Sucralose and Saccharin in wastewater

Sucralose is a sweetener that has about 600 times the sweetening power of sugar. Saccharin, on the other hand, is the oldest known artificial sweetener. Both sweeteners are often used in fitness products or diets. Neither in the body nor in sewage treatment plants are these sweeteners degraded in significant quantities, causing them to accumulate in the environment. Meanwhile, artificial sweeteners can be detected in all surface waters worldwide and their concentrations are continuously increasing. In our opinion, only biodegradable sweeteners should be used.

Not necessarily better: Fructose, honey, agave syrup and sugar beet syrup

Fructose occurs in small amounts (<10%) in all fruits. However, when dried fruits or fruit juices are consumed, a larger amount can quickly be ingested. In the food industry, Fructose, which is derived from corn starch, is often used as a cheap raw material.

Fructose is a natural sugar that also occurs in many fruits. It has a higher sweetening power than household sugar (sucrose), which is why a smaller amount is needed to achieve the same sweetness. Compared to sucrose, Fructose is about 1.4 times as sweet. By using Fructose instead of sucrose, the food industry can reduce the sugar content in products while maintaining the desired sweetness.

However, it is important to note that excessive consumption of Fructose can also have negative health effects, especially when consumed in large amounts from processed foods and beverages. High consumption of Fructose has been linked to problems such as weight gain, insulin resistance, fatty liver and increased risk of cardiovascular disease. Therefore, it is important to reduce the overall consumption of sugary products, whether they contain sucrose or Fructose.

In the lecture "Sugar: The bitter truth", the American paediatrician and endocrinologist Robert Lustig explains three main disadvantages of foods containing Fructose. First, Fructose suppresses the satiety hormone leptin, which can cause a persistent craving for food despite sufficient calorie intake. Secondly, Fructose is stored as fat in the liver as well as in the tissues. Many people have difficulty digesting large amounts of Fructose and this can lead to unpleasant symptoms such as flatulence and diarrhoea.

An overview of sugar alternatives:

Apple syrup, agave syrup, sugar beet syrup and other sweet syrups have a high sugar content. They have similar disadvantages to conventional sugar. Agave syrup in particular is especially sweet due to its high Fructose content. Although sugar beet syrup has a higher mineral content, it is hardly better than white sugar and has a distinctive taste of its own. Tip: If you use sugary sweeteners, it is advisable to be physically active afterwards. In moderation, they are acceptable before exercise, but less beneficial after.

There are different types of sugar alcohols such as maltitol, mannitol and sorbitol, all of which have a lower calorie content than sugar. Unlike sugar, sugar alcohols such as sorbitol, Xylitol and Erythritol have the advantage that they cannot be converted by caries bacteria (Streptococcus mutans) into acid that attacks the teeth. For this reason, they are often used in dental care products such as chewing gum or sweets. In addition, Xylitol and Erythritol also have the advantage that they do not have an unpleasant aftertaste. Made from renewable raw materials such as wood, corn plant fibres, Xylitol or Erythritol is made from corn starch without the use of genetic engineering.

What about in terms of calories? Xylitol has a 40 percent reduced calorie content compared to sugar, while Erythritol is even calorie-free. Products containing Erythritol and Xylitol cause a lower increase in blood sugar levels compared to sugary foods. This offers particular advantages for low-carb followers and people with diabetes, as the need for insulin is reduced.

In addition to sucrose (household sugar), which is widely used, there are several other types of sugar that largely do not have the disadvantages of sugar. These include: Allulose, Isomaltulose and Trehalose.

Allulose, similar to Erythritol, has no calories and is made from ordinary sugar. It has a sweetening power of about 60% of sugar. It can be widely used as a sugar substitute, although unfortunately it is not yet approved in the EU. The approval process for Allulose is currently underway. Allulose has been considered safe in the USA for several years and is gaining popularity. In fact, Trehalose and Allulose are two different sugars with different properties and uses.

Trehalose is a naturally occurring sugar found in many organisms, including plants, animals and microorganisms. Chemically, it is a disaccharide consisting of two glucose molecules linked together by a special glycosidic bond.

Trehalose is known for its ability to protect cells and biomolecules. It is a stable sugar that helps maintain the structure and function of proteins, lipids and other biological molecules during dehydration or in extreme environments. These properties make Trehalose an interesting substance in various fields such as the food industry, pharmaceuticals, biotechnology and cosmetics.

In the food industry, Trehalose is often used as a sugar substitute and stabiliser. It can be used to improve the texture of food, retain moisture and extend shelf life. Trehalose is also marketed in some health products and supplements, although its health benefits need further research.

It is important to note that despite its many potential benefits, Trehalose cannot be broken down by all organisms. For example, humans lack an enzyme that can break down Trehalose into its individual glucose molecules. Therefore, Trehalose is not metabolised in the body and does not cause a rise in blood sugar levels like other sugars.

Isomaltulose is a carbohydrate consisting of glucose and Fructose. Chemically, it is a disaccharide linked by a glycosidic bond between glucose and Fructose. Isomaltulose is also called Palatinose because it was first isolated from sucrose (table sugar).

The particular advantage of Isomaltulose is its special digestion and metabolism in the body. Unlike other types of sugar, Isomaltulose is broken down more slowly and absorbed more slowly in the intestine. As a result, it leads to a slower rise in blood glucose levels and contributes to a steadier flow of energy. This slow and steady flow of energy can help keep blood glucose levels more stable and provide energy over a longer period of time.

Isomaltulose has a similar sweet taste to sucrose but a lower glycaemic index. This means that it causes blood sugar levels to rise less than conventional sugar. It is therefore often used as an ingredient in foods that aim for a low glycaemic index, such as sports drinks, energy bars and diabetic products.

It is important to note that Isomaltulose still contains carbohydrates and should therefore be consumed in moderate amounts, especially for people with diabetes or other metabolic disorders. As with all food additives, it is advisable to follow the consumption recommendations and information on product labels.