Sugar-free foods

Properties Wh. cryst. odorless mild sweet taste, no aftertaste m.w. 344.32 Uses Humectant in cosmetics bulking agent, texturizer, sweetener in foods, esp. low-calorie, low-fat, or sugar-free foods Manuf./Dlstrlb. AB R Lundberg Danisco Sweeteners... 

Stevia formulations and sugar-free food products... 

PRACTICE EXAMPLE A Sorbitol, used as a sweetener in some sugar-free foods, has a molecular mass of 182 u and a mass percent composition of 39.56% C, 7.74% H, and 52.70% O. What are the empirical and molecular formulas of sorbitol ... 

Producers of cakes, biscuits and pastries are in a less easy position. While bread is a staple food containing complex carbohydrates and is essentially sugar free and low in fat, cakes, biscuits and pastries contain quantities of sugar and fat. They are also regarded as non-essential foods. 

Another trend that is likely to affect the bakery business is the move to healthier food. This could lead to an increase in products based on wholemeal flour as well as products based on sugar replacers rather than sugar. Special sugar-free bakery products are currently made particularly for the benefit of diabetics. 

Pepper, T. and P M Olinger Xvliiol in Sugar-Free Confections, Food Technology, 98 (October 1988). 

Acetonitrile precipitation has been the subject of some papers dealing with the analysis of mono- and disaccharides in milk and dairy products, oligosaccharides in soybeans, and general methods for sugars in foods (23). Aqueous ethanol has also been frequently utilized in the extraction of lipids as undesirable components along with the carbohydrates. A further treatment with chloroform will free the hydroalcoholic extract from the lipids. 

LaBell, F. (1991). New ingredients for low-fat, sugar-free, and microwave foods. Food Processing 52 52, 54... 

Many excipients used by the pharmaceutical industry in the last 15 years in sugar-free medical preparations probably come under the category of essentially new excipients. Pressure for their introduction has been encouraged by the definite relationship between the dietary consumption of sucrose and the incidence of dental caries. " "" These materials include intense sweeteners such as saccharin and cyclamate plus bulk sweeteners such as the polyols sorbitol, xylitol, and lactitol. These materials are all either approved for food use or have pharmacopoeia monographs in existence or in draft. Fiterature reviews show number of... 

After following this regimen, your teeth will still rot if your diet is loaded with sugar, fluoride, heated saturated vegetable fats, and other nutrition-free food substitutes. The water pick and the ultrasound can clean your mouth but it can t clean your blood. 

Another area that attracts the consumer s attention is weight control, it is estimated that 34 million people in the U.S. weigh 20% in excess of what is ideal (13). It is not surprising, therefore, to see a rising tide of diet beverages, sugar-free snacks, desserts, cereals, low calorie frozen foods, low-fat processed meats, and a host of calorie-controlled prepared meals. This trend is expected to continue — a challenge and an opportunity for the food industry. 

Fig. 29.1. Fructose. The sugar fructose is found in the diet as the free sugar in foods such as honey or as a component of the disaccharide sucrose in fruits and sweets. It also can be synthesized from glucose via the polyol pathway. In the lens of the eye, the polyol pathway contributes to the formation of cataracts. Fructose is metabolized by conversion to intermediates of glycolysis.

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