Healthy Sweets

Sweet alternative

Sweeteners from VITALOVE are products used to sweeten food and drink and provide an alternative to sugar. They can be natural or artificial and are often used to reduce the calorie content of food or drink.
There are various types, all of which have their own advantages and potential disadvantages. Among the most popular sugar alternatives are sugar alcohols, artificial and natural sweeteners.
Sugar alcohols are compounds derived from sugars such as fructose and glucose. They occur naturally in some foods such as fruit and vegetables, but are also available as an added ingredient. Sugar alcohols are generally lower in calories than sugar, but can still taste sweet. However, they can cause digestive discomfort in some people.
Artificial sweeteners are chemically processed compounds used to replace sugar. They are much sweeter than sugar, so much less is needed to achieve the same level of sweetness. They are also usually calorie-free and do not contribute to tooth decay. However, they can have an aftertaste and may cause digestive problems in some people.
Natural sweeteners are derived from natural sources such as plants, fruit and honey. These generally contain fewer calories than sugar and do not cause tooth decay. They are generally considered healthier than artificial sweeteners, but they too can have an aftertaste.
Regardless of which type of sweetener you choose, it is important to bear in mind that they all represent an additional source of calories and should be consumed in moderation. Furthermore, they are not suitable for everyone and can, for example, lead to digestive problems. It is therefore important to consult a doctor before consuming them.

The alternative – sugar substitutes

The most important natural sweetener used today is stevia, a plant native to South America that produces a sweet-tasting compound called steviol glycosides. To produce stevia, the stevia plant is first grown in fields and then harvested. The leaves and stems are then dried, ground up and mixed with water to concentrate the steviol glycosides. The resulting liquid is then treated with enzymes to produce a much sweeter extract. This extract is then used as a natural sweetener.
Another natural sweetener is monk fruit, which is native to South-East Asia. Monk fruit is known for its intense sweetness and is produced by grinding the dried fruit into a powder. This powder is then mixed with sugar and other ingredients to produce a sweetener that is around 150 to 200 times sweeter than sugar.
Honey is also a popular natural sweetener, but it is not produced in the same way as stevia and monk fruit. Honey is produced by bees, which collect nectar from flowers and process it in their hive. The bees mix the nectar with enzymes and then evaporate the water, which increases the sweetness and darkens the colour of the honey.
Finally, there are several other sweeteners derived from natural sources, such as molasses, maple syrup and agave nectar. Molasses is produced by boiling down sugarcane juice and then concentrating it. Maple syrup is made by boiling the sap of maple trees until it thickens, and then straining it to remove the solids. Agave nectar is extracted from the sap of the agave plant and is similar to honey in consistency and sweetness.

Use in cooking and baking

In cooking, natural sweeteners can be used to add sweetness to savoury dishes. For example, adding a small amount of honey, maple syrup or even agave to a marinade or a stir-fry gives the dishes a subtle sweetness that balances out the flavours.
Natural sweeteners can also be used to make desserts that are healthier than their conventional counterparts. For example, if you replace sugar with honey or maple syrup in cake or biscuit recipes, you can reduce the overall sugar content whilst still creating a sweet, delicious treat.
Sugar substitutes can also be used in baking. Honey, maple syrup and agave can be used in baking recipes instead of sugar. However, care must be taken to use the correct quantities so that the baked goods do not become too sweet. Baking with sugar substitutes such as honey and maple syrup may result in a slightly different texture and flavour, but the end result is just as delicious. The same applies to agave, which can be used in many baking recipes as a substitute for corn syrup.