EFR – SWEETENERS

SUGARS

•Extracted from a plant source

•Become refined carbohydrates

•Provide pleasing flavor

•4 calories per gram (4cal/g)

•Saccharides
NATURAL SWEETENERS
MONOSACCHARIDES DISACCHARIDES
• Plant produce abundant natural sugars • Glucose SUCROSE- made
through the process of photosynthesis • Fructose from glucose and
fructose

Sweeteners added to food are extracted from :

• No. 1 food additive in USA
• Sugarcane
• Sugar beets • Majority of processed foods contain sugar
• Maple trees
• Corn Also found in less obvious foods:
• Milk (animal origin, not sweet)
• Catsup
• Fruit sugars are derived from specific fruits • Fruit canned in heavy syrup
• Honey is harvested from bees, which produce • Non-dairy creamer
it from flower nectars
SUCROSE
3 major groups of SWEETENERS
•Most familiar
•SUGARS
•Also known as table sugar
•SYRUPS
•Made up of glucose and fructose
•SUGAR ALCOHOLS
•Derived from sugar cane or sugar beets
 DIFFERENT FORMS OF AVAILABLE SUCROSE
LACTOSE
•Sweetness of milk comes from lactose
•Least sweet of all sugars
•Lactose is extracted from whey (by-product
of cheese production) for commercial use in
baked
products, where it aids in browning.
•Also used as a filler in pharmaceutical
products
MALTOSE
• Also known as MALT SUGAR
• Used in milkshakes and candies- with a
characteristic malt taste
• Used a flavoring and coloring agent in beer
• During the malting process
- barley and other grains are treated to convert
the grain’s starch to maltose
GLUCOSE
•Also known as dextrose, a basic building block
of most carbohydrates and other major sugar
found in the blood
Chief plant sources:
• Fruits
• Vegetables
• Honey
• Corn syrup
• DEXTROSE – is the commercial name for
crystalline glucose produced by treating
cornstarch with heat and acids or with enzymes
• Use by companies
• they are less sweet as compared to
sucrose
• Cake mixes, frostings, baked goods,
sherbets, candies, custards, beverages
• enhance crust color, texture, and
crumb, temper the sweetness of
sucrose
FRUCTOSE
• Also called levulose or fruit sugar
• Found in honey and fruits
• Part of High fructose corn syrup (HFCS)
• Sweetest of all granulated sugars
• Used in pharmaceutical products
• Rarely used in food preparation
• Sticky in candies
• Hygroscopic
• Overbrowning in baked products
• Lower freezing temperature in ice
cream
SYRUPS
• Sugar solutions (vary in viscosity,
concentration, flavor and price)
Common:
•Corn syrup • Molasses
•HFCS • Maple Syrup
•Honey • Invert Sugar
,
• CORNSTARCH- starch of corn
CORN SYRUP
• Byproducts are corn syrups/ glucose syrup
(75% sugar; 25% water)
• Used in soft drinks and processed foods
• Used as sweeteners, thickeners and
Humectants (retain freshness)
CORN SYRUP PRODUCTION
CORN – CORN STARCH – SYRUP
• Corn syrup is made commercially by adding
acid and enzymes to a mixture of cornstarch
and water
BOILED -> FILTERED -> EVAPORATED
-> RIGHT SUGAR CONCENTRATION
• Different enzymes are used to convert
cornstarch to Glucose/Maltose/ Dextrin
Enzymes
• Beta Amylase - Yield more maltose
• Glucoamylase - High glucose syrup- sweeter
and less viscous
• d-Xylose isomerase - Transforms glucose to
fructose for HFCS
Dextrose equivalents (DE)
•Glucose that comes from corn is often referred
as DEXTROSE
•Glucose content of corn syrups is measures in
units called DEXTROSE EQUIVALENTS
Lower DE number Higher DE number
less sweet sweeter
more viscous thinner
High Fructose Corn Syrup
• Different from corn syrups
• They both start with corn syrup
• High number of glucose molecules are
converted to fructose
• Fructose is sweeter than sucrose
less HFCS is needed to achieve the desired
sweetness, cheaper to use
HONEY
• Collected by bees from the flowers
• Contain SUCROSE, this is converted by
enzymes to FRUCTOSE AND GLUCOSE
• It takes 2 million flowers to produce enough
nectar to make 1 pound of honey
• Average worker bee makes only ½ tsp of
honey in its entire lifetime
• Color, taste, and flavor of honey are
