Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience

Bakery and confectionery products contain plenty of sugar and fat, which contributes to obesity, cardiovascular disease, and type II diabetes. Researchers are looking into natural sweeteners derived from plants, algae, and mushrooms as healthier substitutes. Red algae contain isofloridoside, which acts as an alternative sweetener by binding to taste receptors T1R2/T1R3. A microalga called Chlorella is used in confections to make sugar-free candies and to help maintain dental health. Spirulina is a high-nutrient, natural sweetener. Algae are used for their nutritional value, sweetness, and aroma. Because of their low-calorie content and glycemic index, polysaccharides and alcoholic sugars produced by mushrooms are used as bulk sweeteners. Edible fungi produce enzymes such as inulases, which convert inulin to glucose and fructose, resulting in fructose syrup and inulooligosaccharides. Yarrowia lipolytica and Moniliella sp. are two fungi that can produce erythritol, a calorie-free sweetener. Plant Stevia, a natural sweetener, needs to be produced sustainably. The symbiotic relationship between arbuscular mycorrhizal fungi and Stevia can lead to higher biomass and glycoside concentrations. This chapter focuses on the exploration of natural sweeteners of algal and fungal origin in comparison to the available plant-based sweeteners.