Food Sweeteners

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Szerző: Reder Tseng

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Szerző: Pero Gruyo

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Szerző: racher dalagan

DESKTOP PUBLISHING

Szerző: Tabata deMiquel

Food Sweeteners

Applications

Fruit juice

Corn sugar

Syrup

Jam

Ice cream

Candies

Bread

Bulking agent

Increase size of product

Aids in fermantation

Increase dough yield

Lactic acid produce by glucose fermentation

Soften the bread

Improve natural sweetness

Act as preservatives

Extend shelf life of products

Inhibit microbial growth and spoilage

Decrease water activity

Decrease moisture content

Improve texture

Lower freezing point

Eg. ice cream

Mask odd and unwanted flavour

Balance acidity of food

Types

Non- nutritive

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

Artificial

No calories

Most widely used

High intensity sweeteners

Nutritive

Examples

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

Fermentation bread and pickle

Act as preservative

Eg. Jam and jellies

Provide calories

4 cal/g

Occur naturally