{"id":58444,"date":"2026-05-12T15:51:19","date_gmt":"2026-05-12T13:51:19","guid":{"rendered":"https:\/\/sweeteria.com.ro\/?p=58444"},"modified":"2026-05-12T15:51:21","modified_gmt":"2026-05-12T13:51:21","slug":"gustul-dulce-indulcitorii-naturali-si-artificiali","status":"publish","type":"post","link":"https:\/\/sweeteria.com.ro\/en\/gustul-dulce-indulcitorii-naturali-si-artificiali\/","title":{"rendered":"Gustul dulce, \u00eendulcitorii naturali \u0219i artificiali"},"content":{"rendered":"\n<p>Gustul dulce ne informeaz\u0103 creierul c\u0103 suntem \u00een prezen\u021ba unui aliment care ne ofer\u0103 o cantitate mare de energie, un aliment dezirabil. Este un semnal str\u0103vechi al speciei noastre care explic\u0103 de ce prefer\u0103m fructele coapte, care sunt foarte bogate \u00een arom\u0103, \u00een defavoarea celor culese \u00eenainte de termen, care au un gust slab, aproape inexistent. \u00cen absen\u021ba gustului dulce celelalte arome r\u0103m\u00e2n obscure. Spunem despre un pepene c\u0103 este bun numai dac\u0103 este dulce. Toate aromele fructului copt se \u00een\u0219iruie \u00een urma gustului dulce! Dulcele poten\u021beaz\u0103 arome care, al\u0103turate, devin mai atr\u0103g\u0103toare, mai pl\u0103cute.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>\u00cen lumea noastr\u0103 calea cea mai scurt\u0103 spre dulce este ad\u0103ugarea zah\u0103rului. \u00cen ce m\u0103sur\u0103 \u0219i \u00een ce cantitate? \u00cen cantitate suficient de mare ca senza\u021bia de dulce s\u0103 fie \u00eenregistrat\u0103 de receptorii no\u0219tri gustativi. \u00centr-o anumit\u0103 m\u0103sur\u0103 acest prag senzorial poate fi antrenat &#8211; cu alte cuvinte ne putem obi\u0219nui cu deserturi mai pu\u021bin dulci sau, dimpotriv\u0103, foarte dulci. Dac\u0103 ne-am obi\u0219nuit cu un gust intens dulce, vom avea nevoie de mai mult\u0103 \u02ddputere de convingere\u02dd ca s\u0103 accept\u0103m un desert care con\u021bine ceva mai pu\u021bin zah\u0103r sau un \u00eendulcitor cu putere de \u00eendulcire mai mic\u0103.<\/p>\n\n\n\n<p>Zah\u0103rul utilizat cu m\u0103sur\u0103 \u00eentrege\u0219te armonia, asemenea unei note muzicale. Atunci c\u00e2nd prepar\u0103m dulcea\u021ba de trandafiri, trebuie s\u0103 ad\u0103ug\u0103m zah\u0103rul doar c\u00e2t s\u0103 catifel\u0103m gustul, s\u0103-l folosim ca pe un condiment, nu ca pe un ingredient principal, s\u0103 ne asigur\u0103m c\u0103 nu acoperim celelalte arome, s\u0103 reu\u0219im s\u0103 construim \u00een jurul lui.<\/p>\n\n\n\n<p>A\u0219adar, zah\u0103rul ajunge s\u0103 fie sinonimul energiei, dar el are \u0219i efecte mai pu\u021bin dorite. Iat\u0103 ce ar trebui s\u0103 \u0219tim despre el!<\/p>\n\n\n\n<p>Zah\u0103rul este un aliment ob\u021binut din sfecla de zah\u0103r sau din trestia de zah\u0103r, cu un con\u021binut mare de zaharoz\u0103 (un dizaharid solid, alb, cristalin), care \u00eei confer\u0103 un gust dulce pronun\u021bat. Este folosit \u00een alimenta\u021bie pentru a \u00eendulci m\u00e2nc\u0103rurile \u0219i b\u0103uturile, dar \u0219i drept conservant. Se diger\u0103 repede, constituind o surs\u0103 rapid\u0103 de glucoz\u0103, un monozaharid care este folosit \u00een celulele biologice pentru producerea de energie.<\/p>\n\n\n\n<p>Exist\u0103 dou\u0103 tipuri de zah\u0103r: zah\u0103rul brut, nerafinat, care, pe l\u00e2ng\u0103 zaharoz\u0103, mai p\u0103streaz\u0103 \u0219i urme din alte substan\u021be naturale provenite din planta de extrac\u021bie, \u0219i zah\u0103rul alb rafinat, care con\u021bine exclusiv zaharoz\u0103, toate celelalte substan\u021be fiind \u00eenl\u0103turate prin procedee chimice.