Sugar substitute 58880 225937166 2008-07-16T02:45:48Z GregManninLB 6686032 {{redirect|Sugar free}} [[Image:Assugrin f3453504.jpg|thumb|Packets of [[Assugrin]], a brand of [[cyclamate]].]] A '''sugar substitute''' is a [[food additive]] that duplicates the effect of [[sugar]] or [[corn syrup]] in [[taste]], but usually has less [[food energy]]. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, referred to as '''artificial sweeteners'''. An important class of sugar substitutes are known as ''high-intensity sweeteners''. These are compounds with sweetness that is many times that of [[sucrose]], common table sugar. As a result, much less sweetener is required, and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are often used in complex mixtures that achieve the most natural sweet sensation. If the sucrose (or other sugar) replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in [[soft drink]]s labeled as "diet" or "light," which contain artificial sweeteners and often have notably different [[mouthfeel]], or in table sugar replacements that mix [[maltodextrin]]s with an intense sweetener to achieve satisfactory texture sensation. In the United States, five intensely-sweet sugar substitutes have been approved for use. They are [[saccharin]], [[aspartame]], [[sucralose]], [[neotame]], and [[acesulfame potassium]]. There is some ongoing controversy over whether artificial sweeteners are health risks. This controversy is fueled by anecdotal reports and sometimes poorly-controlled studies{{Fact|date=February 2008}} that have gained publicity via the internet and popular press. Scientifically-controlled peer-reviewed studies have consistently failed to produce evidence of adverse effects caused by consumption of these products. There is also a herbal supplement, [[stevia]], used as a sweetener. Controversy surrounds stevia's safety and there is a battle over its approval as a sugar substitute.<ref>[http://www.redorbit.com/news/business/1308034/sweet_on_stevia_sugar_substitute_gains_fans/index.html Sweet on Stevia: Sugar Substitute Gains Fans], Columbia Daily Tribune, 23 March 2008</ref> The majority of sugar substitutes approved for food use are artificially-synthesized compounds. However, some bulk natural sugar substitutes are known, including [[sorbitol]] and [[xylitol]], which are found in [[berry|berries]], [[fruit]], [[vegetable]]s, and [[mushroom]]s. It is not commercially viable to extract these products from fruits and vegetables, so they are produced by catalytic [[hydrogenation]] of the appropriate reducing sugar. For example, [[xylose]] is converted to xylitol, [[lactose]] to [[lactitol]], and [[glucose]] to sorbitol. Still other natural substitutes are known, but are yet to gain official approval for food use. Some non-sugar sweeteners are ''[[polyol]]s'', also known as "sugar alcohols." These are, in general, less sweet than sucrose, but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' by mixing high-intensity sweeteners. As with all food products, the development of a formulation to replace sucrose is a complex proprietary process. ==Food industry usage of artificial sweeteners== The food and beverage industry is increasingly replacing sugar or [[corn syrup]] with artificial sweeteners in a range of products traditionally containing sugar. In the [[United Kingdom|UK]], for instance, it is now almost impossible to find any non-[[cola]] [[soft drink]]s in [[supermarket]]s that are not flavored with artificial sweeteners, and even things like pickled [[beetroot]]s and [[Pickled cucumber|gherkins]] are increasingly artificially sweetened. Artificial sweeteners cost the food industry only a fraction of the cost of natural sweeteners in spite of the extremely high profit margins for manufacturers of artificial sweeteners. So it is not surprising that the food industry is promoting its "diet" or "light" products heavily, thus moving the customers over to its even more profitable artificially-sweetened products. {{Fact|date=August 2007}} According to market analysts [[Mintel]], a total of 3,920 products containing artificial sweeteners were launched in the US between 2000 and 2005. In 2004 alone, 1,649 artificially-sweetened products were launched. According to market analysts Freedonia, the [[US]] artificial sweetener market is set to grow at around 8.3% per year to $189 million in 2008.