SWEETENERS

Traditionally, sugar (sucrose) or honey was used to sweeten food. In modern food processing, however, a number of other sweeteners are used, both bulk sweeteners that are used in amounts similar to the amounts of sugar they replace, and sugar substitutes that are many times sweeter than sugar and are used in very small amounts.
High fructose syrups, prepared from starch, are commonly used instead of sugar. They are generally known as high fructose corn syrup (HFCS) containing 30 percent fructose, 35 percent glucose, and 6 percent higher saccharides. They are only 74 percent as sweet as sucrose, therefore more has to be used to achieve the same sweetness.
Sugar alcohols, such as sorbitol, mannitol, and xylitol are also used as sweeteners. They are derivatives of sugars that occur naturally in some fruits, and are manufactured by chemical reduction of the parent sugars. Sugar alcohols have a lower calorie yield than the sugars from which they are derived, and are commonly used in the preparation of jams and sweets used by diabetics. They are considered safe and can be used in foods in any required amount; however, an intake greater than about 20 to 50 g/day may cause gastrointestinal discomfort and have a laxative effect.
Fructose, prepared from hydrolysis of sucrose and isomerization of glucose is used in the manufacture of candy, soft drinks, and other processed foods. As fructose is 124 percent as sweet as sucrose, substitution of fructose for sucrose in foods permits a reduction in the calorie content of a food.