{'en': 'Sweeteners and carbohydrates', 'es': 'Edulcorantes y los Hidratos de Carbono'} Image

Sweeteners and carbohydrates

fer's profile photo   03/14/2014 6:20 a.m.

An sweetener is any substance that gives a sweet taste to a food, either of natural or artificial origin, whether caloric or height.

They can be classified according to several characteristics: chemicals, origin or caloric contribution.

Classification
According to the classification of the chemical structure we can find:

sugars
- Sucrose (common sugar)
- Glucose
- Agave syrup
- Maltosa
- Lactose
- Fructose
- Sucralosa*

Sugars are carbohydrates of natural origin that are absorbed in their entirety quickly and found in foods such as fruit, milk or honey.The World Health Organization recommends that its consumption contribute less than 10% of the total calories of the day.

*Sucralose is obtained from modifying sucrose which makes it not absorbed and does not increase blood glucose.One of the advantages of the succalose is that it can be used in cooked products such as pastry products.

Polialcohols or polyes
- Isomalt
- Lacitol
- Manitol
- Maltitol
- Sorbitol
- Xilitol

Polyles or Polialcohols are sweeteners that are obtained from modifying sugars, which makes the absorption partial.The approximate absorption of these sweeteners is considered to be 50% and slowly.

You must be special care with young children or people sensitive to polyles since excessive consumption can cause digestive discomfort and even have laxative effects.

amino acids or proteins
- Acesulfamo k
- Alithamo
- Aspartamo
- Cylamate
- Stevósido (Estevia)
- Neohesperidine
- Neotame
- Sarrin
- Taumatin

Protein sweeteners are of natural and artificial origin, but none increases glycemia after consumption.

Security
Food security legislation varies depending on the body that regulates it.Thus we can find that an sweetener can be prohibited in the United States and not be in other countries.Official organizations (FDA, EFSA ...) periodically review the state of scientific evidence on the properties and possible adverse effects on health and issue opinion reports on the safety of these compounds.

At present there is a certain degree of social alarm with artificial sweeteners.It should be noted that at present these substances are subject to studies and surveillance to ensure the health of the population.

However, there is the idea that sweeteners of natural origin are innovate or even beneficial for health.
It should be noted that any sweetener (natural or artificial) has a recommended maximum daily dose.Even table sugar is a sweetener that should not be abused, since it favors the appearance of caries, overweight and in some cases obesity.

It is necessary to look at the product indications and not exceed the dose they recommend, since in this way we ensure not to exceed the admissible daily amount that is the amount that is not detrimental to health.

culinary uses
Caloric sweeteners (sugars except succral) are widely used as ingredients in food products.

However, low -calorie products, without added sugars or with other claims, contain non -caloric sweeteners.Some of the most used are aspartamo, acesulfamo, sucralous, saccharin, stevia or cyclamate.According to the country where the product is allocated, some sweeteners or others are more used.Anyway, sweeteners such as sucralose, Estevia or polyes are becoming more frequent.

In addition to food, sweeteners can also be acquired for personal use, both to sweeten food and for recipes.

Artificial sweeteners in general are resistant to high temperatures, butSome do not keep intact the sweet taste that characterizes them.Some of the sweeteners with good acceptance for the preparation of hot or baked recipes are sucralose, polyles, ciclamate saccharin or stevia.

Considerations on the HC count
You must have some sweeteners are marketed powder.This powder is composed of maltodextrin (a slow absorption carbohydrate) that give the edulcorant volume.

For this reason we can find that in the composition per 100 grams of product contains a negligible amount of carbohydrates.The amount used must be taken into account, since if 1 or 2 grams of product are served, it is not necessary to take into account those carbohydrates.

Sucralosa -based sweetening

For the calculation of carbohydrates rations from food labeling, the total carbohydrate value must usually take into account.
However, in the case of products with polyes (50% absorption) it will be necessary to subtract 50% of the amount of polyles (amount that is not going to be absorbed) to the total carbohydrates indicated by the product table.
We put as an example the labeling of María Cookies with sugar and cookies Maria 0% sugars sweetened with polyles.

