Food Sweeteners

Nutritive

Occur naturally

Provide calories

4 cal/g

Act as preservative

Eg. Jam and jellies

Fermentation bread and pickle

Examples

Sucrose

Disaccharide= glucose + fructose

Functions

Increase viscosity

Good solubility

Browning (Maillard reaction)

Enhance flavour

Improve shelf life

Aids in fermentation of baked goods

Lactose

Disaccharide derived from milk

1/6 as sweet as sucrose

Functions

Control crystallization

Act as flow agent

Browning in baked product

Increase flavour and tender stucture

Dextrose

A reducing monosaccharide

About 67% of the sweetness of sucrose

Provide mouth cooling effect

Application

Procced meat

Baked goods

Glucose syrup

Derived from starch

Acid or enzyme hydrolysis

High Dextrose Equivalence (DE)

Less viscosity

More sweeter than Low DE

Low DE

Impact viscosity, moisture content and sweetness

Honey

1-1.5 times sweeter than sucrose

Non- nutritive

High intensity sweeteners

Most widely used

No calories

Artificial

Examples

Aspartame

Do not promote tooth decay

Used in low calories food products

Neotame

Sweetest non- nutritive sweeteners

Made of 2 amino acis

Aspartic acid

Phenylalanine

Sucralose

Do not react chemically with other ingredients

Saccharin

May provide unpleasant aftertaste

Acesulfame potassium

High level causes bitter taste

Has excellent solubility

Improve texture

Balance acidity of food

Mask odd and unwanted flavour

Lower freezing point

Eg. ice cream

Act as preservatives

Decrease moisture content

Decrease water activity

Inhibit microbial growth and spoilage

Extend shelf life of products

Improve natural sweetness

Aids in fermantation

Soften the bread

Lactic acid produce by glucose fermentation

Increase dough yield

Bulking agent

Increase size of product

Bread

Candies

Ice cream

Jam

Syrup

Corn sugar

Fruit juice