Oligosaccharide sweet taste

A method is disclosed for preparing a mixture of fructose, glucose, and oligosaccharides prepared from tubers or roots, and the use of the mixture as a filler or bulking agent with a sweet taste. Jerusalem artichoke tubers are used as a source for the ingredients. 

Because many mono- and oligosaccharides have a sweet taste, carbohydrates of low Mr are often called sugars. 

Taste sweetness is the most characteristic property of soluble sugars. Sucrose is the reference substance for sweet taste fructose is sweeter and glucose is less sweet than sucrose. There are some exceptions like gentiobiose which has bitter taste. Sweetness decreases when molecular weight increases, and the higher oligosaccharides are tasteless (Table 7.1). Polyalcohols also have sweet taste. 

Comments a syrup most commonly containing 42% or 55% fructose, with the remainder consisting of dextrose and small amounts of oligosaccharides. It is a colorless, odorless, highly viscous syrup with a sweet taste. 

Liquid glucose is an aqueous solution of several compounds, principally dextrose, dextrin, fructose, and maltose, with other oligosaccharides and polysaccharides. It is a colorless, odorless, and viscous sweet-tasting liquid, ranging in color from colorless to straw-colored. 

Sucrose and sorbitol are commonly used in frozen surimi processing. However, sucrose imparts a sweet taste to surimi products, which is undesirable to the consumer (Sych et al., 1990 Auh et al., 1999 Sultanbawa and Li-Chan, 2001). Thus, the use of other cryoprotectants to reduce sweetness but exhibit the equivalent cryoprotective effect is required. Auh et al. (1999) used highly concentrated branched oligosaccharide mixture (HBOS) as cryoprotectant in fish protein. An addition of HBOS resulted in the remainder Ca -ATPase activity of actomyosin extracted from Alaska pollock after freeze-thawing the best stabilization effect of HBOS was observed at a concentration of 8%. Sych et al. (1990) studied the cryoprotective effects of lactitol dehydrate, polydextrose, and palitinit at 8% (w/w) in cod surimi in comparison with an industrial control (sucrose/sorbitol, 1 1). The... 

These compounds probably are most important in the diets of animals as sources of energy, but many other roles also are known. As is true for simple saccharides, many oligosaccharides possess sweet tastes (Pazur, 1970). Poly-... 

Most common sugar, abundant in free and combined form. Occurs free in blood, cerebrospinal fluid, lymph, urine of diabetic subjects, fruits, honey and plant juices Major component of many oligosaccharides and polysaccharides. Occurs in sucrose combined with fructose. Comly. available by the acid hydrol. of potato starch (Europe) and cornstarch (USA). Fluid and nutrient replenisher. Food additive nutritive sweetener, humectant. Tablet diluent. pAat 12.34 (25°). Sweet taste, sweetness = 0.46 x sucrose. 

Carbohydrates are usually classified according to their structure as monosaccharides, oligosaccharides, or polysaccharides. The term saccharide comes from Latin saccharum, sugar) and refers to the sweet taste of some simple carbohydrates. The three classes of carbohydrates are related to each other through hydrolysis. 

Sugar derivatives Mono- and oligosaccharides (D 1.1, D 1.4.1), sugar alcohols (D 1.3) Sweet taste of fruits... 

In polysaccharides, consisting of n monosaccharides, the number n is as a rule >10. Hence, the properties of these high molecular weight polymers differ greatly from other carbohydrates. Thus, polysaccharides are often considerably less soluble in water than mono- and oligosaccharides. They do not have a sweet taste and are essentially inert. Well known representatives are starch, cellulose and pectin. 

Monosaccharides consist of only one sugar unit. Oligosaccharides consist of between two and ten of the same or different monosaccharides connected to each other by glycosidic (semiacetal) bonds. Monosaccharides and oligosaccharides are sometimes referred to collectively by the name sugars, as they share many common properties and often have a sweet taste. Polysaccharides are composed of more than ten of the same or different monosaccharides commonly they consist of multiple molecules of monosaccharides, which are often precisely determined. Complex carbohydrates also contain compounds other than saccharides, such as, for example, peptides, proteins and lipids. 

As the molecular weight of saccharides increases, their sweetness decreases. This is best explained by the decrease in solubility and increase in size of the molecule. Apparently, only one sugar residue in each oligosaccharide is involved in the interaction at the taste bud receptor site. 

Mono- and oligosaccharides and their corresponding sugar alcohols, with a few exceptions, are sweet. 5-D-Mannose has a sweet-bitter taste, and some oligosaccharides are bitter, e. g. gentiobiose. 

Classification The saccharides can be classified into mainly three groups on the basis of the number of sugar units they possess i.e. into Monosaccharides, Oligosaccharides and Polysaccharides. The first two are crystalline in structure, water soluble and sweet to taste. 

These are the most common oligosaccharides. They consist of 2 monosaccharides held together by a glycosidic bond. They are crystalline, sweet to taste and water soluble (see Table 1 for a list). 

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