Chemistry Reference
In-Depth Information
be achieved, which is unlikely with gum-based, starch-based, and other protein fat replacers.
Reductionscanrangeuptoasmuchas100%insomecases.
Thenaturalhumectantqualitiesoffruitsourcesweetenertogetherwithitslowwateractivity
have been found to signiicantly increase the shelf life of bakery products compared to similar
productscontainingpreservatives.Fruitsourcesyrupisanadvancedsweetener,becauseitprovides
goodsweeteningpowerandabettertaste,texture,andoverallpleasurethanmostothercommon
sweeteners.Also,itcontrolswateractivityveryeffectively,eliminatestheneedforstabilizersand
preservatives, andneedsnorefrigeration.Thereduced-fatandreduced-saltclaims,togetherwith
theall-naturalandfruit-and-grain-sweetener aspects,arepowerfulconsumeracceptancemotiva-
tors.Asanunreinedsweetener,itcontainsimportantnutrients(vitaminsandminerals)foragood
nutritionandmetabolizationincontrasttoreinedsweeteners(sucrose).
6.6 INVerteD SYrUp
Invertedsugarsyrupisamixtureoffructoseandglucosemadebysplittingtablesugar(sucrose)
intoitssimplemonosaccharidesthroughhydrolyticprocessing.Thismethodologyinvolvesahydro-
lysisreactioninducedeitherbyheatingsucrosesolutionorthroughtheuseofcatalystscalledsur-
ceases(animalorigin)andinvertases(plantorigin).Bothareakindofglycosidehydrolaseenzyme.
In addition, some acids (e.g., lemon juice) are added to accelerate the conversion of sucrose to
invertedsyrup.“Inverted”isawordthatcomesfromthepolarimetricmethodologyusedtomeasure
theconcentrationofsugarsyrupbyopticalrotationtotherightofpolarizedlight.Thisrotationis
reduceduntilthedirectionhaschanged(inverted)fromrighttoleft,meaningthesucrosesolutionis
fullyconverted,accordingtothefollowingreactionsbyEquation6.1:
C H O
+
H O
→
C H O
+
C H O
12
22
11
2
6
12
6
6
12
6
Sucrose
+
water
→
Glucose
+
fructose
(
spec. rotation
+
66 5°
.
)
+
water
→
(
spec
. rotation
+
52 7
.
°
)
+
(
spec. rotation
−
92
°
(6.1)
)
Thistypeofsucrosehydrolysis(netrotationof66.5°,whichisconvertedto−39°)yields85%
glucoseandfructosewhenthetemperatureismaintainedat50°C-60°C.Theproceduretoproduce
invertedsyrupissimplyadding1gofcitricacid(ascorbicacid)perkilogramofsugarorlemon
juiceatapproximately10mLperkilogramofsugar.Themixtureisboiledfor20minuntilenough
sucroseisconvertedtoinvertedsyrup(Aideretal.2007).
Another way, aside from the use of acids and/or enzymes, of producing inverted syrup is by
thermal means (simmer 2:1 parts of sucrose to water for 5 min). Possible crystallization can be
restored back to liquid form by light heating applications. Examples of products using inverted
syrupsincludejams,granolabars,andcandies.
6.7 MaLt (BarLeY) SYrUp
Barleyormaltsyrupisasweetenermadefromsproutedbarleythroughenzymesthatconvert
thestavestoliquidsyrup,whichcontains65%maltose,30%othercomplexsyrups,and3%protein.
Itisviscousanddarkbrownincolorandhasadistinctivelavorwithapproximatelyhalfthesweet-
nessoftablesugar.
Search WWH ::
Custom Search