Glycemic Index for Sweeteners

Here is an excellent reference article on sweeteners from real sugar to artificial sweeteners. In ice cream and many frozen desserts, sugar is used for both sweetness properties as well as for solids. Using and consuming in moderation is always important and understanding the benefits sweeteners can provide in a product is important. The article does not support one sweetener over another, it offers a detailed list of the types, origins and how they are processed (or not) by the body.  

The glycemic index for sweeteners is a function of three things:

1. The amount of carbohydrate present.
2. The type of carbohydrate present.
3. The presence of other substances (soluble fiber for example) that slow metabolism of carbohydrates.

Glucose (sugar) has a glycemic index (GI) of 100 and fructose (fruit sugar) is 25. Sucrose (ordinary sugar) which is made up of a combination of these two has a GI of 65.

When you make a decision on the type of sweetener you want to use in your product, make sure you fully understand it’s benefits as well as disadvantages. The consumer is very confused on what’s good sugar and what’s not, make sure you understand the proper sweetening ingredient before it becomes part of your product.

Read more on the glycemic scale and types of sweeteners on the Sugar and Sweetener Guide.

Understanding the ingredients and the amount to use is a key part in the success of your business.

Contact Darryl, who can offer his opinion during the R&D period of your product.