Sweetening with sugar, fruit

Carbohydrates serve as a general and easily available energy source. In the diet, they are present as monosaccharides in honey and fruit, or as disaccharides in milk and in all foods sweetened with sugar (sucrose). Meta-bolically usable polysaccharides are found in vegetable products (starch) and animal products (glycogen). Carbohydrates represent a substantial proportion of the body s energy supply, but they are not essential. 

Rum fruits are produced by steeping the fruit in dilute spirits in the presence of sufficient sugar. Fruits preserved in vinegar, mostly pears and plums, are prepared by poaching in wine vinegar sweetened with sugar and spiced with cinnamon and cloves. 

When you crack open a can of Coca Cola or Pepsi, you are tasting some of the fruits of bioohemioal engineering Most nondiet soft drinks sold in the United States are sweetened with high-fruotose oorn syrup (MFCS), a substitute for the natural sugar that oomes from cane and beets. MFCS, produced by an enzymatic reaction, is an example of the suooessful application of chemical engineering principles to bioohemioal synthesis. So successful, in fact, that more than 1.5 billion of MFCS was sold in the United States last year. 

These are fruits impregnated and coated with sugar and are prepared by immersion and boiling in successive syrups of gradually increasing concentration. In some cases the amount and composition of the ash are determined, and tests made for injurious metals and for sweetening, antiseptic and colouring materials (see Preserves). 

Clear from this table is that juice processing can steal away nutrients and food value of natural whole fruits. Often such juices also must be sweetened with excessive sugar or other common fruit juices to offset their natural acidity and sourness. Flavor may benefit from these procedures, but nutrient content suffers. Especially detrimental is that juice processing eliminates the digestive health value of the fruit s natural fiber content—the two kinds of dietary fiber providing many valuable health benefits for you. 

Fresh cranberries may be made into an uncooked relish by chopping them in a food grinder with quartered oranges (after removal of any seeds), apples, and/or other raw fmit. The chopped fruit mixture should be sweetened with honey or sugar and stored in a refrigerator until it is used. 

Cranberry-orange relish that has been sweetened with a caloric sweetener (corn syrup, honey, sugar, etc.) usually contains about four times the calories and carbohydrates that are present in raw cranberries, but the levels of the other nutrients are approximately the same in the relish and the raw fruit. 

Carbohydrates may also bring to mind one of the most widely consumed compounds in the world sucrose, simple table sugar. Personally, I add it to my morning breakfast cereal, usually either raisin bran or shredded wheat, along with fresh fruit. Of course, you can buy the sugar built-in, usually in quite high amounts, in any number of sweetened breakfast cereals. These seem to be particularly directed... 

D-Fructose [57-48-7] (levulose, fruit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydrolyzed cane sugar (invert sugar) in the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fruits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its intensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fruits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its eady perception and rapid diminution, fmctose does not have the flavor-masking property of other common sugars. 

A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na, and acesulfame-K), preservatives (sodium dehydroacetate, SA, salicyclic acid, BA, succinic acid, methyl-para-hydroxybenzoic acid, ethyl-para-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 ml aqueous tr-hydroxyisobutyric acid solution (pH 4.5) (2.2 3.4 or 2.4 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a Clg column with a flow rate of 1.0 ml/min and detection at 233 nm were used. This method was found to be very reproducible detection limits ranged from 0.15 to 3.00 p,g. The retention factor (k) of each additive could be affected by the concentrations of hexadecyltrimethylammonium bromide and a-hydroxyisobu-tyric acid and the pH and ratio of mobile phase. The presence of additives in dried roast beef and sugared fruit was determined. The method is suitable for routine analysis of additives in food samples (81). 

Although sugars are found in juices, the high-intensity sweeteners are not. However, they are often used in juice-based drinks or nectars, and here it is important to ensure that there is resolution of the sweeteners of interest from the compounds naturally present in fruit juices. This can be a particular problem in drinks with a high juice content as naturally occurring polyphenolic materials in the juice can disturb the analysis. 

The members of this family are mostly tropical with a few temperate representatives. Several economic products come from the family the latex is used in chewing gum edible fruits, oils, guttapercha, and timber are also produced. A proteinaceous sweetener several times sweeter than sugar is also known from the family. 

Fruit preparations Sugar replacement synergy with sweeteners body and 2-10 5-50... 

For variety, try using some orange marmalade, raspberry or strawberry preserves, or even a tablespoon of frozen red or purple grape juice concentrate in place of sugar or other sweeteners. Combining the flavors of fruit with cocoa just can t be beat ... 

Miraculin (trade name Mirlin ) Modifies sour into sweet taste. After rinsing the mouth with a solution of miraculin, lemon juice tastes like sweetened lemon juice. Salty, bitter, and sweet tastes are not affected. Tasteless glycoprotein (molecular weight 40,000 -48,000 sugar moiety 14%) isolated from the miracle fruit, i.e. the fruits of Rich-adella dulcifica (Synsepalum dulsificum). 

Symptoms of HFI in infants typically start after weaning,72 154 and, in some cases, weaning may be difficult to accomplish because of aversion to sweetened food. Many infants with HFI die of the disease, because they are unable to select their food.166 In older patients, the dietary history of aversion to sugar, sugar-containing foods, fruits, and berries is almost diagnostic. Confirmation of diagnosis is obtained by... 

Despite the excellent reasons for use of sirup as the sweetener in frozen fruits, and the fact that most processors may prefer to use sirup where the end use permits, apparently the disadvantages outweigh the advantages. At the present time 80 to 90% of the frozen fruit is packed with dry sugars. This includes practically all of the fruit in large containers (30 pounds and over) and the smaller containers of frozen strawberries. Most of the other retail packages of fruit, including peaches and raspberries, are sirup-packed. 

Fructose (Section 7.5) is the most important ketohexose. It is also known as levulose and, because of its presence in many fruits, fruit sugar. It is present in honey in a 1 1 ratio with glucose and is abundant in com symp. This sweetest of the common sugars is important as a food sweetener because less fructose is needed than other sngars to achieve the same degree of sweemess. 

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