TOOTH FRIENDLY SWEETENER

On my quest to discover all tooth-friendly sweeteners in stores across the United States,

I found hundreds of noncariogenic options. Some are cariostatic.

They are listed here in two groups: zero-calories & reduced-calories.

ZERO CALORIE & TOOTH FRIENDLY

< 5 cal per serving.

0 to 100 cal per cup.

Sugar Free.

 
Stevia | Pure Extract
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of pure stevia leaf extract, with no fillers or additives.
Stevia | Liquid
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here brands of liquid stevia. The most common carriers include glycerine, erythitol, alcohol, and cellulose. Some are sold as dietary supplements and allow health claims on labels.
Stevia | with Erythritol
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here a variety of brands of stevia-erythritol blend.
Stevia | with Inulin
Stevia leaf extracts are food ingredients with GRAS status. The leaf extracts go through a great deal of processing and purification until they become palatable and free of impurities. They provides zero calories and are 200 to 400 times sweeter than table sugar. Find here a variety of brands of stevia-inulin blend.
Stevia | with Xylitol
Stevia | with Rare Sugars
Allulose and Tagatose
Stevia | Cubes & Tablets
Stevia cubes and tablets contain stevia leaf extract plus other ingredients such as erythritol, glucose, or cellulose. Each cube or tablet is as sweet as one teaspoon of table sugar.
Stevia | Dried Leaf
The whole-leaf Stevia is dried, cut, and turn into a green powder. It has a very mild sweet taste and does not dissolve well. Extracts (highly refined with > or = 95% purity) from the leaf are approved by the FDA but the leaves itself are not due to inadequate toxicological information.
Stevia | Brown & Powdered
Brown Sugar Replacement | Powdered Sugar Replacement
Stevia | Monk Fruit Blend
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
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Monk Fruit | Pure Extract
Monk Fruit | Liquid
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Erythritol
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Inulin
Monk fruit, also called luo han guo fruit, is a small green fruit of the Chinese plant Siraitia grosvenorii Swingle. The sweet components in the fruit, referred to as mogrosides, are 230 to 425 times sweeter than table sugar.
Monk Fruit | with Rare Sugars
Monk Fruit | Powdered and Golden
Monk Fruit | Packets
Allulose
Erythritol
Miracle Fruit
Miracle Fruit extract (or Miraculin) is a protein extracted from the African berry, Synsepalum dulcificum (or Richardella dulcifica). It does not taste sweet but is able to transform acidic flavors into sweet. It can enhance the sweetness of low pH (acid) foods and beverages to become 200 to 800 times sweeter than table sugar. Not approved as a food ingredients by the FDA, but the extract is sold in tablets or you can buy the frozen fruit.
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Natural Sweetener | Liquid
Artificial Sweetener | Liquid
Aspartame
Aspartame is a high intensity sweetener that, being a protein, provides 4 Calories/g. But since it can be up to 400 times sweeter than table sugar, it is used in such small amounts that contributes few to no calories (200g or ~ 1 cup of table sugar can be replaced by 1g of aspartame). It is approved by the FDA as a nutritive sweetener.
Saccharin
Saccharin is a salt around 200 to 700 times sweeter than table sugar. It provides no calories as it is not metabolized and is excreted in urine. It has noe effect on bood glucose. It may be combined with other sweeteners (such as glucose) or bulking agents (such as maltodextrin) in commercial tabletop sweeteners.
Sucralose
Sucralose is made from table sugar in a process that changes its configuration into a compound around 600 times sweeter with no calories.
1:1 Sugar Replacement
1:1 Sugar Replacement Sweeteners are as sweet as table sugar and so, measure like it on a 1 to 1 ratio. One teaspoon of these sweeteners is equal in sweetness to one teaspoon of table sugar.
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REDUCED CALORIE & TOOTH FRIENDLY

Low-digestible carbohydrates.

25 to 90% fewer calories than table sugar.

​Often less sweet than table sugar.

Offer digestive benefits and adverse effects.

Sugar Free.

