arabera Pei Xin Wong 3 years ago
261
Honelako gehiago
Eg. ice cream
Acesulfame potassium
Has excellent solubility
High level causes bitter taste
Saccharin
May provide unpleasant aftertaste
Sucralose
Do not react chemically with other ingredients
Neotame
Made of 2 amino acis
Phenylalanine
Aspartic acid
Sweetest non- nutritive sweeteners
Aspartame
Used in low calories food products
Do not promote tooth decay
Honey
1-1.5 times sweeter than sucrose
Glucose syrup
Low DE
Impact viscosity, moisture content and sweetness
High Dextrose Equivalence (DE)
More sweeter than Low DE
Less viscosity
Derived from starch
Acid or enzyme hydrolysis
Dextrose
Application
Baked goods
Procced meat
Provide mouth cooling effect
About 67% of the sweetness of sucrose
A reducing monosaccharide
Lactose
Increase flavour and tender stucture
Browning in baked product
Act as flow agent
Control crystallization
1/6 as sweet as sucrose
Disaccharide derived from milk
Sucrose
Functions
Improve shelf life
Aids in fermentation of baked goods
Enhance flavour
Browning (Maillard reaction)
Good solubility
Increase viscosity
Disaccharide= glucose + fructose
Eg. Jam and jellies
4 cal/g