Sweeteners sugars

Function Sweetener sugar substitute flavor enhancer. REQUIREMENTS... 

Ayers CS, Abrams RA. Noncariogenic sweeteners sugar substitutes for caries control. Dental Hygiene 1987 61 162-167. 

Studies, which have substituted nonfermentable sugar alcohols or polyols such eis sorbitol or xylitol for some or all of the sweeteners (sugar) used in the diet, have shown a reduction in caries. 

Secure added food energy (calories) from such foods as sweeteners (sugar and syrups), margarine, oils, and shortenings used either as ingredients in recipes, or at the table. 

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... 

Saccharin was discovered at Johns Hopkins Uni versity in 1879 in the course of research on coal tar derivatives and is the oldest artificial sweetener In spite of Its name which comes from the Latin word for sugar saccharin bears no structural relationship to any sugar Nor is saccharin itself very soluble in wa ter The proton bonded to nitrogen however is fairly acidic and saccharin is normally marketed as its water soluble sodium or calcium salt Its earliest applications were not in weight control but as a... 

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... 

Corn starch [9005-25-6] Corn steep liquor Corn stover Corn sugar Corn sweetener Corn sweeteners Corn syrup... 

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). 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Bulking sweeteners provide a bulking effect, along with some of the sweetness and functional properties of sugar. They may be used alone to replace sugar in appHcations that can tolerate some reduction in sweetness. Products that fall into this category include mannitol [69-65-8], a sugar alcohol... 

Other Sweeteners. Two other sweeteners, sucralose and cyclamates, are approved for use outside of the United States. Sucralose, a chlorinated derivative of sucrose which is 500—600 times as sweet as sugar, has received limited approval in Canada, and petitions for its approval are pending in the United States and Europe (71). Cyclamate sweeteners, once available in the United States, but now baimed because they caused bladder cancer in animals, are stiU available in Canada and Europe. Table 7 gives several examples of nonnutritive sweeteners that have been developed. 

Food Processing. The sugar and com sweetener industries have the largest volume of instaHed ion-exchange resin in the food processing (qv) industry. Lesser quantities are used to process wine (qv), whey, fmit juices (qv), and gelatin (qv). 

Evaporated milk is a Hquid product obtained by the partial removal of water only from milk. It has a minimum milk-fat content of 7.5 mol % and a minimum milk-solids content of 25.0 mol %. Evaporated skimmed milk is a Hquid product obtained by the partial removal of water only from skimmed milk. It has a minimum milk-solids content of 20.0 mol %. Sweetened condensed milk is a product obtained by the partial removal of water only from milk with the addition of sugars. It has a minimum milk-fat content of 8.0 mol % and a minimum milk-solids content of 28.0 mol %. Skimmed sweetened condensed milk is a product obtained by the partial removal of water only from skimmed milk with the addition of sugars. It has a minimum milk-solids content of 24.0 mol %. AH may contain food additives (qv) as stabilizers, in maximum amounts, including sodium, potassium, and calcium salts of hydrochloric acid at 2000 mg/kg singly citric acid, carbonic acid, orthophosphoric acid, and polyphosphoric acid at 3000 mg/kg in combination, expressed as anhydrous substances and in the evaporated milk carrageenin may be added at 150 mg/kg. 

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. 

Sugar and Sweetener Situation and Outlook Yearbook, SSSV20N4, U.S. Dept, of Agriculture, Economic Research Service, Washington, D.C., Dec. 1995. 

The sweet taste of sucrose is its most notable and important physical property and is regarded as the standard against which other sweeteners (qv) are rated. Sweetness is induenced by temperature, pH, sugar concentration, physical properties of the food system, and other factors (18—20). The sweetening powers of sucrose and other sweeteners are compared in Table 3. The sweetness threshold for dissolved sucrose is 0.2-0.5% and its sweetness intensity is highest at 32-38°C (19). 

World Sugar Statistics 1994/1995," in F. O. Lichts, ed.. World Sugar and Sweetener Yearbook 1995, Ratzeburg, Germany, 1995, stats 10. 

Sucrose, commonly known as sugar, has been used as a natural sweetening agent for almost 4000 years. It is isolated from sugarbeet beta vulgaris) in Europe and from sugarcane (Saccharum officinarum) in the tropics. Its total world production in 1994—1995 was 116 million metric tons. 

Sucrose occupies a unique position in the sweetener market (Table 3). The total market share of sucrose as a sweetener is 85%, compared to other sweeteners such as high fmctose com symp (HFCS) at 7%, alditols at 4%, and synthetic sweeteners (aspartame, acesulfame-K, saccharin, and cyclamate) at 4%. The world consumption of sugar has kept pace with the production. The rapid rise in the synthetic sweetener market during 1975—1995 appears to have reached a maximum. 

Fig. 1. U.S. sweetener consumption, 1980—1992, where represents sucrose ( ), com sweeteners and ( ), noncalotic sweeteners. In each country of the modem world, sugar production and trade play major social, pohtical, and economical roles. In order to regulate and protect export, import, stocks, subsidies, tariffs, etc, an enormous number of laws have been enacted and agreements concluded on sugar, both domestically and internationally. Also, insofar as sugar is a basic staple for a large population, each country keeps a watchhil eye on sugar production, consumption, and price, which vary widely from country to country, as shown in Table 2 (7,8). Table 2. World Sugar Production, Consumption, and Retail Prices, 1993-1995 ...

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). 

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