<ref>[http://www.foodnavigator-usa.com/news-by-product/news.asp?id=63947&idCat=88&k=sugar-demand-rising Sugar demand rising at expense of sweeteners, claims sugar industry]</ref> Aspartame is currently the most popular sweetener in the US food industry, as the price has dropped significantly since the [[Monsanto]] patent expired in 1992. However, sucralose may soon replace it, as alternative processes to [[Tate & Lyle]]'s patent seem to be emerging. According to Morgan Stanley, this can mean that the price of sucralose will drop by 30%.<ref>[http://www.foodnavigator-usa.com/news/ng.asp?id=65046 Sucralose breakthrough could smash Tate & Lyle monopoly]</ref> ==Reasons for use== Sugar substitutes are used for a number of reasons including: *To assist in [[weight loss]]; some people choose to limit their food energy intake by replacing high-energy sugar or corn syrup with other sweeteners having little or no [[food energy]]. This allows them to eat the same foods they normally would, while allowing them to lose weight and avoid other problems associated with excessive caloric intake. *[[Dental care]] &mdash; sugar substitutes are [[toothfriendly]], as they are not fermented by the [[microflora]] of the dental plaque. *[[Diabetes mellitus]] &mdash; people with diabetes have difficulty regulating their [[blood sugar]] levels. By limiting their sugar intake with artificial sweeteners, they can enjoy a varied diet while closely controlling their sugar intake. Also, some sugar substitutes do release energy, but are metabolized more slowly, allowing blood sugar levels to remain more stable over time. *[[Reactive hypoglycemia]] &mdash; individuals with reactive hypoglycemia will produce an excess of insulin after quickly absorbing glucose into the bloodstream. This causes their blood glucose levels to fall below the amount needed for proper body and brain function. As a result, like diabetics, they must avoid intake of [[Glycemic|high-glycemic]] foods like white bread, and often choose artificial sweeteners as an alternative. *Avoiding processed foods &mdash; individuals may opt to substitute refined white sugar with less-processed sugars such as fruit juice or maple syrup. (See [[List of unrefined sweeteners]]). ==Sugar substitute health controversies== {{Refimprovesect|date=January 2008}} ===Controversy over perceived benefits=== A study by the University of Texas Health Science Center at San Antonio showed that, rather than promoting weight loss, the use of diet drinks was a marker for increasing weight gain and [[obesity]]. Those that consumed diet soda were more likely to gain weight than those that consumed naturally-sweetened soda. Sharon P. Fowler, MPH, who conducted the study, posited that it is not the diet drinks but something associated with their use that is linked to weight gain, perhaps simply that use of diet drinks increased as a person noticed that he or she was gaining weight. Fowler also speculated that perhaps giving the body the "taste" of energy-rich foods triggers a search for the real thing, or, as nutrition expert Leslie Bonci, MPH, RD, put it, "People think they can just fool the body. But maybe the body isn't fooled. If you are not giving your body that food energy you promised it, maybe your body will retaliate by wanting more energy."