Sugar and Sweetener

Sugar and Sweeteners

Although sweeteners used in place of sucrose (table sugar) can be used in specific cases, they are not true because their long-term use may impair energy and nutritional balance in some cases.
The desire for fresh food may be a characteristic that the human species has developed as a result of the natural selection: the fruits and vegetables that are bitter and sour taste are more likely to be poisoned than sweet vegetables. Thus, a primitive man who develops taste for sweet foods is likely to consume more safe and nutritious foods. But nowadays, keeping sweet foods is dangerous for the health of those who consume excessive amounts of these foods. In recent years, materials used in place of sugar, which has been spreading rapidly in developed countries, have not yet passed the history of food and nutrition science.

Indeed, in the past, sucrose and a small number of other sugars have satisfied the physiological and psychological impulse that is sweet, but nowadays the consumer is surrounded by many products which make it difficult to choose. It would be inconvenient for the nutritionist to use the term & quot; sugar substitute & quot; for products that satisfy the sweet desire. If the goal is to remove sugar entirely from the diet, the substitute substance should provide all the additives and safe use of the sugar to feed and not carry any risk. It should also add flavor to the added nutrients and contribute to good nutrition: such a nutrient has not yet been produced.
In addition to sweetening the glucose and fructose in the sucrose structure, it plays another important role in human nutrition.


Sweeteners used in place of sugar may be in different chemical structures, such as simple or complex carbohydrates, polyalcohols, proteins and chemically synthesized compounds. This structure brings together a problem that has yet to be enlightened: the flavor of the sweetener and the chemical or chemical-physical role of the sweetener are questions that have not yet been answered. According to the information obtained as a result of some experiments, the sense of sweetness is caused by the binding of the sweetener molecule to the specific protein bound to the taste sensors on the sensory cells of the tongue in the taste papillary.

Usage areas and situations that should not be used:

• In sectors that are active in the prevention of tooth decay, sweeteners with low rotting effect are particularly important in chewing gum production.
• Calories without sweeteners may be beneficial in weight loss diets.
• Sweeteners commonly used in diets administered in diabetes are not believed to have much in this diet; Recent studies have shown that diabetics can consume more sugar than sugar.
• Other sweeteners are still in the research and investigation phase. These include “coupling sugars” (conjugated sugars), a hybrid obtained by the reaction of sugar and starch in the presence of an enzyme. The combined use of sweeteners may provide advantages in achieving the desired taste and reducing harmful effects. Thus, the amount of certain ingredients in the mixture is reduced regularly and the harmful effects are minimized.

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