Sweeteners are widely used in our daily food for both health and cost reasons. Here is a simplified summary of comparison between several most widely used sweeteners.
Name |
Sweetness |
Taste |
Stability |
Calories |
Prices |
Defective |
Sucrose |
1 |
Sweet |
Medium |
High |
Medium |
Cause obesity, tooth decay and development of type II diabetes |
500~600 |
Sweet |
Stable |
0 |
Medium |
No |
|
0.9 |
Cool and sweet |
Stable to heat and pH3-8 |
Low |
High |
Cause laxness after ingestion in large quantity |
|
0.7~0.8 |
Malt flavor |
Stable to heat and acidity |
Low |
High |
Cause laxness after ingestion in large quantity |
|
180~200 |
Metallic Aftertaste |
Stable to heat, sweetness decrease under acidity |
0 |
Low |
Metallic Aftertaste, sweetness decrease under acidity |
|
200 |
Cool and sweet |
Unstable to Alkali and heat |
0 |
Low |
Unstable, need to be avoided by people with phenylketonuria |
|
200~300 |
Bitter aftertaste, Grass smell |
Stable |
0 |
Low |
Applications are restricted for its Grass smell |
|
Sodium Cyclamate |
30~50 |
Taste of rubber |
Pose bitter taste after heated |
0 |
Very low |
Dying out for safety concerns |
Saccharin Sodium |
450 |
Metallic Aftertaste |
Sweetness disappear when heated under acidity |
0 |
Very low |
Dying out for safety concerns |