In addition to neohesperidin, there are many other types of sweeteners which can be categorized according to their source and nature. The following are some common types of sweeteners and their representative substances:
1. Natural sweeteners
Stevioside: Extracted from stevia, it is high in sweetness and low in calories. It is characterized by high sweetness, low calories and high safety, and is often used as a substitute for sucrose in the food and beverage industry to reduce the calories in products.
Luo Han Guo Sweet Glycoside: Extracted from Luo Han Guo, it is about 300 times sweeter than sucrose, and has the effect of clearing heat and moistening the lungs, relieving cough and relieving pharynx, etc. It has minimal effect on blood sugar and is suitable for diabetic patients and obese people.
Glycyrrhizin (ammonium glycyrrhizinate, potassium glycyrrhizinate and tripotassium glycyrrhizinate): natural sweeteners, the human body can be metabolized, the sweetness of sucrose is 200-250 times, often used in beverages, candies and other foods.
2. Synthetic sweeteners
Aspartame: a widely used synthetic sweetener, with a sweetness of about 130~200 times that of sucrose, low calorie, and little effect on blood sugar. However, it should be noted that people with phenylketonuria do not tolerate this sweetener because its metabolism will produce phenylalanine. In addition, the safety of aspartame is controversial, with some studies suggesting that long-term consumption of large quantities may have health effects.
Sucralose: Also known as sucralose, it is a synthetic high sweetness sweetener that is 400 to 800 times sweeter than sucrose and has very low calories. Sucralose is characterized by high stability and safety, and is widely used in all kinds of food and beverages.
Acesulfame: synthetic sweetener, sweetness is about 200 times that of sucrose, with low calories and little effect on blood sugar. Acesulfame is characterized by high stability, not easily absorbed by the human body, etc. It is often used in beverages, candies, pastries and other foods.
Sodium saccharin: artificial sweetener, the human body does not absorb metabolism, sweetness is about 550 times that of sucrose. Although the sweetness is high, but because of its possible carcinogenic risk, in some countries is banned.
3. Sugar alcohol sweeteners
Xylitol: widely available in nature, sweetness is similar to sucrose, but only about half the calories of sucrose. Xylitol in the mouth will not be fermented by bacteria, so it can effectively prevent dental caries. It also has a low impact on blood sugar, making it suitable for diabetics. In the food industry, xylitol is often used in products such as chewing gum, candies and beverages.
Erythritol: a natural sweetener, mainly fermented from glucose. The sweetness is about 70% of sucrose, but the calories are almost zero. Erythritol does not cause fluctuations in blood sugar or insulin and is also very friendly to teeth. Due to its good stability and safety, erythritol is widely used in all kinds of low-sugar and sugar-free foods, such as baked goods, chocolate and ice cream.
Maltitol: A sweetener derived from the hydrogenation of maltose, it is about 90% as sweet as sucrose, but has only about half the calories of sucrose. Maltitol is not fermented by bacteria in the mouth and is relatively friendly to the teeth, and is often used in dairy products, candies, beverages and other foods.
Lactitol: a natural sweetener that is absorbed by human intestinal flora and is only 30% to 40% as sweet as sucrose, making it suitable for use in foods that require low or no sugar.
Sorbitol (and sorbitol liquid): natural sweetener, slowly absorbed by the human body metabolism, sweetness is 50% ~ 70% of sucrose, has a certain moisturizing effect, commonly used in chewing gum and diabetic food.
4. Dipeptide sweeteners
Ally sweet: artificial sweeteners, partially involved in human metabolism, sweetness is extremely high, is 2000 times that of sucrose.
5. Other types of sweeteners
Isomaltulose: artificial sweetener, the human body is not easy to absorb metabolism, sweetness and sucrose is almost the same, suitable for the need to control blood sugar in the food.
New sweet: artificial sweetener, the human body metabolism discharge, sweetness is very high, is sucrose 7000 ~ 130.000 times.
Somatosweet: natural sweetener, absorbed by the human body, very sweet, 2.500 times sweeter than sucrose.
Edelweiss Sweet: artificial sweetener, metabolized by the human body to produce methanol, very high sweetness, 20.000 times that of sucrose.