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Sweeteners
Sucraid™
Sucrose
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|
Sweeteners
| Name |
Phenotypes |
Biochemistry |
Sources
&
Comments |
|
Acesulfame-K (aka acesulfame potassium,
Ace-K, Sunett®, Sweet One®) |
B, C |
Dextrose, Acesulfame-K, Cream of Tartar |
Starch requires paltinase for
digestion.
Consult physician regarding use of
artificial sweetners. |
| Agave, blue (light,
amber, dark)8, 11 |
A, B, C, D, E, F
Sucraid required |
84.14% fructose,
10.66% glucose
1.48% sucrose |
Blue Agave, Recipe
conversion, 2/3 agave=1 cup granulated sucrose. Reduce other
liquids by 1/4 to 1/3 cup. |
|
Alitame (aka Aclame®)
|
A, B, C, D, E, F |
Artificial sweetner |
Approved for use in Australia, New Zealand, Mexico, China, & the
EU, but does not have FDA approval. Individuals
with phenylketonuria
can consume.
Stable under hot or acidic conditions. 1 cup sucrose = 1
teaspoon17
Consult physician regarding use of
artificial sweetners. |
| Amorphous sugar |
Not Recommended |
Sucrose |
Heating sucrose to
hard candy stage |
| Apriva®
(liquid) |
A, B, C, D, E, F |
Sucralose |
|
| Apriva®
(powdered) |
B, C |
A blend of:
Dextrose
Maltodextrin
Sucralose |
|
| Aspartame (aka
Equal®, Nutra Sweet®) |
A, B, C, D, E, F |
A synthetic derivative of a combination of aspartic acid and
phenylalanine |
Consult physician
regarding use of artificial sweetners. |
|
Barbados sugar (aka muscovado sugar, raw
sugar) |
Not Recommended |
Sucrose
Molasses
Coconut milk |
|
| Barley malt |
Not Recommended |
65% maltose
30% starch |
Requires normal amount of
maltase and paltinase to digest. |
| Beet sugar |
Not Recommended |
Sucrose
Fructoe
Glucose |
|
| Brown Rice syrup
(aka Rice Malt) |
Not Recommended |
Maltose
Polysaccarides |
brown rice + water
Requires normal amount of
maltase and paltinase to digest. |
| Brown Sugar |
Not recommended |
Sucrose + Molasses |
|
| Cane juice |
Not Recommended |
Sucrose |
|
| Cane sugar |
Not Recommended |
Sucrose |
|
| Caster sugar11 |
Not Recommended |
100% Sucrose |
|
| Coconut sugar8,11 |
Not Recommended |
92.8% sucrose
1.5% fructose
1.5%
glucose |
Sugar is harvested from
nectar in blossom (flower) not from the nut. |
|
Confectioners' sugar11 |
Not Recommended |
100% Sucrose |
Powdered sucrose |
| Corn syrup, light |
A, B, C, D, E, F |
Glucose |
Made from cornstarch |
| Corn Syrup, dark9 |
C |
14.9% glucose,
1.2%
fructose,
2.2% sucrose,
9.8% maltose |
Requires maltase for
digestion and Sucraid or other sucrose enzyme to digest sucrose. |
| Crystalline
fructose8,11 |
A, B, C, D, E, F |
Fructose |
|
| Crystaline fructose
syrup8,11 |
A, B, C, D, E, F |
Fructose + water |
|
| α-crystalline
lactose |
A, B, C, D, E, F (unless lactose intollerant) |
Disaccharide that breakes into
Glucose
+ Glactose both
Monosaccharides |
Animal milk. Used in
making expensive chooclates |
| β-crystline
lactose |
A, B, C, D, E, F (unless lactose intollerant) |
Disaccharide that breakes into
Glucose
+ Glactose both
Monosaccharides |
Animal milk. Used in
making expensive chooclates |
| Cyclamate |
Not recommended |
|
Banned in USA, approved in
Canada, in Canada Saccharine is banned, products are
interchanged in countries by manufacturers. |
| Date sugar8 |
Not Recommemded |
Sucrose |
Replacement for brown
sugar. |
| Demerara |
Not Recommended |
100%
Sucrose |
|
| Dextrose |
A, B, C, D, E, F |
Isomer of Glucose
Monosaccharide |
Another name for
Glucose |
| Erythritol (aka
Sweet Symplicity®) |
A, B, C, D, E, F |
Sugar alsohol made from glucose |
Erythritol is absorbed directly into the bloodstream from the
small intestine, 90% is then excreted unchanged from the kidneys
in urine. 10% is unabsorbed and passes through the colon, thus
this sweetner does not normally have the laxative effect of
other sugar alcohols. |
| Fructose |
A, B, C, D, E, F |
Fructose
Monosaccharied |
