Jaggery and Coconut Sugar as Alternative Sweeteners: A Review

Abstract

Growing consumer demand for traditional and minimally processed sweeteners has brought sugarcane jaggery and coconut sugar back into the spotlight. Coconut sugar is made by concentrating sap extracted from the inflorescence of the coconut palm (Cocos nucifera L.), while jaggery is made by concentrating clear sugarcane juice. These products may retain different amounts of minerals, phenolic compounds, and other nonsugar components compared to refined sucrose. However, easily accessible carbohydrates, especially sucrose, continue to be their main source of sustenance. This narrative overview compares their production methods, chemical makeup, nutritional qualities, bioactive components, potential health effects, food applications, and quality and safety concerns. According to the literature currently available, both sweeteners have unique sensory qualities and could be used in both conventional and value-added meals. However, broad health claims are complicated by compositional diversity, little clinical evidence, processing-related risks, and uneven quality control. Clinical benefit should not be inferred from natural origin or quantifiable antioxidant activity. Both products should be evaluated in relation to the overall amount of sugar consumed in the diet, as neither is sugar-free. To determine their relative nutritional relevance, more study utilizing standardized analytical techniques, controlled glycemic-response tests, pollutant monitoring, and carefully planned human trials is required.