Sugar substitutes and sweeteners

Sugar substitutes: Natural and gentle on teeth

Sugar substitutes such as Erythritol, Xylitol, Sorbitol and Isomalt belong to the group of so-called Polyols (sugar alcohols). They are obtained from natural sources, provide significantly fewer calories than conventional sugar and have hardly any effect on the body. Blood sugar level out. This is why they are used in many foods - especially in "sugar-free" products such as chewing gum, sweets and toothpaste.

Another advantage: many of these substances are considered Tooth-friendlyas they are not utilized by caries-causing bacteria. Erythritol is particularly well tolerated and is currently one of the most popular sugar substitutes.

Despite their benefits, polyols - with the exception of erythritol - can have a laxative effect if consumed in excess (from around 20-50 g per day). Products containing them are therefore often labeled "May have a laxative effect if consumed in excess".

Chemically speaking:

Sugar alcohols differ from conventional sugars in their slightly modified chemical structure: the typical sugar group (carbonyl group) is replaced by an alcohol group. Despite the name Sugar alcohols have nothing to do with potable alcohol. They are sweet-tasting, but not sugar in the classic sense.

Sweeteners: low in calories and highly concentrated

Sweeteners are synthetic or natural substances with Very high sweetening power. You can use up to 10,000 times sweeter than household sugar - but provide hardly any calories. Well-known representatives are Aspartame, Saccharin, Cyclamate, Acesulfame K or the natural sweetener Stevia.

They are often used in light products, sugar-free drinks or diet foods. As they not caries-promoting and do not affect blood sugar, they are considered an attractive option for people with diabetes or for weight loss.

Criticism and discussion

Despite their many benefits, synthetic sweeteners in particular have been under scrutiny for years. Animal studies have shown possible links with Metabolic changes, weight gain or a change in appetite behavior investigated. Whether these effects can also be transferred to humans remains to be seen. Scientifically controversial. In practice, approved sweeteners are used in the usual quantities according to the European Food Safety Authority (EFSA) as harmless.

Conclusion

Sugar substitutes and sweeteners offer a variety of ways to achieve sweetness in foods - without the disadvantages of classic sugar. They differ in terms of origin, calorie content and tolerability. While sugar substitutes are often of natural origin and sweeten moderately, sweeteners are used in much smaller quantities but have an extremely high sweetening power. Both groups should be used consciously and according to individual tolerance.