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"573\" src=\"https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-1024x573.jpg\" alt=\"\" class=\"wp-image-58449\" srcset=\"https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-1024x573.jpg 1024w, https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-768x430.jpg 768w, https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-640x358.jpg 640w, https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-400x224.jpg 400w, https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_2-840x470.jpg 840w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Zah\u0103rul comercializat sub denumirea de zah\u0103r brun poate fi zah\u0103r brut, nerafinat, sau zah\u0103r alb rafinat, care a fost colorat dup\u0103 rafinare cu melas\u0103 sau caramel.<\/p>\n\n\n\n<p>\u00cen \u021b\u0103rile cu clim\u0103 temperat\u0103, zah\u0103rul se ob\u021bine din sfecla de zah\u0103r, iar \u00een \u021b\u0103rile cu clim\u0103 cald\u0103 (tropical\u0103, subtropical\u0103 \u0219i ecuatorial\u0103), din trestia de zah\u0103r.<\/p>\n\n\n\n<p><strong>Tipuri de <\/strong><strong>zah<\/strong><strong>\u0103<\/strong><strong>r<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>zah\u0103rul tos se prezint\u0103 sub forma unor cristale m\u0103runte, put\u00e2nd fi rafinat sau nerafinat;<\/li>\n\n\n\n<li>zah\u0103rul cubic este ob\u021binut prin aglomerarea \u0219i presarea cristalelor de zaharoz\u0103, urmate de t\u0103ierea \u00een buc\u0103\u021bi;<\/li>\n\n\n\n<li>zah\u0103r farin sau pudr\u0103 \u2013 rezultat \u00een urma m\u0103cin\u0103rii \u0219i a cernerii zah\u0103rului tos, iar pentru prevenirea form\u0103rii unor conglomerate se adaug\u0103 \u0219i o discret\u0103 cantitate de amidon;<\/li>\n\n\n\n<li>zah\u0103r candel (c\u0103p\u0103\u021b\u00e2ni) format prin concentrarea la cald a siropului de zah\u0103r rafinat, dup\u0103 care este l\u0103sat s\u0103 se cristalizeze, prezent\u00e2ndu-se, mai apoi, sub forma unor cristale mari, albe sau colorate;<\/li>\n\n\n\n<li>zah\u0103r vanilat sau vanilinat, format \u00een urma amestec\u0103rii zah\u0103rului cu un extract ob\u021binut din p\u0103st\u0103ile de vanilie (zah\u0103r vanilat), sau cu vanilin\u0103 sintetic\u0103 (etilvanilin\u0103, ob\u021binut\u0103 prin procedee chimice -rezult\u0103 zah\u0103r vanilinat).<\/li>\n<\/ul>\n\n\n\n<p>Dar zah\u0103rul, acest produs industrial despre care am vorbit mai sus, nu a fost deloc primul agent de \u00eendulcire folosit \u00een gastronomie. Se \u00een\u021belege c\u0103 str\u0103mo\u0219ii no\u0219tri foloseau pentru \u00eendulcire un aliment natural &#8211; mierea.<\/p>\n\n\n\n<p><strong>Mierea <\/strong>este o alt\u0103 surs\u0103 bogat\u0103 \u00een zah\u0103r, fiind prima utilizat\u0103 de str\u0103bunii no\u0219tri \u00een vederea \u00eendulcirii unor preparate, dar \u0219i pentru conservare.<\/p>\n\n\n\n<p>\u00cen func\u021bie de provenien\u021b\u0103, mierea poate fi floral\u0103 (miere de flori), ob\u021binut\u0103 prin prelucrarea nectarului \u0219i polenului cules de albine din florile plantelor melifere, fie extrafloral\u0103 (miere de man\u0103) provenit\u0103 din alte p\u0103r\u021bi ale plantei, \u00een afar\u0103 de flori; poate fi de origine animal\u0103 sau vegetal\u0103.<\/p>\n\n\n\n<p>Dup\u0103 speciile de plante melifere de la care albinele au adunat nectarul, mierea poate fi monoflor\u0103, provenit\u0103 integral, (sau \u00een mare parte), din nectarul florilor unei singure specii \u2013 salc\u00e2m, tei, floarea soarelui, ment\u0103 etc. \u2013 sau poliflor\u0103, provenit\u0103 din prelucrarea unui amestec de nectar de la florile mai multor specii de plante.<\/p>\n\n\n\n<p>\u00cen zilele noastre exist\u0103 \u0219i miere artificial\u0103, care se ob\u021bine pe cale industrial\u0103, dintr-o solu\u021bie de zaharoz\u0103 cu adaos de acizi organici, substan\u021be aromatice \u0219i minerale. Se reg\u0103se\u0219te sub form\u0103 lichid\u0103, fluid\u0103, cristalizat\u0103.<\/p>\n\n\n\n<p>Dincolo de faptul c\u0103 este un aliment dulce, mierea este un izvor natural de antioxidan\u021bi, concur\u00e2nd cu fructele \u0219i legumele. Mierea este un aliment complex din punctul de vedere al capacit\u0103\u021bii nutritive, av\u00e2nd un bogat con\u021binut de glucoz\u0103, fructoz\u0103, zaharoz\u0103, substan\u021be minerale, ap\u0103, vitamine C, B1, B2, PP, enzime, dar \u0219i o valoare caloric\u0103 ridicat\u0103 (100 de grame de miere furniz\u00e2nd 300 de calorii).