Question

Synthetic sweeteners are commonly used as sweetening agents in food because

• A. They are easily available
• B. The sweetness response is faster
• C. They have a long shelf life
• D. They have low calorific value per unit of sweetness

Hint:

Unlike sucrose, high-intensity sweeteners do not provide bulk, viscosity, or preservative properties (osmotic pressure) to food systems.
Therefore, in sugar-free products, bulking agents like polydextrose or sorbitol must be added to restore the lost volume and texture.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Synthetic sweeteners (such as aspartame, saccharin, sucralose, and acesulfame-K) are high-intensity artificial sweeteners used as sugar substitutes in dietetic and diabetic foods.

Step 2: Detailed Explanation:
High-intensity synthetic sweeteners are hundreds of times sweeter than sucrose (table sugar):
- Aspartame is \(\approx 200\) times sweeter.
- Sucralose is \(\approx 600\) times sweeter.
Because they are so intensely sweet, only a tiny fraction of a gram is needed to achieve the same sweetness as a spoonful of sugar.
Consequently, they contribute negligible or near-zero calories to the food product, providing a very low calorific value per unit of sweetness.
This is their primary technological and nutritional advantage, making them ideal for weight management and diabetic diets.

Step 3: Final Answer:
Synthetic sweeteners are used because they have low calorific value per unit of sweetness, which corresponds to option (D).