Fructose or Fruit Sugar also called Levulose
is naturally occurring in most fruits and some vegetables. A crystalline form
was developed in the late 1970's and early 80's which is marked today as both crystalline
fructose and crystalline fructose syrup (crystalline fructose
plus water). Both contain almost pure fructose and a minute amount
of dextrose. |
| Fructose syrup |
A, B, C, D, E, F |
Fructose + water |
|
| Glactose |
A, B, C, D, E, F |
Glactose
Monosaccharide |
Derived from breakdown of
lactose. |
| Glucose |
A, B, C, D, E, F |
Glucose
Monosaccharide |
Glucose is one of the simplest sugars, its most common form is
dextroglucose which occurs naturally in foods. Glucose is sometimes referred to as Dextrose.
It is most commonly found in honey and natural grape juice.
|
| Glucose syrup |
A, B, C, D, E, F |
Glucose + Water
Monosaccharide |
|
| Glycyrrhizin |
A, B, C, D, E, F
|
Triterpenoid saponin glycoside |
Used as a flavoring agent is USA and as sweetner in Asia. |
| High Fructose corn
syrup (Both HFCS 42 and 55) |
A, B, C, D, E, F |
42-58% Fructose
Dextrose,
Oligosaccharides |
The dent corn used in HFS usually contains 30% amylose. The manufacture of HFS requires
the depolymerization of starch to dextrose through two processes called saccharification
(breaking the starch polymer to oligomers) and liquefaction (the final breaking of di- and
oligomeric products of amylase a-1,4 and a-1,6
bonds that join consecutive dextrose units). Finally the dextrose is subjected to an
isomerization process resulting in fructose.16 |
| Honey9,10 |
B, C |
34% Glucose/(dextrose),
41.8% Fructose/(levulose form)
1.5% Sucrose,
7% Maltose |
Honey
unlike sucrose where the fructose and dextrose are linked together by a glycosidic bond
forming the disaccharide sugar sucrose; honey consists of fructose and dextrose unlinked
as monosaccharides in suspension. Honey is about twice as sweet to the taste as sucrose.
Maltase is required for digestion. |
| Honeycomb9 |
A, B, C, D, E, F
MRS |
4% Glucose,
40.2%
Fructose |
|
| Hydrogenated starch
(aka HSH, hydrosylates) |
C |
Combination of several augar alcohols |
Can have strong laxitive
effect |
| Invert sugar (aka
invert sugar syrup) |
A, B, C, D, E, F |
Fructose + Glucose in solution
Monosaccharides |
Cleaving Sucrose |
| Isomalt |
B, C |
Sugar alcohol |
Laxative effect if
eaten in excess of 20g/day1 |
| Isomaltose |
C |
break down product
of all starches |
Requires
isomaltase/paltinase for digestine. |
| Lactitol
(anhydrous) |
A, B, C, D, E, F |
Sugar alcohol |
|
| Lactitol
(monohydrate) |
A, B, C, D, E, F |
Sugar alcohol |
|
| Lactose |
A, B, C, D, E, F
(Unless lactose intollerant) |
Disaccharide that breakes into
the monosaccharides glucose
and glactose. |
Dairy products |
| Laevulose |
A, B, C, D, E, F |
d-fructose
monosaccharide |
Naturally occuring in
fruits and honey |
| Maltitol (aka
Maltisorb®,
Maltisweet®) |
B, C |
A sugar alcohol made by
the hydrogenation of maltose |
Has laxative effect in
quantities >20g1 |
| Maltodextrin |
C |
Oligosaccharide
consisting
of 2 to 9
monosaccharides
bonded together. |
Usually only in small
amounts based on small bowel biopsy. Requires maltase for
digestion. |
| Maltose (aka Malt
sugar) |
C |
Disaccharide that breakes into
two monosaccharides glucose molecules |
Only children who make 50% or greater amounts of
maltase (see small bowel boipsy results) can use this sweetner. |
| Mannitol |
B, C |
Sugar
alcohol |
Laxative effect if
eaten in excess of 20g/day1 |
| Maple Syrup9,11 |
Not Recommended |
3.1% glucose,
1.1%
fructose,
56.5% sucrose,
Trace of Maltose |
|
| Milk sugar |
A, B, C, D, E, F
(unless lactose intollerant) |
Lactose |
|
| Molasses9 |
Not Recommended |
11.5% glucose,
12.9%
fructose,
35.1% sucrose |
Molasses
produced as a part of the refining process of beets, sorghum
or sugar cane. After the table sugar crystals are removed molasses is what's left.