 
Erythritol
Erythritol-based Sweeteners. Erythritol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is not completely digested. It is less sweet than sugar (~70% the sweetness of regular sugar). It is promoted as a natural sweetener as is found in nature but is synthetically produced by fermentation or an electrochemical process. It is considered a zero-calorie sweetener as it provides 0.2 kcal/g.
Eryhtritol Blends
Xylitol
Xylitol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is digested slowly, having little impact on blood sugar or insulin levels. Xylitol provides about half the calories of regular sugar (sucrose). Xylitol is the sweetest of the polyols and is as sweet as sucrose.
Xylitol Blends
These sweeteners contain xylitol blended with stevia, inulin, erythritol, or sucralose.
Xylitol is a polyol or sugar alcohol - a type of carbohydrate that, unlike sugar, is digested slowly, having little impact on blood sugar or insulin levels. Xylitol provides about half the calories of regular sugar (sucrose). Xylitol is the sweetest of the polyols and is as sweet as sucrose.
Sorbitol | Mannitol | Isomalt
Tabletop Sweeteners that contain carbohydrates that are slowly, partially, or not digested at all
Provide 25 to 90% fewer calories than sugars
Include polyols, rare sugars, and some dietary fibers.
Soluble Fibers | Inulin, FOS, IMO
May be oligossacharides or polysaccharides | Fructooligosacharides (FOS): a carbohydrate with linear chains of (< 9) fructoses.
Inulin (from Jerusalem artichoke, chicory root, or agave): a carbohydrate with long chains of ( > 10) fructoses.
Isomalto-oligosaccharide (IMO): a short-chain carbohydrate, produced from starch.
FOS, inulin & IMO have 1/2 the calories of table sugar and are prebiotics (are minimally digested in the small intestine and stimulate the growth of healthy bacteria)
Rare Sugars | Tagatose and Allulose
Rare sugars, as the name implies, are rare in nature but can be synthetically produced. Examples are allulose (aka D-psicose), D-xylose, and tagatose. They are slightly sweet; typically half as sweet as table sugar. (allulose is 70% as sweet as sugar). Their sweetness profile is very similar to table sugar. Are low in calories. Have low GI. D-xylose is a synthetic sugar produced from coconut shells, corn cobs, and other plants rich in hemicellulose.
1:1 Sugar Replacement
Are tabletop sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain sugars but have as main ingredient carbohydrates such as polysaccharides (often maltodextrin) and/or polyols.
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Noncariogenic versus Noncariostatic

 

 

  • Noncariogenic sweeteners do not promote or may reduce the risk of dental caries as defined here by the Food and Drug Administration. Those sweeteners may be: (1) slowly metabolized by our mouth bacteria to form some acid, or (2) not be metabolized at all by bacteria that cause cavities.

  • Cariostatic sweeteners have an anti-cavity effect by starving harmful mouth bacteria, inhibiting their growth and activity. Although xylitol is the most widely known cariostatic sweetener, it has been claimed that over time use of erythritol decreases dental plaque and overall number of caries.

  • The Food and Drug Administration allows sugar substitutes to carry claims on their labels such as "does not promote," "may reduce the risk of," "useful in not promoting" caries if they contain polyols (xylitol, sorbitol, mannitol, maltitol, and isomalt) and rare sugars (tagatose)  

  • Not all 'sugar free' sweeteners are necessarily tooth friendly as if it has a high content of acid (low pH), it is not. 

SWEETENERS TO AVOID, LIMIT, OR REDUCE

aka Cariogenic Sweeteners

  • Dental caries (tooth decay) occur when bacteria in our mouth (especially Streptococcus mutans) produce acids by fermenting sugars

  • Acids produced by oral bacteria demineralize the tooth (dissolve calcium and other minerals), initiating and developing caries. 

  • Since dental caries are initiated and developed in the presence of sugar, it is important to understand what 'sugar' means. 

What Exactly is Sugar? 

  • To most of us the term 'sugar' refers to one sweetener: table sugar = sucrose from cane or beet. But 'sugar' has many definitions. 

  • The truth is sugar encompasses a wide array of caloric sweeteners from many different sources, not only from cane & beet. 

  • Honey is a sugar. Maple syrup is a sugar. So are coconut sugar, date syrup, and agave nectar. I have found almost 100 sweeteners!

What Makes Sweeteners Cariogenic? 

  • The most common cariogenic components of caloric sweeteners include the following sugars: sucrose and/or invert sugar (glucose + fructose). They are metabolized by bacteria in our mouth, producing acid.

  • The more frequent and longer the exposure of teeth to sweeteners containing sugars, the greater the risk for dental caries. There are many other risk factors for cavities such as the form and physical properties of the sweetener (liquid, solid, sticky).

  • According to the World Health Organization, you should limit sugars to < 10% of total energy intake – and ideally even further, to <5% – to minimize the risk of dental caries throughout your lifecourse.  

Sweeteners that Increase the Risk for Dental Caries 

(NOT tooth-friendly)

  1. Sugars (aka Caloric Sweeteners)

  2. Sugar Blends (Reduced-Sugar Sweeteners)

  3. Sweeteners with fillers such as maltodextrin or glucose:

Stevia with Maltodextrin and/or Sugars

Monk Fruit with Maltodextrin and/or Sugars 

Aspartame with Maltodextrin and/or Glucose 

Saccharin with Maltodextrin and/or Glucose

Sucralose with Maltodextrin and/or Glucose

  • Note: Not all sugars are cariogenic. Go here to read about 'rare sugars'.

Copyright © 2020  WhatSugar Blog by Adriane Mulinari Campos 

Everywhere in the USA | Based in Richmond,VA | Email me at info@whatsugar.com

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