Saccharose fruit

Determination of the Sugars.—The principal sugar present is saccharose, but invert sugar is also found—mostly due to inversion of the saccharose during the preparation of the fruits—as well as glucose, which is added directly. The method of determination is as follows ... 

This consists of fruit immersed in a sugar syrup prepared with saccharose, with or without glucose. Analysis of such products usually comprises the determinations made with crystallised fruit (q.v.), and a few hints may be given with reference to the determination of the sugars. 

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. 

Jams or fruit preserves result from the boiling of fruit pulp with saccharose and often with glucose as well. Similar products are fruit jellies obtained from fruit juice instead of pulp and fruit syrups, made by mixing fruit juice with sugar syrup without boiling. With such materials the following determinations and tests are made. 

The filtrate is used for the determination of the sugars by the ordinary methods (see Crystallised Fruits). If saccharose alone is present the polarisation is, of course, suffident. 

Caramels and toffees contain basic ingredients like saccharose, corn syrup and fat. Milk (mostly condensed milk), gelatine, fondant mass, emulsifier, sorbitol, flavouring, fruit pulp, cocoa, coffee etc. are additional ingredients. Caramels compared to high boilings have higher water content (4-8%) which results in a plastic consistency in the mouth. 

The baobab fruit pulp is dry, acidulous and mealy, and rich in mucilage, pectins, tartarate and free tartaric acids. The presence of the tartarate gives rise to the name cream of tartar tree ((77), (5) cited in (25)). Pulp sweetness is provided by fmctose, saccharose and glucose contents. Fruit pulp is also acidic and this is due to the presence of organic acids including citric, tartaric, malic, sncciitic as well as ascorbic acid (Airan and Desai, 1954, cited in (77)). 

Fructose, known as fruit sugar as fruits contain large amounts of it, is sweeter than saccharose. It is found mostly in honey (1/3 of honey is fructose). 

Saccharose—Cane-sugar—Beet-sugar—Saccharum (XT. S.)—the most important member of the group, exists in many roots, fruits. 

CAS 26446-38-8 EINECS/ELINCS 247-706-7 Synonyms p-D-Fructofuranosyl-a-D-glucopyranoside monohexadecanoate a-D-Glucopyranoside, p-D-frutofuranosyl, monohexadecanoate Palmitic sucrose ester Saccharose palmitate Sucrose monopalmitate Sucrose palmitic acid ester Definition Monoester of palmitic acid and sucrose Empirical C28HS2O12 Properties M.w. 580.71 nonionic Uses O/w and w/o emulsifier, softener, conditioner, texturizer, and aerating agent in foods protective fruit coatings emulsifier, solubilizer, stabilizer, tablet lubricant, excipient, diluent for pharmaceuticals emulsifier, surfactant, solvent in cosmetics poiymerization emulsifier for food-pkg. film... 

Table 4.4 Content of monosaccharides and saccharose in fresh fruits (% of edibie portion).

The most important hexitols are o-glucitol and D-mannitol. The most important pentitol is xyhtol. The relative sweetness of both hexitols (in 10% solutions) and xyhtol, compared with saccharose, is about 60 and 100%, respectively. AU three polyols have very Kttle effect on blood glucose level and are therefore used as sweeteners for diabetics. However, their content must be included in the total energy intake. They exhibit mild laxative effects (such as prunes, which contain higher amounts ofglucitol than other fruits). 

Maltose is present at a relatively large concentration in honey (2.7-16%, 7.3% on average) together with fructose (27.3-44.3%), glucose (22.0-40.8%), saccharose (0.3-7.6%) and other oligosaccharides. It is also found in cereals and fruits. Starch hydrolysates, such as maltose syrups, contain maltose at levels of up to 85%. 

FIGURE 10.10 Chromatograms of saccharides in (A) fruit yogurt, (B) candy, and (C) infant formula. Peak identification 1, D-galactose 2, D-glucose 3, saccharose 4, D-fructose 5, lactose 6, maltose 7, maltotriose 8, maltotetraose 9, maltopentaose 10, maltohexaose 11, maltoheptaose. Conditions Linear gradient from 0 to 0.25 M sodium acetate in 0.1 M sodium hydroxide on CarhoPAC PAl column (Dionex). Detection Pulsed amperometric detection (PAD). (Reprinted from Van Riel, J. and Olieman, C., Carbohydr. Res., 215, 39-46,1991.)... 

Syn. Saccharose G. Saccharose E sucrose S. is the most widespread disacchaiide in plants, occurring enriched in numerous plant organs, such as sweet fruits, stalks, roots and beets. It is industrially available as refined crystalline products or as aqueous solutions and syrups. 

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