<\/p>\n\n\n\n<p>Toate substan\u021bele folosite pentru a da gust dulce produselor alimentare sunt considerate<\/p>\n\n\n\n<p><strong>\u201e\u00ee<\/strong><strong>ndulcitori<\/strong><strong>\u201d<\/strong><strong>.<\/strong><strong> <\/strong>Dar, aten\u021bie, pe internet sau \u00een unele publica\u021bii ve\u021bi reg\u0103si sub titlul de \u201e\u00eendulcitori naturali\u201d \u0219i mierea, siropul de porumb sau siropul de ar\u021bar, care au con\u021binut mare de calorii \u0219i pot avea efect asupra glicemiei!<\/p>\n\n\n\n<p>\u00cen continuare, ne vom referi la \u00eendulcitorii utiliza\u021bi ca aditivi alimentari, \u00eentre care putem distinge dou\u0103 categorii de produse: \u00eendulcitorii artificiali (exemple: zaharina, ciclama\u021bii, aspartamul etc.) \u0219i \u00eendulcitorii naturali<strong>.<\/strong><strong><\/strong><\/p>\n\n\n\n<p>\u00cendulcitorii au avantajul unui num\u0103r redus de calorii. Se pot g\u0103si ca atare, pentru utilizare \u00een ceai, cafea sau alimente preparate la domiciliu, dar \u0219i \u00een produse ambalate, precum \u00eenghe\u021bat\u0103, biscui\u021bi, budinci, bomboane \u0219i gum\u0103 de mestecat, adesea etichetate c\u0103 fiind \u201ef\u0103r\u0103 adaos de zah\u0103r\u201d. \u00cendulcitorii au de regul\u0103 mai pu\u021bine calorii dec\u00e2t zah\u0103rul \u0219i mai pu\u021bin efect asupra glucozei din s\u00e2nge (glicemiei) dec\u00e2t al\u021bi carbohidra\u021bi.<\/p>\n\n\n\n<p>\u00cendulcitorii naturali sunt substan\u021bele extrase din plantele existente \u00een natur\u0103 sau din produse de origine animal\u0103 (exemplu: lapte).<\/p>\n\n\n\n<p>Inclusiv alcoolii edulcoran\u021bi sunt considera\u021bi \u00eendulcitori naturali, chiar dac\u0103 unii dintre ei pot fi ob\u021binu\u021bi \u0219i pe cale sintetic\u0103. Alcoolii edulcoran\u021bi sau poliolii sunt alcoolii naturali ai zah\u0103rului. Se numesc<\/p>\n\n\n\n<p>\u201ealcooli\u201d datorit\u0103 grup\u0103rii OH din formula lor, dar nu con\u021bin alcool etilic.<\/p>\n\n\n\n<p>Spre deosebire de zah\u0103r, alcoolii naturali ai zah\u0103rului sau poliolii nu sunt complet absorbi\u021bi \u00een s\u00e2nge, prin urmare, au un impact mai mic asupra glucozei din s\u00e2nge dec\u00e2t zah\u0103rul obi\u0219nuit (zaharoz\u0103) \u0219i furnizeaz\u0103 mai pu\u021bine calorii pe gram.<\/p>\n\n\n\n<p>\u00cendulcitorii artificiali sunt substan\u021bele care confer\u0103 gust dulce dar nu exist\u0103 ca atare \u00een natur\u0103, ci au fost crea\u021bi \u00een laborator, deci pe cale chimic\u0103, neput\u00e2nd fi extra\u0219i dintr-un produs natural.<\/p>\n\n\n\n<p>Avantajele \u00eendulcitorilor<\/p>\n\n\n\n<p>Alimentele cu \u00eendulcitori pot avea mai pu\u021bine calorii dec\u00e2t alimentele preparate cu zah\u0103r, dar acest lucru depinde desigur \u00eentr-o mare m\u0103sur\u0103 \u0219i de re\u021bet\u0103 \u2013 unele con\u021bin \u0219i gr\u0103simi sau carbohidra\u021bi.<\/p>\n\n\n\n<p>\u00cendulcitorii pot fi de ajutor \u00een cazul \u00een care vrei s\u0103 pierzi \u00een greutate sau s\u0103-\u021bi p\u0103strezi silueta actual\u0103.<\/p>\n\n\n\n<p>Aceste produse au \u0219i mai pu\u021bine glucide, ceea ce poate fi de folos \u00een gestionarea glicemiei. \u00cendulcitorii sunt utili \u0219i pentru c\u0103 reduc caloriile \u0219i carbohidra\u021bii din cafea, ceai, cereale de la micul dejun.<\/p>\n\n\n\n<p>Dezavantajele \u00eendulcitorilor<\/p>\n\n\n\n<p>Chiar dac\u0103 avem un produs pe baz\u0103 de \u00eendulcitori sau cu num\u0103r redus de calorii, este preferabil s\u0103 verific\u0103m \u00eentotdeauna informa\u021biile nutri\u021bionale de pe etichet\u0103. Multe dintre produsele alimentare care con\u021bin aceste tipuri de \u00eendulcitori con\u021bin \u0219i o cantitate semnificativ\u0103 de carbohidra\u021bi, calorii \u0219i gr\u0103simi. Prin compararea caloriilor cu versiunea \u00eendulcit\u0103 cu zah\u0103r vom putea verifica dac\u0103 \u00eentr-adev\u0103r ie\u0219im \u00een avantaj, av\u00e2nd mai pu\u021bine calorii.