Evaluation of artificial sweeteners in selected sugar-free marketed products

The growing demand for low-calorie and diabetic-friendly food products has significantly increased the use of artificial sweeteners in commercially available sugar-free formulations. This study investigates the occurrence, types, and functional roles of artificial sweeteners in selected marketed sugar-free products. Emphasis is placed on evaluating labeling practices, combinations of sweeteners, and potential health implications associated with their consumption. The findings indicate that manufacturers frequently employ blends of sweeteners such as aspartame, sucralose, saccharin, and acesulfame potassium to enhance palatability and stability. While regulatory authorities have established safety thresholds for these compounds, concerns regarding excessive intake and long-term metabolic effects persist. This study highlights the importance of informed consumption and transparent labeling practices.(1)