A sugar substitute is a food additive that duplicates the effect of sugar 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 le...
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A sugar substitute is a food additive that duplicates the effect of sugar 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 drinks labeled as "diet" or "light," which contain artificial sweeteners and often have notably different...
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