Sweeteners honey

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). 

This acid, CgHj. CH COOH, is a sweet-smelling substance, especially recommended for sweetening soap perfumes. It occurs in neroli oil, and has a sweet honey-like odour. It is formed by converting toluene into benzyl chloride which is converted into benzyl cyanide, which is digested with dilute sulphuric acid, and so converted into phenyl-acetic acid. It is a crystalline body, melting at 76° to 76 5° and Iwiling at 266°. It has been isolated from oil of neroli. 

Honey is mostly used as a sweetener, but it can also function as an antiseptic for wounds and as a preservative. 

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

If you are sensitive to honey or sweets, take elder-berry syrup with a meal to minimize any acidic effects. Some standard elderberry syrups contain honey or other sweeteners. 

The high sweetness of fructose combined with that of glucose means invert sugar is sweeter than sucrose, so it provides a cheaper, less calorific sweetener than sucrose. The relative sweetness figures for sucrose, glucose and fructose are 1.0, 0.7 and 1.7 respectively. Honey is also composed mainly of invert sugar. 

Carbohydrates serve as a general and easily available energy source. In the diet, they are present as monosaccharides in honey and fruit, or as disaccharides in milk and in all foods sweetened with sugar (sucrose). Meta-bolically usable polysaccharides are found in vegetable products (starch) and animal products (glycogen). Carbohydrates represent a substantial proportion of the body s energy supply, but they are not essential. 

Hereditary fructose intolerance is due to aldolase B deficiency and is often diagnosed when babies are switched from formula or mother s milk to a diet containing fructose-based sweetening, such as sucrose or honey. 

Fructose, another common monosaccharide found in fruits and honey, is more soluble in water than glucose and is also sweeter than glucose. It is used as a sweetener for diabetic patients, and in infusion for parenteral nutrition. 

A Taste of Honey The fructose in honey is mainly in the jS-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The jS-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations ... 

About ten percent of the calories contained in the Western diet are supplied by fructose (approximately fifty g/day). The major source of fructose is the disaccharide sucrose, which, when cleaved in the intestine, releases equimolar amounts of fructose and glucose (see p. 86). Fructose is also found as a free monosaccharide in high-fructose corn syrup (55 percent fructose/45 percent glucose, which is used to sweeten most cola drinks), in many fruits, and in honey. Entry of fructose into cells is not insulin-dependent (unlike that of glucose into certain tissues, see p. 95), and, in contrast to glucose, fructose does not promote the secretion of insulin. 

SWEETENERS. Drawings in Egyptian tombs depicting beekeeping practices and honey production attest that the demand for sweet-tasting... 

The sweeteners used in soft drinks can be divided into two main categories. These are the natural sweeteners, such as sucrose, invert syrups, corn-derived syrups and honey, and the high-intensity sweeteners (artificial sweeteners) such as saccharin, aspartame and acesulfame K. In most fruit juices and many soft drinks, except diet vaiieties, sugars are a major component of the product. 

Fructose Fructose oxidase, Milk, honey, Taste, sweetening ability, ripening... 

In Jewish communities, honey had become an important component of festive occasions. Rosh Hashanah, the Jewish New Year, was celebrated with apples dipped in honey, symbolizing a wish for a sweet year to come. Round loaves of challah (a braided yeast bread enriched with eggs) were spread with honey, and the meal ended with slices of spiced honey cake and honey-sweetened fruit compotes. On the first day of a boy s enrollment in chadar, or religious school, letters from the Talmud (the collection of Jewish laws and traditions) would be written in honey on a slate and licked off by the new boys so as to make their learning sweet (Rosenbaum, 2002). 

Sugars, such as fructose and glucose from honey, have been harvested and processed by humans since the Stone Age [23], The use of sucrose as a sweetener dates back to the eighth century BC and could only be afforded by royalty and the very wealthy [24], More recently, these natural products become critical in a variety of industries focused on the production of paper, pulp, textiles, and pharmaceuticals. As often is the case, industrial applications ultimately provided the economic impetus for investigations into carbohydrate synthesis, purification, and characterization in the late nineteenth century. 

Trehalose, a disaccharide sweetener, 45-50 percent as sweet as sucrose, was given GRAS status in 2000. It is naturally found in mushrooms, honey, lobster, shrimp, and foods made with yeast. It has been used in Japan for decades, and is commercially produced from starch by bacterial enzymes.98 Besides its mild sweetening power, it maintains cell structure during freezing and dehydration of foods. It is a nonreducing sugar, so it does not participate in the Maillard reaction (will not brown) and helps to protect the color of processed foods.99... 

Other naturally occurring sweeteners include palm sugars, maple sugar, honey, and agave syrups (composed of about 90% fructose). 

In jams with more than 65% dry matter content, the sugar may crystallize out as a result of cold. This occurs especially when honey has been used as the sweetener. 

Honey — for it sweetens, confers a pleasant smell, and renders things delicious and wholesome. 

Honey was the first and most popular sweetening agent until it was replaced by sugar (from sugarcane) in modern times. Honey is a mixture consisting largely of D-fructose and D-glucose. 

Traditionally, sugar (sucrose) or honey was used to sweeten food. In modern food processing, however, a number of other sweeteners are used, both bulk sweeteners that are used in amounts similar to the amounts of sugar they replace, and sugar substitutes that are many times sweeter than sugar and are used in very small amounts. 

From Latin, meaning "sweetened with honey." Refers to the presence of sugar in the urine of patients having the disease. 

Natural ingredients have been used since antiquity to flavor foods and to make early medicines palatable. Honey was and remains a sweetener and flavoring agent. Wine was used as a crude infusorial in medicinal herbs. Modern use of natural flavors in pharmaceuticals is limited, because they are often unstable and their quality is unpredictable from season to season. The most commonly used natural flavors are terpeneless citrus oils, which are stable if well protected from... 

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