SWEETENERS: CLASSIFICATION, PROPERTIES, APPLICATION IN THE TECHNOLOGY OF SOFT DRINKS

Abstract

Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucrose. However, the risks and disadvantages of synthetic sweeteners outweigh the benefits of their use. In this regard, it is advisable to reduce or completely eliminate the consumption of food products containing sweeteners from the human diet. On the other hand, natural sources of sweeteners should be used to eliminate the negative effects associated with sugar consumption. When choosing sweeteners for functional beverages, many criteria are taken into account: sweetness factor, caloric content, effect on blood insulin levels (glycemic index), effect on the human digestive system, effect on dental health, and allowable daily intake. For the widespread introduction of natural sweeteners into beverage formulations, detailed research into how they are processed and used on an industrial scale is required.