When processed the first time the result is light molasses frequently found in
pancake syrup. The second time it is refined dark molasses is the result. This
is usually found in gingerbreads, baked beans and pumpernickel breads. The third
time it is refined the result is Blackstrap Molasses. Although this form of molasses
has been effectively marked as a health food ingredient due to slightly higher amounts of
calcium, phosphorus and iron; it is still a sucrose sweetener and should be avoided.
|
| Monk Fruit (aka
Buddah fruit, Lo Han Kuo8,
12 |
Not Recommended |
Fruit extract sprayed on to
maltodextrin powder.
50% maltodextrin |
Requires normal amount of
maltase to digest.
Also sold in liquid form in Asia and
Australia, and is reported tollerated by phenotype D patients in
this form. Liquid form does not contain maltodextrin. |
| Monk Fruit in the
Raw®12 |
A, B, C, D, E, F |
Blend of Dextrose and Monk fruit
extract |
|
| Monk Fruit, Kroger
Blend |
Not Recommended |
Sucrose
Erythritol
Molasses
Monk Fruit Extract |
|
| NatraTaste® |
C |
Aspartame
Dextrose
Maltodextrin |
Requires normal amount of
maltase to digest. |
| Nectresse®21 |
Not Recommended |
Erythritol
Sucrose
Monk Fruit Extract
Molasses |
|
| Neotame® |
A, B, C, D, E, F |
Neotame is a synthetic derivative of a combination of aspartic
acid and phenylalanine—the same two amino acids that are used to
make aspartame. |
Neotame more stable at high cooking temperatures Unlike
aspartame, neotame isn’t broken down in the body into the amino
acid phenylalanine, which is toxic to people with the
phenylketonuria (PKU). |
| Panela (aka
piloncillo, jaggery, raspadura) |
Not Recommended |
Unrefined Cane sugar
Sucrose |
|
| Polydextrose |
A, B, C, D, E, F |
glucose + sorbitol
polysaccharide |
Lesser laxitive
effect over 20g/day |
| Powdered sugar11 |
Not Recommended |
Sucrose |
|
| Pure Via® |
A, B, C, D, E, F |
Stevia leaf extract
(rebiana15) |
|
| Raw sugar |
Not Recommended |
Sucrose |
|
| Rebiana8,13,15 |
A, B, C, D, E, F |
extract of Stevia leaf |
Does not stay sweet at
high temperatures per manufacturer. |
| Saccharin |
Please refer to
separate entries for
Sugar Twin® and Sweet'N Low® |
|
Canada Saccharine is
banned, and Cyclamate is approved, in USA Cyclamate is banned,
thus products are interchanged in USA and Canada by
manufacturers. |
| Saccharose, another
name for sucrose11 |
Not Recommended |
Sucrose
disaccharide |
Source: Beets or sugar cane |
| Skinny Girl, Agave
(liquid) |
A, B, C, D, E, F
Sucraid required |
A blend of Agave (84.14% fructose,
10.66% glucose
1.48% sucrose) and stevia |
|
| Skinny Girl, Stevia
(liquid) |
A, B, C, D, E, F |
Stevia
Erythritol |
|
| Splenda® |
C |
Sucralose
Maltodextrin
(predominantly)
(See notes under sucralose) |
Powdered form contains
maltodextrin which reqiures maltase to digest. |
| Stevia®8,13,15 |
A, B, C, D, E, F |
Rebiana (stevia) and Erythritol |
Sweet glycosides (glucose
+ a-glycons)
(rebaudioside A is a steviol
glycoside) NB: For some individuals processed stevia can
