Food Science Perspective on the Alternative Sweeteners for Sustainable Food Development

Alternative sweeteners such as stevia (Stevia rebaudiana), sucralose, aspartame, and acesulfame potassium, are vital ingredients in the development of low-calorie sauces and help address the health risks associated with conventional high-sugar condiments.Excess intakes of sugar, fat, and sodium in conventional condiments have been linked to obesity, metabolic disorders, cardiovascular disease, and other health risks, highlighting the need for nutritionally improved formulations.This study evaluated major alternative sweeteners by comparing the sweetness intensity, thermal and pH stability, metabolic effects, and acceptable daily intake.Alternative sweeteners are 120-600 times sweeter than sugar, provide fewer calories, and show good heat stability.On the other hand, their sweetness profiles differ from sugar, which can lead to off-flavors, such as bitter or metallic flavors, or residual aftertastes.Several strategies have been used to mask off-flavors using other sensory stimuli or reduce them by mixing sweeteners.In addition, the profiles of volatile compounds in stevia leaves under different drying conditions show that the pretreatment process of the sweetener significantly affects the flavor characteristics.2-hexanal, hexanal, and -pinene were identified as common, abundant compounds.This supports the position of stevia leaves as an alternative sweetener rich in terpene-based volatile compounds.These findings highlight the importance of an integrated formulation approach that combines sweetener characteristics and flavor masking to achieve desirable sensory qualities while realizing health and sustainability goals.