Within the wide universe of the sweeteners, the Sucalosa is one of the most frequent. María Fernanda Zerón, dietitian-nutritionist and professor at the Faculty of Nursing at the University of Barcelona, puts the magnifying glass on this sweetener and answers some of the most common questions about the table.
What is the sugar and how it is obtained
The Sucalose is a Acaloric sweetenerIt is Dide, sweetener without contributing calories. «The molecule of sucrose is obtained, which is the scientific name of common sugar or table sugar,» says Zerón.
Your code and as additive is E-955. It is present in many products of usual consumption products in our society, such as «light» such as color ‘, cookies, pastries, chucheías, desserts …
Properties of the Sucalosa
High sweetening capacity
The Sucalose is a sweetener 600 times sweeter than sugar. «With a very small amount it is sweetened just like using common sugar,» he says.
Calories of sin
Possible, the most prominent property of the Sucralosa is that it does not provide calories. Or as some pubrican prisoners suggest, ‘the Sucalosa does not fat’. That is why one of the favorite sweeteners of the industry to make repercery or low -calorie ‘sweets.
High stability
ECLALLE Stable at high and low temperatures. This facilitates its use in food for cold consumption, for those that require freezing and, by alleged, for the batch, such as the pastries.
Taste similar to sugar
Unlike other Sentés sweeteners, which leave a bitter or metallic aftertaste, the succalose presents a Sweetness very similar to sugar. Thanks to this property, it is used alone or in combination medium -governed controos, such as Stevia.
No insulin response
When we eat sugar, our body secretes insulin to metabolize it. This does not happen with the succalose. «Our body is not able to metabolize it, we do not digest it because the organism does not perceive it as a sugar. So it passes through the stomach and intestine without a hormonal response,» says the expert.
Thanks to this property, it can be incorporated as sweetener to foods suitable for people living with diabetes. It can also be used in fashion diets, such as Keto diet and the low carbohydrate diet, which should always be done under the supervision of a qualified professional health. And, of course, do not expect any miracle for health.
Comparison between the Sucalosa and other sweeteners
Sugar vs sugar
We have already seen that it is 600 times sweeter than sugar. «When it is packaged in envelope as a table sweetener, son of envelopes, much smaller than those of sugar. In fact, maltodextrin is usually added, for volume apoco,» explains the Explapa.
Now, it clarifies that “this does not sign the foods sweetened with sucralous are healthier just because they have fewer calories. In fact, these sweeteners are used, precise, in food. We want to reduce sugar consumption, the ideal is to educate little by little our taste for sweet, but, main to reduce the after emphasizing.
Stevia vs. Sucalosa
It is between 2 and 3 times more sweetening than stevia. Professor Zerón adds that «they usually together because the Steviol has a very bitter final ground. By adding succalose or other sweetener, it is modulated and unpleasant taste.»
Aspartamo vs. Sucalose
Also sale well stopped in comparison with the aspartamo, since it is About 3 times more sweetening That the «And it is Appa for those who cannot take aspartamo for having phenylcetonuria, which is the inability to metabolize an amino acid called phenylalanine.»
Sucalous vs erythritol
Sugar polial, such as erythritol or sorbitol, have a certain caloric contribution, although very low (0.2 calories per gram). But its inconvenient mayor is that our microbiota can ferment them and some characters can apparent uncomfortable gastrointestinal cynts, such as abdominal swelling.
Uses of the Sucalose
In the food industry
Its high sweetening capacity, stability at extreme temperatures and not having calories make it one of the sweeteners most used by the food industry. It is present in soft drinks, lords, gum and a long etcés of ‘low calorie products’.
At home
We can find it in the form of a coffee sweetener for coffee, for pastry … it is sold both in granulated and liquid format with dosing.
Security, controversies and possible side effects of the sugar
Is its use safe?
Simply with EC. Unjustified alarms, since its safe use and is authorized and guarded by the EFSA since before 2009. Even so, as has already happened with other sweeteners, this organism has open without reassessment process of being seen to ratify its stability, not its safety. In the specific case of the Sucalosa, its behavior is evaluated as an additive in the fine pastries.
Digestive health
This sweetener is quite well tolerated an intestinal level. «There are studies that suggest that you can alter the intestinal microbiota, but do not have enough evidence in the usual dose of intake,» says the expert.
Relationship with other food allergies and intolerance
Unlike other sweeteners, the sugar is not related to possible intolerance. Some studies have analyzed their possible effects on children with hereditary fructose intolerance since, although it does not metabolize, the succalose may contain small quantity of free fruits or sucrose. However, they conclude that it does not present risks unless the amount consumed large sea, something that would not happen since this is sweetener is only present in food whose presence in the diet of fereberry to be occasion.
Possible relationship
Cadada year river of ink are poured by relating synthetic sweeteners with different types of cancer. However, the EFSA is overwhelming: there is no evidence of a direct relationship between succalose and cancer, so consumption is safe in the two normal doses for a sweetener. «In fact, alarms shot years ago for some studies with megadosis of artificial sweeteners, there is no daily consumption in normal doses,» the expert reassures.
Relationships cons
I spread an indirect relationship with certain chronic diseases, such as obesity or diabetes. In this case, it is about cooling not related to a specific food, but Lifestyling lifestylesincluding sedentary lifestyle, smoking, alcohol consumption and a salable diet.
Pregnancy and breastfeeding
Its safe consumption in pregnancy and breastfeeding. «Now, it is a moment in the life of the woman where the quality of her diet and the daily caloric contribution must be seen with special care. And we have already seen that -the sweeteners usually incorporate into foods of low nutritional quality, or, at the end, in feeds curled cuyos culos culos culimos culimos culimos culimos culimes culimos culimos culimos culimos culimos culimos culimos culimos to be occasional.»
Children
The same reasons that apply a pregnant mothers are worth children. “They are of growth age and required quality nutrients that go to a found in a salary food. The pastries, refenseing drinks or the sweets, no matter how succalous we put on them to reduce lasorories, they are not in this logo of Loudemes. What to do is promote healthy habits.
In summary, Neither the sugar nor any other sweetener should be understood as a patch to improve a little salary diet.
The Aldi Council
The sweets are delicious and very appealing son. But remember that I do not convert them: take them a newspaper, even if they are with low -calorie sweeteners. If you feel like something sweet, try a calm appetite with fruits.
María Fernanda Zerón. Member of the Corps of Number Academics of the Spanish Academy of Nutrition and Dietetics. Reading professor at the Nursing empowered at the University of Barcelona (UB) and researcher at the Institute for Research in Nutrition and Food Safety also of the UB. Its research activity is focused on the study of sleep and its impact on food and body weight of young children and adults. She has participated in the development of three competitive research projects, she is the author of more than 20 articles in indexed international magazines and has participated in more than 30 national and international congresses, of which she has been speakers in 15 causes.