<ref>[http://www.webmd.com/diet/news/20050613/drink-more-diet-soda-gain-more-weight ''Drink More Diet Soda, Gain More Weight? Overweight Risk Soars 41% With Each Daily Can of Diet Soft Drink''], By Daniel J. DeNoon, Reviewed by Charlotte Grayson Mathis MD, WebMD Medical News, accessed 2007-06-25</ref> Animal studies have convincingly proven that artificial sweeteners cause body weight gain. A sweet taste induces an insulin response, which causes blood sugar to be stored in tissues (including fat), but because blood sugar does not increase with artificial sugars, there is hypoglycemia and increased food intake the next time there is a meal. After a while, rats given sweeteners have steadily increased caloric intake, increased body weight, and increased adiposity (fatness). Furthermore, the natural responses to eating sugary foods (eating less at the next meal and using some of the extra calories to warm the body after the sugary meal) are gradually lost.<ref>Swithers SE, Davidson TL. A role for sweet taste: calorie predictive relations in energy regulation by rats. Behav Neurosci. 2008 Feb;122(1):161-73.</ref> ===Cyclamate controversy=== In the [[United States]], the [[FDA]] banned the sale of [[cyclamate]] in 1970 after lab tests in rats involving a 10:1 mixture of cyclamate and saccharin indicated that large amounts of cyclamates causes [[urinary bladder|bladder]] [[cancer]], a [[disease]] to which [[rat]]s are particularly susceptible. The findings of these studies have been challenged and some companies are petitioning to have cyclamates reapproved. Cyclamates are still used as sweeteners in many parts of the world, and are used with official approval in over 55 countries. ===Saccharin controversy=== Aside from [[Sugar of lead]], [[Saccharin]] was the first artificial sweetener and was originally synthesized in [[1879]] by Remsen and Fahlberg. Its sweet taste was discovered by accident. It had been created in an experiment with toluene derivatives. A process for the creation of saccharin from [[phthalic anhydride]] was developed in [[1950]], and, currently, saccharin is created by this process as well as the original process by which it was discovered. It is 300 to 500 times as sweet as sugar (sucrose) and is often used to improve the taste of toothpastes, dietary foods, and dietary beverages. The bitter aftertaste of saccharin is often minimized by blending it with other sweeteners. Fear about saccharin increased when a 1960 study showed that high levels of saccharin may cause [[bladder cancer]] in laboratory rats. In 1977, [[Canada]] banned saccharin due to the animal research. In the United States, the FDA considered banning saccharin in 1977, but Congress stepped in and placed a moratorium on such a ban. The moratorium required a warning label and also mandated further study of saccharin safety. Subsequently, it was discovered that saccharin causes cancer in male rats by a mechanism not found in humans. At high doses, saccharin causes a precipitate to form in rat urine. This precipitate damages the cells lining the bladder ("urinary bladder urothelial cytotoxicity") and a [[tumor]] forms when the cells regenerate ("regenerative hyperplasia"). According to the [[International Agency for Research on Cancer]], part of the [[World Health Organization]], "Saccharin and its salts was downgraded from Group 2B, possibly carcinogenic to humans, to Group 3, not classifiable as to carcinogenicity to humans, despite sufficient evidence of carcinogenicity to animals, because it is carcinogenic by a non-DNA-reactive mechanism that is not relevant to humans because of critical interspecies differences in urine composition." In 2001, the United States repealed the warning label requirement, while the threat of an FDA ban had already been lifted in 1991. Most other countries also permit saccharin but restrict the levels of use, while other countries have outright banned it. ===Aspartame controversy=== {{main|aspartame controversy}} [[Aspartame]] was discovered in [[1965]] by James M. Schlatter at the [[G.D. Searle]] company (later purchased by [[Monsanto]]). He was working on an anti-ulcer drug and spilled some aspartame on his hand by accident. When he licked his finger, he noticed that it had a sweet taste. It is an odorless, white crystalline powder that is derived from the two amino acids [[aspartic acid]] and [[phenylalanine]]. It is about 200 times as