Sugars and sweetness

Typical food products that are extruded include sugars and sweets which may be applied on bread and cakes, but also ingredients for soups (herbs) or cereals (fibers, vitamins, etc). Food powders may also be pressed into shapes such as cubes, which may be applied as concentrated bouillons, herbs and taste enhancers for use in soups. Here the ease of dosing and the stability (prevention of oxidation of the flavors) are the reason to make them into cubes. 

In a Dutch market-basket survey conducted from 1984 to 1986, the mean daily dietary intake of PAHs by 18-year-old males in composites of 221 different foods from 23 commodity groups was estimated to range from 5 to 17 pg/day. The most frequently detected PAHs were benzo[b]fluoranthene (59% of samples), fluoranthene (48%), and benzo[k]fluoranthene (46%). The largest contribution of PAHs to the total diet came from the sugar and sweets, cereal products, and oils, fats, and nuts commodity groups (de Vos et al. 1990). 

Additionally, Robert N. Proctor has written The Nazi War on Cancer (Princeton University Press, Princeton, NJ, 1999). Among the items reported is that Nazi scientists were the first to link smoking and cancer. Other policies and discoveries that predated the rest of the world were healthier workplaces, restrictions against asbestos, pesticides, and food additives, as well as improvements in diet and lifestyles. (Nevertheless, there are reports that Hitler was addicted to sugar and sweets.) This contrasts sharply with the unmentionable atrocities of inhuman medical experiments and the death camps. 

Ntaikou, I., Gavala, H.N., Komaros, M., Lyberatos, G., 2008. Hydrogen production from sugars and sweet sorghum biomass using Ruminococcus albus. International Journal of Hydrogen Energy 33, 1153-1163. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Saccharin is the most economical sweetener available. It is 300 times (8% sucrose solution sweetness equivalence) more potent than sugar and its price in 1996 was about 6.05/kg, ca 0.02/(kg-sweet unit). Sugar, on the other hand, was ca 0.77/kg, which is 39 times more expensive than saccharin on equal sweetness basis. Consequentiy, the low cost and high stabiUty of saccharin render it the sweetener of choice for dentifrices (qv), other toiletry products, and pharmaceuticals (qv). 

Confections. Main appHcations are sugared almonds, caramel, nougat, and sweets. For sugared almonds and caramel, vanillin is mixed into the sugar in the dry phase of the recipe. For nougat. Vanillin is added during the Hquid phase of manufacturing. In sweets, vanillin is added in the form of a 10% ethanol solution. 

Cocoa butter is the common name given to the fat obtained by subjecting chocolate Hquor to hydrauHc pressure. It is the main carrier and suspending medium for cocoa particles in chocolate Hquor and for sugar and other ingredients in sweet and milk chocolate. 

Most chocolate consumed in the United States is consumed in the form of milk chocolate and sweet chocolate. Sweet chocolate is chocolate Hquor to which sugar and cocoa butter have been added. Milk chocolate contains these same ingredients and milk or milk soHds (Eig. 2). 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

Table 25.2 Sweetness of Some Sugars and Sugar Substitutes...

Sorbitol is a sugar alcohol. It has two thirds the calories of sugar, and is only 60 percent as sweet. It is poorly absorbed by the body, so it does not raise insulin levels as much as sugar. It does not promote tooth decay. 

Sweetness is a gustatory response evoked by most sugars, and is relished by man as well as by many other organisms. The desire for sweetness appears to be universal and undisputed. Today, sugar, or one of its synthetic substitutes, appears in more articles of the diet than any other food ingredient, except, perhaps, common table salt. ... 

The taste of various amino acids, sugars, and aliphatic nitro compounds was studied, and it was concluded that the distance over which this hydrogen atom migrates, to give a second tautomeric form, determines the sweetness. In the case of saccharin, the sweetness was explained as due to two tautomeric forms. 

Infrared Hydroxyl Absorption Bands and Hydrogen-bonding Strength (Xv cm ) for Various Sugars and Their Relative Sweetness ... 

That the sweet and bitter responses are intimately associated is clear from the results of gustatory studies of all of the conformationally defined sugars and of other organic compounds. If a carbohydrate has any taste at all, this is invariably sweet, bitter-sweet, or bitter. Chemical modification may alter the taste of a sweet compound so that the product is bitter-sweet or bitter, and it is now generally agreed that the two basic tastes may each be a feature of a single compound. It appears, therefore, that the interactions of these polyfunctional stimulants involve two different sets of receptor sites, representing sweet and bitter modalities. ... 

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