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Sugars & Sweeteners - Coggle Diagram
Sugars & Sweeteners
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caloric sweeteners
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sugar alcohols: have fewer calories (eg. mannitol, sorbitol & xylitol) + used in sugar-free foods
non-caloric sweeteners
artificial sweeteners: chemicals like saccharin, aspartame & acesulfame
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sweetener power
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some sweeteners are much sweeter than sucrose (normal sugar) + eg. saccharin is 450x sweeter than sucrose
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uses
sugar alcohols: used in sugar-free candies, chewing gum & other foods because they don’t cause cavities
artificial sweeteners: used in diet drinks, sugar-free desserts & other low-calorie foods
natural sweeteners
disaccharides: sugars made of 2 monosaccharides eg. sucrose (table sugar), lactose (milk sugar) & maltose
come from plants eg. sugar cane, sugar beet + fruits eg. dates & coconuts
monosaccharides: simple sugars eg. glucose, fructose & galactose
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sources of sucrose
other sources incl. palm juice, corn & sweet potatoes
sucrose > processed from plants + comes in many forms eg. crystal, brown & powdered sugar
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nutritional concerns
empty calories: eating too much sugar can lead to weight gain because sugar provides a lot of calories but little nutrition
health risks: diet too high in sugar can lead to problems eg. obesity, poor nutrition & cavities
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sweetener applications
fructose: often used in drinks, fruits & sweeteners
sucrose: used for making sweets, desserts & jams
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sweeteners from starch
sweeteners from sucrose: incl. "invert sugar" > made by breaking down sucrose into glucose & fructose
sugar alcohols (sugar substitutes with fewer calories): sorbitol, xylitol & mannitol
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stevioside
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used in teas, diabetic foods, creams & fruit-based preparations
thaumatin
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protein from the Katemfe fruit, native to Africa + 2.500x sweeter than sucrose (sugar)
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