sweet as sugar and can be used as a tabletop sweetener or in frozen desserts, gelatins, [[beverage]]s, and [[chewing gum]]. Its chemical name is L-alpha-aspartyl-L-phenylalanine methyl ester and its chemical formula is C<sub>14</sub>H<sub>18</sub>N<sub>2</sub>O<sub>5</sub>. Though it has no bitter aftertaste as does saccharin, its drawback is that it might not taste exactly like sugar because it reacts with other food flavors. When eaten, aspartame is metabolized into its original [[amino acid]]s and has a relatively low [[food energy]]. Initial safety testing suggested that aspartame caused [[brain tumor]]s in rats; as a result, the additive was held up in the [[United States]] for many years in the FDA's approval process. In [[1980]], the FDA convened a Public Board of Inquiry (PBOI) consisting of independent advisors charged with examining the purported relationship between aspartame and brain cancer. The PBOI's conclusions were unclear as to whether aspartame causes brain damage, and recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats. In [[1981]], FDA Commissioner Arthur Hull Hayes, newly appointed by President [[Ronald Reagan]], approved aspartame as a food additive. He was closely associated with the artificial sweetener industry, having several close friends, most notably [[Donald Rumsfeld]], former United States [[Secretary of Defense]], and then the CEO of [[G.D. Searle]].{{Fact|date=June 2007}} Hayes cited data from a single Japanese study that had not been available to the members of the PBOI, as his reason for approval.<ref>[http://www.fda.gov/bbs/topics/ANSWERS/ANS00772.html FDA Statement on Aspartame]</ref> Since the FDA approved aspartame for consumption, some researchers have suggested that a rise in brain tumor rates in the United States may be at least partially related to the increasing availability and consumption of aspartame.<ref>[http://www.healthsentinel.com/briefs.php?id=014&title=Aspartame&event=briefs_print_list_item Increasing Brain Tumor Rates: Is There a Link To Aspartame?]; [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8939194&dopt=Abstract Increasing brain tumor rates: is there a link to aspartame?]</ref> Some research, often supported by companies producing artificial sweeteners, has failed to find any link between aspartame and cancer or other health problems.<ref>[http://ntp-server.niehs.nih.gov/index.cfm?objectid=03614CBD-C0A2-C207-C140B407A4043600 Aspartame: Questions & Answers]; [http://web.mit.edu/newsoffice/tt/1998/sep16/aspartame.html Study reaffirms safety of aspartame]</ref> A recent research showed a clear link between this substance and cancer; a link that may be sufficient evidence for the FDA to pull aspartame from the market.<ref>[http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=16507461&ordinalpos=58&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats]; [http://www.cspinet.org/new/200706251.html FDA Should Reconsider Aspartame Cancer Risk, Say Experts: New Rat Study Links Artificial Sweetener with Lymphomas, Breast Cancer]</ref> This research has led the [[Center for Science in the Public Interest]] to classify aspartame as a substance to be avoided in its Chemical Cuisine Directory.<ref>[http://www.cspinet.org/reports/chemcuisine.htm Food Safety: Food Additives]</ref> However, the EFSA's press release about the study,<ref>[http://www.efsa.europa.eu/en/press_room/press_release/1472.html EFSA EU, press release 1472 EN]</ref> published on [[5 May]] [[2006]], concluded that the increased incidence of lymphomas/leukaemias reported in treated rats was unrelated to aspartame, the kidney tumors found at high doses of aspartame were not relevant to humans, and that based on all available scientific evidence to date, there was no reason to revise the previously established Acceptable Daily Intake levels for aspartame.