Adoçantes

Adoçantes are substances used to sweeten food and beverages, often as a replacement for sugar. They can be broadly categorized into natural and artificial sweeteners. Natural sweeteners include stevia, derived from the stevia plant, and monk fruit, extracted from the monk fruit. Sugar alcohols, such as xylitol and erythritol, are also considered natural sweeteners and are found in some fruits and vegetables. Artificial sweeteners, on the other hand, are synthetically produced compounds. Common examples include aspartame, saccharin, sucralose, and acesulfame potassium.

The primary reason for using adoçantes is to reduce calorie intake, making them popular for weight management and for individuals with diabetes who need to control blood sugar levels. Different adoçantes have varying sweetness intensities, with some being hundreds of times sweeter than sugar. They also differ in their chemical properties, affecting their stability under heat and their taste profiles. Some adoçantes can have a metallic or bitter aftertaste, which manufacturers often work to mask through blending.

Regulatory bodies in most countries evaluate the safety of adoçantes before they can be approved for consumption. These evaluations typically involve extensive toxicological studies to determine acceptable daily intake levels. While generally recognized as safe when consumed within these limits, ongoing research continues to explore their long-term health effects and impact on the gut microbiome. The choice of adoçante often depends on personal preference, intended use in cooking or baking, and individual dietary needs or concerns.