6.1: Sweeteners
- Page ID
- 64565
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Types:
- Sugars: All monosaccharides and disaccharides. Used for nutrition labelling purposes.
- Sweetening agent: Any food for which a standard is provided in Division 18 of the Food and Drug Regulation, or any combination of these. Includes sugar (sucrose), sugar syrups, and molasses derived from sugar cane or sugar beet, dextrose, glucose and syrups, honey and lactose. Excludes sweeteners considered to be food additives.
- Sweetening ingredient: Any sugar, invert sugar, honey, dextrose, glucose, or glucose solids, or any combination of these in dry or liquid form. Designed for sweetening fruits, vegetables, and their products and substitutes.
- Maple syrup: The syrup obtained by the concentration of maple sap or by the dilution or solution of a maple product, other than maple sap, in potable water.
- Sweetener: Any food additive listed as a sweetener. Includes both sugar alcohols and high intensity-sweeteners such as acesulfame-potassium, aspartame, and sucralose.
- Sugar alcohols: Food additives that may be used as sweeteners. Includes isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol, and erythritol.