Food & Beverage Asia December 2020/January 2021

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SIFST Technical Article Singapore’s war on sugar: Sugar substitute as a weapon By ZHU YIMING and MI JIAQI, Department of Food Science and Technology, National University of Singapore Nature made sugar hard to get; man made it easy. The Singapore government is aware of the threat of added sugar on public health and healthcare costs. Singapore has begun the war with sugar since 2001, when the Healthier Choice Symbol (HCS) was introduced to help consumers identify lower-sugar foods. War on Diabetes was launched in 2016. The fact in Singapore is that the related non-communicable disease (NCD) accounted for 74% of deaths in 2008. Diabetes is a serious health concern in Singapore, with the highest prevalence of diabetes among developed nations. A Health Promotion Board survey in 2018 reported Singaporeans consumed 12 teaspoons (or 60g) of sugar daily, more than the five teaspoons limit recommended by the World Health Organization. In Dec. 2018, the Ministry of Health (MOH) conducted a public consultation to seek views on four possible measures to reduce sugar intake from pre-packaged sugar-sweetened beverages (SSBs), including total ban, tax on high-sugar drinks, mandatory labelling and ban on advertisements on all platforms; However, the results have yet to be announced. Compared with such tough action, recognise and promote the use of sugar substitutes seem to be a gentle way. THE TOXIC TRUTH ABOUT SUGAR A lot of epidemiological evidence indicated that excessive sugar consumption affects human health beyond simply adding calories. Importantly, sugar induces all of the diseases associated with metabolic syndrome 1 . The unhealthy influence includes hyperlipidaemia (high triglycerides and insulin resistance through the synthesis of fat in the liver); diabetes (increased liver glucose production and insulin resistance); hypertension (fructose increases uric acid, which raises blood pressure); and aging (Maillard reaction and its production between reducing sugar and protein). THE RISING USE OF SWEETENERS Sugar substitute is a group of food additives that duplicates the effect of sugar in taste, but usually has less calories and low glycaemic index (GI). Some sugar substitutes are natural while some others are synthetic. Especially, the synthetic sweeteners can be divided into artificial sweeteners (produced from the non-sugar-structure compound), sugar alcohols (occur naturally in many fruit and vegetables, but they are produced from other carbohydrates), and rare sugar (occur naturally in extremely low ratio, produced from enzymatic conversion). Chemosynthesis artificial sweeteners The chemosynthesis artificial sweeteners are approved in Singapore are acesulfame-K, saccharin, cyclamates, neotame, sucralose, and aspartame. With zero calories and non-GI effect, chemosynthesis artificial sweeteners seem to be the most health and economic way to fight traditional sugar. In general, it can be concluded that sugar Sweeteners Acesulfame potassium (Ace-K) Calories (kcal/g) Sweetness Compared to sucrose GI 0 200 0 Aspartame 3.65 200 0 Sucralose 0 600 0 Neotame 0 7,000-13,000 0 Cyclamates 0 40 0 Saccharin 0 300 0 Beverage shelves at a supermarket in Singapore Table 1: Main chemosynthesis artificial sweeteners’ nutrition value (adapted from Chattopadhyay 2 ) FOOD & BEVERAGE ASIA DECEMBER 2020 / JANUARY 2021
SIFST Technical Article substitutes have no untoward effect on the short-term health and carcinogenicity risks of an individual under the food matrix and regulation dose. Hence, these chemosynthesis artificial sweeteners are currently approved for use in most countries. But this illusion is partly because there were few epidemiological studies have specifically assessed exposure to a single sweetener. Currently, there were some debates about these sugar substitutes. The thermal decomposition of sucralose produces polychlorinated dibenzo-p-dioxins and dibenzofurans. Bladder cancer-inducing effects of saccharin were reported from animal studies in the rat. Also, current scientific evidence indicates that daily consumption of beverages with chemosynthesis artificial not only fails to prevent disease but is associated with increased risks for the same health concerns associated with sugar