A Study on Substitution of Artificial Sugar for Sugar

By- Frank Fernandes TY BSC (YCMOU)

INTRODUCTION
The artificial sweetener business must be a pretty good place to be these days. Thanks to the obesity epidemic, a growing number of people are trying to cut calories. That means more diet this and no-sugar-added that. And the low-carb craze has left food manufacturers scrambling to be the first on their block to take the sugar out of everything from chocolate to ketchup to Bloody Mary mix. The result? Were eating more low calorie sweeteners than ever before. Yet not all sugar substitutes are Equal, so to speak. Artificial sweeteners are synthetic sugar substitutes but may be derived from naturally occurring substances, including herbs or sugar itself. Artificial sweeteners are also known as intense sweeteners because they are many times sweeter than regular sugar. Sugar substitutes are loosely considered any sweetener that you use instead of regular table sugar (sucrose). Artificial sweeteners are just one type of sugar substitute. Some sugar substitutes, such as aspartame, are promoted because they add virtually no calories to your diet. Newer sugar substitutes, including stevia and agave nectar, claim to be lower calorie, tastier and healthier options.

Artificial sweeteners are attractive alternatives to sugar because they add virtually no calories to your diet. In addition, you need only a fraction compared with the amount of regular sugar you would normally use for sweetness. Artificial sweeteners are widely used in processed products, including tabletop sweeteners, baked goods, soft drinks, powdered drink mixes, candy, puddings, canned foods, jams and jellies, dairy products, and scores of other foods and beverages. Artificial sweeteners are also popular for home use. Some can even be used in baking or cooking. Certain recipes may need modification, though, because artificial sweeteners provide no bulk or volume, as does sugar. The topic of sugar substitutes can be complex and confusing. One problem is that the terminology regarding sugar substitutes is often open to interpretation. For instance, some manufacturers call their sweeteners "natural" even though they're processed or refined, as is the case with stevia preparations. And some artificial sweeteners are derived from naturally occurring substances sucralose comes from sugar, for example. Sometimes sugar substitutes are categorized by whether or not they contain calories

Objectives
1. To learn about the various Artificial Sweeteners available in the market and their uses. 2. To learn how to use the Artificial Sweeteners where and when. 3. To learn the conversion ratios of Artificial Sweeteners to Sugar 4. To know what type of Artificial Sweetener go with what types of recipies

Hypothesis
H1. Artificial Sweeteners help in Weight Control H2. Due to the increase in demand of Artificial Sugars there is an increase in Manufacturing

H3. Artificial Sweeteners dont contribute to tooth decay unlike sugar

Research Methodology
The following study has been conducted through primary data and secondary data

Primary

This strategy of gaining information involves interviewing Dietician and Pastry Chefs

Secondary

This Stratergy involves collection of data from various books

Review of literature

I will be using the following books as a research tool: Understanding Artificial Sweeteners and Sugar Substitutes (Health Matters) Carolyn Stone, Evelyn Trimborn

The authors are both editors and frequent contributors at the Healthful-Goddess.com website, offering practical advice on healthy living and disease prevention for the whole family.

Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to SplendaCarolyn de la Pea

Carolyn de la Pea (Ph.D., University of Texas at Austin, American Studies, 2001) directs the UC Davis Humanities Institute and is also a Professor of American Studies and co-editor of the new Boom: A Journal of California, emerging from UC Press in February 2011. She chairs the system-wide network of Humanities Center Directors for the UC and co-coordinates (with Charlotte Biltekoff) the Multi-Campus Research Initiative (MRPI) Studies of Food and the Body,

Bibliography Books:
Understanding Artificial Sweeteners and Sugar Substitutes (Health Matters) - Carolyn Stone, Evelyn Trimborn Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to SplendaCarolyn de la Pea

Websites:
Wikipedia.com Amazon.com http://www.mayoclinic.com/health/artificial-sweeteners/MY00073 http://www.dietitian.com/sugar.html http://www.cspinet.com/nah/05_04/sweet_nothings.pdf