HIGH-INTENSITY SWEETENERS: TRENDS OF USE IN FOODS AND ADVANCES IN ANALYTICAL TECHNIQUES

Abstract

The high consumption of sugar by the population and its correlation with the increase in the rates of obesity and chronic non-communicable diseases have promoted discussions of strategies to reduce the intake of this ingredient. In addition to consumer campaigns and governmental public policies, the use of high-intensity sweeteners to replace sugar in foods could be a feasible alternative for reducing sugar intake. However, it is important that high-intensity sweeteners be used considering the maximum permitted levels and approved food categories according to the current legislation. In this context, the development and application of analytical methods to determine high-intensity sweeteners in foods is a current and relevant issue. This manuscript aims to review the general aspects and available analytical techniques for the determination of these additives in food matrices.