Why Sugar Is Added to Food

sucrose moleculeAn article published in the September 2015 issue of Comprehensive Reviews in Food Science and Food Safety was written in response to the proposal to that food labels call out the added sugar content of food and beverages. As part of the response, the article covers many of the technological functions of [high-calorie] sweeteners and explains how many of the formulation approaches used to replace added sugars in products neither reduce a foods’ calories nor increases their in nutrient density.

As one example, the importance of bulking agents is touched on. Since no sweetener duplicates all of sucrose’s functional properties, the paper states that “it is imperative to understand how the sugar is functioning in a particular food product before replacing it.” For example, without using bulking agents in bran cereal once sugar is removed, “it would have the consistency of sawdust.”

 

Why Sugar Is Added to Food: Food Science 101, Kara R. Goldfein and Joanne L. Slavin, Comprehensive Reviews in Food Science and Food Safety, Volume 14, Issue 5, pages 644–656, September 2015

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