Monosaccharides sweetness

Monosaccharide Sweet potato fiber, starch residues of sweet potato, cassava, potato HPAEC PAD (Au) [78]... 

Fructose—Dextrose Separation. Emctose—dextrose separation is an example of the appHcation of adsorption to nonhydrocarbon systems. An aqueous solution of the isomeric monosaccharide sugars, C H 2Dg, fmctose and dextrose (glucose), accompanied by minor quantities of polysaccharides, is produced commercially under the designation of "high" fmctose com symp by the enzymatic conversion of cornstarch. Because fmctose has about double the sweetness index of dextrose, the separation of fmctose from this mixture and the recycling of dextrose for further enzymatic conversion to fmctose is of commercial interest (see Sugar Sweeteners). 

Among the various types of sugars marketed, the mass consumption of sucrose far outweighs by volume the consumption of other products. Sucrose, also called table sugar, is a disaccharide which, upon hydrolysis, yields two monosaccharides glucose and fmctose. Various types of sugar vary in sweetness (1). 

Comparison of Sweetness between Trehalose Derivatives and the Corresponding Monosaccharide Analogs by Paired Comparison Test d... 

Comparison of Sweetness between Reducing Disaccharides and Monosaccharides" by Paired Comparison Test on Sugar Solutions... 

Monosaccharides Glucose and fructose are the principal mono saccharides found in food. Glucose is abundant in fruits, sweet corn, corn syrup, and honey. Free fructose is found together with free glucose and sucrose in honey and fruits... 

Monosaccharides and disaccharides are classified as simple carbohydrates, where the word simple is used because these food molecules consist of only one or two monosaccharide units. Most simple carbohydrates have some degree of sweetness and are also known as sugars. 

Starch occurs in potatoes, rice and wheat. Glucose, from which starch is polymerised, belongs to a group of simple carbohydrates known as monosaccharides. They are sweet to taste and soluble in water. Starch belongs to the more complicated group of carbohydrates known as polysaccharides. Starch does not form a true solution and it does not have a sweet taste. With iodine it gives an intense blue colour (nearly black), which is used as a test for starch or iodine itself (Figure 15.20). 

Wine is one of the most complex and interesting matrices for a number of reasons. It is composed of volatile compounds, some of them responsible for the odor, and nonvolatile compounds which cause taste sensations, such as sweetness (sugars), sourness (organic acids), bitterness (polyphenols), and saltiness (mineral substances Rapp and Mandary, 1986). With a few exceptions, those compounds need to be present in levels of 1%, or even more, to influence taste. Generally, the volatile components can be perceived in much lower concentrations, since our organs are extremely sensitive to certain aroma substances (Rapp et ah, 1986). Carbohydrates (monosaccharides, disaccharides, and polysaccharides), peptides, proteins, vitamins, and mineral substances are among the other wine constituents. 

Figure 14.1. Construction of query saccharide structure for energy minimization with SWEET. Three-letter codes (IUBMB) for monosaccharides and amino acids are employed to construct oligosaccharide or oligopeptide chains. For monosaccharides, a- and p-anomers are prefixed with a and b, respectively. Pyranose and furanose rings are denoted as p and f, respectively.

Both monosaccharides and disaccharides are highly soluble in water, and most have the characteristic sweet taste we associate with sugars. 

Tagatose, a monosaccharide similar to fructose, received GRAS status from the FDA in April 2001. This sugar, 92 percent as sweet as sucrose, with 1.5 cal/g, is produced from galactose obtained from whey, using immobilized enzymes.97 It has similar bulking properties to sucrose. 

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