In addition to adding sweetness, sugar`s distinctive properties enable it to play an important role in food preservation.

For example, sugar (otherwise known as sucrose) absorbs and retains water very easily and is therefore included in breads and muffins to help keep them moist and tender. Sugar also helps to prevent the growth of bacteria in jams and preserves, and to retain the bright colours of canned fruits when they are packed in a sugar solution.

Sugar, however, is also a source of “empty calories” and, as such, contributes to a number of health risks, including overweight and tooth decay. Children often like sweet things, but it is important to offer them reduced-sugar foods, such as low-sugar jam.

A diet rich in sugar can also blunt your appetite for more nutritious foods, such as those containing complex carbohydrates, vitamins, and minerals. Therefore, try to limit your intake of sugary foods.
Sweeteners

Acesulfame-K (E950): This is 200 times sweeter than sugar, yet contains only four calories per teaspoon. It is safe and, since it is not absorbed by the body, is ideal for people with diabetes.

Aspartame (E951): This synthetic sugar is 200 times sweeter than sugar, yet contains less than four calories per teaspoon. It is not suitable for baking or cooking. A review in 2002 by the European Commission`s Scientific Committee on Food (SCF) confirmed the safety of this sweetener for adults and children. However, aspartame is potentially life-threatening for people who have the inherited condition phenylketonuria (PKU), in which the body cannot process the amino acid phenylalanine. Products containing aspartame are marked with a warning.

Saccharin (E954): This was the first substitute sweetener and remains one of the most popular. It is 300 times sweeter than sugar and is suitable for baking and cooking. Studies confirm it is safe and poses no danger to humans.

Sucralose: This is 600 times sweeter than regular sugar, and is the most versatile sweetener. It is available in granular form that can be used to replace sugar in drinks and recipes.

Sorbitol (E420): Used as a sweetener and to protect against moisture loss in food products, sorbitol is 60 per cent as sweet as sugar, with one-third fewer calories. It provides a cool, pleasant taste and withstands high temperatures.

Mannitol (E421): This sweetener is also used in food products as a stabilizer, bulking agent, and humectant. It is more than 70 per cent as sweet as sugar and has a cool, sweet taste.


BDST: 1322 HRS, Oct-13, 2013
SIS/BSK