The difference between sucrose and aspartame

Sucralose and aspartame are two different sweeteners that have some differences in nature, sweetness and calories, stability, and safety.

1.Properties: Sucralose is a sweetener derived from sucrose molecules, which is about 600 times sweeter than sucrose. Aspartame, on the other hand, is a non-carbohydrate sweetener made from a combination of aspartic acid and phenylalanine, which is about 200 times sweeter than sucrose.

2.Calories: Aspartame is much lower in calories than ordinary sugar, with only 4 kilocalories per gram, so it is widely used in diet control and the diet of diabetics. Sucralose, on the other hand, has about the same number of calories as sucrose, providing about kilocalories per gram.

3.Sweetness and taste: Aspartame has a relatively low sweetness, but it has a sweetness similar to sugar and has a high sweetness purity with no bitter aftertaste or metallic taste.

Sucralose is 600 times sweeter, but it has a slightly different taste from sugar and may have a bitter aftertaste.

4.Stability: Aspartame will hydrolyze at high temperatures or high pH levels, so it is not suitable for foods that need to be baked at high temperatures.

However, by combining with fat or maltodextrin, it is possible to improve its heat tolerance. Sucralose, on the other hand, is more stable than aspartame at high temperatures, making it suitable for baking and other high-temperature processes.

5.Safety: Aspartame is rapidly metabolized into aspartic acid, phenylalanine and methanol in the body, of which aspartame provides only 1-2% of the daily intake of the human body.

While the combination of aspartic acid and some amino acids, such as glutamate, can be damaging to health, studies have shown that aspartame is not neurotoxic. The safety of sucralose has also been extensively studied, and no significant health risks have been found.

Overall, sucralose and aspartame have some differences in nature, calories, sweetness and taste, stability, and safety. When choosing, you need to decide which sweetener to use based on your specific usage needs and personal tastes. At the same time, when using these sweeteners, it is also necessary to pay attention to the amount and scope of application to ensure the health and safety of consumers.

Aspartame. It is a pure chemical product, on the one hand, there are a lot of studies that say that it is safe and non-toxic, and on the other hand, there are a large number of people who say that they have a headache after drinking.

Now Coke has aspartame in it, and I didn't drink the dead anyway. Sucralose.

It is the product of further processing of sucrose, and so far there have been no adverse event reports, which should be safer than aspartame in comparison. ** On the current aspartame cheaper. However, if it is for household use, ** is not a problem at all, the most expensive sucralose 1000g is 500 yuan, 1g is five cents, can replace 200g of sugar.

to use. Who can't use 200g of sugar a day, right? That's a maximum of 5 cents a day. In contrast, because of the high sweetness, it is important to relearn how to use it. A variety of new types of saccharin.

** is not a problem, of course, the best choice for household use, that is, sucralose and inulin (like this name, too lazy to search). **There are small packages of sucralose, 100g should be about 50 yuan, the cheapest one, it is estimated that it is adulterated with glucose.

Something. For your own home, either try to master the dosage after high sweetness, or, in fact, use it according to 1:10 doped glucose powder, which is also a good little trick.

My previous experience with glucose, 5% is almost, 10% is a little sweet, then, according to 10%, 1000ml of water, put 100g of sugar, converted into sucralose, such a small amount, it is not easy to master, if you mix with glucose, that is, about a small spoonful, it is much easier to grasp. Or, just mix it into a solution and use it, find a small bottle of perfume spray, prepare a solution, spray a little on the line, feel not sweet, and then spray.

Sucralose and aspartame are both synthetic, low-calorie sweeteners, but their health effects are controversial.

Sucralose is a high-strength sweetener that is widely used in food, beverages and other products. Although it has been considered non-toxic and non-carcinogenic after a number of safety evaluations, some studies have shown that long-term large ingestion may have a negative impact on the intestinal flora, and harmful substances may be produced during processing.

Aspartame is also a common high-strength sweetener that is used in many foods and beverages. Although the U.S. FDA considers it safe and reliable, some scientists have raised questions about chronic headaches, neurological damage, and the link to cancer.

Overall, moderate intake of these two artificial low-calorie alternatives has not been shown to pose a significant health risk. However, for certain groups of people (e.g., pregnant women or those with phenylketonuria), caution is also required to consider the use of these alternatives. In addition, if you want to reduce your intake of additives, opt for a natural** low-calorie alternative (e.g.:

honey or maple syrup) to replace sucralose and aspartame.

There are many advantages of using a mixture of aspartame and sucrose:1Aspartame increases sweetness:

Sucrose is sweeter, aspartame is sweeter, and using them can be mixed to replace a large amount of sucrose, forming a stable sweetness, and the taste is more dense and elastic; 2.Aspartame is more stable: sucrose is easy to moisture, delaying the fermentation process, while aspartame will inhibit the dissociation of sugar, and the yeast will be corroded, keeping the fermentation process smooth; 3.

Optimize preservatives: the amount of preservatives can be increased to effectively prevent food from spoiling; 4.Anti-diabetic:

The mixture of the two increases their sweetness and at the same time is low in sugar to protect the kidneys and help fight diabetes. In addition, because aspartame has less water content than sucrose, it can reduce the residual moisture in the production cavity and reduce the possibility of deterioration. It also reduces the weight of the product, which reduces the cost of delivery.

At the same time, it can also achieve a better taste and improve the satisfaction of eating.

Aspartame is hundreds of times sweeter than sucrose, do you dare to eat foods containing this kind of sweetener?