Glucose sweeteners

For example, sodium ion is the principal cation of the extracellular fluid of the mammalian body, comprising, as the chloride and bicarbonate, more than 90% of the total solute in that fluid. Ingestion of sodium chloride solutions is used to replace salt lost by excessive perspiration. More sophisticated preparations have been proposed for this purpose one such preparation5 comprises mainly sodium chloride, supplemented with smaller amounts of potassium and phosphate ions to approximate the average composition of sweat in a sweetened glucose solution. 

Calendar year HFS Sweeteners Glucose syrup, b Dextrose Total Total caloric sweetenersb Starch-derived sweeteners share of total caloric sweeteners, %... 

Sorbitol is a sweetener often substituted for cane sugar because it is better tolerated by dia betics It IS also an intermediate in the commercial synthesis of vitamin C Sorbitol is prepared by high pressure hydrogenation of glucose over a nickel catalyst What is the structure (including stereochemistry) of sorbitoP... 

Sucralose has the structure most similar to su crose Galactose replaces the glucose unit of sucrose and chlorines replace three of the hydroxyl groups Sucralose is the newest artificial sweetener having been approved by the U S Food and Drug Adminis tration in 1998 The three chlorine substituents do not dimmish sweetness but do interfere with the ability of the body to metabolize sucralose It there fore has no food value and IS noncaloric... 

Another name for glucitol obtained by reduction of d glucose is sorbitol it is used as a sweetener especially in special diets required to be low in sugar Reduction of D fructose yields a mixture of glucitol and mannitol corresponding to the two possi ble configurations at the newly generated chirality center at C 2... 

Fructose—Dextrose Separation. Emctose—dextrose separation is an example of the appHcation of adsorption to nonhydrocarbon systems. An aqueous solution of the isomeric monosaccharide sugars, C H 2Dg, fmctose and dextrose (glucose), accompanied by minor quantities of polysaccharides, is produced commercially under the designation of "high" fmctose com symp by the enzymatic conversion of cornstarch. Because fmctose has about double the sweetness index of dextrose, the separation of fmctose from this mixture and the recycling of dextrose for further enzymatic conversion to fmctose is of commercial interest (see Sugar Sweeteners). 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Early applications of crystalline fructose focused on foods for special dietary applications, primarily calorie reduction and diabetes control. The latter application sought to capitalize on a signiftcandy lower serum glucose level and insulin response in subjects with noninsulin-dependent diabetes melUtus (21,22) and insulin-dependent diabetes (23). However, because fmctose is a nutritive sweetener and because dietary fmctose conversion to glucose in the hver requires insulin in the same way as dietary glucose or sucrose, recommendations for its use are the same as for other nutritive sugars (24). Review of the health effects of dietary fmctose is available (25). 

Sucrose [57-50-1/, 0 2 22, obtained from cane or sugar beets, was historically used as the primary sweetener for carbonated beverages. In the presence of acids, sucrose is hydrolyzed to fmctose [57-48-7] and dextrose (D-glucose) [50-99-7] the mixture is called invert sugar. The... 

Increasingly, biochemical transformations are used to modify renewable resources into useful materials (see Microbial transformations). Fermentation (qv) to ethanol is the oldest of such conversions. Another example is the ceU-free enzyme catalyzed isomerization of glucose to fmctose for use as sweeteners (qv). The enzymatic hydrolysis of cellulose is a biochemical competitor for the acid catalyzed reaction. 

Glucose Isomeriza.tion, Enzymatic isomerization of glucose to fmctose provides a real alternative to sugar (sucrose) derived from sugarcane or sugarbeets. The commercial product obtained is known as high fmctose com symp (HECS). Two grades of the symp have become estabUshed on the world market, HECS-42 and HECS-55, which contain 42 and 55% fmctose on dry substance basis. These products account for over one-third of the caloric sweetener market ia the United States. 

D-Glucitol, the alditol produced by reduction of D-glucose, is itself a naturally occurring substance present in many fruits and berries. It is used under its alternative name, D-sorbitol, as a sweetener and sugar substitute in foods. 

The binding specificity of d-[ C]glucose by the taste-papillae membranes, compared to that of control membranes isolated from epithelial tissue, has been confirmed in two studies. One inherent problem in the approach is that the stimuli, primarily carbohydrate sweeteners, are not ideal model compounds to use, as they are not active at low concentrations and do not show sufficiently high binding-constants. The use of other stimulus compounds that are at least several hundred times sweeter than sucrose, such as saccharin, dihydrochalcone sweeteners, dipeptide sweeteners, stevioside, perillartine and other sweet oximes, the 2-substituted 5-nitroanilines, and... 

Fructose has a much sweeter taste than glucose, hence the transformation of glucose derived from enzymatic hydrolysis of starch from com, provides an alternative sweetener to sucrose (a disaccharide of glucose and fructose). This replaced the use of sugar cane by the US soft drinks and candy industry (and effectively destroyed the economy of Cuba in the process). 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

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