A sweetener is used to sweeten food. There are two main categiries of sweeteners;
- Intensive sweeteners; ingredients which have a higher sweetening power than sugar, for example Steviol Glycosides (Stevia Extract) which is about 300 times more sweet than sugar.
- Bulk sweeteners; sweeteners with a sweetening power less intensive than sugar, for example erythritol which has about 70% of the sweetening power of sucrose.
In practice usually a combination of bulk- and intensive sweeteners is used to replace sugar, because sugar content is important for many other product properties besides only the taste. Water activity or freeze point depression for example are strongly dependant on sugar content.
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