Sugar replacers: from technological challenges to consequences on health

Curr Opin Clin Nutr Metab Care. 2016 Jul;19(4):310-5. doi: 10.1097/MCO.0000000000000288.

Abstract

Purpose of review: Dietary sugars play a role in noncommunicable diseases and represent a clear target for reduction. In this context, product reformulation can have a positive impact on health. Several technological solutions are available to replace sugar, all with benefits and limitations. The goal of this review is to describe the main sugar replacement alternatives and discuss their impact on health and product physicochemical properties.

Recent findings: Although high intensity sweeteners and polyols have been used for a long time to replace sucrose and despite no clear evidence of harm, the trend is today to look for alternatives such as sweet enhancers or alternative sugars such as allulose or tagatose, which are both low caloric. To replace the physical properties of sugars, new trends are to substitute widely used maltodextrins by dietary fibres to confer added health benefits.

Summary: A wide range of solutions is currently available to replace dietary sugars and compensate for the impact on bulking properties and sweetness profile of food products.

Publication types

  • Review
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Dietary Fiber / adverse effects
  • Dietary Fiber / therapeutic use
  • Food Preferences
  • Food Technology* / trends
  • Glucose Metabolism Disorders / diet therapy
  • Glucose Metabolism Disorders / prevention & control
  • Humans
  • Non-Nutritive Sweeteners / adverse effects
  • Non-Nutritive Sweeteners / therapeutic use*
  • Nutritive Sweeteners / adverse effects
  • Nutritive Sweeteners / therapeutic use*
  • Overweight / diet therapy
  • Overweight / prevention & control
  • Taste

Substances

  • Dietary Fiber
  • Non-Nutritive Sweeteners
  • Nutritive Sweeteners