Table of Contents
Ordering Info
Search
Baja Bob's
Baking Mixes
Brownies
Cakes
Cookies
Non-Baking Mixes
Cheese Cake
Frostings
Pie Fillings
Sugar Substitutes
Breakfast Items
Pancake Mixes
Syrups
Candy
Gum
Hard
Hard 2
Soft/Chewy
Soft/Chewy 2
Lollipops
Chocolate
Baking Chocolate
Boxed
Chocolates
Candy Bars
Choc Bulk 1
Choc Bulk 2
Choc Bulk 3
Choc Bulk 4
Covered Nuts Etc.
Cookies
Crème Wafers
Joseph's Sugarfree
Joseph's Snack pks
Joseph's Brownie
Murray Sugarfree
Sorbee Sugarfree
Condiments
Dressing
Fudge
Mousse Mixes
Snack Items
Spreads
Butters
Fruit
Jams
Toppings
Fudge
Fruit
Miscellaneous
Holiday Items
Christmas
Easter
Bunny etc
Eggs
Valentine
Email To
General Info
Manager
Owner
_________________
Sweetener Information Sheet
NON-CALORIC |
|
(Aspartame) |
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 |
Acesulfame K |
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-cariocgenic. 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. Currently only sold as a Dietary Supplement. |
|
| 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. | |
CALORIC |
|
Fructose |
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 |
Sugar Alcohol is neither a "sugar" nor an "alcohol". Sugar Alcohol's such as Maltitol, Sorbitol, Mannitol, Xylitol, or HSH ( commonly known as Lycasin® ) affect the 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 alcohol's they still must be counted as a carbohydrate in the meal plan. Sugar alcohol's are not free foods. Foods containing "sugar alcohol's" but no sugar can be labeled "SUGARFREE" according to the FDA. We suggest only consuming the recommended serving size as excess consumption can cause abdominal discomfort and / or a laxative affect. |
| 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 is made by the
hydrogenation of maltose which is obtained from starch. Like other polyols, it does not
brown or caramelize as do sugars. Maltitol’s 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. Excess consumption (over 15 grams (may be listed as sugar alcohols) may have a laxative effect.) |
|
|
Mannitol is a monosaccharide polyol with about 70% the sweetening power of table sugar. Excess consumption (over 10 grams ) can have a laxative effect. |
| Xylitol is a monosaccaride polyol derived from fruits and vegetables (such as lettuce, carrots, strawberries) and from fibrous plants. | |
H S H |
( 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. |
|
| 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. |
More Information provided by Calorie Control Council
June 08, 2010