sugar substitute
Sign in to saveAlso known as substitute sugar, fake sugar, non-nutritive sweetener, high-intensity sweetener, artificial sweetener
sweetener that contains significantly less food energy than sugar
OverviewAI-generated
Sugar substitutes are categorized as artificial sweeteners. A search for this term yields 275,946 results in the PubMed database. The subject is referenced by 649 other encyclopedia articles.
In the Openfoodfacts database, 54 products are listed under the category of sugar substitutes. These items have an average energy content of 68 kcal. Their nutritional profile includes 0.1 of fat, 0.1 of saturated fat, 54.2 of carbohydrates, 23.9 of sugars, 2.9 of fiber, 0.3 of proteins, and 0.84 of salt. These products are assigned a Nova score of 4.
Synthesized by Vinony from 15 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 54 products
- Energy
- 68 kcal
- Fat
- 0.1 g
- — of which saturates
- 0.1 g
- Carbohydrates
- 54.2 g
- — of which sugars
- 23.9 g
- Fibre
- 2.9 g
- Protein
- 0.3 g
- Salt
- 0.84 g
via Open Food Facts · ODbL
Research
275,946 papersvia PubMed
~22 min read
Encyclopedic overview
Three artificial sweeteners in paper packets, coded by color: Equal (aspartame; blue), Sweet'N Low (saccharin, pink) and Splenda (sucralose, yellow). Other colors used are green for stevia.
A sugar substitute or artificial sweetener is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) or low-calorie sweetener. Artificial sweeteners may be derived from plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets.
Excerpted from Wikipedia’s “sugar substitute” article, available under the CC BY-SA 4.0 licence.