<\/p>\n\n\n\n<p>Este bine, de asemenea, s\u0103 compar\u0103m con\u021binutul de gr\u0103simi de pe etichete. Un produs cu \u00eendulcitor poate con\u021bine mai multe gr\u0103simi saturate \u0219i trans dec\u00e2t unul cu zah\u0103r. S\u0103 lu\u0103m \u00een considerare \u0219i pre\u021bul: produsele f\u0103r\u0103 zah\u0103r cost\u0103, adesea, mai mult.<\/p>\n\n\n\n<p>\u00cen continuare vom face un scurt inventar al \u00eendulcitorilor naturali \u0219i artificiali care pot fi g\u0103si\u021bi \u00een comer\u021b.<\/p>\n\n\n\n<p>\u00ce<strong>ndulcitori<\/strong><strong> <\/strong><strong>naturali<\/strong><strong> frecvent <\/strong><strong>\u00ee<\/strong><strong>nt<\/strong><strong>\u00e2<\/strong><strong>lni<\/strong><strong>\u021b<\/strong><strong>i<\/strong><strong> <\/strong><strong>\u00ee<\/strong><strong>n<\/strong><strong> <\/strong><strong>comer<\/strong><strong>\u021b<\/strong><strong>:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Eritritol<\/strong><strong> <\/strong>\u2013 Extras din porumb, cu aspect similar zah\u0103rului, are avantajul c\u0103 nu con\u021bine calorii (0 kcal\/100 g). Nu are influen\u021b\u0103 asupra nivelului de zah\u0103r din s\u00e2nge. Puterea de \u00eendulcire este de 60-80% comparativ cu zah\u0103rul.<\/li>\n\n\n\n<li><strong>Stevia<\/strong><strong> <\/strong><strong>Rebaudiana<\/strong><strong> <\/strong>\u2013 Este un \u00eendulcitor natural f\u0103r\u0103 calorii, de 200-300 de ori mai dulce dec\u00e2t zah\u0103rul, care nu dezechilibreaz\u0103 nivelul de glucoz\u0103 din s\u00e2nge. Este preferabil s\u0103 verific\u0103m con\u021binutul de Stevia Rebaudiana precizat pe etichetele produselor \u0219i s\u0103 ne inform\u0103m \u00een ce propor\u021bie este amestecat cu un alt \u00eendulcitor, care poate avea o alt\u0103 cifr\u0103 caloric\u0103. Doza admisibil\u0103 pe zi este de 4 mg pe kilogram corp.<\/li>\n\n\n\n<li><strong>Xilitol<\/strong><strong> <\/strong>\u2013 2,4 cal\/gram. Este un \u00eendulcitor ce poate fi g\u0103sit \u00een mod natural \u00een fructe, legume, scoar\u021ba unor copaci, dar poate fi produs chiar \u0219i de corpul uman prin procesul de metabolism. Nu se recomand\u0103 un consum mai mare de 50g\/zi deoarece poate cauza apari\u021bia diareei.<\/li>\n\n\n\n<li><strong>Manitol<\/strong><strong> <\/strong>\u2013 1,6 cal\/gram. Se g\u0103se\u0219te din abunden\u021b\u0103 \u00een natur\u0103, iar structura sa chimic\u0103 permite o absorb\u021bie mai lent\u0103, ceea ce \u00eel face recomandabil \u00een cazul diabeticilor pentru c\u0103 are un impact mai mic asupra insulinei din s\u00e2nge. Manitolul este disponibil \u0219i \u00een comer\u021b sub form\u0103 de pulbere sau granulat. Datorit\u0103 efectelor secundare de diaree sau flatulen\u021b\u0103 nu se recomand\u0103 consumul mai mare de 20g\/zi.<\/li>\n\n\n\n<li><strong>Maltitol <\/strong>\u2013 2,1 cal\/gram. Este un poliol ob\u021binut prin hidrogenarea maltozei din amidon (porumb). Dep\u0103\u0219irea dozei zilnice de 30 g pentru adul\u021bi \u0219i 15 g pentru copii poate provoca balon\u0103ri \u0219i diaree.<\/li>\n\n\n\n<li><strong>Sorbitol<\/strong><strong> <\/strong>\u2013 2,6 cal\/gram. Este un aditiv folosit \u00een industria alimentar\u0103 ca stabilizator, \u00eendulcitor hipocaloric, umectat sau agent de volum. Se g\u0103se\u0219te frecvent \u00een produsele dietetice, de patiserie \u0219i cofet\u0103rie. Studiile de toleran\u021b\u0103 au ar\u0103tat un nivel de toleran\u021b\u0103 de 50 g pe zi \u00een privin\u021ba efectului laxativ.<\/li>\n\n\n\n<li><strong>Isomaltitol<\/strong><strong> <\/strong><strong>sau<\/strong><strong> <\/strong><strong>Isomalt<\/strong><strong> <\/strong>\u2013 2 cal\/gram. Este tot un poliol, extras din sucroz\u0103 (din sfecl\u0103 de zah\u0103r), folosit \u00een industria alimenta\u021biei ca \u00eendulcitor \u0219i umectant. Se compune din al\u021bi doi polioli, sorbitol \u0219i manitol. Este folosit \u00een special \u00een dropsuri, panifica\u021bie, cerealele de larg consum, ciocolat\u0103, gum\u0103 de mestecat, bomboane, deserturi congelate sau suplimente alimentare. Studiile de toleran\u021b\u0103 organic\u0103 indic\u0103 faptul c\u0103 ingerarea de 10-20 g pe zi nu are un efect laxativ \u0219i c\u0103, dup\u0103 c\u00e2teva zile de adaptare, o cantitate de 50 g pe zi de izomalt poate fi tolerat\u0103.