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SWEETENERS

SWEETENERS. Desserts for Special Occasions. A CARBOHYDRATE = A CARBOHYDRATE = A CARBOHYDRATE. USE OF SUGAR IN THE MEAL PLAN. Can be used in moderation Substitute for other carbohydrate in the meal Monitor blood glucose effect Watch fat content. SUGAR OR ARTIFICIAL SWEETENERS.

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SWEETENERS

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  1. SWEETENERS Desserts for Special Occasions

  2. A CARBOHYDRATE = A CARBOHYDRATE = A CARBOHYDRATE

  3. USE OF SUGAR IN THE MEAL PLAN • Can be used in moderation • Substitute for other carbohydrate in the meal • Monitor blood glucose effect • Watch fat content

  4. SUGAR OR ARTIFICIAL SWEETENERS • Sugar provides volume, texture, color, moistness • Artificial sweeteners are only sweet

  5. SWEETENERS • Nutritive (sugar - contain calories) • Non-nutritive (artificial - no calories)

  6. NUTRITIVE SWEETENERS • Sugars • Sucrose, fructose • Sugar Alcohols • Sorbitol Mannitol Xylitol • Maltitol Lactitol Isomalt • Hydrogenated Starch Hydrolysate

  7. USE OF SUGAR ALCOHOLS • Compared to sugar: • Less calories • Similar bulk and texture • Less sweet • May have laxative effect

  8. NON-NUTRITIVE SWEETENERS • Saccharin • Aspartame • Acesulfame-K • Sucralose

  9. NON-NUTRITIVE SWEETENERS • Intense sweetness • 180-600 times sweeter than sugar • Safe • Used for calorie control and blood glucose control

  10. SAFETY OF NON-NUTRITIVE SWEETENERS • Can be used by pregnant women (saccharin not best choice) • ADI (acceptable daily intake) - amount that can be safely consumed over lifetime • Aspartame - ADI = 50 mg/kg • Acesulfame K - ADI = 15 mg/kg • Saccharin - limit to 500 mg children and 1000 mg adults

  11. USE OF NON-NUTRITIVE SWEETNERS IN COOKING • Best in beverages, pudding, salad dressings, sauces, pies and frozen desserts • For most baked goods, do not replace more than 1/2 cup of sugar

  12. SACCHARIN • 300 times sweeter than sugar • Acidic ingredients reduce bitter aftertaste • Limit 1000 mg/d = 24 packets • 500 mg/d = 12 packets

  13. ASPARTAME • 200 times sweeter than sugar • Little aftertaste • Loses sweetness with storage and heat • Available in many brand names

  14. TO INCREASE STABILITY OF ASPARTAME: • Combine with other sweetener • Add acidic ingredient • Add to food after cooking

  15. ASPARTAME • Breaks down to: • Aspartic Acid • Phenylalanine • Methanol • 1 cup milk = 6 times phenylalanine and 13 times aspartic acid of 1 cup diet soda • 1 cup tomato juice = 6 times methanol of 1 cup diet soda

  16. ACESULFAME - K • 200 times sweeter than sugar • Slight aftertaste in large amounts • Stable in cooking and baking • Brand name Sunette • Table top sweeteners: Sweet-One, Swiss-Sweet

  17. ACESULFAME-K Reduce proportion of acesulfame-K as amount increases in recipeto reduce aftertaste

  18. SUCRALOSE • 600 times sweeter than sugar • Made from sugar • Stable and safe • Marketed as Splenda brand • available in packets or granular • available in wide range of commercial products

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