<ref>[http://www.efsa.europa.eu/en/science/afc/afc_opinions/1471.html EFSA EU, afc_opinions, 1471 en]</ref> Several European Union countries approved aspartame in the 1980s, with EU-wide approval in 1994. The European Commission Scientific Committee on Food reviewed subsequent safety studies and reaffirmed the approval in 2002. The European Food Safety Authority reported in 2006 that the previously established Adequate Daily Intake was appropriate, after reviewing yet another set of studies.[http://en.wikipedia.org/wiki/Aspartame] It has also been investigated and approved by the Joint Expert Committee on Food Additives of the United Nations Food and Agricultural Organization and World Health Organization.[http://en.wikipedia.org/wiki/Aspartame] ===Sucralose controversy=== [[Sucralose]] is a chlorinated sugar that is about 600 times as sweet as sugar. It is produced from sucrose when three chlorine atoms replace three [[hydroxyl group]]s. It is used in beverages, frozen desserts, chewing gum, baked goods, and other foods. Unlike other artificial sweeteners, it is stable when heated and can therefore be used in baked and fried goods. Sucralose is minimally absorbed by the body and most of it passes out of the body unchanged.<ref>Daniel JW, Renwick AG, Roberts A, Sims J. The metabolic fate of sucralose in rats. ''Food Chem Tox.'' 2000;38(S2): S115-S121.</ref> The FDA approved sucralose in [[1998]].<ref>[http://www.fda.gov/bbs/topics/ANSWERS/ANS00859.html FDA approves new high-intensity sweetener sucralose]</ref> Sucralose belongs to a class of chemicals called [[organochloride]]s, some types of which are highly toxic or [[carcinogen]]ic; however, the presence of chlorine in an organic compound does not in any way ensure toxicity. The way sucralose is [[metabolism|metabolized]] may suggest a reduced risk of toxicity. For example, sucralose is extremely insoluble in fat and thus does not accumulate in fat as do some other organochlorides; sucralose also does not break down or dechlorinate.<ref>Daniel JW, Renwick AG, Roberts A, Sims J. The metabolic fate of sucralose in rats. ''Food Chem Tox.'' 2000;38(S2): S115-S121.</ref> Most of the controversy surrounding [[Splenda]], a sucralose sweetener, is focused not on safety, but on its marketing. It has been marketed with the slogan, "Splenda is made from sugar, so it tastes like sugar." Sucralose is a chlorinated sugar, it is based on either [[raffinose]], a carbohydrate containing three different kinds of sugar molecules, or sucrose. With either base sugar, processing replaces three oxygen-hydrogen groups in the sugar molecule with three chlorine atoms.<ref name="bad_sugar">[http://www.livescience.com/health/070515_bad_sugar.html Bitter Battle over Truth in Sweeteners]</ref> The "Truth About Splenda" website was created in 2005 by The Sugar Association, an organization representing sugar beet and sugar cane farmers in the United States,<ref>[http://www.truthaboutsplenda.com Truth About Splenda], Sugar Association website</ref> in order to provide an alternate view of sucralose compared to its manufacturer's marketing. In December of 2004, five separate false-advertising claims were filed against Splenda manufacturers Merisant and McNeil Nutritionals for claims made about Splenda. French courts ordered the slogan to no longer be used in France, while in the U.S. the case came to an undisclosed settlement during the trial.<ref name="bad_sugar" /> ===Lead acetate=== [[Lead acetate]] (sometimes called ''sugar of lead'') is an artificial sugar substitute made from [[lead]] that is of historical interest because of its widespread use in the past, such as by [[Ancient Rome|ancient Romans]]. The use of lead acetate as a sweetener eventually produced [[lead poisoning]] in any individual ingesting it habitually. Lead acetate was abandoned as a food additive throughout most of the world after the high toxicity of lead compounds became apparent. == List of sugar substitutes == The three primary [[chemical compound|compounds]] used as sugar substitutes in the United States are [[saccharin]] (e.g., ''Sweet'N Low''), [[aspartame]] (e.g., ''Equal'','' NutraSweet'') and [[sucralose]] (e.g., ''Splenda'','' Altern''). In many