<\/li>\n\n\n\n<li><strong>Lactitol<\/strong><strong> <\/strong>\u2013 2 cal\/gram. Este un poliol ob\u021binut din lactoz\u0103, care se extrage din zer. La aceea\u0219i cantitate, lactitolul are 40% din dulcea\u021ba zah\u0103rului \u0219i 60% din caloriile acestuia. La un consum zilnic mai mare de 50 g, pot ap\u0103rea simptome de diaree.<\/li>\n\n\n\n<li><strong>Glicerol <\/strong>\u2013 Este un aditiv alimentar (cunoscut de asemenea sub numele de glicerin\u0103) care poate fi ob\u021binut pe cale sintetic\u0103 sau derivat din plante (de obicei soia sau palmier) sau animale (din seu), dar \u0219i din amestecul ambelor tipuri de uleiuri animale \u0219i vegetale. Este folosit \u00een special ca \u00eendulcitor, conservant sau umectant \u00een alimente ori \u00een industria farmaceutic\u0103.<\/li>\n\n\n\n<li><strong>Hidrolizat<\/strong><strong> de <\/strong><strong>amidon<\/strong><strong> <\/strong><strong>hidrogenat<\/strong><strong> <\/strong>(amidonul hidrogenat hidrolizat \/ siropul de poliglicitol \/ siropul de glucoz\u0103 hidrogenat) \u2013 3 cal\/gram. Este un poliol aproape la fel de dulce ca sucroza, care se ob\u021bine din porumb, gr\u00e2u sau amidon de cartofi. \u00cen cantit\u0103\u021bi mari, poate avea efect laxativ.<\/li>\n\n\n\n<li><strong>Taumatina<\/strong><strong> <\/strong>este un produs natural, ob\u021binut din cojile semin\u021belor fructului katemfe al arbustului Thaumatococcus daniellii. Taumatina este un compus de proteine care se formeaz\u0103 \u00een fruct \u00een momentul c\u00e2nd acesta este atacat de d\u0103un\u0103tori. Este de 2000 \u2013 3000 de ori mai dulce dec\u00e2t zah\u0103rul, capacitatea edulcorant\u0103 nu este perceput\u0103 imediat ca gust, dar are o persisten\u021b\u0103 \u00eendelungat\u0103. Nu poate fi folosit ca \u00eendulcitor \u00een produse care necesit\u0103 coacere sau fierbere. Exist\u0103 persoane alergice la taumatin\u0103. Nu este recomandat\u0103 sugarilor \u0219i copiilor mici.<\/li>\n\n\n\n<li><strong>Glucoza,<\/strong><strong> <\/strong><strong>fructoza<\/strong><strong> <\/strong>\u2013 \u00eendulcitori naturali care se g\u0103sesc \u00een fructe \u0219i sunt \u00eentrebuin\u021ba\u021bi \u0219i \u00een industria alimentar\u0103. Glucoza\/fructoza sunt cel mai des \u00eent\u00e2lnite \u00een produsele dulci pentru c\u0103 sunt mai ieftine dec\u00e2t zaharoza, adic\u0103 dec\u00e2t zah\u0103rul ob\u021binut din sfecl\u0103 sau trestie de zah\u0103r. Cel mai mare avantaj este c\u0103 pot fi bine tolerate de diabetici, deoarece nu au nevoie de insulin\u0103 pentru a fi transportate \u00een interiorul celulelor. Dezavantajele au fost scoase la iveal\u0103 de studii recente care avertizeaz\u0103 asupra riscurilor pe care le implic\u0103 un consum prea mare de fructoz\u0103, \u00een condi\u021biile \u00een care aceasta deregleaz\u0103 metabolismul glicemic, suprasolicit\u0103 ficatul, poate duce la obezitate \u0219i la cre\u0219terea riscului apari\u021biei afec\u021biunilor cardio-vasculare \u0219i a hipertensiunii arteriale.<\/li>\n<\/ul>\n\n\n\n<p>Glucoza este un monoglucid de culoare alb\u0103 sau alb-g\u0103lbuie, solubil \u00een ap\u0103. Se g\u0103se\u0219te \u00een fructe, flori, miere, fiind cel mai important dintre zaharuri. Industrial se ob\u021bine prin hidroliza par\u021bial\u0103 a amidonului din cartofi sau porumb. Se prezint\u0103 \u00een stare lichid\u0103 sau solid\u0103. \u00cen stare lichid\u0103, se folose\u0219te ca \u00eendulcitor \u00een prepararea produselor de cofet\u0103rie \u0219i patiserie precum fondantul, zah\u0103rul din solu\u021bii, siropul pentru \u00eensiropat \u0219i pentru confierea fructelor, av\u00e2nd rol anticristalizant, pentru prepararea lichiorurilor \u0219i conservelor de fructe. \u00cen form\u0103 solid\u0103, se \u00eentrebuin\u021beaz\u0103 ca atare, la fabricarea biscui\u021bilor, la colorarea b\u0103uturilor alcoolice.