Natural sweeteners

Natural sweeteners are substances that impart sweetness, isolated from natural raw materials. The most common sweeteners are based on stevioside, produced from the leaves of the stevia plant. It is 100-300 times sweeter than sugar. In addition to stevioside and its derivatives, food production uses:

• thaumatin is extracted from the fruits of the katemafe plant;
• monelin — from the berries of Dioscoreophyllum cumminsii;
• mirakulin - extracted from the fruits of Richazdella dulcifia;
• Luo Han Guo (Lo Han Guo, momordica fruit, arhat fruit) - made from the fruits of the same name.

Concepts such as sweetener and sweetener should be separated. Sweeteners almost do not differ in any way from sugar in sweetness and calorie content. This is an important fact, because it makes it possible to purchase products similar to a product with sugar in consistency. Intensive substances, on the contrary, are tens, hundreds of times sweeter than sugar. Sweeteners do not carry an energy load, do not require insulin for assimilation, do not cause caries. At the same time, the use of intensive sweetening elements makes it possible to significantly reduce the costs of warehouse storage and delivery. Synthetic sweetening elements are used in the production of desserts, soft drinks, canned food, salads, dairy products, mayonnaise, ketchup, seasonings.