Food Sweeteners Flashcards
Properties of Sugar
High quality sweetness
Form flavors and colors on heating
Form structure when reacts with protein and starches
Bulking agent: Increases volume of cakes and other baked goods
Base for yeast fermentation
Act as a preservative
Mouthfeel modifiers
An energy source for food fermentation
Sucrose
: Table sugar ,it is a disaccharide of the
monosaccharides glucose and fructose
Fructose
e the sweetest of all naturally
occurring CHO
Fructose Exhibits a sweetness synergy effect
when used in combination with other sweeteners— caloric and non-caloric
Dextrose
Provides a pleasant, mouth-cooling effect in
products like powdered donuts
Lactose
Milk sugar, made up of glucose and
galactose
Molasses (Cane Sugar)
sweetener that is formed as a by-product of the
sugar-making process
Corn Syrup
A mixture of carbohydrates (glucose, maltose, and other oligosaccharides) formed from the hydrolysis of cornstarch by the use of acid or enzymes (HCl, or and amylases)
High Fructose Corn Syrup
More-complete hydrolysis of starch, plus an
isomerization process, leads to the production of highfructose corn syrup, usually available at 70% to 77
Honey
1.0 to 1.5 times sweeter (on a dry weight basis) than sucrose but provides only 304 kcal/gram (versus 400 kcal for sucrose
Nutritive Sweeteners: Polyols@Sugar Alcohol
e commonly found in sugar-free and
“no sugar added” products -
The substitution of an alcohol function in a sugar for an aldehyde or ketone group converts a cyclical form to a linear form
higher chemical stability
higher affinity for water
lower capacity to crystallize
does not take part in Maillard reaction
Aspartame
Contains the two amino acids: phenylalanine and
aspartic acid
Acesulfame-K
This sweetener is commonly found in frozen
desserts, beverages, and baked goods
Sucralose
Sucralose is stable and does not break down in
cookin