Cookie María

Ingredients: flour, sugar, vegetable fat, glucose and fructose syrup, milk serum, gasifying, salt, aromas ...
As can be seen the sweetened sweeteners are sugars, so the total of them are absorbed.
In this case, for the HC ration counting we must take into account the total carbohydrates, not sugars.
Example: 100g of cookie contains 63.89 gde hydrates.So a ration of HC (10g of HC) is equivalent to (100 × 10) /63.89 = 15.65g of cookie (approximately 3 cookies).

Maria 0% sugars

Ingredients: flour, sweetener (Maltitol syrup), vegetable fat, glucose syrup and fructose, milk serum, gasifying, salt, aromas ...

As can be seen the sweetened sweeteners are polyles, so not all carbohydrates indicated by the table will be absorbed.

In this case, for the HC ration count we must take into account that polyles are absorbed to 50%.Thus we must subtract 50% of the value of the polyles (part that is not absorbed) to the total of the carbohydrates indicated.

Example: 100g of cookie contains 71.5 GDE hydrates.Of which 15.6 are polyles.

15.6/2 = 7.8g of polyles that are not absorbed.

So the carbohydrates of the cookie that are absorbed are: 71.5 - 7.8 = 63.7g.Thus a ration of HC (10g of HC) is equivalent to (100 × 10) /63.7 = 15.69g of cookie (approximately 3 cookies).

In the section "How to read nutritional labels" you will find more examples of ration calculations from product labels.

fer's profile photo
fer
03/14/2014 6:20 a.m.

@fer - Diabetes Tipo 1 desde 1.998 | FreeStyle Libre 3 | Ypsomed mylife YpsoPump + CamAPS FX | Sin complicaciones. Miembro del equipo de moderación del foro.
Co-Autor de Vivir con Diabetes: El poder de la comunidad online, parte de los ingresos se destinan a financiar el foro de diabetes y mantener la comunidad online activa.

  

Today I have been great for this topic to clarify with some friends the scam of some sweeteners with Stevia that supposedly do not carry sugar and are healthy, but when you look at the amount of HC they carry puts 99.9%...

Impressive the nose that some with the fashion of the Stevia.

fer's profile photo
fer
04/23/2016 7:20 p.m.

@fer - Diabetes Tipo 1 desde 1.998 | FreeStyle Libre 3 | Ypsomed mylife YpsoPump + CamAPS FX | Sin complicaciones. Miembro del equipo de moderación del foro.
Co-Autor de Vivir con Diabetes: El poder de la comunidad online, parte de los ingresos se destinan a financiar el foro de diabetes y mantener la comunidad online activa.

  

@fer very good information, I always look at the ingredients and table, but without knowing very well what kind of sweetener he has, I had never stopped to look at him

GemaTer's profile photo
GemaTer
04/24/2016 4:43 p.m.

Conviviendo con la diabetes desde 1986
Aviva Combo Junio 2015
Freestyle Enero 2016
Dexcom g4 Octubre 2016
Ultima Hb1ac 5,7

  

Hello someone can tell me if the birch can be used as sweeteners or if it is better than sugar for when they give hypoglycemia thanks

Susithierry's profile photo
Susithierry
04/24/2016 9:01 p.m.
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@Susithierry the truth that with that name I had not seen, I have looked for it and I realized what I know as a birch sugar, and they told me that it was the same as xilitol, or that it was xylitol, I still understood it badly,Do not use it or be safe science

GemaTer's profile photo
GemaTer
04/25/2016 3:53 p.m.

Conviviendo con la diabetes desde 1986
Aviva Combo Junio 2015
Freestyle Enero 2016
Dexcom g4 Octubre 2016
Ultima Hb1ac 5,7

  

Thank you so much

Susithierry's profile photo
Susithierry
04/25/2016 4:20 p.m.
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It seems to me that what leads is doing well, does not upload my glucose.Especially at night I spent a bit with the chocolate with sweetener and it seems that well.

