sweetener is any non-carbohydrate whose primary characteristic taste is
sweet. There are two types of sweeteners: Caloric and non-caloric
Caloric sweeteners provide sweet flavor and bulk when added to food.
They also maintain freshness and contribute to product quality.
Caloric sweeteners act as a preservative in jams and jellies, and a
flavor enhancer in processed meats.
provide fermentation for breads and pickles, bulk to ice cream, and body
to carbonated beverages.
maltose syrup is obtained directly by hydrolysis of starch or obtained
by combining the individual starch hydrolysis products dextrose, maltose
and low dextrose equivalent (DE) glucose syrup.
High-fructose corn syrup (HFCS) is produced by processing corn starch to
yield glucose, and then processing the glucose to produce a syrup with a
higher percentage of fructose.
Glucose syrup is produced by acid hydrolysis.
Fructose syrup can be produced from high dextrose syrup by using a
chromatographic separation process.
Enriched fructose syrup can be made from high fructose corn syrup by two
different processes: blending of HFCS with fructose solution or
crystallization of HFS and separation.
Noncaloric sweeteners are used in place of caloric sweeteners in some
cases. They do not provide calories, but they do provide the sweet
taste. All noncaloric sweeteners are chemically processed.
Sorbitol and mannitol are sugar alcohols which are used in chewing gum
and hard candies. They provide about the same number of calories as
table sugar, or sucrose, however they are absorbed more slowly by the
Neotame, an exciting new sweetener and flavor enhancer, provides
manufacturers flexibility in formulating great tasting products
throughout their existing food and beverage portfolios.
Maltitol syrup is authorised in Europe for use as a sweetener in food.
United States, five artificially derived sugar substitutes have been
approved for use. They are saccharin, aspartame, sucralose, neotame and
food and beverage industry is increasingly replacing sugar or corn syrup
with artificial sweeteners in a range of products traditionally
UK, for instance, it is now almost impossible to find any non-cola soft
drinks in supermarkets which are not sweetened with artificial
sweeteners, and even things like pickled beetroots and gherkins are
increasingly artificially sweetened.
Substituting artificial sweeteners for sugar in recipes can be a
challenge because sugar provides so much more than sweetness – volume,
browning, moisture, and tenderness are also affected.
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