<\/p>\n\n\n\n<p><strong>Inulinele <\/strong><strong>\u2013<\/strong><strong> <\/strong>un grup de oligozaharide care con\u021bin fructoz\u0103. Ele apar\u021bin clasei de carbohidra\u021bi cunoscute sub denumirea de fructani. Din punct de vedere nutri\u021bional, inulina este considerat\u0103 a fi o fibr\u0103 solubil\u0103, din acest motiv consumul unor cantit\u0103\u021bi mari conduce la balonare \u0219i multe alte efecte secundare: flatulen\u021b\u0103, dureri de stomac, dureri de cap, diaree, oboseal\u0103 etc.<\/p>\n\n\n\n<p><strong>Maltodextrina<\/strong><strong> <\/strong><strong>\u2013<\/strong><strong> <\/strong>un amestec de glucoz\u0103, dizaharide \u0219i polizaharide, pe scurt un carbohidrat provenit din amidon, solubil \u00een ap\u0103. Este folosit\u0103 \u00een industria alimentar\u0103 ca aditiv alimentar (agent de \u00eengro\u0219are, \u00eendulcitor etc.). Un gram de maltodextrin\u0103 con\u021bine 4 calorii (la fel ca zah\u0103rul), av\u00e2nd un indice glicemic de 136, deci de dou\u0103 ori mai mare dec\u00e2t zah\u0103rul, ce poate perturba echilibrul dintre insulin\u0103 \u0219i glucagon, cei doi hormoni care regleaz\u0103 nivelul de glucoz\u0103 din s\u00e2nge. Maltodextrina poate cre\u0219te cantitatea de colesterol din s\u00e2nge \u0219i de aceea persoanele care au un nivel ridicat de colesterol trebuie s\u0103 consulte un medic specialist \u00eenainte s\u0103 consume produse ce con\u021bin aceast\u0103 polizaharid\u0103. Din cauza purit\u0103\u021bii sc\u0103zute, maltodextrina poate produce uneori reac\u021bii alergice grave: urticarie, m\u00e2nc\u0103rimi, eczeme, ro\u0219ea\u021b\u0103, astm sau rinite alergice. Ca \u0219i \u00een cazul altor carbohidra\u021bi, consumul de maltodextrin\u0103 duce la cre\u0219terea \u00een greutate.<\/p>\n\n\n\n<p>\u00cendulcitorii artificiali<\/p>\n\n\n\n<p>\u00cendulcitorii artificiali sau de sintez\u0103 sunt substan\u021be cu o putere de \u00eendulcire extrem de mare (de 100 p\u00e2n\u0103 la 600 ori superioar\u0103 fa\u021b\u0103 de cea a zah\u0103rului) \u0219i cu un aport caloric nesemnificativ, evident, av\u00e2nd \u00een vedere cantitatea mic\u0103 \u00een care trebuie folosi\u021bi.<\/p>\n\n\n\n<p>\u00cendulcitorii sintetici (denumi\u021bi \u0219i edulcoran\u021bi intensivi) nu modific\u0103 glicemia, nu implic\u0103 o secre\u021bie insulinic\u0103, iar gustul lor este perceput c\u0103 fiind destul de dulce. Recomanda\u021bi de c\u0103tre speciali\u0219ti \u00een mod special persoanelor cu diabet zaharat, \u00eendulcitorii artificiali au calorii mai pu\u021bine (sunt hipocalorici) \u0219i sunt folosi\u021bi \u00een multe produse alimentare, nu doar dietetice.<\/p>\n\n\n\n<p><strong>De<\/strong><strong>\u0219<\/strong><strong>i<\/strong><strong> <\/strong><strong>nu<\/strong><strong> <\/strong><strong>au<\/strong><strong> <\/strong><strong>calorii,<\/strong><strong> <\/strong><strong>edulcoran<\/strong><strong>\u021b<\/strong><strong>ii<\/strong><strong> <\/strong><strong>pot<\/strong><strong> <\/strong><strong>cre<\/strong><strong>\u0219<\/strong><strong>te<\/strong><strong> <\/strong><strong>pofta de<\/strong><strong> <\/strong><strong>m<\/strong><strong>\u00e2<\/strong><strong>ncare<\/strong>. Cu toate c\u0103 studiile nu au dovedit acest lucru, se consider\u0103 c\u0103 \u00eendulcitorii artificiali ar putea cre\u0219te riscul de apari\u021bie pentru o serie de afec\u021biuni, inclusiv cancer.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Acesulfam K (E 950) <\/strong>sau acesulfamul de potasiu (Ace-K) este de 200 de ori mai dulce dec\u00e2t zah\u0103rul, dar nu con\u021bine calorii. Acesulfamul de potasiu este un \u00eendulcitor care, nemetabolizat de organism, este eliminat neschimbat. Mai este folosit \u0219i ca poten\u021biator de arom\u0103\/gust.