édesítszer

Édesítőszer, in Hungarian commonly written édesítőszer or édesítő szer, denotes a substance or mixture used to sweeten foods and beverages. The term covers a range of compounds, including caloric sweeteners with reduced energy content and non-nutritive, essentially zero‑calorie sweeteners. Édesítőszeres are employed to lower sugar intake, reduce overall calories, or accommodate dietary needs such as diabetes or carbohydrate counting.

Categories and examples. Sugar alcohols such as sorbitol, xylitol, maltitol, and lactitol provide fewer calories than sucrose and can affect digestion at large intakes. Non-nutritive or artificial sweeteners include aspartame, saccharin, acesulfame K, sucralose, neotame, and newer blends or natural extracts like steviol glycosides (stevia) or monk fruit. Some sweeteners are natural in origin, while others are synthetic. Heat stability varies among substances, influencing their suitability for baking and cooking.

Regulation and safety. Regulatory agencies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) evaluate safety and establish acceptable daily intakes (ADIs). Most approved sweeteners are considered safe within the ADI, though certain compounds have specific cautions. For example, aspartame contains phenylalanine and is not recommended for individuals with phenylketonuria (PKU). Labeling requirements often inform consumers about the presence of particular sweeteners.

Usage and considerations. Édesítőszeres are widely used in beverages, dairy products, baked goods, confectionery, and tabletop sweeteners to reduce sugar content. They can have different aftertastes or mouthfeel and may cause digestive effects at high intakes (notably sugar alcohols). Selection depends on dietary goals, baking needs, and individual tolerance.