The growth, development, and acceptance of a variety of low-calorie sweeteners have provided such a circumstance that the industry is faced with a growing consumer demand for low-calorie products. Substitute sweeteners used in food and beverages have been selected to control calories, carbohydrates and sugars, and help weight loss, reduce diabetes, control dental diseases, increase pharmaceutical and cosmetic usability, and provide sweetness in the absence of sugar.
- Substitute sweeteners should provide a sweetness at least the same as sugar sweets.
- Must be colorless, odorless, without unpleasant after taste.
- Without tooth decay effects and having delicious taste so that it can immediately reveal sweetness.
- Given the production food conditions, it must be stable against the applied temperature range.
- It must be soluble in water; and must be stable in acidic conditions as well as during shelf-life of the product.
- Must be compatible with other constituents of food.
- Must guarantee the health of consumer and have no toxic effects.
- Must be readily metabolized or disposed of without change.
- The final product taste must reflect the same traditional product taste.
- It must be in close competition with sugar in terms of price and economic value.
- Must be easily produced, stored and conveyed.