<\/li>\n<\/ul>\n\n\n\n<p>Doza maxim admisibil\u0103 pe zi este de 9 mg pe kilogram corp, calcul\u00e2ndu-se individual \u00een func\u021bie de greutatea fiec\u0103rei persoane.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aspartam (E 951)<\/li>\n<\/ul>\n\n\n\n<p>Aspartamul este aprobat pentru utilizarea \u00een produsele alimentare ca \u00eendulcitor nutritiv \u0219i ca poten\u021biator de arom\u0103\/gust. Nu con\u021bine calorii, cel pu\u021bin a\u0219a e considerat deoarece este de aproximativ 200 de ori mai dulce dec\u00e2t zah\u0103rul de mas\u0103 \u0219i se utilizeaz\u0103 o cantitate foarte mic\u0103.<\/p>\n\n\n\n<p>Este folosit ca un \u00eendulcitor de mas\u0103, \u00een guma de mestecat, cerealele pentru micul dejun \u0219i \u00een bazele uscate pentru anumite produse alimentare (de exemplu, b\u0103uturi, cafea instant \u0219i ceai, gelatine, budinci, umpluturi, produse lactate \u0219i topping-uri), \u00een b\u0103uturi carbogazoase \u0219i necarbogazoase. Nu este stabil la c\u0103ldur\u0103 \u0219i \u00ee\u0219i pierde dulcea\u021ba la \u00eenc\u0103lzire, de aceea nu este utilizat \u00een produse care necesit\u0103 coacere.<\/p>\n\n\n\n<p>Doza maxim\u0103 admisibil\u0103 pe zi este de 40 mg pe kilogram de corp. Persoanele care sufer\u0103 de fenilcetonurie sunt sf\u0103tuite s\u0103 evite aspartamul!<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Zaharin\u0103 (E 954)<\/li>\n<\/ul>\n\n\n\n<p>Zaharina nu con\u021bine calorii \u0219i este de 300-400 de ori mai dulce dec\u00e2t zah\u0103rul. Unii oameni consider\u0103 c\u0103 are un gust amar sau metalic. Este folosit\u0103 \u00eentr-o mare varietate de produse alimentare \u0219i b\u0103uturi, inclusiv produse de patiserie, gum\u0103 de mestecat, b\u0103uturi \u0219i \u00eendulcitori de mas\u0103. Suport\u0103 foarte bine temperaturile ridicate, de aceea poate fi folosit\u0103 \u00een produsele de cofet\u0103rie, patiserie sau panifica\u021bie. De asemenea, zaharina este utilizat\u0103 \u0219i \u00een produsele cosmetice (cum ar fi pasta de din\u021bi, apa de gur\u0103 \u0219i luciul de buze), precum \u0219i \u00een vitamine \u0219i medicamente.<\/p>\n\n\n\n<p>Zaharina nu este descompus\u0103 atunci c\u00e2nd este digerat\u0103, ci se absoarbe lent \u00een organism \u0219i apoi este eliminat\u0103 rapid, neschimbat\u0103, de c\u0103tre rinichi.<\/p>\n\n\n\n<p>Zaharina traverseaz\u0103 bariera placentar\u0103 \u0219i ajunge \u00een circula\u021bia fetal\u0103, fapt care constituie un mare dezavantaj. Pentru mai mult\u0103 siguran\u021b\u0103, zaharina ar trebui evitat\u0103 pe perioada sarcinii \u0219i a al\u0103pt\u0103rii.<\/p>\n\n\n\n<p>Doza maxim admisibil\u0103 pe zi este de 5 mg pe kilogram corp.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Advantam (E969)<\/li>\n<\/ul>\n\n\n\n<p>Advantamul este un \u00eendulcitor solubil \u00een ap\u0103, sub form\u0103 de pudr\u0103 cristalin\u0103 alb\u0103, stabil\u0103 chiar \u0219i la temperaturi mai ridicate. Poate fi utilizat ca un \u00eendulcitor de mas\u0103, precum \u0219i \u00een procesul de g\u0103tire termic\u0103 a m\u00e2nc\u0103rurilor. Advantamul este folosit \u00een general ca \u00eendulcitor \u0219i poten\u021biator de arom\u0103 \u00een produse de patiserie, b\u0103uturi nonalcoolice (inclusiv b\u0103uturi r\u0103coritoare), gum\u0103 de mestecat, dulce\u021buri \u0219i glazuri, deserturi congelate, gelatine \u0219i budinci, gemuri \u0219i jeleuri, fructe \u0219i sucuri de fructe, topping-uri \u0219i siropuri prelucrate.<\/p>\n\n\n\n<p>Este de aproximativ 20.000 de ori mai dulce dec\u00e2t zah\u0103rul de mas\u0103, iar doza maxim\u0103 admisibil\u0103 pe zi este de 5 mg pe kilogram corp.