What are Natural Sweeteners and What are Their Benefits?

 

With the continuous development of society, more and more people find that too much sugar will cause blood sugar to rise, and in severe cases, it will also lead to diabetes, because it begins to lower blood sugar, and even replace sugar with a part of sweeteners.

 

Sweeteners are also divided into natural sweeteners and artificial sweeteners, which are all food additives, and if they are used in accordance with the national standards for food additives, they can be considered to have no safety problems. But if in the case of long-term intake, natural sweeteners can be considered healthier.

 

Natural sweeteners generally refer to extracted from plants, and there are three main types of commercial production, among which the most widely used natural sweetener in the world is organic steviol glycosides, which are extracted from a kind of Asteraceae plant stevia in South America, and China is the world's largest stevia planter and steviol glycoside producer.

 

In addition, the mogrosides in monk fruit and the glycyrrhizic acid in licorice are also natural sweeteners, but the prices of these two sweeteners are relatively high due to the amount of cultivation and production costs.

 

 

1. Erythritol
Erythritol is the only sugar alcohol product on the market that is naturally converted and extracted by biological fermentation, which is a zero-calorie sweetener, does not participate in human blood sugar metabolism, and has sweetness characteristics similar to sucrose.

 

In contrast to synthetic sweeteners such as sucralose, erythritol powder can be classified as a natural sweetener; Compared with natural sweeteners such as steviol glycosides, erythritol has a purer taste and no after-bitterness, so it has been recognized by consumers.

 

2. Steviol glycosides
Steviol glycosides are a class of diterpenoids with high sweetness extracted from the herbaceous plant stevia of the Asteraceae family, and there are more than 30 kinds of known at present, and the sweetness is about 150-300 times that of sucrose.

 

Steviol glycosides are considered to be the "world's third natural glycogen" because of their low calorie, high sweetness, good stability and low price, and are widely used in medicine, daily chemicals, beverages, food, brewing and other industries.

 

 

3. Mogroside
Mogrosides are generally extracted from ripe monk fruit and are a general term for a class of glycosides with cucurbitacin triterpene mogrosol as an aglycone.

 

The sweetness of mogroside is very high, about 300 times that of sucrose, and the main ingredient contained in mogroside is mogroside V, which is also the main source of mogroside sweetness.

 

4. Licorice extract (glycyrrhizin)
Glycyrrhizin is a triterpenoid extracted from the root or stem of the medicinal plant licorice, the extract uses glycyrrhizic acid as the main component, mixed with a small amount of glycyrrhizate, the sweetness of the extract is 50 ~ 100 times the sweetness of sucrose, of which the sweetness of glycyrrhizate is 150 ~ 300 times the sweetness of sucrose.

 

In recent years, glycyrrhizin has been widely used in medicine, food, cosmetics and other industries, with the gradual expansion of licorice artificial planting area, glycyrrhizin extracted from liglycyrrhiza as a natural sweetener and health food.

 

 

5. Rubusoside
Rubus suavissimus S. Lee is a new species of Rubus in the family Rosaceae, which contains diterpene glycosides, asty glycosides, and picriones.

 

Among them, the higher content is rubusoside, which is a diterpenoid glycosome, similar to steviol in chemical structure, its sweetness is 300 times that of sucrose, the calorie is about 1% of sucrose, and it has a refreshing sweetness close to sucrose.

 

Rubusoside is safe to eat, has no toxic side effects, and has the effect of lowering blood lipids and blood sugar, making it an ideal sweet substitute.

 

It is especially suitable for patients with diabetes, hypertension, obesity, hyperlipidemia and people who are not suitable for sugar, so it is widely used in the natural non-sugar sweetener market such as food and health products.

 

 

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