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A sugar substitute, or artificial sweetener, is a food additive which duplicates the effect of sugar or corn syrup in taste, but often with less food energy.

An important class of sugar substitutes are known as high intensity sweeteners. These are compounds whose sweetness is many times that of sucrose; accordingly, much less sweetener is required and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are used in complex mixtures that achieve the most natural sweet sensation.

If the sucrose (or other sugar) replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in soft drinks such as coke labeled as "diet" or "light" which contain artificial sweeteners and often have notably different mouthfeel; or in table sugar replacements which mix maltodextrins with an intense sweetener to achieve satisfactory texture sensation.

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Herbals, Ingredients and Flavors :: Food Science
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