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ciclamat<\/strong><strong> <\/strong><strong>\u2013<\/strong><strong> <\/strong><strong>sau<\/strong><strong> <\/strong><strong>ciclamatul<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>sodiu<\/strong><strong> <\/strong><strong>(E<\/strong><strong> <\/strong><strong>952)<\/strong><strong> <\/strong>este interzis \u00een SUA (din 1970) \u0219i \u00een UK din cauza poten\u021bialului cancerigen. \u00cen Rom\u00e2nia, \u00eens\u0103, continu\u0103 s\u0103 fie permis. Are o putere de \u00eendulcire de 30 ori mai mare dec\u00e2t a zah\u0103rului. Nu las\u0103 gust nepl\u0103cut \u0219i nu con\u021bine calorii. Mai este folosit \u0219i ca poten\u021biator de arom\u0103\/gust.<\/li>\n<\/ul>\n\n\n\n<p>\u0218i acest \u00eendulcitor a fost suspectat c\u0103 ar determina procese neoplazice la \u0219oareci, \u00eens\u0103 cercet\u0103rile continu\u0103, iar dovezile sunt neconcludente. Pentru siguran\u021b\u0103, consumul de ciclamat trebuie evitat de copii \u0219i femei gravide.<\/p>\n\n\n\n<p>Doz\u0103 maxim\u0103 admisibil\u0103 pe zi este de 7 mg pe kilogram corp.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sucraloza (E955)<\/li>\n<\/ul>\n\n\n\n<p>Sucraloza este un \u00eendulcitor artificial f\u0103r\u0103 calorii, derivat din zaharoz\u0103 \u0219i este de p\u00e2n\u0103 la 650 de ori mai dulce dec\u00e2t zah\u0103rul.<\/p>\n\n\n\n<p>Apreciat\u0103 deoarece nu are un gust amar, se folose\u0219te pe scar\u0103 larg\u0103 \u00een produse alimentare de tipul celor \u201ecu con\u021binut redus de calorii\u201d, ca \u00eendulcitor de mas\u0103, \u00een b\u0103uturi acidulate, gum\u0103 de mestecat, amestecuri de copt, cereale pentru micul dejun \u0219i sosuri pentru salate. Pentru c\u0103 este foarte dulce, sucraloza este adesea amestecat\u0103 cu al\u021bi \u00eendulcitori cu calorii, cum ar fi dextroza sau maltodextrina, cu scopul de a i se dilua dulcea\u021ba intens\u0103.<\/p>\n\n\n\n<p>C\u00e2nd este consumat\u0103, \u00een cea mai mare parte sucraloza nu este absorbit\u0103 de organism \u0219i este eliminat\u0103. \u00centre 8% \u0219i 20% intr\u0103 \u00een s\u00e2nge \u0219i se elimin\u0103 prin urin\u0103, \u00een esen\u021b\u0103 neschimbat\u0103. Comitetul \u0219tiin\u021bific pentru alimenta\u021bie al Uniunii Europene (SCF) a ajuns la concluzia c\u0103 un consum repetat de sucraloz\u0103 este \u201epu\u021bin probabil\u201d s\u0103 duc\u0103 la acumularea ei \u00een organism.<\/p>\n\n\n\n<p>Au fost raportate cazuri de reac\u021bii adverse la sucraloz\u0103, inclusiv suspiciunea c\u0103 ar putea fi un declan\u0219ator de migrene.<\/p>\n\n\n\n<p>Doza maxim admisibil\u0103 pe zi este de 15 mg pe kilogram corp.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gustul dulce ne informeaz\u0103 creierul c\u0103 suntem \u00een prezen\u021ba unui aliment care ne ofer\u0103 o cantitate mare de energie, un aliment dezirabil. Este un semnal str\u0103vechi al speciei noastre care explic\u0103 de ce prefer\u0103m fructele coapte, care sunt foarte bogate \u00een arom\u0103, \u00een defavoarea celor culese \u00eenainte de termen, care au un gust slab, aproape [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[169],"tags":[],"class_list":["post-58444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articole"],"acf":[],"featured_image_src":{"landsacpe":["https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_1-1140x445.jpg",1140,445,true],"list":["https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_1-463x348.jpg",463,348,true],"medium":["https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_1-300x168.jpg",300,168,true],"full":["https:\/\/sweeteria.com.ro\/wp-content\/uploads\/2026\/05\/indulcitori1_1.jpg",1600,896,false]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gustul dulce, \u00eendulcitorii naturali \u0219i artificiali - Sweeteria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sweeteria.com.ro\/en\/gustul-dulce-indulcitorii-naturali-si-artificiali\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gustul dulce, \u00eendulcitorii naturali \u0219i artificiali - Sweeteria\" \/>\n<meta property=\"og:description\" content=\"Gustul dulce ne informeaz\u0103 creierul c\u0103 suntem \u00een prezen\u021ba unui aliment care ne ofer\u0103 o cantitate mare de energie, un aliment dezirabil. 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