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Information @ a Glance

General

  • A sweetener is any non-carbohydrate whose primary characteristic taste is sweet. There are two types of sweeteners: Caloric and non-caloric sweeteners.

  • 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.

  • They provide fermentation for breads and pickles, bulk to ice cream, and body to carbonated beverages.

Process

  • High 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.

Applications

  • 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 body.

  • 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.

Report

  • In the United States, five artificially derived sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame and acesulfame potassium.

  • The food and beverage industry is increasingly replacing sugar or corn syrup with artificial sweeteners in a range of products traditionally containing sugar.

  • In the 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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