Sugar substitutes are chemical or natural compounds used to provide sweetness without the caloric or metabolic effects of common sugars such as sucrose or glucose. They are applied in food processing, clinical nutrition, and research to regulate sweetness levels while altering carbohydrate intake.

Types and CompositionSugar substitutes can be classified into two main categories: artificial sweeteners and natural sweeteners. Artificial types include compounds such as aspartame, sucralose, and saccharin, which are synthesized through chemical processes. Natural alternatives, such as stevia, monk fruit extract, and sugar alcohols like xylitol or erythritol, are derived from plant or fermentation sources.

Functional PropertiesThese substances interact with taste receptors on the tongue to produce a sweet sensation, often requiring only small quantities compared to conventional sugar. Some sugar substitutes are heat-stable and can be used in cooking or baking, while others degrade at high temperatures. Their glycemic impact and metabolic pathways vary depending on their chemical structure.

ApplicationsSugar substitutes are used in foods, beverages, pharmaceuticals, and oral care products. They are also studied for their effects on metabolism, appetite regulation, and dental health.

ConclusionSugar substitutes serve as alternative sweetening agents with diverse chemical compositions and functional behaviors. Their use is based on the ability to deliver sweetness while modifying caloric content or metabolic response in different applications.