Sucrasin Sweetener

Sugar replacement is one of the study and research topics in the industry that produces low-calorie sweetened foods and beverages. Many sweeteners with a very high potency have been developed as sugar substitutes; especially those that have got stability even at high temperature and a shelf life at low pH like sucralose.

Sugars are used to bestow certain functional attributes to food, such as viscosity, texture, intensity, and gilded aspect.

Carbohydrates are biological molecules comprising carbon, hydrogen and oxygen. This composition gives carbohydrates their name: they consist of carbon (carbo-) plus water (-hydrate). Carbohydrate chains have different lengths. A disaccharide (for example, sucrose, lactose and maltose) consists of two sugar units.

Foods containing carbohydrates have got a wide range of effects on blood glucose levels during the course of digestion (glycaemic response).

Some carbohydrates cause a rapid increase followed by a rapid decrease in blood glucose concentration.

Others cause a slow and prolonged increase with a sustained and gradual decrease.

This is why it is so important to know the type of carbohydrate consumed because prolonging the time during which glucose is available for uptake (sustained response) in healthy individuals, reduces to a greater extent the post-prandial response, which involves the action of insulin.