and potassium bitartrate.\
Stevia is natural
Although both sweeteners are plant-derived, sucralose contains several molecules found in sugar that make it less appealing to most people. Compared to white table sugar, which is made from sugar cane, stevia contain lower levels of glucose (a carbohydrate) and fructose (another carb), making it an ideal alternative for health enthusiasts.
However, because it’s derived from plants, there are some chemicals present in stevia that may give it a slightly higher average blood glucose value than other drinks. This might be something to consider if you need diabetic friendly food options.
Interestingly, though studies show that consuming too much stevia can cause dehydration, no evidence suggests that overconsuming stevia is harmful. Nevertheless, since it’s very hard to digest, I wouldn’t recommend trying to do so unless you have a specific reason to.
Sucralose is natural
In chemistry, sucralose (also called 2-dichloroacetoxyphenyl methansulfonate) is a nonvolatile compound that has two chlorines in place of hydrogen atoms on each of its phenyl rings. It consists of sugar molecules linked to chlorine.
Since it does not dissolve in water, sucralose was originally developed for use as an ingredient in dry beverages such as gum or throat drops.
Today, this artificial sweetener is widely used in foods, drinks and elsewhere due to its distinctive taste profile – lack of significant aftertaste, high potency, low cost.
It can even be manufactured using renewable raw materials with one exception – the production of granulated sodium carbonate necessary for it to blend well with other ingredients.
This chemical was discovered by scientists at Dixie Chemicals in 1965 and patented by Monsanto. Due to the prevalence of products containing sucralose across the world, manufacturers need to keep prices low enough to make it worthwhile.
Similarities of sugar substitutes
Many people are concerned about the health effects of saccharine (often found in foods that attempt to mimic sweetness). Although it is not called “safe,” I will discuss why it is likely safer than its trade name counterpart, sucralose.
Both chemicals have been tested by the FDA for safety; however, neither has ever received regulatory approval. Therefore, they can only be marketed once they have been proved safe by long-term studies.
They both share some similar chemical properties. For instance, both dulcosyl fructose and sorbitol belong to a class of compounds known as oligosaccharides. They are made up of several monosaccharide molecules linked together.
There are also structural similarities between how each drug is manufactured and their respective names. Both drugs contain 1 to 2 chloro groups, as well as 4 to 6 hydroxy or oxygen groups. There are major differences when looking at the two drugs structurally, which I will get into later.
Since these new artificial sweeteners were never allowed to enter human testing, we do not know for sure if they are indeed safe! In fact, there is an ongoing controversy over whether or not drinking three 8–12 ounce bottles of citrus fruit soda per day is healthy for you.
Sugars from plants relate to nutrients and antioxidants
Free online sugar tracking tool
Based on your current diet and lifestyle, work out how much sugar you
Differences between sugar substitutes
There are many different types of artificial sweeteners that have been developed in recent years, so you should decide which one is best for you.
Many taste testers believe that stevia is not as intensely sweet as others, but it does possess other properties that make it unique.
There is no question that people who use stevia enjoy their sweeter lives more than those who rely on another syrup or calorie-laden substitute. However, let’s look at the differences between these two popular options.
First, there is sucrose, also known as table sugar, which is made from corn starch. Chemically, this creates lactose, which is an ingredient in milk and dairy products. Although it is derived from something found in foods, none of its molecules are found in nature.
Sucrose was first manufactured in the 1800s and used by the medical community as a treatment for diarrhea. Today, it is very commonly found in drinks such as sports tea, coffee beverages, and some soft drinks. It is also an important component in desserts and casseroles.
Because pure glucose (the substance in honey that makes your blood glucose rise) has little effect on humans, it cannot be found naturally in food. As a result, companies had to create alternative forms like hydrogenated carbohydrates and fructose, both of which can significantly increase your risk of disease.
Uses of sugar substitutes
You may have heard of this new thing, “sugar replacement” or “chemical substitute” for foods. Sugar is a drug, you see. A little bit of it can be found in almost any food, including plain yogurt, orange juice and peanut M&M’s.
It makes things taste good! That’s why we like it. But over time, our bodies adapt to the sugar intake and need another way to feel happy and satisfied.
That’s where fat-burning drugs come in. These are substances that force your body to use fats instead of carbs for fuel. Because these are foreign objects inside your body, your body has to work hard to get rid of them. This is how you burn calories.
Many companies produce different types of fat-burning pills. Some people even say they help reduce hunger. I must admit, I have been drinking both water and coffee beverages daily while on the medication. So I do not know if my belly feels less hungry because of the medications, but I will tell you what – none of those nasty cravings came around so I didn’t miss lunch.
They also make you feel good because they remove irritants from your system. Irritating fluids include coffee (yes, seriously), tea, wine, soda, etc.
By removing these problems from your system, you’re left with a clean slate and a clear mind each day
Controversies related to sugar substitutes
Though people may prefer the sweet taste of stevia, there are many who claim that it can be more dangerous than other artificial sweeteners. Due to its chemical composition, claims have been made that it can disrupt blood glucose balance, which is why some consumers worry about using it repeatedly in baking.
However, this hasn’t stopped it becoming one of the most popular alternative sweeteners. A recent survey found that 56% of respondents chose stevia as their preferred sweetener. Despite these numbers, only 10% of manufacturers use stevia explicitly in their products.
This shows that despite the fact that nearly half of the population prefers natural alternatives like pure maple syrup instead of high-fructose corn syrup, most companies still choose synthetic over organic every time. This is because selling an ingredient that is cheaper or less popular requires little support in terms of marketing.
That being said, there are ways you can encourage companies to include higher amounts of stevia in their products while also encouraging them to research how cutsyou could potentially be if you decide to make your own liquid extracts.