Non-caloric sweeteners in excess weight: application in dairy matrices
DOI:
https://doi.org/10.29105/respyn23.4-827Keywords:
Sweeteners, Artificial sweeteners, yogurt, obesity, dairy productsAbstract
Introduction: The use of sweeteners has increased greatly in recent decades due to concerns about the negative effects of excessive sugar consumption, associated with chronic non-communicable diseases. Objective: This review examines the evidence about non-caloric sweeteners (sucralose, saccharin, aspartame, acesulfame K, neotame, Advantame, cyclamate, lactitol and stevia) and their relationship with excess weight, as well as their technological advantages and disadvantages in yogurt production. Materials and methods: A topic review was conducted based on the literature published between 2018 and 2023 in the Science Direct, PubMed, and Google Scholar databases. Results: Saccharin, sucralose, acesulfame K and advantame activate the reward system, while sucralose and saccharin cause intestinal dysbiosis. On the other hand, stevia and lactitol are the most suitable for industrial yogurt production due to their stability in acidic pH, water solubility and heat resistance. Conclusions: Stevia stands out as the most appropriate sweetener, as it combines technological advantages with the absence of negative health effects.
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