Take an Inside Look at High-Intensity Sweeteners
Growing conversations in recent years around sugar reductions in food and beverage products have spurred one of the most prominent global trends in the chemical market. The increasing demand for sugar-free and low-calorie products has proven to be one of the primary growth drivers for the global sweetener market, due largely to shifting consumer attitudes and purchasing trends. According to market research, the global high intensity sweeteners market was valued at $1.807 million in 2016 and is expected to reach at least $2.134 million by 2023.
Why are these products so attractive to consumers? The calorie content in high-intensity sweetener products varies from zero to 4 kcal/gm and is commonly used in desserts, soft drinks, candy, dairy products, chewing gums and hot chocolate. The major advantage of using a high-intensity sweetener is its low-calorie value, thus making it suitable for consumption for diabetics and others with medical concerns.
Nutritive vs. Non-Nutritive
The high-intensity sweetener market is typically segmented into nutritive sweeteners and non-nutritive sweeteners. Nutritive and non-nutritive sweeteners enhance the flavor and/or texture of food. Nutritive sweeteners provide the body with calories, while non-nutritive sweeteners are very low in calories or contain no calories at all. Both can be added to food and beverages.
A HIS Market Snapshot
North America is the largest market for high-intensity sweeteners and is expected to continue to dominate consumption levels in the coming years. Europe is also a major user of high-intensity sweeteners, with key usage in alcoholic beverages. China is one of the largest producers of high-intensity sweetener products, accounting for approximately 70 percent of world production in 2013. India is also emerging as a major producer of high-intensity sweeteners, due to rising demand for food and beverage products in the region.
Sucralose as a Sugar Alternative
Sucralose is derived from sugar, but it’s not digested the same way. Most of the sucralose we consume isn’t digested or absorbed by our bodies. In contrast, sugar is digested and absorbed, which explains why it contains calories. Sucralose is 600 times sweeter than sugar, so only a tiny amount is needed to maintain the same level of sweetness as sugar. Sucralose is also stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability and safety.
Sucralose is typically added to foods in very small quantities. It can be found in more than 4,500 food and beverage products and is used because it is a no-calorie sweetener, does not promote dental cavities and is safe for consumption by diabetics. Usually it can be used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium (Ace-K) or high-fructose corn syrup. Products such as candy, breakfast bars and soft drinks typically contain this ingredient. It is also used in canned fruits and takes the place of much higher calorie corn syrup-based additives. Viachem offers sucralose in both powder and liquid form.
Carbonated soft drinks
Powder soft drinks
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