• Food Science and Industry
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• v.49 no.3
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Korean Journal of Community Nutrition
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• v.28 no.3
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• International Journal of Industrial Entomology and Biomaterials
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• v.34 no.2
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• pp.23-31
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• 2017

Bumblebees, more efficient than honeybees, provide important services for pollination especially in tomato, pepper, cucumber, strawberries and other crops grown under tunnel farming or glasshouse conditions to yield maximization. These bees require pollen and nectar to meet their dietary needs and maintain their colony structure, development and reproduction. Keeping in view their economic importance, the effect of five concentrations of sugar and honey solutions (1:1, 1:1.5, 1:2, 2:1,1.5:1) each as alternative to nectar were used to observe their effect on life history parameters of Bombus terrestris. The 1:1 ratio of sugar solution was found most effective followed by 1.5:1, 1:1.5, 1:2 and 2:1 and also more effective of all five concentrations of honey solutions on all three stages of colony development i.e., at colony initiation, colony development and colony maturation stages. At colony initiation stage, early pre-oviposition period ($6.40{\pm}0.97$ days), early emergence of first worker in the first batch ($25.40{\pm}1.21$ days) and maximum numbers of workers ($6.20{\pm}0.24$) emergence in the first batch were observed at 1:1 ratio of sugar solution. Colonies reared on 1:1 ratio of sugar solution reached earlier ($52.13{\pm}1.28$ days) at colony foundation stage with minimum mortality ($3.27{\pm}0.54$ workers). At colony maturation stage, maximum numbers of workers, sexual (males, queens) and maximum mother queen longevity was observed at the same 1:1 ratio of sugar solution. It can be suggested from present study that sugar solution as alternative of nectar at 1:1 ratio was better than other sugar concentration levels and also from those of honey solution.

• Clinical Nutrition Research
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• v.12 no.3
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• pp.229-243
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• 2023

The rising prevalence of obesity and diabetes is a significant health concern both in globally and is now regarded as a worldwide epidemic. Added sugars like sucrose and high-fructose corn syrup (HFCS) are a major concern due to their link with an increased incidence of diet-induced obesity and diabetes. The purpose of this review is to provide insight into the effects of natural sweeteners as alternatives to sucrose and HFCS, which are known to have negative impacts on metabolic diseases and to promote further research on sugar consumption with a focus on improving metabolic health. The collective evidences suggest that natural alternative sweeteners have positive impacts on various markers associated with obesity and diabetes, including body weight gain, hepatic fat accumulation, abnormal blood glucose or lipid homeostasis, and insulin resistance. Taken together, natural alternative sweeteners can be useful substitutes to decrease the risk of obesity and diabetes compared with sucrose and HFCS.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.615-624
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• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.281-288
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• 2001

The autoclave method and the traditional cooking method were compared for nutrients(especially, minerals), color difference, viscosity, reduction of sugar and amino nitrogen content of brown stock. The autoclave cooking method is better than the traditional cooking method for retaining protein and amino nitrogen contents, as well as for reducing sugar content. Also, reducing sugar content increased by the autoclave cooking method. Since the color of brown sauce was related with the reducing sugar content, the autoclave cooking method was more effective than the traditional cooking method for the color development of brown stock. Since the autoclave method can reduce the cooking time without a loss of quality in brown stock, the autoclave method is a viable alternative to the traditional method of preparing brown stock.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.818-825
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• 2012

The effects of sweeteners(fracto-oligosaccharide: xylitol: erythritol: stevioside) as alternative ingredients to sugar on the characteristics of yanggeng were investigated. The relative sweetners of fracto-oligosaccharide, xylitol, erythritol and stevioside to a 25% sugar solution were found to be 25%, 25%, 22.5% and 0.25% respectively. Sensory evaluation to compare yanggeng made using fracto-oligosaccharide, xylitol, erythritol and stevioside to a 100% sugar yanggeng revealed that they differed by 37.5%, 37.5%, 33.75% and 0.75% respectively highlight. The viscosity of yanggeng differed depending on the type of sweetener used. Sugar contents(°Brix) were the highest in sugar. The moisture contents were the highest in yanggeng made with 0.75% stevioside, while the hardness, adhesiveness, chewiness and gumminess were highest in that made with 33.75% erythritol. The springiness was highest in yanggeng made with 37.5% fracto-oligosaccharide, while the cohesiveness was highest in that made with 37.5% xylitol, and the L-values, b-values and a-values were lowest in yanggeng made with 25% sugar. Sensory evaluation, revealed that the overall preference was highest for yanggeng made with 37.5% fracto-oligosaccharide and xylitol.

• 한국신재생에너지학회:학술대회논문집
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• 2006.06a
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• pp.485-488
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• 2006

In order to investigate the possibility of waste mushroom logs as biomass resource chemical and physical characteristics of normal woods and waste mushroom logs such as crystallinity value, energy consumption, total sugar yield after hydrolysis chemical compounds and molecular weight distribution after acid hydrolysis, were examined. In the results, crystallinity of waste mushroom logs which were three year passed after the inoculation was decreased drastically from 49% to 33% during the cultivation. Lignin contents as chemical compounds of normal woods and waste mushroom logs were 21.07% and 18.78%, respectively. By the results of measurement of energy consumption, the size reduction of normal woods required a significantly higher energy than that of waste mushroom logs. In the hydrolysis, total sugar yield by enzyme and acid hydrolysis were high in waste mushroom logs(53% 57.5%) than in normal woods(42.9%, 47.17%). According to the molecular weight distribution using GPC, low molecular weight compounds were distributed in waste mushroom logs. Based on these results, waste mushroom logs have enough potential as material for developing alternative energy because of easily conversion to sugar by various hydrolysis methods and requirement of low energy consumption during size reduction.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.185-203
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• 2017

This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.