TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

CALORIC SWEETENERS [2 records]

Record 1 2012-01-09

English

Subject field(s)
  • Food Additives
  • Dietetics
  • Sugar Industry
CONT

Sweeteners that contribute calories to the diet are called caloric or nutritive sweeteners. All common caloric sweeteners have the same composition : they contain fructose and glucose in essentially equal proportions. All caloric sweeteners require processing to produce a food-grade product.

CONT

Artificial sweeteners have been classified as nutritive and non-nutritive depending on whether they are a source of calories. The nutritive sweeteners include the mono-saccharide polyols (for example, sorbitol, mannitol, and xylitol) and the disaccharide polyols (for example, maltitol and lactitol). They are approximately equivalent to sucrose in sweetness (Dills, 1989).

French

Domaine(s)
  • Additifs alimentaires
  • Diététique
  • Sucrerie (Industrie de l'alimentation)
CONT

Les édulcorants nutritifs comprennent les sucres, les sirops de sucre et les polyalcools. On les considère comme des « édulcorants nutritifs » ou des édulcorants caloriques parce qu’ils fournissent de l’énergie.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Dietética
  • Industria azucarera
CONT

Endulzantes nutritivos o calóricos. Su valor calórico por unidad de peso es igual a la sacarosa. En este grupo se incluyen la fructosa o levulosa, el jarabe de maíz, la dextrosa y los polialcoholes (sorbitol, manitol, xilitol, lactitol, maltitol). Deben considerarse como parte de la comida por su valor calórico. Se encuentran en forma de edulcorantes de mesa (fructosa); en alimentos, bebidas y fármacos (fructosa, dextrosa, jarabe de maíz) y en chicles y caramelos (polialcoholes).

Save record 1

Record 2 2001-01-10

English

Subject field(s)
  • Food Additives
  • Sugar Industry
  • Chemical Elements and Compounds
DEF

Any of the acyclic linear polyhydric alcohols; may be considered sugars in which the aldehydic group of the first carbon atom is reduced to a primary alcohol; classified according to the number of hydroxyl groups in the molecule; sorbitol (D-glucitol, sorbite) is one of the most widespread of all the naturally occurring sugar alcohols.

CONT

As a group, the sugar alcohols are crystalline substances, having low specific rotations, and ranging in taste from faintly sweet to very sweet. Their distribution in nature is limited exclusively to plants.

CONT

There are two major categories of sugar substitutes. One is sugar alcohols. The other is artificial sweeteners. Sugar alcohols... supply as much, if not more, caloric energy than regular sugar. Artificial sweeteners provide virtually no caloric energy.... There are four sugar alcohols currently available in the US : mannitol, sorbitol, xylitol, and maltitol.

French

Domaine(s)
  • Additifs alimentaires
  • Sucrerie (Industrie de l'alimentation)
  • Éléments et composés chimiques
DEF

Nom générique des polyalcools obtenus par hydrogénation des oses.

CONT

Le xylitol, alcool de sucre naturel non fermenté par les streptocoques oraux, s'est révélé être un sucre de substitution efficace contre la carie [...] Il est souvent utilisé dans les gommes à mâcher «sucrées sans sucre».

OBS

D'après QUENC 1969, vol. 4, p. 3554 et DCHIM 1978, p. 605, le terme «ite» est masculin, alors que d'après LGRAN 1970, vol. 6, p. 285, il est féminin.

OBS

Le sorbitol, un polyol hexavalent [...] peut s'obtenir par hydrogénation du glucose. [...] À l'état naturel, le sorbitol est contenu dans les fruits de nombreuses Rosacées et dans certaines Algues.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Industria azucarera
  • Elementos y compuestos químicos
Save record 2

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