Comparison of several common sweeteners

Common sweeteners are sucralose, sucrose, aspartame, saccharin, acesulfame. In comparison of sweet, bitter, sour, volume, sweet aftertaste and non-sweet aftertaste, it's found the taste of sucralose and sucrose is the most similar.

Through the application of the above sweeteners in some food production, it was found that:

1. Aspartame tastes good, but it breaks down easily and is unstable.

2. The safety of cyclamate and saccharin is controversial to a certain extent, and it is easy to produce bitter aftertaste. The so-called "protein sugar" composition is different, the security is poor, the use of easy to cause saccharin and cyclamate exceed the standard;
3. Sugar alcohol sweeteners are low in sweetness, high in cost, and higher in heat absorption than sucrose. Although they are easy to produce a cool feeling, their taste is different from the sweet and ripe feeling of sucrose.
4. The sweet taste of sucralose is very similar to sucrose, and it is very stable to heat, acid and alkali, and has high safety.
Its main advantages are:
High sweetness, 400 ~ 800 times of sucrose;
Safe and non-toxic, will not produce side effects on the human body, through the FDA certification;
Low calorie, can be used for people who cannot eat nutritional sweeteners, such as obesity patients, diabetes patients, etc.
It also does not cause dental caries and is beneficial to dental health.
Good stability, can be stored for a long time, and in the process of high-temperature food processing sweet will not be damaged;
Pure sweetness, similar to that of sucrose, without the bitter aftertaste and odor associated with some other powerful sweeteners;
The price is cheap, the same sweetness is 1/3 ~ 1/2 of the price of sucrose.