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MAIL ORDERS to PO Box 431, Glen Arm MD 21057-0431 Please allow 1 to 3
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out of US call 01.410.682.6363
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counties BA, AA, Frederick, Carroll, Harford and
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Discovered in 1965, aspartame is a low-calorie sweetener which is
approximately 180 times sweeter than sucrose ( table sugar ). It is sold in the
United States under the brand name NutraSweet® by Monsanto, and is also sold by Holland
Sweetener Company. Aspartame is made from two amino acids ( protein components ) --
L-phenylalanine and L-aspartic acid. The U.S. Food and Drug Administration ( FDA )
approved aspartame in 1981 for use in tabletop sweeteners and various foods and dry
beverage mixes, making it the first low-calorie sweetener approved by FDA in more than 25
years. In 1983, FDA approved it for use in carbonated beverages; today aspartame has
established itself as an important component in many low-calorie, sugar-free foods and
beverages
Discovered in 1967
by Hoechst AG, acesulfame potassium (also known as acesulfame K) is a high-intensity,
non-caloric sweetener. It is approximately 200 times sweeter than sucrose. Acesulfame
potassium has a clean, quickly perceptible, sweet taste that does not linger or leave an
aftertaste. Acesulfame potassium is not metabolized by the body and is excreted unchanged.
It is sold under the brand name Sunett™ by Nutrinova, Inc., a Hoechst subsidiary
A
non-caloric sweetener found in many foods and beverages. The good news is that it has a
stable shelf life and great versatility. Saccharin
is not metabolized (it passes through the body unchanged) and does not react with DNA
(nucleic acid present in all living cells), meaning that saccharin lacks two of the major
characteristics of a classical carcinogen.
Two French
chemists began to unravel the secret of Stevia in 1931 with exploratory extraction work on
Stevia rebaudiana leaves. Their research yielded a pure white crystalline compound which
they named "Stevioside". They found this substance to be up to 300 times sweeter
than table sugar and without apparent toxic effects in various experimental animals.
Stevia is grown and used around the world for its incredible sweetening
properties. It has been studied for its beneficial effects on people with diabetes. It has
been shown to retard the growth of plaque in the mouth and to be anti-cariogenic. Dozens
of studies have shown Stevia to be a safe supplement for human use, and it is currently
being used extensively throughout the world in a variety of ways. In Japan
it is used to sweeten, pickles, dried foods, dried sea foods, soy sauce, fruit juices,
soft drinks and gum etc.
Sucralose is
the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a
multi-step patented manufacturing process that selectively substitutes three atoms of
chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener
that has no calories, yet is 600 times sweeter than sucrose ( table sugar ). Sucralose
tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an
unpleasant aftertaste. The exceptional stability of sucralose allows both food
manufacturers and consumers to use it virtually anywhere sugar is used, including cooking
and baking.
Neotame®
Neotame is a
no-calorie sweetener, which is a derivative of the dipeptide composed of the
amino acids, aspartic acid and phenylalanine. The components of neotame are
joined together to form a uniquely sweet ingredient. Neotame is sweeter than
other marketed no-calorie sweeteners and is approximately 30-40 times
sweeter than aspartame; 7,000-13,000 times sweeter than sugar. Neotame will
deliver comparable sweetness to sucrose in various applications. Quickly
metabolized and fully eliminated by the body via normal biological
processes.
The
sweetest and most soluble is found in fruits and vegetables. Fructose & Fruit Juice is
absorbed more slowly than glucose into the blood stream. Unlike glucose, most fructose is
metabolized in the liver, meaning it does not require an initial insulin response to move
from the blood directly into the cells for metabolism. Fructose is a carbohydrate and
always must be used carefully, because it has the same caloric value as other sugars.
Foods with added fructose are never "free" foods, they must be substituted for
fruits in your meal plan. Fructose & Fruit Juice on a
NUTRITION FACTS charts shows up as sugars, so be careful not to mistake it for sugar.
Sugar
Alcohol is neither a "sugar" nor an "alcohol". Sugar Alcohols such as
Maltitol, Sorbitol, Mannitol, Xylitol, or HSH ( commonly known as Lycasin®
) have a negligible
effect
on blood glucose levels less dramatically than regular table Sugar (sucrose) as
they are digested and absorbed much slower. Although Little or no insulin is needed for
metabolism of sugar alcohols as they are no longer counted as a carbohydrate in the meal
plan. Sugar alcohols are not free foods. Foods containing "sugar alcohols" but no sugar can be labeled "SUGARFREE"
according to the FDA. We suggest only consuming at one time the recommended serving size
(or about no more then 10-12g) as excess
consumption can cause abdominal discomfort and / or a laxative effect.
