Nacol: Caloric-Free Sweetener

Sugar has been used as a sweetener as early as in the middle years of nineteenth century. Its use has been seen in areas such as beverage consumption, candy manufacture, preservation, and manufacture of various types of juices. When foods in which sugar is added are consumed, the amount of calories gained is enormous, especially due to the fact that sugar is a disaccharide making it easy to degrade to its monosaccharide components of glucose and fructose in human digestive track. The readiness in which glucose is absorbed from sucrose (sugar) makes it a potential enhancer of diabetes in diabetic prone persons.

To curb the influence of sugar in causing diabetic, especially due to its consumption as a sweetener, many non-caloric sweeteners (some being sweeter than sugar) have been manufactured. These non-caloric sweeteners have not gained a wide acceptance with the consumers due to reasons such as allergies, toxicity of some of them, cost (they are all more expensive than sugar), and preference.

In order to give consumers a more acceptable sugar substitute, an Indian based company has come with a sucralose based sweetener known as Nacol. Nacol is manufactured from the normal sugar, converting the sugar into sucralose, which then is sold as tablets or powder. Though equal quantity of Nacol is more expensive than that of sugar, but the sweetness of Nacol makes less of it to give the user the same level of sweetness compared to using normal sugar.

Nacol not only gives its consumers a desirability of taste, but it due to the fact that it is not a carbohydrate in the sense of body digestive mechanism, makes it a more acceptable non-caloric sweetener. Sucralose that is the active ingredient in Nacol bypasses all the bodies metabolic activities in the Gastro Intestinal Tract thereby removed from the body without undergoing any chemical changes. This makes it a more suitable substitute for sugar which would have otherwise contributed more glucose in the system.

The use of Nacol is not limited to its incorporation in the beverages. It can be used in other processes that otherwise would have required the use of sugar. Such areas of Nacol inclusion would therefore mean that it can also been used in the manufacture of juices, preservation of other food stuffs such as meat, among other common uses of sugar.

For those who have harbored constant worries on the effect of sugar on their lives and yet cannot imagine forgoing the sweetness of beverage drinks, have a reason to celebrate. Now everyone is able to enjoy the sweet flavor of Nacol and be comfortable psychologically, never again to worry on the side effects of our commonly used sugar.