People living with diabetes mellitus experience high blood sugar levels caused by insensitivity to the hormone insulin or deficient production of insulin. Diabetes management involves limiting dietary sugar intake to prevent abnormal blood sugar elevations. Many diabetics use low-calorie or noncaloric artificial sweeteners as a substitute for dietary sugar. Various artificial sweeteners differ in taste, chemical composition, texture and heat stability when used in cooking or baking.
Saccharin
Diabetics have used saccharine as an artificial sweetener for more than 100 years, notes chemist Charles Ophardt, Ph.D., of Elmhurst College on the Virtual Chembook website. Saccharin contains no calories because the body does not break down the sweetener. It passes in the urine chemically unchanged, reports the International Programme on Chemical Safety.
Saccharin proves approximately 300 times sweeter than sucrose, or table sugar, reports the International Food Information Council Foundation. Food manufacturers commonly combine saccharin with another artificial sweetener to enhance taste. Products that contain saccharin include sugar-free or low-sugar dessert toppings and sauces, candy, chewing gum, soft drinks, jellies and jams. Many people use saccharin as a tabletop beverage sweetener.
Aspartame
Aspartame is a chemically modified protein molecule composed of the amino acids aspartic acid and phenylalanine. The sweetener contains 4 calories per gram, reports the Virtual Chembook. Because aspartame proves approximately 180 times sweeter than sucrose, the small amount needed to sweeten foods typically adds few calories per serving.
More than 6,000 foods contain aspartame, reports the Calorie Control Council. They include sugar-free yogurt, ice cream, pudding, breath mints, chewing gum, candy, nutrition bars, soft drinks and cold drink mixes. Aspartame breaks down when exposed to high heat, limiting its use in baked goods.
Acesulfame Potassium
Acesulfame potassium is a noncaloric sugar substitute that does not break down in the body, notes the Virtual Chembook. Acesulfame potassium proves approximately 200 times sweeter than sucrose, notes the Calorie Control Council. The sweetener retains its flavor when heated, enabling use in baked goods.
Food products that contain acesulfame potassium include reduced-sugar or sugar-free cookies, ice cream, yogurt, chewing gum, candy, pudding, syrups, dessert toppings, soft drinks, powdered drink mixes and alcoholic beverages. Many sugar-free or low-sugar products contain a mixture of acesulfame potassium and another artificial sweetener, reports the International Food Information Council Foundation.
Sucralose
Sucralose is a chemically altered version of table sugar that the body cannot metabolize. Because sucralose passes through the body without being metabolized, it contains no calories, notes the Virtual Chembook. Sucralose remains sweet upon heating and proves approximately 600 times sweeter than sucrose, according to the International Food Information Council Foundation.
Products sweetened with sucralose include reduced-calorie or sugar-free soft drinks, juices, syrups, ready-to-eat cereals, candy, chewing gum, yogurt, baked goods, nutrition bars, dessert toppings and canned fruit.
References
- Elmhurst College Virtual Chembook: Saccharin - The Oldest Sweetener
- International Programme on Chemical Safety: Toxicological Evaluation of Some Flavouring Substances and Non-Nutritive Sweetening Agents
- International Food Information Council Foundation: Facts About Low-Calorie Sweeteners
- Calorie Control Council: Saccharin
- Elmhurst College Virtual Chembook: Aspartame - Nutrasweet, Equal
- Calorie Control Council: Aspartame
