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SWEETENERS (FUNCTIONS (Lower the freezing point, Enhance flavours, Act as…

- - - - Widely used in carbonated beverages
      - Enhance & extend flavour
      - 180-200x sweeter than sucrose
      - Does not promote tooth decay
      - Variety & flexibility for diabetic patients
    - - ~7000-13000x sweeter than sucrose
      - High potency; a much lower dose of neotame is required to achieve equivalent sweetness by other sweeteners.
      - Significant cost savings and reduced logistic resources.
    - - White, crystaline powder
      - ~200x sweeter than sucrose
      - Long shelf life (~6years)
      - Acesulfame–K-aspartame blends exhibit a significant synergistic effect; large cost saving
    - - 600x sweeter than sugar
      - Does not lose sweetness in heat or long shelf storage
      - Not broken down for energy in body
      - Not shown to raise blood glucose or insulin.
    - - nonmetabolized
      - stable sweetener 300x sweeter than sucrose
      - Sweet taste followed by a lingering, bitter aftertaste
    - - Minor aftertaste compared to saccharin and acesulfame-K.
      - Calcium cyclamate is useful in low sodium diets.
      - Cyclamate is 30 times more potent than sugar
      - The mixture of cyclamate and saccharin, especially in a 10:1 ratio, imparts both a more rounded taste and a 10–20% synergy
- - - - Sucrose
      - Maltose
    - - High fructose corn syrup (HCFS)
        
        Contain 45% & 55% fructose are GRAS
    - - Fructose
      - Galactose
      - Glucose
    - - More than 99.8% sucrose
      - Pure sweet flavour
      - Obtain from sugar cane & sugar beet
      - Sizes
        
        Extra, ultra fine sugar
        
        Icing sugar
        
        Table sugar
        
        Coarse sugar
        
        Decorative, pearl or sanding sugar
    - - From sap of maple tree
    - - Increase level of moisture due to hygroscopic property of fructose
      - Darker-colored is more acidic & strongly flavored than light-colored
    - - Form as a by-product of sugar making process
      - Types
        
        Dark molasses
        
        Thicker, darker & less sweet
        
        Blackstrap
        
        Thickest & darkest in colour, bitter taste
        
        Light molasses
        
        Lightest in colour, sweetest in taste
        
        Other types
        
        Can be made from sorghum, pomegranates, carobs & dates
    - - A group of low-digestible carbohydrates, which are similar in structure to sugar molecules, except for the substitution of a hydroxyl group in place of the aldehyde group found in sugars
      - Neither sugars nor alcohols
      - Can often replace sugar & corn syrup in many food & beverages applications
      - Types
        
        Isomalt, lactitol, maltitol, isomaltulose, trehalose
        
        Hydrogenated starch hydrolysates (HSH), maltitol syrup, sorbitol syrup
        
        Sorbitol, mannitol, xylitol, erythritol, D-tagalose,