cause headached, and unprocessed does not.8 |
| Stevia in the Raw12 |
A, B, C, D, E, F |
Rebiana (stevia) and
Dextrose |
|
| Stevia, Kroger
liquid blend |
A, B, C, D, E, F |
Rebiana (stevia) and Erythritol |
Sweet glycosides (glucose
+ a-glycons)
(rebaudioside A is a steviol
glycoside) NB: For some individuals processed stevia can
cause headached, and unprocessed does not.8 |
| Stevia, Kroger
powdered blend |
B, C |
Blend of:
Erythritol
Dextrose
Maltodextrin
Rebiana (stevia) |
|
| Sorbitol (aka
Glucitol) |
A, B, C, D, E, F |
Sugar
alcohol |
Laxative effect if
eaten in excess of 20g/day1 |
| Sorghum18 |
Information pending |
|
|
| Spun sugar (aka
cotton candy) |
Not Recommended |
100% sucrose |
|
| Sucanat |
Not Recommended |
Sucrose
Molasses |
|
| Sucralose |
A, B, C, D, E, F
(See Note) |
An artificial sweetener made from sugar. Sucrose has been
chemically altered by adding a chlorine atom.
Note:
Sucralose in its liquid form is tollerated by nearly all CSID
patients but as Splenda the liquid form is sprayed onto
maltodextrin powder and then can only be utilized by phenotype C
patients. |
Sucralose in its liquid form is not utilized for energy in the
body because it is not broken down like sucrose. It passes
rapidly through the body virtually unchanged.
Near normal levels of maltase is required for digestion of
powdered form. |
| Sucromalt® |
Not Recommended |
Sucrose
Maltose |
|
| Sucrose, (aka table
sugar)11 |
Not Recommended
(if used or is naturally occuring,
Sucraid Required) |
Sucrose
disaccharide |
Sucrose aka Table Sugar, Saccharose
is a crystalline, water soluble sugar obtained
from Sugar Cane and Sugar Beets. It can be cleaved into fructose
and glucose by enzymes, sucrase or invertase.
The resulting mixture of fructose
+ glucose is referred to as invert sugar.1
C12H22O11
+ H20 yields 2C6H1206
fructose (isomers) + gucose
|
| Sugar Glass11 |
Not Recommended |
Sucrose
disaccharide |
Heating sucrose to
hard candy stage |
| Sugar Twin®,
white or brown22 |
Not Recommended |
Maltodextrin,
Sodium saccharin
Calcium chloride |
Note: CSIDCARES
Information incorrect per manufacturer and product labeling.
This product does not contain aspartame but does contain
maltodextrin. |
| Sweet'N Low®12 |
A, B, C, D, E, F |
Sodium saccharin
Dextrose |
Note: CSIDCARES
Information incorrect per manufacturer and product labeling.
This product does not contain aspertame |
| Tagatose
(Naturlose®,
Giao-Tagatose® |
A, B, C, D, E, F |
d-Tagatose derived from lactose |
|
| Treacle, black9 |
A, B, C, D, E, F
Sucraid Required |
17.4% glucose,
16.7%
fructose,
32.7% sucrose |
|
| Truvia®13,15 |
A, B, C, D, E, F |
Stevia leaf extract
(rebiana15)
Erythritol |
Manufacturer indicates
that Rebiana bakes off at high temperatures and looses
sweetness. Does not contain any disaccharide or starch per
manufacturer. |
| Truvia Baking Blend®13 |
Not Recommended |
Sucrose, Rebiana,
Erythritol |
|
|
Turbinado sugar |
Not Recommended |
Sucrose |
|
| Xylitol |
A, B, C, D, E, F |
Sugar alcohol |
Laxative effect if
eaten in excess of 20g/day1 |
|