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Ramón2
05/10/2016 3:47 p.m.
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Hello!I have a doubt because when I am going to have a coffee in a cafeteria and ask for saccharin, most of the envelopes that bring me, among its composition appears dextrose that is also a type of sugar, right?although they also carry a saccharin or sodium cyclamate.

As for Estevia, completely agree, also if you look at the composition of the sweetener apart from having 99.9 % carbohydrates, the percentage of Estevia in the sweetener is usually less than 1 %.With which they announce it as a natural sweetener that is only present in 1% of the product, the rest are chemicals ...

nuniru's profile photo
nuniru
05/14/2016 8:10 p.m.

36 años, LADA desde los 31
Toujeo 10 ui; apidra 3 - 4 -3
última glicosilada 6.4

  

fer said:
today has been great to clarify with some friends the thymus of some sweeteners with stevia that supposedly do not carry sugar and are healthy, but when you look at the amount of HC they carryputs 99.9%....

Impressive the nose that some with the fashion of the stevia.

Fer, Stevia itself does not have any carbohydrate.What happens with the stevia that you are in supermarkets is that they mix it with sweeteners that they have.Look well the next time you see it in a Mercadona, Carrefour etc.

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Davidsgoo
01/07/2017 12:14 p.m.
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Well, he says, that the stevia that sells you as such is the thymus of the stamp.

Nila's profile photo
Nila
01/09/2017 12:29 p.m.

Diabetes desde 03/15
Lantus
MODY 3
HG octubre 2021: 5,7; junio 2021: 6,5; 2020: 6,7; 2019: 6,7. 2018: 6,4

  

fer said:
It is necessaryhealth

I usually consume cyclamate and saccharin sweeteners, but I have never seen that they indicate the recommended amount.

Very good post.

Jota's profile photo
Jota
01/10/2017 6:29 p.m.

Debut: 2001
Novorapid/ Toujeo (22 unidades)
HbA1c: 8 (Necesita mejorar)
Sensor Free Style desde 2021

  

fer said:
a sweetener is any substance that gives sweet taste to a food, whether of natural or artificial origin, whether caloric or height.

They can be classified according to several characteristics: chemicals, origin or caloric contribution.

Classification
According to the classification of the chemical structure we can find:

sugars
- Sucrose (common sugar)
- Glucose
- Agave syrup
- Maltosa
- Lactose
- Fructose
- Sucralosa*

Sugars are carbohydrates of natural origin that are absorbed in their entirety quickly and found in foods such as fruit, milk or honey.The World Health Organization recommends that its consumption contribute less than 10% of the total calories of the day.

*Sucralose is obtained from modifying sucrose which makes it not absorbed and does not increase blood glucose.One of the advantages of the succalose is that it can be used in cooked products such as pastry products.


Polialcohols or polyes
- Isomalt
- Lacitol
- Manitol
- Maltitol
- Sorbitol
- Xilitol

Polyles or Polialcohols are sweeteners that are obtained from modifying sugars, which makes the absorption partial.The approximate absorption of these sweeteners is considered to be 50% and slowly.

You must be special care with young children or people sensitive to polyles since excessive consumption can cause digestive discomfort and even have laxative effects.

amino acids or proteins
- Acesulfamo k
- Alithamo
- Aspartamo
- Cylamate
- Stevósido (Estevia)
- Neohesperidine
- Neotame
- Sarrin
- Taumatin

Protein sweeteners are of natural and artificial origin, but none increases glycemia after consumption.

Security
Food security legislation varies depending on the body that regulates it.Thus we can find that an sweetener can be prohibited in the United States and not be in other countries.Official organizations (FDA, EFSA ...) periodically review the state of scientific evidence on the properties and possible adverse effects on health and issue opinion reports on the safety of these compounds.

