Artificial Sweeteners versus Natural Sweeteners

• Author: Neacsu, N.A. - Madar, A.
• Position: Dept. of Economic Sciences and Business Administration, Transilvania University of Brasov
• Pages: 59-64

Bulletin of the Transilvania University of Braşov

Series V: Economic Sciences • Vol. 7 (56) No. 1 - 2014

ARTIFICIAL SWEETENERS VERSUS

NATURAL SWEETENERS

N. A. NEACŞU1 A. MADAR1

Abstract: Carbohydrates are an important dietary nutrient which is mostly

used to supply energy to the body, as well as a carbon source for synthesis of

other needed chemicals. In addition, mono- and disaccharides are craved

because of their sweetness. We present different types of sweeteners, which

are the basic contents of foods which we consume every day and are

demonstrated the positive and negative effects of natural and artificial

sweeteners.

Key words: artificial, carbohydrates, natural, sweeteners.

1 Dept. of Economic Sciences and Business Administration, Transilvania University of Braşov.

1. Introduction

Natural sweeteners exist or are produced

by nature, without added chemicals or

fancy machinery. The only sugars that are

optimal to eat are wild, non-hybridized,

seeded fruits, and the natural sugars and

starches in living vegetables, trees, seeds,

nuts, and roots. The following are

considered natural sweeteners: maple

syrup, honey, stevia, molasses, coconut

sugar, date sugar, agave nectar and xylitol

[4].

Artificial sweeteners, which are also

called sugar substitutes, alternative

sweeteners, or non-sugar sweeteners, are

substances used to replace sugar in foods

and beverages. They can be divi ded into

two large groups: nutritive sweeteners,

which add some energy value (calories) to

food; and non-nutritive sweeteners, which

are also called high-intensity sweeteners

because they are used in very small

quantities, adding no energy value to

food1.

2. Natural sweeteners

If you have wandered into a natural food

store lately, you might have noticed that

the selection of sweeteners seems to have

multiplied. Powders, syrups, and liquids

with exotic-sounding names catch your

eye, each claiming to be tastier, healthier,

or more environmentally-friendly than

plain old table sugar.

Sugarcane is a tropical grass that has

been cultivated by humans for thousands

of years. Making what we know as table

sugar from sugar-cane can range from a

relatively simple to a multistep process,

and the final result varies, depending on

the specific steps in the process. Light and

dark brown, powdered, and granulated

white sugars are all highly refined, while

others, like those listed below, are made

with fewer steps on the processing chain.

Fewer steps benefit the environment,

because less processing means less

environmental impact. It also means that

more of the vitamins and minerals that

naturally occur in sugarcane remain in the