influenced by the plant from which it is derived
HONEY (Composition)
• 40% fructose • 2% sucrose
• 35% glucose • Maltose (1.5-4%)
• Other sugar – isomaltose, turanose, trehalose,
erlose, maltotriose, malezitose and raffinose)
HONEY (Safety Concern)
•Extracted honey is heated to 140F for 30
minutes to destroy most of the microorganisms,
filtered and packaged in airtight containers
•Contain high amount of sugar which prevents
growth of bacteria - can be stored at room
temperature
CLOSTRIDIUM BOTULINUM
• A spores often present in honey and
hazardous to children under 1 year of age.
• Honey is not recommended for infants - they
can’t defend against the spores as those older
children and adults
HONEY (Substituting Honey)
BAKED PRODUCTS
1 part honey for every 1 ¼ part sugar
• Reduce the liquid in the recipe by ¼ cup per
cup of honey because honey is liquid
• Add ½ tsp baking soda for every cup of honey
to reduce acidity and weight of honey.
HONEY (Measurement)
• Precoating the inside of a measuring cup with
water or a very thin layer of vegetable oil to
minimize sticking
MOLASSES
• Thick, yellow to dark brown liquid
• Made by repeatedly boiling the sugar cane
juice or beets during sucrose extraction
• Contains 75% water and 5% mineral ash
• Most of its sugar is SUCROSE
•used primarily of industrial purposes and
cattle feed
•Thick gumminess - due to hemicellulose,
pectin, waxes ,proteins and dextran
BLACKSTRAP MOLASSES
• Darkest color and most bitter
MOLASSES (product)
• Enhances the flavour of breads, cakes and
cookies
• Hams and sweet potatoes
• Toffees and caramel
• RUM - Fermented Molasses
• Alcoholic beverage that is distilled
and aged for 5 to 7 yrs
MAPLE SYRUP
• Sap from maple trees and boil until smooth
and tasty syrup
• Colorless sap
• Maple syrup today is not pure
• Usual available in the market are only maple
flavored syrup - MAPLE FLAVORED HIGH
FRUCTOSE CORN SYRUP
• Used in pancakes, waffles, French toast
MAPLE SUGAR
•A product of maple syrup
• Made by further boiling the syrup until water
evaporates and the sugar crystallizes out of the
syrup
• 1 gallon maple syrup -> 8 lbs of maple sugar
AGAVE SYRUP
• syrup from agave plant
• Substitute for sugar in health food products,
mixes well with beverages
• Consist of FRUCTOSE AND GLUCOSE
• Sweeter than sugar
•Delicate caramel-like taste
INVERT SUGAR
• Sweeter than sugar
•Ability to resist crystallization, resulting to
smooth, melt in the mouth candies
• Strongly hygroscopic- keep product moist,
promote rapid crust coloration, better spreads
for batter
INVERT SUGAR (Production)
• INVERSION
• Sucrose is dissolved in water, heating the
solution and added with acid like cream of
tartar or an invertase enzyme such as SUCRASE,
ACID, AND ENZYMES inhibits crystallization in
candy making
CREAM OF TARTAR
prevent the natural decomposition of
monosaccharides into bitter brown colored
substances, which occurs when they are
exposed to hard water or any other alkaline
medium
• The enzymes/acid- hydrolyses the sucrose
into two equal portions of glucose and fructose
SUGAR ALCOHOLS
• Polyols, polyalchols or polyhyric alcohols
•Not carbohydrates – but the alcohol
counterparts of specific carbohydrates
Examples: erythritol, isomalt, lactitol, maltitol,
mannitol, polyglycitols, sorbitol and xylitol
• MALTITOL
closest equivalent to sucrose in solubility and
functionality
• low hygroscopicity
•Provide fewer kilocalories than sucrose
•Used in products that are sugar-free but not
calories free (40-100% as sweet as sucrose)
SUGAR ALCOHOL (cooling sensation,
cariostatic, humectants)
•Produce a negative heat of solution when
they are dissolved
•Not all sugar alcohol are equal in their cooling
effects
•Bacteria cannot digest sugar alcohols –
prevent dental caries
•Maintain moistness in marshmallows and
shredded coconut
SUGAR ALCOHOL (Problems)
•Lower calorie is partially due to resisting
intestinal enzymes
•Lack of complete digestion (slowly absorb)
cause diarrhea, abdominal pain and gas
FUNCTIONS OF SUGARS CRYSTALLIZATION

