Introduction to sweeteners and their principles

Aug 13 2021

Sweeteners are divided into artificial sweeteners and natural sweeteners, but the boundaries are not clear. For example, some artificial sweeteners are extracted from natural plants or sucrose itself, while some natural sweeteners will be changed during extraction and processing. The traits are not as natural as we thought.

Both artificial sweeteners and natural sweeteners are substitutes for sugar, but unlike sucrose, it has almost no energy. Therefore, many beverages add sweeteners to control energy and help control weight.

Our tongue is covered with many taste buds, and each taste bud contains several taste receptors that can detect different flavors. When eating, taste receptors encounter food molecules, and the perfect fit between receptors and molecules sends signals to the brain so that it can recognize tastes. For example, sugar molecules perfectly combine with taste receptors, allowing the brain to recognize sweetness. The sweetener molecule is similar enough to the sugar molecule for the sweet receptor to bind to it. But the difference with sugar is large enough that the body cannot break it down. This will provide sweetness without increasing calories.