Other Sweeteners

In addition to the high intensity sweeteners consumed in the U.S., other sweeteners are also used and offer a sweet taste ranging from that of sucrose to 2,000 times sweeter than sucrose. Health-conscious consumers have indicated they want additional good-tasting, low-calorie and reduced-fat ("light") foods and beverages. Having a variety of low-calorie sweeteners available allows food manufacturers to choose the most appropriate ingredient, or combination of ingredients, for a given product — the "multiple ingredient approach." Currently, tagatose and trehalose are "Generally Recognized As Safe" for use in foods and beverages.

Tagatose is a low carbohydrate functional sweetener, very similar to fructose in structure. It is naturally occurring and can be found in some dairy products. Tagatose has a physical bulk similar to sucrose or table sugar and is almost as sweet. However, it is metabolized differently, has a minimal effect on blood glucose and insulin levels and furthermore provides a prebiotic effect. Tagatose is especially suitable as a flavor enhancer or as a low carbohydrate sweetener.
Trehalose is a multi-functional sweetener found naturally, for example in honey, mushrooms, lobster, shrimp and foods produced using baker's and brewer's yeast. The commercial product is made from starch by an enzymatic process.