Belgian scientists develop new, healthier sweetener

Scientists at Ghent University (UGent) have developed an enzyme with which they can produce a new sweetener that is low on calories, stimulates the growth and activity of bacteria in the colon and doesn’t damage teeth.

The healthier sweetener, called kojibiose, was discovered by accident. “When we were studying the characteristics of a certain enzyme, we suddenly noticed that it formed very small amounts of kojibiose,” said UGent professor Tom Desmet.

Together with PhD student Tom Verhaeghe, Desmet modified the enzyme in such a way that it can produce kojibiose more easily. “Until now, it was very difficult to produce kojibiose in amounts large enough to perform tests on,” Desmet explains. “By manipulating the enzyme, this became possible.”

According to the scientists, kojibiose is an ideal substitute for classic sweeteners like sucrose and fructose. It’s not only better for the teeth, it also works as a prebiotic – a food substance that improves intestinal flora. Prebiotics are becoming increasingly important in the prevention of diabetes, cancer and Crohn’s Disease. There are few prebiotics that taste sweet and could be used as a substitute for sugar.

The researchers are now examining, together with the food sector, how to commercialise the discovery and bring the “sugar of the future” from the lab to the supermarkets.