other countries [[cyclamate]] and the herbal sweetener [[stevia]] are used extensively. === Natural sugar substitutes === # [[Brazzein]] — Protein, 800× sweetness of sucrose (by weight) # [[Curculin]] — Protein, 550× sweetness (by weight) # [[Erythritol]] — 0.7× sweetness (by weight), 14× sweetness of sucrose (by food energy), 0.05× energy density of sucrose # [[Fructose]] — 1.7× sweetness (by weight and food energy), 1.0× energy density of sucrose # [[Glycyrrhizin]] — 50× sweetness (by weight) # [[Glycerol]] — 0.6× sweetness (by weight), 0.55× sweetness (by food energy), 1.075× energy density, E422 # Hydrogenated starch hydrolysates — 0.4×–0.9× sweetness (by weight), 0.5×–1.2× sweetness (by food energy), 0.75× energy density # [[Lactitol]] — 0.4× sweetness (by weight), 0.8× sweetness (by food energy), 0.5× energy density, E966 # [[Lo Han Guo]] - 300× sweetness (by weight) # [[Mabinlin]] — Protein, 100× sweetness (by weight) # [[Maltitol]] — 0.9× sweetness (by weight), 1.7× sweetness (by food energy), 0.525× energy density, E965 # Maltooligosaccharide # [[Mannitol]] — 0.5× sweetness (by weight), 1.2× sweetness (by food energy), 0.4× energy density, E421 # [[Miraculin]] — Protein, does not taste sweet by itself, but modifies taste receptors to make sour things taste sweet temporarily # [[Monellin]] — Protein, 3,000× sweetness (by weight) # [[Pentadin]] — Protein, 500× sweetness (by weight) # [[Sorbitol]] — 0.6× sweetness (by weight), 0.9× sweetness (by food energy), 0.65× energy density, E420 # [[Stevia]] — 250× sweetness (by weight) # [[Tagatose]] — 0.92× sweetness (by weight), 2.4× sweetness (by food energy), 0.38× energy density # [[Thaumatin]] — Protein, 2,000× sweetness (by weight), E957 # [[Xylitol]] — 1.0× sweetness (by weight), 1.7× sweetness (by food energy), 0.6× energy density, E967 ===Artificial sugar substitutes=== Note that because many of these have little or no food energy, comparison of sweetness based on energy content is not meaningful. # [[Acesulfame potassium]] — 200× sweetness (by weight), Nutrinova, E950, FDA Approved 1988 # [[Alitame]] — 2,000× sweetness (by weight), Pfizer, Pending FDA Approval # [[Aspartame]] — 160–200× sweetness (by weight), NutraSweet, E951, FDA Approved 1981 # [[Salt of aspartame-acesulfame]] — 350× sweetness (by weight), Twinsweet, E962 # [[Cyclamate]] — 30× sweetness (by weight), Abbott, E952, FDA Banned 1969, pending re-approval # [[Dulcin]] — 250× sweetness (by weight), FDA Banned 1950 # [[Glucin]] — 300× sweetness (by weight) # [[Neohesperidin dihydrochalcone]] — 1,500× sweetness (by weight), E959 # [[Neotame]] — 8,000× sweetness (by weight), NutraSweet, FDA Approved 2002 # [[P-4000]] — 4,000× sweetness (by weight), FDA Banned 1950 # [[Saccharin]] — 300× sweetness (by weight), E954, FDA Approved 1958 # [[Sucralose]] — 600× sweetness (by weight), Splenda, Tate & Lyle, E955, FDA Approved 1998 # [[Isomalt]] — 0.45×–0.65× sweetness (by weight), 0.9×–1.3× sweetness (by food energy), 0.5× energy density, E953 ==References== {{reflist}} ==External links== {{Wiktionary|sweetener}} * {{PDFlink|[http://web.unbc.ca/chemistry/CHEM110/artificial.pdf Article on artificial sweeteners]|183&nbsp;[[Kibibyte|KiB]]<!-- application/pdf, 188138 bytes -->}} * [http://www.caloriecontrol.org Calorie Control Council] -- trade association for manufacturers of artificial sweeteners and products * [http://www.zsweet.com/sugar-alternatives/press-article-taste-maker.html Case Study of Natural Sugar Substitute] -- San Clemente Man Aims to Provide a Sugar Alternative for Individuals With Special Dietary Needs {{E number infobox 950-969}} [[Category:Sweeteners|*]] [[ca:Edulcorant]] [[da:Sødestof]] [[de:Süßstoff]] [[es:Edulcorante]] [[fr:Édulcorant]] [[gl:Adozante]] [[ko:감미료]] [[it:Dolcificante]] [[he:ממתיק מלאכותי]] [[lt:Dirbtinis saldiklis]] [[nl:Zoetstof]] [[ja:甘味料]] [[no:Kunstig søtningsstoff]] [[pl:Sztuczny środek słodzący]] [[pt:Adoçante]] [[ru:Подсластители]] [[sl:Sladilo]] [[fi:Makeutusaine]] [[sv:Sötningsmedel]] [[tr:Tatlandırıcılar]] [[zh:甜味剂]]