Alternative sweetening and fat components in reduced-energy foods: an examination of "light" product ingredients

The sweetness of acesulfame is estimated to be 150200 times greater than that of sucrose. This substance causes us to experience a sweet taste quickly after consumption and is maintained for a long time. However, in higher concentrations, it leaves a metallic flavor. As a result, in food products it is most commonly used in blends with other sweeteners. Interestingly, mixing aspartame with acesusulfame results in a 60% increase in the salt content compared to the sweetness intensity of single-use sweets.

Aspartame is up to 200 times sweeter than sucrose and has a caloric content of 4 kcal/g. A minimum dose of sweetness is needed to obtain the sweetness, so it is considered a non-caloric substance. The ADI has been established at 40 mg/kg body weight. After consumption, aspartame breaks down into aspartic acid, phenylalanine and methanol, so the products involved cannot be consumed by patients with phenylketonuria.

Sucralose is up to 800 times sweeter than sucrose. This sweetener is derived from sucrase. In the body a small part of it breaks down into chloroglucose and chlorofructose (toxic substances). However, most of it passes through the body unchanged and is excreted in the urine. The acceptable safe dose, established by the European Food Safety Authority, is 15 mg/kg body weight.

Taumatine is the sweetest of all natural sweeteners. It is 2,000 to 3,000 times sweeter than sucrose. Its caloric value is 4 kcal/g. Its sweetness is delayed but retained for a long time. 1 gram of this substance can replace 3.5 kilograms of sugar! It is completely digested by the human body.

Oysters belong to the group of fat substitutes. It is made from sucrose which is subjected to the action of fatty acids such as soy or coconut, i.e. from plant sources. The oyster molecule is not digested in the digestive tract, so it does not provide energy and does not raise cholesterol levels. Numerous studies have shown that it inhibits the absorption of fat-soluble vitamins (A, D, E, K) to some extent and can be a cause of stomach ailments.

Because of its ability to replace 1 gram of inulin, 4 grams of fat is very commonly used in low-calorie products. Its energy value is estimated to be 1.5 kcal/g. In addition to replacing fat in products, it also gives them a creamy consistency. It is characterized by a neutral flavor and aroma. Often used in the production of desserts, ice cream, yogurt. However, due to its pre-sugar content, no adverse effects have been found on the body. In order for fat and sugar substitutes to be allowed to use in food products, many studies have been carried out to assess the effects of these substances on the diet and other organisms.