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Instead of the refined sugar found in traditional candy, these so-called "healthy" or diet candies may contain natural sweeteners and low- or zero-calorie sugar substitutes, as well added fiber.
The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law. [26]
For most healthy people, consuming a small amount of sugar (less than 5% of total daily calorie intake) is probably better for you than loading up on artificial sweeteners and other sugar substitutes.
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis ...
Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallization much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. [6] Isomalt can also be used as a plasticizer for high methoxyl pectin films. It reduces the ...
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Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest.
It became popular "with the advent of many 'health foods' through the hippie movement of the 1960s and 1970s, which emphasized the wholesome, outdoorsy and natural life," says Katherine Tallmadge ...