Food Additives Sweeteners Trends

- Aug 28, 2018-

A nutritive sweetener is a caloric value of 2% or more of the sucrose calorific value when the sweetness of a sweetener is the same as that of sucrose. Non-nutritive sweeteners refer to a calorific value below 2% of the calorific value of sucrose.


Natural non-nutritive sweeteners are gaining more and more attention and are the development trend of sweeteners. WHO pointed out that diabetes patients have reached more than 50 million, and more than one-quarter of Americans require low-calorie foods. Among the sucrose substitutes, the United States mainly uses aspartame, which is more than 90%. Japan is mainly stevioside, and Europeans are more interested in AK sugar (Acesulfame). These three non-nutritive sweeteners are available in China.


From the market demand and research on sweeteners, there are two main trends in the development of sweeteners:

High sweetness sweetener

High-intensity sweeteners have the advantages of high sweetness, low calorie, low dental caries, high safety, and most of these sweeteners are non-sugar substances, which are not controlled by insulin during metabolism and do not cause obesity. And elevated blood pressure, suitable for diabetic, obese patients as a sweet substitute.

Functional sweetener

Functional sweeteners (mainly mainly oligosaccharides) not only have low calorie, high stability, safety and non-toxic properties, but also have the unique function of promoting probiotic growth and inhibiting the growth of harmful bacteria. The physiological functions of the functional oligosaccharides identified here mainly include the following aspects:

1. It is not easy to be absorbed by the human body. The calorie provided is very low or not at all. It can be eaten by diabetics, obese patients and hyperglycemia patients.

2. Activate bifidobacteria in the intestine and promote its growth. Functional oligosaccharides are proliferative factors of beneficial bacteria in the intestine, and the most obvious proliferative object is bifidobacteria. Human trials have shown that certain functional oligosaccharides, such as isomalto-oligosaccharides, are ingested into the large intestine by the bifidobacteria and certain lactic acid bacteria, while the intestinal harmful bacteria such as Clostridium perfringens and Clostridium are corrupt. The bacteria cannot be used because the surface of Bifidobacterium cells has oligosaccharide receptors, and many oligosaccharides are effective bifidus factors.

3, will not cause dental caries, which is conducive to maintaining oral hygiene.

4, with some physiological functions of dietary fiber, such as lowering serum cholesterol and preventing colon cancer.