Congenital Sucrase-Isomaltase Deficiency (CSID)
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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

 

1. Beckett, Stephen. (2008). The Science of Chocolate, 2nd edition. RSC Publishing, Cambridge, England.8. Madhave Natural Sweeteners, 14300 E 1-25 Frontage Road, Longmont, Colorado, USA 80504-9626, 800-530-2900

8. Madhave Natural Sweetners, 14300 E 1-25 Frontage Road, Longmont, Colorado, USA 80504-9626, 800-530-2900

9. Chan, W., Brown, J., Buss, D. H. (1994). Miscellaneous Foods. Fourth supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

10. Sioux Honey Association, Sioux City, Iowa 51102

11. C&H Sugar, Domino Foods, Inc., Yonkers, New York, 10705, 800-773-1803, see also CHagave.com

12. Cumberland Packing Corp. (Monk Fruit in the Raw) 2 Cumberland Street, Brooklyn, New York, 11205, 1-800-611-7434

14. Cargill, Incorporated, (Truvia Company LLC), Minneapolis, MN 55440 866-853-6077.

15. Prakash I, Dubois GE, Clos JF, Wilkens KL, Fosdick LE (July 2008). "Development of rebiana, a natural, non-caloric sweetener". Food Chem. Toxicol. 46 Suppl.

16. Hanover, L. Mark, and John S. White, Manufacturing, composition, and applications of fructose, am J Clin Nutr 1993;58 (suppl):724S-32S Printed USA, Copyright 1993, American Society for Clinical Nutrition.)

17. Ellis, J. W. (1995). "Overview of Sweeteners". Journal of Chemical Education 72 (8): 671–675.

18. The National Sweet Sorghum Producers & Processors Association, Cookevile, TN  38503-1356, 931-644-7764.

19. USDA National Nutrient Database for Standard Reference 26 Software v. 1.3. Report Run: 5 Nov 2013: 12:03pm.

20. B&G Foods, Inc. 866-211-8151 Retrieved 22 October 2013.

21. McNeil Nutritionals, LLC, Fort Washington, PA 19034 Retrieved 7 November 2013

Krüger, Ch. ( 1999). Sugar and Bulk Sweetners, in Industrial Chocolate Manufacture and Use, ed. S. T. Beckett, Blackwell, Oxford, England, 3rd edition.

Mayo Clinic Staff. (2013). Artificial sweetners and other sugar substitutes. Retrieved from: http://www.mayoclinic.com/health/artificial-sweeteners/MY00073

Sipple H. L., McNutt, K.W., editors. (1974) Sugars in Nutrition. Academic Press, New York.

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