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It's all about candy
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1. Sweets definition and type
In accordance with a Regulation of the European Parliament and of the Council of theEuropean Community Sweeteners are sweeteners of a certain intensity. However, two types of sweetener can be distinguished: Non-nutritive sweets or those used in table sweets. Sweeteners have a lower energy value and a lower glycemic index compared to sugar, but their main purpose is to be used over a sweet-tasting product with a certain strength. However, if they are used in foodstuffs with a sweet taste They must be used for the purpose of improving the levels of salt in the blood. For example, it is necessary to determine whether the level of aspartame in the salt is higher than that of the acidic acid in the body when it is used in the production of sugar, and whether the sugar in the mouth is lower than the glucose in the milk or in the food.2. Xylitol
Xylitol, also known as birch sugar, can be found under the symbol E 967. It is produced on an industrial scale from birch bark containing a compound called xylan. It is almost twice as calorific as sugar because it is about 5075% absorbable from the intestine. In 100 g it contains 240 kcal. Xylithol: has a sweetening effect its sweetness is very similar to that of sucrose, gives moisture; it has a low glycemic index (equal to 8) is a good choice for people with diabetes and insulin resistance as it stabilizes the insulin profile and reduces iron levels (it can actually affect the skin if used for long periods of time); It is a beneficial anti-inflammatory agent for the skin, but it can also have a negative effect on the skin. If used for cosmetic purposes, it may also have beneficial effects, such as reducing the effects of blood sugar on the nose and nose, and3. Erythritol
Erythritol is produced by the enzymatic fermentation of starch. Its chemical symbol is E 968. It delivers only 20 kcal per 100 g and has a zero glycemic index.Erythrite: has a sweetening effect is less sweet than sucrose (about 70% of sucrase sweetness); enhances flavor; ?? has a glycaemic index equal to 0; occurs naturally in soy sauce and fruit;4. Stevia
Stevia is a plant native to Brazil and Paraguay. Its sweet taste is given by steviol glycosides. Stevia does not deliver calories to the body. It is labeled with the E 960 symbol on its packaging.5. Acesulfam K
The compound was discovered by accident in 1967 by K. Jensen and quickly gained popularity. It is added to many foods. Its chemical symbol is E 950. Acesulfam K: acts as a sweetener. is 200 times sweeter than sucrose; has a metallic and bitter taste.6. It's aspartame
Aspartame, due to its very high sugar content, is considered to be a calorie-free sweetener even though it contains 400 kcal in 100 g. Its additive to products is minimal enough to provide a small number of calories. The properties of aspartame: sweeteners 200 times sweeter than sucrose; stabilizing and strengthening effects of fruit flavours. lack of metallic taste; ?? lack of temperature resistance.7. Safety of use of sweeteners
Artificial sweeteners should not be used in products intended for infants and young children. Additionally, it has been found that aspartame, its derivatives and acesulfam K products may cause nervous system reactions such as headache, mood disorders, depressive disorder, and heartburn (this should appear on the product's packaging), so it is very important to read the label before purchasing it.
