A Closer Look: Sugar Substitutes

WHAT ARE SUGAR SUBSTITUTES?

Sweeteners are used to add a sweet taste to all types of foods and beverages. Sweeteners fall into two main categories: nutritive sweeteners and non-nutritive sweeteners (also known as sugar substitutes).

Nutritive sweeteners provide calories and carbohydrates. Common examples include sugar, honey, maple syrup, corn syrup, and agave nectar.

In contrast, non-nutritive sweeteners provide sweetness without the calories and carbohydrates. These sugar substitutes – such as aspartame, sucralose, stevia, and monk fruit extract – are intensely sweet and only a
small amount is needed to achieve the desired level of sweetness. They are used in diet sodas, desserts, baked goods, chewing gum, and many other products.

HOW ARE SUGAR SUBSTITUTES MADE?

AGAVE NECTAR

One popular sugar substitute is agave nectar. Agave nectar is a nutritive sweetener, but it causes a slower and smaller rise in blood sugar levels compared to regular sugar due to its lower glycemic index. Since agave nectar is sweeter than sugar, a smaller amount can be used to achieve the same level of sweetness.

The first step in producing agave nectar is milling the agave pines. The fibers are washed with hot water and are then filtered to remove any solids. The juice goes through a heating and hydrolysis process to break down the syrup into simpler sugars. After this, the juice is filtered again and concentrated through evaporation to produce the final product.

STEVIA

Stevia is a popular natural non-nutritive sweetener that is typically derived from stevia leaves. The traditional production method includes harvesting the leaves, drying them, and then soaking them in water to extract
the sweet component. The water is filtered, concentrated in an evaporator, and spray dried to make crude stevia.

Th crude stevia is further purified by dissolving it in ethanol. After dissolving, it is cooled to crystallize the stevia, the alcohol is removed in a centrifuge, and the stevia is dried and milled. At this point, the stevia is ready to be used in food or beverages.

In addition to the traditional method, there are new methods that are used to improve the taste and increase the yield when making stevia. These include:
• Bioconversion – the stevia plant extract is modified with enzymes.
• Fermentation – microorganisms convert sugars (mixed with additional additives) into stevia. The final product is then purified and dried.

MONK FRUIT EXTRACT

Unlike stevia, which can sometimes leave a bitter aftertaste, monk fruit extract is less sweet but has a cleaner taste. Derived from monk fruit, native to Southeast Asia, it is a natural non-nutritive sweetener that is often harder to find and more expensive than stevia, which is widely available.

To get monk fruit extract, the monk fruit is harvested and dried. The dried monk fruit is crushed to extract the juice, and the juice is mixed with hot water to help with the extraction process. The liquid is filtered and
concentrated into a syrup that can be packed as is or further dried into a powder.

ASPARTAME (COMMONLY KNOWN AS NUTRASWEET OR EQUAL)

Another popular non-nutritive sugar substitute that is often used in diet drinks and products made through cold processes is Aspartame, which is 200 times sweeter than sugar.

Aspartame is produced by combining two amino acids: L-aspartic acid and L-phenylalanine. These amino acids are typically produced through fermentation. Microorganisms convert sugars (often with the help of additional additives) into the desired amino acids. Each amino acid is then modified with chemicals to ensure the correct reaction takes place when they are combined. The resulting aspartame is modified, purified, crystallized by cooling, and dried to produce this sweetener.

SUCRALOSE (COMMONLY KNOWN AS SPLENDA)

Unlike aspartame, sucralose is a non-nutritive substitute which is heat stable, making it a popular choice in low-calorie foods that are heated or baked. This sugar substitute is about 600 times sweeter than sugar. Sucralose is made through treating dissolved sugar with chemicals and chlorine, replacing three parts of the sugar molecule with chlorine. The resulting product is then purified, concentrated, crystallized, and dried.

This chemical modification gives sucralose a similar structure to sucrose but also prevents the body from metabolizing it for calories, as the body doesn’t recognize it as a source of energy. As a result, sucralose
provides a sweet taste without added calories.

ARE SUGAR SUBSTITUTES KOSHER?

While the main ingredients in both nutritive and non-nutritive sugar substitutes do not pose kashrus concerns, attention must be given to the processing aids and additives that are used in the process. These additional ingredients, whether introduced during manufacturing or added later to dilute the extremely sweet final products, need to be kosher certified. In addition, all additives need to be kosher for Passover to create a Passover certified sweetener.

In the case of aspartame, the amino acids used in its production are typically derived through a fermentation process that uses corn glucose as a base. Some hold that kitniyos that are processed to the point of molecular
change no longer have the status of kitniyos and are permitted on Pesach. However, OK Kosher does not accept this leniency and will not certify products containing kitniyos shenishtanu as kosher for Pesach; they will be certified as kitniyos or kitniyos shenishtanu. Consumers are encouraged to consult with their Rav.

Rabbi Hendel is a member of the OK Kosher Vaad HaKashrus.