Sweetening

Sweetening is the practice of adding substances to foods and beverages to impart or increase perceived sweetness. It covers traditional sugar additions as well as a wide range of alternative sweeteners and syrups. Sweetening can be caloric, as with table sugar, honey, or corn syrups, or noncaloric, as with artificial and natural high‑intensity sweeteners. In food manufacture, sweetening also influences texture, moisture retention, fermentation, and browning.

Common natural caloric sweeteners include sucrose (table sugar), glucose, fructose, lactose, molasses, honey, maple syrup, and syrups such as corn syrup or invert sugar. Noncaloric or low‑calorie options include artificial sweeteners such as aspartame, saccharin, acesulfame potassium, and sucralose, as well as natural high‑intensity sweeteners like steviol glycosides (stevia) and mogrosides; sugar alcohols such as xylitol and erythritol are sugar substitutes with reduced calories and potential digestive effects. Many jurisdictions require labeling that indicates added sugars and the type or amount of alternative sweeteners used.

Sweeteners are used in cooking, baking, beverages, and processed foods to modulate sweetness, alter texture, and influence shelf life. They can lower caloric content, affect dental health, and accommodate dietary restrictions. Health considerations vary: excessive sugar intake is linked to weight gain and dental caries, while some artificial sweeteners remain controversial and subject to ongoing evaluation. Regulatory agencies such as the U.S. FDA, the European Food Safety Authority, and others provide safety reviews, acceptable daily intakes, and labeling guidelines.