Sorbitol, a
polyol ( sugar alcohol ), is a bulk sweetener found in numerous food products. In
addition to providing sweetness, it is an excellent humectant and texturizing agent.
Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a
smooth mouth feel with a sweet, cool and pleasant taste. It is non-cariogenic and may be
useful to people with diabetes. Sorbitol has been safely used in processed foods for
almost half a century. It is also used in other products, such as pharmaceuticals and
cosmetics
Maltitol is a
member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a
pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as
sugar, non-cariogenic, and significantly reduced in calories. Maltitol was
derived from
hydrogenation of maltose which is obtained from starch. Currently it comes
from corn. Like other polyols, it does not
brown or caramelize as do sugars.Maltitol high sweetness allows it to be
used without other sweeteners. It exhibits a negligible cooling effect in the mouth
compared to most other polyols. Although maltitol is often used to replace sugars in the
manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy
texture to food.
May be useful for people with
diabetes because it does not raise blood glucose or insulin levels. *Note:
Maltitol sweetener, a slowly metabolized polyols, is included in the total
calorie count but is not included in the effective carbohydrate count as it
has a negligible effect on blood sugar levels. Each serving contains
polyols.
With Polyols subtracted, each serving has less effective carbs.
Excess consumption (over 15 grams (may be listed as sugar alcohols) may have a laxative effect.)
Mannitol
Mannitol is a
monosaccharide polyol with about 70% the sweetening power of table sugar. Excess
consumption (over 10 grams ) can have a laxative effect.
( Hydrogenated
Starch Hydrolysate ) also called ( Lycasin®
) HSH are produced by the partial hydrolysis of
corn, wheat or potato starch and subsequent hydrogenation of the hydrolysate at high
temperature under pressure. The end product is an ingredient composed of sorbitol,
maltitol and higher hydrogenated saccharides (maltitriitol and others). By varying the
conditions and extent of hydrolysis, the relative occurrence of various mono-, di-, oligo-
and polymeric hydrogenated saccharides in the resulting product can be obtained. A wide
range of polyols (also known as sugar alcohols) that can satisfy varied requirements with
respect to different levels of sweetness, viscosity and humectancy can, therefore, be
produced.
Isomalt
is a unique, excellent tasting sugar-free sweetener. Because the same amount of Isomalt is
used in products as would be used if they were sweetened with sugar, Isomalt-containing
products have the same appearance and texture as those made with sugar.
Discovered in the 1960s, Isomalt is made from sucrose and looks much like table sugar. It
is white, crystalline and odorless. Isomalt is a mixture of two disaccharide
alcohols—gluco mannitol and gluco sorbitol.
Isomalt has been used in the United States for several years in products such as hard
candies, toffee, lollipops, fudge, wafers, cough drops and throat lozenges. It has been
available in Europe, however, since the early 1980s and is currently used in a wide
variety of products in more than 40 countries worldwide.
Erythritol, a polyol (sugar alcohol), is currently used as a bulk sweetener in reduced calorie foods. It has been part of the human diet for thousands of years as it is present in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as
well as enhance their taste and texture. Erythritol is a white crystalline powder that is odorless, with a clean sweet taste that is similar to sucrose. It is approximately 70% as sweet as sucrose and flows easily due to its non-hygroscopic character. Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes. However, erythritol’s caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from some other polyols. It has
approximately 7 to 13% the calories of other polyols and 5% the calories of sucrose. Because erythritol is rapidly absorbed in the small intestine and rapidly eliminated by the body within 24 hours, laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol containing foods.
Lactitol, a polyol (sugar alcohol), is currently used as a bulk sweetener in calorie-controlled foods. Discovered in 1920, it was first used in foods in the 1980's. Lactitol has a clean sweet taste that closely resembles the taste profile of sucrose. It has only 40 percent of sucrose's sweetening power.
Beneficial for People with Diabetes: As a sweetening ingredient, lactitol does not induce an increase in blood glucose or insulin levels and it contributes half the calories of most other carbohydrates (2 calories per gram).
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