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SWEETENERS (Functional role (Contribute to texture confectioneries or…

- - - - In beverages, sucrose provides sweetness without altering the flavours
  - - - The crispiness is increased by Mailard reaction
        
        Also tenderize bakery products by slowing the rate at which starch molecules become interlinked and proteins break down.
  - - - Eg : jams and jellies
    - - Protect from loss of colour, texture and flavour
- - - - Eg : carbonated soft drinks,jams, puddings, yogurt
    - - Not recognized as sugar or carbohydrate
      - Not shown to raise blood glucose or insulin
  - - - High potency means that much lower
        dose of neotame is required
        
        To achieve equivalent sweetness by other sweeteners
  - - - Does not promote tooth decay
      - Flexible for diabetic patients
      - Satisfy sweet tooth without affecting blood glucose
- - - - monosaccharide and the primary source of energy for body cells
    - - monosaccharide found in fruit,honey and some vegetables.
    - - monosaccharide that occurs in dairy products and some plants
    - - Disaccharide that occurs naturally in fruit and vegetables.
    - - disaccharide conposed of two glucose units, found in molasses and used for fermentation
    - - refers to many products made from corn. Compose primarily glucose,fructose or any combination of the two.High fructose corn syrup (HFCS) is a mixture of glucose & fructose
    - - contains fructans,oligosaccharide of fructose & glucose, and monosaccharide of fructose & glucose
- - - - Large sugar crystals , suitable for candies
    - - Very fine ground crystals with starch :arrow_forward: to prevent lumps
    - - Very fine crystals, blend well with other ingredients, dissolved easily in cold beverages
    - - Medium sized, used to decorate pastries
- - - - Third boiling.
        Thickest and darkest in colour
        Has a bitter taste
        
        Most concentrated, have the most vitamins and minerals
    - - From second boiling.
        Thicker, darker and less sweet
        
        Produces more distinct colour and flavour
    - - Made from first boiling.
        Light in colour and sweetest taste.
        
        Commonly used in baking