Blog Post
Sweeteners for Sports Nutrition
Nowadays a lot of different non-nutritive sweeteners are available like sucralose, stevia, acesulfame K, and aspartame. As a manufacturer of sports nutrition it is important to be well-informed on which sweetener to use.
Non-nutritive sweeteners
Non-Nutritive Sweeteners
Non-nutritive sweeteners, also known as artificial sweeteners, are a category of sweetening agents that provide sweetness to foods and beverages without contributing significant calories or providing essential nutrients.Non-nutritive sweeteners are typically many times sweeter than sugar, so only a small amount is needed to achieve the desired level of sweetness.
Sucralose
Sucralose is a high-intensity, non-nutritive artificial sweetener that is commonly used as a sugar substitute in a wide range of food and beverage products.
Sweetness: Sucralose is incredibly sweet, approximately 600 times sweeter than sucrose (table sugar). Because it is so much sweeter, only a very small amount is needed to achieve the desired level of sweetness.
Origin: Sucralose is derived from sucrose through a chemical modification process.
Stability: Sucralose is notable for its heat and light stability, which makes it suitable for cooking and baking, as it does not break down when exposed to heat.
Taste Profile: Sucralose is known for its sugar-like taste without the bitter aftertaste associated with some other non-nutritive sweeteners.
Safety: Sucralose has been extensively studied for its safety, and numerous regulatory agencies, including the U.S. Food and Drug Administration (FDA), have approved its use as a sweetener. It has an established acceptable daily intake (ADI) of 15 mg/kg/d.
Stevia
Stevia is a natural, non-nutritive sweetener derived from the leaves of the Stevia rebaudiana plant, which is native to South America.
Sweetness: Stevia is known for its intense sweetness. In its pure form, steviol glycosides, the compounds responsible for the sweet taste, can be up to 200 to 300 times sweeter than sucrose.
Origin: Unlike many artificial sweeteners, stevia is derived from a plant source. The sweet taste in stevia leaves comes from compounds such as stevioside and rebaudioside.
Stability: Stevia, while heat-stable, is sensitive to UV light and should be stored in a dark, cool place to maintain its stability.
Taste Profile: Stevia has a sweet taste, but it can have a mild, licorice-like or herbal aftertaste.
Safety: Stevia has been reviewed for safety by various regulatory agencies, including the U.S. FDA. It is generally considered safe for most people when consumed within established ADI levels of 4 mg/kg/d.
Acesulfame K
Acesulfame K, also known as acesulfame potassium or Ace-K, is a non-nutritive artificial sweetener commonly used as a sugar substitute in various food and beverage products.
Sweetness: Acesulfame K is a high-intensity sweetener, approximately 200 times sweeter than sucrose.
Origin: Acesulfame K is created through a chemical modification process.
Stability: Acesulfame K is notable for its heat and light stability. This stability makes it suitable for use in cooking and baking.
Taste Profile: Acesulfame K is known for its clean, neutral taste but can have a bitter aftertaste in high concentrations.
Safety: Acesulfame K has undergone extensive safety assessments and has been approved for use by regulatory agencies, including the U.S. FDA. It has an established ADI of 15 mg/kg/d.
Aspartame
Aspartame is a low-calorie artificial sweetener that is widely used as a sugar substitute in various food and beverage products.
Sweetness: Aspartame is approximately 200 times sweeter than sucrose (table sugar).
Origin: Aspartame is created through a chemical process by combining two amino aids.
Stability: Aspartame is sensitive to heat and breaks down when exposed to high temperatures, which can limit its use in cooking and baking. It is also sensitive to changes in pH, and its sweetness can diminish in acidic conditions.
Taste Profile: Aspartame provides a clean, sweet taste without the bitter aftertaste that some other artificial sweeteners may have.
Safety: Aspartame has undergone extensive safety testing and has been approved for consumption by numerous regulatory agencies around the world, including the European Food Safety Authority (EFSA). The ADI for aspartame is set at 50 mg/kg/d.
PKU: Aspartame is not recommended for individuals with a rare genetic disorder called phenylketonuria (PKU) because they cannot metabolize phenylalanine, one of aspartame's components, and it can accumulate to toxic levels in their bodies.
