Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2023) Volume 7, Issue 2

Understanding the concept of natural and artificial sweeteners in food as food additives.

Sweeteners are substances used to sweeten food and drinks, replacing sugar or providing a sweet taste without the calories or negative health effects associated with sugar. There are two main types of sweeteners: natural and artificial. Natural sweeteners include honey, maple syrup, and stevia, which are derived from plants. Artificial sweeteners, also known as non-nutritive sweeteners, are chemically derived and include aspartame, saccharin, and sucralose. One of the most commonly used artificial sweeteners is aspartame, which is used in many sugar-free products such as diet sodas, sugar-free gums and candies. However, it has been linked to potential health risks, such as headaches, migraines, and allergic reactions in some individuals. Saccharin, another artificial sweetener, has a long history of use and has been deemed safe for consumption by regulatory agencies such as the US Food and Drug Administration (FDA).

Author(s): Michelle Pearlman*

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