Everything About Sweeteners
Olivia Davis
2026-03-18
6 min. read
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Sweeteners are ubiquitous in food products, even in those where we wouldn't expect to find them. They impart a sweet taste, but they also serve a multitude of other functions – not only in the food industry, but also in the medical one. They act as preservatives, stabilizers, impart structure, participate in shaping aroma and flavor. Sweeteners are a beneficial alternative to sugar, which only delivers a few calories to the body and has no health benefits. Most importantly, sweeteners, depending on the type, can exhibit antimicrobial, fungicidal properties and do not cause tooth decay. Although these are undoubtedly advantages, do sweeteners also have their disadvantages?
Sweeteners - Definition and Categories
According to a Regulation of the European Parliament and of the Council of the European Union, there are two types of sweeteners: those with a low nutritive value and high intensity, such as Acesulfam K, Aspartame, Cyclamic Acid, Saccharin, and Sucralose; and those with a high nutritive value, such as Polyols like Xylitol, Erythritol, Sorbitol, Mannitol, Isomalt, Lactitol, and Maltitol. Sweeteners with a low nutritive value, due to their high sweetness level, have little impact on the caloric content of the product. Aspartame has a 200-fold higher sweetness level than sucrose, but it does not increase blood sugar levels or stimulate the pancreas to produce insulin. This is beneficial for people with insulin resistance and diabetes. Sweeteners with a high nutritive value (polyols) increase the volume of the product and reduce its caloric content. Additionally, their cooling properties in the oral cavity are utilized, for example, in the production of chewing gums or mouthwashes. However, it is important to note that excessive consumption of polyols can cause digestive problems. If the content of these substances in a product exceeds 10%, a warning must be placed on the label that excessive consumption may have a laxative effect.
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