Determination of Sweetener in Foods

Determination of Sweetener in Foods

Low-calorie, non-nutritive, sweeteners are used in foods to limit undesirable tastes and regulate both appearance and taste. Long-term consumption of various sweeteners, especially sugar, and changes in the intestinal flora can cause various health problems, including obesity and diabetes.

For this reason, the use of non-nutritive, artificial sweeteners has increased instead of sugar and its derivatives. These sweeteners are often recognized as high-intensity sweeteners because they can achieve the same sweetness with a lower amount of sugar.

Within the scope of the relevant regulations and standards, the maximum limits of high-intensity sweeteners that can be used in foods are specified. For this reason, "Artificial Sweetener Determination" is carried out especially in prepared foods.

The ratios of sweetness values of Artificial Sweeteners to sugars are as follows.

- Acesulfame- K 200x
- Aspartame 180x
- Neotam 7000x
- Saccharin 300x
- Sucralose 600x