Sugar substitute

Abstract: Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200 g kg−1 concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low-fat, sugar-free cookies. Raftiline, Simplesse or C*deLight combined with lactitol or sorbitol in 35% fat-reduced, sugar-free cookies resulted in products with hardness and brittleness comparable to those of the control. Polydextrose as fat mimetic and maltitol as sugar substitute resulted in very hard and brittle products. Further fat replacement to 50% was achieved using Raftiline, Simplesse or C*deLight combined with a blend of lactitol and sorbitol; however, the final products were hard, brittle and did not expand properly after baking. Cookies prepared with Simplesse had the least acceptable flavour, while cookies prepared with C*deLight were rated as the most acceptable by a sensory panel. The textural properties were improved by either decreasing the amount of alternative sweetener or increasing the concentration of fat mimetic in the gel which was added to the cookies. All fat-reduced, sugar-free cookies prepared in this study had higher values of moisture content and water activity than the control, but these values were below the upper limit that affects cookie shelf-life. © 2002 Society of Chemical Industry

Abstract: Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200g kg 1 concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low-fat, sugar-free cookies. Raftiline, Simplesse or C*deLight combined with lactitol or sorbitol in 35% fat-reduced, sugar-free cookies resulted in products with hardness and brittleness comparable to those of the control. Polydextrose as fat mimetic and maltitol as sugar substitute resulted in very hard and brittle products. Further fat replacement to 50% was achieved using Raftiline, Simplesse or C*deLight combined with a blend of lactitol and sorbitol; however, the final products were hard, brittle and did not expand properly after baking. Cookies prepared with Simplesse had the least acceptable flavour, while cookies prepared with C*deLight were rated as the most acceptable by a sensory panel. The textural properties were improved by either decreasing the amount of alternative sweetener or increasing the concentration of fat mimetic in the gel which was added to the cookies. All fat-reduced, sugar-free cookies prepared in this study had higher values of moisture content and water activity than the control, but these values were below the upper limit that affects cookie shelf-life. # 2002 Society of Chemical Industry

Abstract: Stevia (Stevia rebaudiana) natural, non-caloric sugar substitute is rich source of pharmacologically important glycoside stevioside that is linked to the pathology and complications of diabetes. The current research was carried out to explore the anti-diabetic effect of aqueous extract of Stevia rebaudiana leaves in albino rats. For this purpose, diabetes was induced by administration of streptozotocin (40 mg/kg body weight, intraperitoneally). The diabetic rats were administered with aqueous stevia extract at different dose levels (200, 300, 400 and 500 ppm/kg b.w) for 8 weeks; the control rats were fed basal diet during this period. Stevia aqueous extract improved caloric management and weight control by decreasing the feed intake and body weight gain. Furthermore, intake of stevia extract resulted in significant (P < 0.05) decrease in the random blood glucose level (− 73.24%) and fasting blood glucose (− 66.09%) and glycosylated (HbA1c) hemoglobin (5.32%) while insulin (17.82 μIU/mL) and liver glycogen (45.02 mg/g) levels significantly improved in the diabetic rats, compared with the diabetic and non-diabetic control rats after 8 weeks study period. It is concluded that aqueous extact of stevia has anti-diabetic effects in albino rats, and therefore could be promising nutraceutical therapy for the management of diabetes and its associated complications.

Abstract: Erythritol is a sugar alcohol produced by Aureobasidium sp. from glucose. It is 75-80% as sweet as sucrose and is also nonhygroscopic. The aim of this study was to evaluate this sugar substitute from a cariological point of view. Erythritol was neither utilized as a substrate for the lactic acid production nor for plaque formation of mutans streptococci (serotypes a-h) and certain oral microorganisms. It was not utilized for water-insoluble glucan synthesis or cellular adherence by glucosyltransferase from Streptococcus mutans PS-14 (c) and Streptococcus sobrinus 6715 (g). Finally, a significantly lower caries score (3.1 +/- 0.5; mean +/- SEM) was observed in specific pathogen-free rats infected with S. sobrinus 6715 and fed with a diet containing 26% erythritol, as compared to control rats fed with a diet containing 26% sucrose (60.5 +/- 2.0). Also, rats provided a diet containing 56% erythritol chocolate (23.8% erythritol) and challenged with S. mutans PS-14 exhibited a significantly lower caries score (6.7 +/- 0.8) compared to the sucrose chocolate group (82.8 +/- 2.8). The main conclusion from this study is therefore that erythritol is a promising sugar substitute from a cariological point of view.