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SWEETENERS (NUTRITIVE SWEETENERS (SUGAR ALCOHOLS (Sorbitol (2.6 kcal/g, 50…
SWEETENERS
HISTORY
INDIA
Sugar cane first came in 4000 BCE
ROME
At first sugar was not used to sweeten food but for medical purpose
NUTRITIVE SWEETENERS
Provide 4 kcal/g
Some made by processing sugar compound, some occur naturally
GRANULATED SUGAR
Most common sugar
Obtained from sugar cane & sugar beet
More than 99.8% sucrose
Pure sweet flavor
Appear in various crystal size
Table sugar
Fine all purpose crystal
Extra fine, ultra fine sugar
Very fine crystal that blend well with other ingredients, dissolve easily in cold beverage
Icing sugar
Very finely ground crystal with a touch of starch to prevent lungs
Coarse sugar
Large sugar crystal, perfect for candies
Decorative, pearl or sanding sugar
Bright crystal, medium size, used to decorate pastries
MAPLE SYRUP
Obtained from sap of maple trees
The sap is boiled & evaporated, & final product contains no more than 35%
Water (40 parts sap = 1 part maple syrup)
Predominantly sucrose, is concentrated, either sold as a syrup or further evaporated to granulated form
HONEY
Made from nectar of various flowers, therefore differs in color, flavor & composition
Contains approximately 20% water & a mixture of glucose & fructose, with no more than 8% sucrose
Due to fructose hygroscopic property, addition of honey to a formulation increases its moisture level
Darker-colored honey is more acidic & more strongly flavored than light colored
MOLASSES
A sweetener that is formed as a byproduct of sugar-making process
First, sugar cane or sugar beets are crushed & juice is extracted
Juice is boiled down to form sugar crystals, which are removed from liquid
Molasses is the thick, brown syrup left after sugar has been removed from juice
This process is repeated several times, each time a different type of molasses is produced
Light molasses
Syrup made from 1st boiling. Lightest color & sweetest. Used in baking
Dark molasses
Made from 2nd boiling. Thicker, darker & less sweet. Used in baking but produces a more distinct color & flavor
Blackstrap
Produced from 3rd boiling. The thickest & darkest in color. Tends to have a bitter taste. Contains most vitamins & minerals, most health benefits
Other types
Can also be made from sorghum, pomegranates, carobs & dates
SUGAR ALCOHOLS
A group of low-digestible carbohydrates, similar structure to sugar molecules, except for substitution of OH in place of aldehyde group in sugars
This substitution is the reason polyols referred as sugar alcohols
Polyols are neither sugars nor alcohols
Polyols served as useful alternatives to sugars eg: chewing gums, candies, ice cream, baked goods & fruit spreads
Function well in fillings & frostings, canned fruits, beverages, yogurt & tabletop sweeteners
Sorbitol
2.6 kcal/g
50-70% as sweet as sucrose, bulk ingredient, humectant, texturizing agent, non-cariogenic, laxative effect from daily load of 80 g
Mannitol
1.6 kcal/g
50-70% as sweet as sucrose, low-energy sweetener, cooling effect to mask bitter taste, non-cariogenic, used as dusting powder, laxative effect from daily load 20 g
Xylitol (120,121)
2.4 kcal/g
As sweet as sucrose, bulk ingredient, cariostatic, anticariogenic
Erythritol (122,123)
0.2 kcal/g
60-80% as sweet as sucrose, bulk ingredients, flavor enhancer, formulation aid, humectant, stabiliser, & thickener, sequestrant, texturizer
D-Tagatose (59.60)
1.5 kcal/g
75-92% as sweet as sucrose, sweetness energizer, texturizer, stabiliser, humectant, formulation aid, flavor enhancer
Isomalt
2.0 kcal/g
45-65% as sweet as sucrose, bulk ingredient, flavor enhancer, does not lose sweetener when heated
Lactitol
2.0 kcal/g
30-40% as sweet as sucrose, bulk ingredient, synergistic with NNS, does not contribute to tooth decay
Maltitol
2.1 kcal/g
90% as sweet a sucrose, bulk ingredient, can replace fat due to creaminess added to mouthfeel, does not contribute to tooth decay
Isomaltulose
4.0 g kcal/g
50% as sweet as sucrose, used as a release carbohydrate source
Trehalose
3.6 kcal/g
45% as sweet as sucrose, coloring adjuvant, flavor enhancer, humectants, stabiliser, thickener, synergist, texturizer
HSH, maltitol syrup, sorbitol syrups
3.0 kcal/g
25-50% as sweet as sucrose (depends on monosaccharide composition), bulk ingredient, viscosity agent, humectant, crystallization modifiers, cryoprotectants, rehydration aid, synergistic with NNS
CORN-BASED SWEETENERS, HCFS
Mixture of carbohydrates formed from hydrolysis of cornstarch by use of acid or enzymes(HCl or amylases)
Due to its high glucose content, more readily participates in Maillard reactions
Browning at lower temperature due to proteins, sugars & non-acidic environment than other sugars
Syrups are measured as dextrose equivalents (DE)
Syrups may have a DE of 36-55. More pure glucose yield is 96-99 DE
Sugar solution contains approximately 25% water & viscous
HCFS is a specialty group prepared by same 3 steps as corn syrups- it is hydrolyzed, refined & concentrated
Containing 42% & 55% fructose are
generally recognised as safe
(GRAS)
GLUCOSE
Monosaccharide & primary source of energy for body cells