At present there is a certain degree of social alarm with artificial sweeteners.It should be noted that at present these substances are subject to studies and surveillance to ensure the health of the population.

However, there is the idea that sweeteners of natural origin are innovate or even beneficial for health.
It should be noted that any sweetener (natural or artificial) has a recommended maximum daily dose.Even table sugar is a sweetener that should not be abused, since it favors the appearance of caries, overweight and in some cases obesity.

It is necessary to look at the product indications and not exceed the dose they recommend, since in this way we ensure not to exceed the admissible daily amount that is the amount that is not detrimental to health.

culinary uses
Caloric sweeteners (sugars except succral) are widely used as ingredients in food products.

However, low -calorie products, without added sugars or with other claims, contain non -caloric sweeteners.Some of the most used are aspartamo, acesulfamo, sucralous, saccharin, stevia or cyclamate.According to the country where the product is allocated, some sweeteners or others are more used.Anyway, sweeteners such as sucralose, Estevia or polyes are becoming more frequent.

In addition to food, sweetenersThey can also be acquired for personal use, both to sweeten food and for recipes.

Artificial sweeteners in general are resistant to high temperatures, but some do not keep intact the sweet taste that characterizes them.Some of the sweeteners with good acceptance for the preparation of hot or baked recipes are sucralose, polyles, ciclamate saccharin or stevia.

Considerations on the HC count
You must have some sweeteners are marketed powder.This powder is composed of maltodextrin (a slow absorption carbohydrate) that give the edulcorant volume.

For this reason we can find that in the composition per 100 grams of product contains a negligible amount of carbohydrates.The amount used must be taken into account, since if 1 or 2 grams of product are served, it is not necessary to take into account those carbohydrates.

Sucralosa -based sweetening

Ingredients: flour, sugar, vegetable fat, glucose and fructose syrup, milk serum, gasifying, salt, aromas ...
As can be seen the sweetened sweeteners are sugars, so the total of them are absorbed.
In this case, for the HC ration counting we must take into account the total carbohydrates, not sugars.
Example: 100g of cookie contains 63.89 gde hydrates.So a ration of HC (10g of HC) is equivalent to (100 × 10) /63.89 = 15.65g of cookie (approximately 3 cookies).

Maria 0% sugars

Ingredients: flour, sweetener (Maltitol syrup), vegetable fat, glucose syrup and fructose, milk serum, gasifying, salt, aromas ...

As can be seen the sweetened sweeteners are polyles, so not all carbohydrates indicated by the table will be absorbed.

In this case, for the HC ration count we must take into account that polyles are absorbed to 50%.Thus, we must subtract 50% of the value of the polyles (part that is not absorbed) to the total of the carbohydrates indicated.

Example: 100g of cookie contains 71.5 GDE hydrates.Of which 15.6 are polyles.

15.6/2 = 7.8g of polyles that are not absorbed.

So the carbohydrates of the cookie that are absorbed are: 71.5 - 7.8 = 63.7g.Thus a ration of HC (10g of HC) is equivalent to (100 × 10) /63.7 = 15.69g of cookie (approximately 3 cookies).

In the section "How to read nutritional labels" you will find more examples of ration calculations from product labels.


