Sweeteners, also known as sugar substitutes, are widely used in the food and drink industry as a way to provide sweetness without the added calories of traditional sugar. In the European Union, there are 21 sweeteners authorized for use by the European Food Safety Authority (EFSA), while the UK has 20 sweeteners authorized by the Food Standards Agency (FSA). These sweeteners are constantly being evaluated to ensure their safety and efficacy in food and drink products.
One of the major milestones in the use of sweeteners was a 2016 study on the carcinogenic potential of sucralose (E955) in mice. This study raised concerns about the safety of this popular sweetener, leading to further research and evaluation by regulatory authorities. In 2020, the EFSA published a protocol for assessing exposure to sweeteners, and in 2023, a revised protocol for hazard identification and hazard characterization of sweeteners was introduced.
Sweeteners can be made in various ways, including extraction from plants (such as steviol), synthesis (like saccharin), or with the use of microorganisms (as with erythritol). Monosaccharides and disaccharides, as well as other common sweet substances, are not considered sweeteners under EU regulation. However, some sugar replacement substances that were not widely consumed before May 1997 are assessed separately as novel foods.
If a sweetener is used in a food or drink product, its presence must be indicated on the label by name, its E number, or both. This transparency allows consumers to make informed choices about the products they consume.
Let’s take a closer look at some of the most commonly used sweeteners and their properties:
1. Sorbitols (E420): Sorbitol is a non-cariogenic carbohydrate that is two-thirds the calories of sugar and 40% less sweet. It is commonly used in sugar-free chewing gum and is currently under re-evaluation by the EFSA.
2. Mannitol (E421): Mannitol is a sugar alcohol that is 60% the sweetness of sugar and lower in calories. It is used in various sugar-free confectionery and is currently under re-evaluation by the EFSA.
3. Acesulfame K (E950): Acesulfame potassium is a calorie-free sugar substitute that is 200 times sweeter than sugar. It is used in a wide range of food and drink products, from baked goods to beverages.
4. Aspartame (E951): Aspartame is 200 times sweeter than sugar and is widely used in food and drink manufacture. It is a low-calorie sweetener that is also available as a tabletop sweetener.
5. Cyclamates (E952): Cyclamate is 30-50% sweeter than sugar and is used in various food and drink products in the EU and UK. It has been banned in the US due to concerns about its safety.
6. Isomalt (E953): Isomalt is a sugar alcohol that has the same sweetness as sugar and is used in baking processes. It has little to no impact on blood sugar levels and is currently under re-evaluation by the EFSA.
7. Saccharin (E954): Saccharin has been used in food and drink for over 100 years and is 300-400 times sweeter than sugar. It is calorie- and carb-free and is currently under re-evaluation by the EFSA.
8. Sucralose (E955): Sucralose is made from sugar and is 600 times sweeter than sugar. It is used by thousands of food and drink producers globally and is currently under re-evaluation by the EFSA.
9. Thaumatin (E957): Thaumatin is made from plant proteins and is used to sweeten food and drink products. It was recently re-evaluated by the EFSA.
10. Neohesperidine DC (E959): Neohesperidine is derived from citrus and is used to mask bitter tastes in other citrus compounds. It is 400-600 times sweeter than sugar and was re-evaluated by the EFSA in 2022.
These are just a few examples of the many sweeteners authorized for use in the EU and UK. Each sweetener has its own unique properties and uses in the food and drink industry. As research and evaluation of sweeteners continue, consumers can rest assured that these products are being closely monitored to ensure their safety and efficacy.