FRUCTOSE
Monosaccharide found in fruit, honey & some vegetables
GALACTOSE
Monosaccharide occurs in dairy products & some plants
SUCROSE
Disaccharide occurs naturally in fruit & vegetables
MALTOSE
Disaccharide composed of 2 glucose units, found in molasses, used for fermentation
FUNCTIONAL ROLE
Inhibit microbial growth by binding water in jams & jellies
Sugar have great affinity for water, slowing moisture loss in foods, then extend shelf life of products
Add to canned vegetables to maintain firmness & minimize oxidation when the can is opened
Minimizing oxidation not only protects against texture deterioration, but also loss of color from breakdown of pigments
Add texture, flavor & color to baked goods
Contribute to mouthfeel of foods
Glucose syrups in ice cream provide body & texture perceived as smoothness
Helps prevent lactose crystallization, which cause sandy, grainy texture to frozen dairy products
In bakery products, sugar is recrystallized as water is removed during baking, results crisp texture
This crispness is increased by effects of browning (Maillard reaction) - reducing sugars & nitrogen-containing ingredients are heated together
Sugar act to tenderize bakery products by slowing rate at which starch molecules become interlinked & proteins break down
Support growth of yeast for leavening or fermentation
Important in brewing & baking industries
Type & amount of sugar added to dough can increase dough yield by influencing rate of fermentation
Sugars contribute to sweetness & softness in white breads
Sugars that remain after fermentation affect flavor, contribute to color & texture of crusts
Lowers freezing point
Important in manufacturing frozen desserts & ice cream products
Monosaccharides & corn syrups containing high proportion of low molecular weight sugars, are the most effective at lowering freezing point
Ensures smaller ice crystals & greater smoothness of product
Keep food moist
Contribute sweetness
Associated with feelings of pleasure & appreciation, contribute to appeal of sweet foods
Combination of sugars & fats in confections provide sweet taste & that compliment each other
In beverages, sucrose provides sweetness without altering flavors of beverage
Enhance creamy consistency of frozen desserts
Improves appearance
Reactivity of glucose on heating contributes to subtle orange-red color in bread crust that results browning
Caramellization of fructose produces dark brown crust
Breads that contain sucrose often yield a darker, richer-colored crust that breads prepared with glucose
NON-NUTRITIVE SWEETENERS
Offer little or no energy when ingested eg. stevia
Referred to high intensity sweeteners because they are many times sweeter than sucrose
Can replace the sweetness of sugar or energy-contaning sweeteners
Do not have the same functional properties such as browning, crystallization or microbial inhibition
ASPARTAME
Most widely used non nutritive sweetener worlwide
Use in carbonated beverages
180-200 times sweeter than sucrose
Enhance & extend flavor
Holds flavor for aspartame-sweetened chewing gum 4 times longer than sugar-sweetened chewing gum
Does not promote tooth decay
Variety & flexibility for diabetic patients
Satisfies sweet tooth without affecting blood glucose
Approved by FDA for dry goods use in 1981, then for use in carbonated beverages
SUCRALOSE (SPLENDA)
Not broken down for energy in body, passes through unchanged
600 times sweeter than sugar
Does not lose sweetness in heat or long shelf storage
Used in carbonated soft drinks, puddings, jams, low calorie fruit drinks, yogurt, cheeses, ice cream, chewing gums, dietary supplements
Not recognized as sugar or carbohydrate
Not shown to raise blood glucose or insulin
Diebetics can use sucralose without affecting their blood glucose
Made as a "general purpose" sweetener by FDA in 1999
NEOTAME
7000-13000 times sweeter than sucrose
Used as a partial substitution of sugar or HFCS & in blends with other high potency sweeteners
Very high potency means that a much lower dose of neotame is required to achieve equivalent sweetness by other sweeteners
Low dosage translates into significant cost savings & reduced logistic resources
Approved by FDA as a sweetener for general purposes in 2002
ACESULFAME-K
White, crystalline powder
200 times sweeter than sucrose
Long shelf life (~6 years)
Acesulfame-K-aspartame blends inhibit a significant synergistic effect
This synergy provides large cost savings for the diet foods industry
Approves as a general purposes sweetener by FDA in 2003
SACCHARIN
nonmetabolized
stable sweetener 300 times sweeter than sucrose
Pleasant at the onset, but followed by a lingering, bitter aftertaste
At high concentration, most people can detect the rather unpleasant aftertaste
Delisted from California Proposition 65 in 2003 (carcinogen list)
CYCLAMATE
Useful in low sodium diets
30 times more potent than sugar. its aftertaste is minor compared to saccharin & acesulfame-K
Mixture of cyclamate & saccharin, in 10:1 ratio, imparts both more rounded taste & 10-20% synergy
In 2004, max beverage use level of cyclamate in EU was lowered to 250 ppm