beverages, including type 2 diabetes, cardiovascular disease, hypertension, and stroke. Acesulfame potassium, saccharin, and sucralose even performed strong bacteriostatic effects to change the intestinal flora, which is closely related to the long-term immunity and metabolism of the human body. Pre-clinical studies have provided plausible biological mechanisms of these negative health effects 3 . Besides, considering the unpleasant aftertaste, allergen (Aspartame), the properties for cooking or baking. The use of chemosynthesis artificial sweeteners still needs to be regulated and identified. Sugar alcohols Sugar alcohols were found in plants, such as fruits, especially berries. Now, sugar alcohols normally are produced by corresponding sugar with chemical or biological pathways. Sugar Sweeteners Calories (kcal/g) Sweetness compared to sucrose Xylitol 2.5 100 13 Maltitol syrup 3 75 53 Maltitol 2.7 75 36 Erythritol 0.2 70 0 Sorbitol 2.5 60 9 Mannitol 1.5 60 0 Isomalt 2.1 55 9 Lactitol 2 35 6 Polyglycitol 2.8 33 39 Table 2: Main sugar alcohols’ nutrition value (adapted from Grembecka 4 and Serra-Majem et al. 5 ). All of these sugar alcohols are available in Singapore GI alcohols have slightly lower calories and GI than regular sugar (sucrose has GI of 60 and 4cal/g calories). Sugar alcohols are normally partly absorbed into the blood from the small intestines which usually results in a smaller alter in blood glucose than sucrose (table sugar). Erythritol is actually absorbed in the small intestine and excreted unchanged through urine, so it contributes no calories even though it is rather sweet. In China, a sparkling water with erythritol added only has been a huge success in recent years, Yuanqi Forest (Yuanqi Senlin), its parent company now valued at more than US$2 billion. This company also plans to add erythritol more in milk tea and fruit wine. However, it is important to note that most sugar alcohols do not have 0 GI and 0 Cal. So, for many products labelled "sugar-free" or "no sugar added" in fact contain sugar alcohols, diabetics cannot consume them with no limit 6 . Besides, just like others incompletely digestible substances, overconsumption of sugar alcohols can lead to bloating, diarrhoea, and flatulence as they are incompletely absorbed in the small intestine. Natural sweeteners Natural sweeteners are approved in Singapore including steviol glycosides and Siratia grosvenorii (swingle) (Luo Han Guo, Monk fruit) extract. Stevia glycosides are compounds extracted and refined from the leaves of the Stevia rebaudiana (Bertoni) Hemsl. The US Food and Drug Administration (FDA) considers only high-purity stevia glycosides to be safe for current human consumption with ADI, while the Monk fruit extract was listed in FDA GRAS with no limit 9 . Monk fruit has been used as a traditional medicine in China for centuries. Following the trends of natural sweeteners, it has been approved as a sweetener in many countries. This fruit contains compounds called mogrosides to perform sweetness. Among more than 60 mogrosides identified, the content of different mogrosides are various depends on the maturity stage. Sweeteners Calories (kcal/g) Sweetness Compared to sucrose Steviol glycosides 0 210-300 0 Luo Han Guo 0 500 0 Table 3: Main natural sweeteners’ nutrition value (adapted from Hellfritsch et al. 7 and Cicek et al. 8 ) GI FOOD & BEVERAGE ASIA DECEMBER 2020 / JANUARY 2021
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DECEMBER 2020 / JANUARY 2021 www.fo
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2 CONTENTS 16 12 28 CONT BITING ISS
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4 EDITOR’S NOTE a year like never
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6 NEWS Tate & Lyle acquires Sweet G
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Page 18 and 19: 16 INGREDIENTS Get ready for red Re
Page 20 and 21: 18 INGREDIENTS Five trends shaping
Page 22 and 23: 20 INGREDIENTS By DHEERAJ TALREJA T
Page 24 and 25: 22 INGREDIENTS Protein: The vital n
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Page 28 and 29: 26 INGREDIENTS Healthy indulgence e
Page 30 and 31: 28 ON THE TABLE Creating South East
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Food & Beverage Asia December 2020/January 2021

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