I would add since in a way they are forms of glucose, and that the food industry knows very well camouflage.
High fructose corn syrup /High fructose corn syrup
Sugar /Sugar (table sugar)
Blonde sugar /yellow sugarWhite Sugar /White Sugar (table sugar)
Agave /agave sugar sugar
Algarrobo sugar /Carob Syrup
Cane sugar /cane sugar
Dehydrated cane sugar /dehydrated cane juice
Dates sugar /date sugar
Granulated sugar /granulated sugar
Inverted sugar /invert sugar
Morena sugar /brown sugar
Grape sugar /grape sugar
Turbinated sugar /turbinate sugar
Caramel /Caramel Concentrate of grape /grape concentrate
Dextrose /Dextrose Fruitase /fructose (fruit sugar)
Glucose /glucose cane syrup /cane syrup
Barley syrup syrup
Corn syrup /corn syrup
Cane juice/ cane juice
Fruit juice /fruit juice
Concentrated fruit juice /fruit juice concentrate
Apple Juice Juice
Lactose /lactose (milk sugar)
Malta / Malt
Barley malt /barley malt
Maltodextrina /Maltodextrine
Maltose /maltose
Molaza /Molasses
Honey /Honey
Rice honey /rice syrup
Malta /Malt Syrup honey
Maple honey /maple syrup
Refined honey /refiner’s syrup
Sucrose /saccharose (table sugar)
Glucose solids /glucose solids
Corn syrup solids /corn syrup solids
Sucralosa /Sucralose (Sugar substitute)
Tagatosa /tagatosis
Remember the elaborate product industry is not worried about our health, but is more worried about our pocket, selling and earning money, and has food engineers whose sole purpose is to understand how our body works, how we tasting, how cravings are generatedWhat do the different ingredients do in our brain, among other things, to develop irresistible products to which we are addicted.

Jose María Recio's profile photo
Jose María Recio
03/05/2018 2:37 a.m.
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Someone would know how to tell me what is known by Bliss Point?It could be translated as the "point of happiness" and consists of formulating the products with plenty.I give you an example: Suppose you have a coffee with two tablespoons of sugar.If you put only one, you will find it tasteless;If you put three, you will find it too sweet, and if you put two, you will find it perfect.That would be the light for your coffee.And thanks to Moskowitz (it was the one that defined the Bliss Point there are for the 70s), the soft drinks, for example, can have in a liter the equivalent in sugar to more than 24 tablespoons of coffee, as we mentioned earlier.
We will all agree that drinking a sugary drink with 24 tablespoons would be almost impossible to drink, so here is when salt plays an important role.So if something is sweet you add salt and lower your sweetness.
We are then before an equation to solve, how much salt I have to add to the sugary drink too sweet, to find the bliss point?That was resolved by the food industry, it was sought that sugar, send signs to the brain encouraging him to consume more, the hormones that are released, such as dopamine, which is the same that is released with the consumption of hard drugs such as cocaine andThe heroine.
The more powerful the stimulation that your brain receives with this type of sugar -filled products, the more you will want to eat or take them, and, as with drugs, you end up trapped.
Another problem is also generated, that the more sugar you take, the more sugar you will love.
But I want to attract attention to the light drinks used by some of the sugars on the previous list (you can see it in the ingredients), and the problem of these drinks is that this sugar substitute reaches your brain and makes you want sugar from sugarTruth ... Light or sugar drinks produce more desire to eat or drink things with sugar.Therefore, it is better to avoid them.

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Jose María Recio
03/05/2018 2:42 a.m.
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Can the sucralose be used in baking?Is it equivalent to sugar, referring to quantity?Where can you buy?Under some commercial brand or as is?
Thank you.

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DiabetesForo
07/17/2018 7:59 a.m.
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Light or zero drinks can be taken without any problem.And normal sugar too, if one day you feel like it. So there is the quick. And common sense.
Do not complicate life so much.

Regina's profile photo
Regina
07/18/2018 1:01 p.m.

Hija de 35 años , diabética desde los 5. Glico: normalmente de 6 , pero 6,7 la última ( 6,2 marcaba el Free)
Fiasp: 4- 4- 3 Toujeo: 20

  

Hello, my daughter debuted a month ago she is 6 years ago and the truth is that she has been a very bad girl and she has many uncontrolled ups and downs and many days is crazy to be able to prick her insulin put her about 3 weeks ago the sensorAnd better quality of life for her and also with the rations that have put her hungAll tips and also what kind of sweetener could use to make ice cream, pastries and others thanks

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Dafira1418
06/09/2020 7:06 a.m.
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