Saccharin Saccharose

Analysis of refined sugars is mostly reduced to the determination of the saccharose by direct polarisation. In some cases the ash and moisture are also determined, and in rare instances other determinations may be necessary, such as that of the reducing sugars (invert sugar and, perhaps, glucose or lactose added as adulterant) or raifinose a test for saccharin is occasionally required. 

To ascertain the quantity of sugar (saccharose) used in the preparation of the preserved fruit, from the total sugar (invert sugar x 0 95 plus saccharose) contained in the sample must be deducted the natural sugar (also calculated as saccharose) due to the quantity of fruit in the sample. For this purpose it is, of course, necessary to know the saccharine contents of different fruits, so that an analysis of fruit of the same quality preserved in water in the same conditions as in the syrup must be made. 

The dry extract, less the sugars (saccharose plus reducing sugars) gives the nm-saccharine extractives (dextrin, etc.). 

Sugars. Ordinary honey contains up to 8% of saccharose, but some varieties (from conifers) may contain 11%. Proportions larger than 8% in the one case, or than 11% in the other, usually denote addition of sugar it should, however, be borne in mind that bees fed with sugar or saccharine preparations may give honey with larger proportions of saccharose than those in cheated. 

Saccharin is a crystalline, virtually water-insoluble compound of mp 244°C. As its water-soluble sodium salt, it is used as a sweetening agent [112]. It is 300 to 500 times as sweet as saccharose, but has a bitter-metallic aftertaste. 

Saccharose palmitate. See Sucrose palmitate Saccharosonic acid. See Erythorbic acid Saccharum. See Saccharin Sucrose Saccharum lactin Saccharum lactis. See Lactose... 

Simple syrup is inappropriate for mouth preparations because it lowers the pH in the mouth and thus may cause caries. Polyols like sorbitol or xylitol and glycerine are considered safe for the teeth, as they do not lower the pH of the dental plaque. Xylitol would be the choice if sweetness is most important, because it is as sweet as saccharose. Saccharin is not useful because of its bitter after taste. An overview of flavourings can be found in Sect. 5.4.10. 

Fig. 4.7. Sensory evaluation of canned cherries prepared with different sweeteners 1,2,3 60,50,40% saccharose, 4 0.15% cyclamate, 5 0.05% saccharin, 6 10% saccharose + 0.10% cyclamate, 7 10% saccharose + 0.02% saccharin (according to Salunkhe, 1963)...

Fig. 8.5. Relative sweetening strength of some sweeteners as a function of the saccharose concentration ( neo-hesperidin dihydrochalcone, A saccharin, o aspartame, acesulfame K) (according to Bar et al, 1990)...

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