• Sweetness •The development or inhibition of crystal

formation determines the finished product’s
• Solubility
quality
• Crystallization
•In baked goods- the high oven temperatures
• Browning Reactions causes the surface of the dough to dehydrate,
inducing sugar crystallization
• Caramelization
•Crunchy, sweet coating of brownies,
•Hygroscopicity
pound cake, cookies and muffins
• Texture
BROWNING REACTIONS
• Fermentation
• MAILLARD REACTIONS
• Preservation
• Caused by sugar (reducing sugar like glucose
• Leavening and fructose) and proteins ( usually from milk)

• Only reducing sugar reacts (contains

SWEETNESS carbonyl group) with the free amino
group on a protein
•Sweetness and taste are not equal in all types
of sugar • PANCAKES, CHIFFON OR SPONGE CAKES,
BANANA FRITTERS
• TEMPERATURE - affects the sweetness
CARAMELIZATION
• Drinks and food are sweeter at cold
temperature than in hot temperature •Results from heating sugars

SOLUBILITY •Sucrose is placed in a dry pan, sugar is melted

•Ability to dissolve in water into a clear, viscous mass (320F or 160C)

• Least soluble is LACTOSE • If heating continues at 338F (170 C) – sugar

caramelizes and turns to brown
• Gritty texture of ice cream that has
partially thawed and refrozen FRUCTOSE – caramelizes at slightly lower
temperature at 230F or 110C)
• Increasing temperature
•Less sweet, slightly bitter but more flavorful
• Allows more sugar to dissolve – resulting in a
super-saturated solution when it cools •Used in flans, frostings, ice cream toppings
and dessert sauces, candies
• Increasing sugar concentration - increases
boiling point
HYGROSCOPICITY
• Influence moistness and texture of food
(baked products)
• High sugar- promotes moisture retention
• Retains its freshness longer
• Should be stored in airtight containers
• Sucrose - gets lumpy if not stored properly,
commercial baking mixes use additives to
prevent lumping or caking
TEXTURE
• Without sugars- soft drinks are flat in the
mouth, bulking agents are often added
• INULIN
- increase viscosity, creaminess, fatlike
consistency
• Sugar attracts water – soft, moist and prevent
drying
• Moist cakes are dusted with confectioner
sugars - to attract moisture and create sticky
sweet coating
• Also acts to prevent overdevelopment if
protein and starch structures in baked goods-
making it tough
• In meringues
- sugar is added – coat the air bubbles within
the batter to prevent their collapse to keep the
meringue light and fluffy
FERMENTATION
•Alcoholic beverages - rely on the ability of
carbohydrates to be fermented
•BEERS, WINES, CHEESES, YOGURTS AND
CERTAIN BREADS
YEAST DEVELOPMENT
•The presence of yeast, mold, and bacterial
culture
• Natural yeast in the air cause
fermentation and causes spoilage
• They metabolize the available sugars
• Used in baking yeast breads
CARBOHYDRATES - as food source of
Microorganisms
• Yeast bread rises because of the CO2 gases
produced by the yeast feeding off the
carbohydrates in flour
• Any sugar except lactose can be fermented to
CO and alcohol by microorganisms
FERMENTATION and Temperature; Salt; Acid
• Sufficient warm temperatures to stimulate
growth of microorganisms
• Correct salt and acid concentrations
PRESERVATION
• High sugar concentrations inhibit growth of
microorganisms
• Osmotic pressure created by the high
concentrations of sugar dehydrates the
bacteria or yeast to the point of deactivation or
death
• Honey can remain opened and unspoiled on
the shelf for years
LEAVENING
• Promotes the leavening of bread
When sugar is added to a bread batter:
• Particles break up the dough, creating air
pockets
• During baking this air expands upward causing
batter to rise