Commonly Used Sweeteners

1.      Acesulfame-K
Has good taste and stability. When combined with sodium cyclamate in a 1:5 ratio, it shows a significant synergistic sweetening effect.

2.      Sodium Cyclamate
Stable under light and heat, acid- and alkali-resistant, non-hygroscopic, with a pure sweet taste. Exceeding 0.4% may introduce bitterness. Often mixed with saccharin in a 9:1 ratio to improve taste.

3.      D-Xylose
Not digestible in the human body. Compared to xylitol, it lacks a cooling sensation. Participates in the Maillard reaction, making it suitable for condiments.

4.      Stevia Sweetener
Heat-stable, non-fermentable, and does not caramelize when heated. Decomposes under alkaline conditions; slightly hygroscopic with a refreshing sweetness. High concentrations may carry a slight bitter aftertaste similar to menthol, but this can be reduced or eliminated when blended with sucrose (7:3). Combining with sodium citrate improves the taste.

5.      Glycyrrhizin
Sweetness develops slowly with a slightly bitter aftertaste. Highly stable, non-fermentable, and enhances aroma, though some may find its taste unpleasant. Often used in seasonings, preserved fruits, and health foods; also added to beer and dough products to improve foaming. In seasonings, a blend of glycyrrhizin:saccharin = 3–4:1 plus suitable sucrose yields good sweetness, mitigates saltiness, and enriches flavor. In candies, it is often combined with sucrose, saccharin, and citric acid for a unique, improved sweetness. In canned meat, it helps prevent fermentation, discoloration, and hardening.

6.      Glucose
An important source of energy for the body, with calories similar to sucrose. Can be used with sucrose in low-sweetness foods and also functions as a bulking sweetener.

7.      Saccharin
High sweetness intensity, but weak heat and alkali resistance. Sweetness gradually disappears when heated under acidic conditions. Concentrations above 0.026% may taste bitter. Not allowed in infant foods.

8.      Aspartame
Metabolized in the body into aspartic acid and phenylalanine. Taste is close to sucrose with no unpleasant aftertaste, but it is not heat-stable. Contraindicated for individuals with phenylketonuria (PKU).

9.      Lactose
• Strong ability to retain volatile aromas and flavors; helps protect product color.
• Can undergo caramelization when heated, giving baked goods a golden-brown appearance.
• Hygroscopic, helping retain moisture in dough products and sweets to maintain softness.
• Helps stabilize foam.

10.   Sucralose
Made from sucrose. Taste is the closest to sucrose, heat-resistant, and very stable in acidic to neutral environments.

11.   High-Fructose Corn Syrup (HFCS)
Pure sweet taste; sweetness intensity increases when cold and fades faster than other sweeteners. Provides a refreshing sensation in beverages without masking the original color and aroma of fruit juices. In jams and preserved fruits, it helps inhibit microbial growth and retains moisture. Makes bread and cakes softer; helps prevent ice crystal formation in ice cream.