European regulations define sweeteners as substances used to sweeten food and table-top applications. They are categorized into two main groups: artificial sweeteners and sugar substitutes, which include sugar alcohols like sorbitol, xylitol, and mannitol. Since sweeteners are classified as additives, they must undergo an approval process before being allowed in food production, and their use is restricted to specific food items as determined by European regulations.

Features of Sugar Substitutes

Sugar substitutes such as sorbitol, xylitol, and mannitol tend to be less sweet than sugar or have a sweetness level comparable to it, while providing about half the calories. Erythritol is unique as it contributes no calories at all. It’s important to note that excessive consumption of sugar substitutes can lead to laxative effects, so appropriate labeling is required.

Benefits of Sugar Substitutes

Sugar substitutes can effectively replace sugar’s bulk in products like candies, which is why they are often used alongside sweeteners. Additionally, like sweeteners, they do not contribute to tooth decay.