Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 159

table 6.8 Composition of Fruit Source Sweetener Component

Nutritional Ingredients Nutritional Values (g)

Moisture 22

Carbohydrates 75

protein 1

Ash 1.4

Vitamins and minerals —

Vitamin C 5.3

Ribolavin 0.02

Niacin 1.1

Thiamin 0.02

Calcium 26.8

Iron 0.7

phosphorus 40

potassium 238.0

Sodium 39

liquid(syrup)formacrocomponents(proximateanalysiselements)andinmilligramsper100gfor
micronutrients(vitaminsandminerals;O'Brien-Nabors2001).
ThecarbohydratecompositionoffruitsourcesweetenerislistedinTable6.9.Itisapotentially
veryeffectiveall-naturalsweetenerwithallthesecarbohydrates.Thenaturalhumectantqualities
and low water activity of fruit source sweetener make it useful for a broad range of applications
inconfections,bakedgoods,andsportsenduranceitems.Moreimportantly,itfunctionsasavery
effectivefatreplacerinmanyapplications,sofat-free,low-fat,orreduced-fatversionsoftheitems
inaproductlinecanbecreatedusingfruitsourcesyrupasareplacementforsweetenersandfats.
Inaddition,itprovidestheaddedbeneitsofimprovedmixingandbakingtimesaswellasoften
eliminatingtheneedforemulsiiers,antioxidants,andpreservativesinfoodanddrinkformulations.
Becauseoftheuniquepropertiesofthissweetener,itisnecessarytomentionsomeoftheimpor-
tant beneits, including reduced fat and salt levels, which are appealing to health-conscious con-
sumers, as well as lower cost and extended shelf life. Fruit source syrup made from all-natural
ingredients(ricesyrupandgrapejuice)withnoartiiciallavorsandcolorshasabroadapplication
inbakeryproducts.Itisauniquesweeteneractingasabinder,anemulsiier,andanantioxidant.
Ontheotherhand,itaddsapleasant,sweettastewithouttheaftertastefoundinmanyothersugar
substitutesandartiicialsweeteners.
A fat reduction of at least 25% is needed for a reduced- or less-fat claim on packaging, and
convertingaformulationtofruitsourcesyrupalsoreducesthesaltrequirementsinfoodandbev-
erageformulationsby25%ormore.Atthesametime,excellenttaste,texture,andmouthfeelcan

table 6.9 Carbohydrate proile of Fruit Source Sweetener

Value
(%) Carbohydrates

Glucose 25

Fructose 22

Maltose 9

Sucrose 2.5

Complex sugars 41.5

Source: Adapted from Meyers, T., AIB Techn. Bul ., 25, 11, 1993.