The use of sweeteners and sugar substitutes in the food industry. Sweet proteins as a new alternative

Abstract

This review examines the consequences of excessive consumption of sweet products on human health and explores the potential of sugar substitutes and intensive sweeteners, including sweet proteins, as their healthier alternatives. Analyzing statistical data on the prevalence of diabetes and obesity, the study highlights the health risks associated with high sugar intake. An extensive review of the properties of various sugar substitutes and sweeteners has been conducted, focusing on their glycemic index and sweetness level. Special attention is given to sweet proteins, such as monellin and brazzein, their structure, and biological effects. Sweet proteins have a significantly high sweetness index and can serve as an alternative to traditional sugar in food production. However, their application in the food or pharmaceutical industry is limited. The study emphasizes the potential of sugar substitutes and sweeteners, especially sweet proteins, in developing food products by reducing sugar content. Nonetheless, further research is required to ensure the safety of sweet proteins and understand their long-term effects on human health.