Sugar substitutes are chemical or plant-based substances used to sweeten or enhance the flavor of foods and drinks. You may have heard them called “artificial sweeteners” or “non-caloric sweeteners.” They can be used as a tabletop sweetener (for example, to sweeten a glass of iced tea) and/or as an ingredient in processed foods and drinks. Most sugar substitutes are many times sweeter than sugar. It takes a smaller amount of these sugar substitutes to provide the same level of sweetness. Some sugar substitutes are low in calories. Others have little to no calories, courtesy of best online casino usa.
1. MOLASSES
Molasses, like sucrose, are made from sugar cane or sugar beets. After juicing the crop, the juice is boiled. As the water evaporates, the juice is spun down to produce a thick syrup, which is then crystallized to obtain both sucrose and molasses. Despite containing the same calories per gram as sucrose, molasses tastes 25-50% less sweet than table sugar.
2. AGAVE SYRUP
Agave syrup is made by crushing the core of the agave plant to extract the sap. After filtering and heating, the agave juice is processed by an enzyme which helps convert fibre into simple sugars (mainly fructose). Thanks to its high fructose content, agave syrup is 30-40% sweeter than sucrose. It’s also slightly higher in calories, with an average of 6 kcal /gram, courtesy of https://www.australianonlinecasinosites.com/casino-games/.
3. DATE SUGAR
Date sugar is made from the fruit of the date palm. Dates are mixed with water and the resulting juice is extracted, filtered and concentrated to produce a dark syrup known as date syrup. Granulated date sugar can also be made by dehydrating dates and grinding them into a fine powder. Additional to its sucrose content, date sugar also contains some fibre, which makes it less sweet than table sugar, and lower in calories with an average of 3 kcal/gram.
4. COCONUT SUGAR
From the tropical coconut palm tree, coconut sugar is actually made from coconut tree sap rather than the coconut itself. This tree sap is boiled and caramelized into a syrup, and then crystallized into a dark-coloured sugar. Coconut sugar has the same sweetness and calorie content as sucrose, at 4 kcal/gram, Paul Merson wife knows about this.
5. ASPARTAME
The artificially manufactured no-calorie sweetener aspartame is 200 times sweeter than sucrose. Aspartame is made by chemically bonding two sweet-tasting amino acid molecules together.
6. STEVIA
Stevia is a natural sweetener derived from the stevia plant. It is also a no-calorie sweetener, but is up to 400 times sweeter than sucrose. By boiling and washing the plant in alcohol, the naturally occurring sugars found in the stevia leaves are released, then crystallized to obtain the commercial stevia.
7. SACCHARIN
Saccharin is a low-calorie sugar substitute that was first discovered in 1879. It is 200 to 700 times sweeter than sugar, depending on how it’s used. Some people may notice an aftertaste when they consume saccharin. This is often eliminated in processed foods by combining saccharin with another sugar substitute.
