Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 170

plant by juice extraction (Hocman 2009), iltration, heating for sugar hydrolyzation into simple
fructoseandglucoseunits,andconcentrationtoasyrupliquidthinnerthanhoney(Catalano2008).

6.14 Other tYpeS OF SYrUp

6.14.1 raisin Juice Syrup

Raisinjuicesyrup(RJS)isanaturalsweetenerproducedbytheextractionofsugarsfromraisin
by-products,employingprocessesthatdonotalterthenutritionalpropertiesofraisincomponents.
TheU.S.FoodandDrinkDirectorydeinesitasaproductderivedthroughtheconcentrationofraisin
extractafterdistancingofquantitiesofexistingacids(PilandoandWrostland1992).Otherstudies
deineitasthephysicalproductderivedthoughthesteepingofraisinsinhotwater(variousstages)
andconcentrating(vacuum)toaliquidproductofapproximately70Brixorsolublesolids(70%).
Physicochemicalanalysesrevealedthatthereisaslightvariationinthecompositionofraisin
syrup,dependingonthevarietyandoriginoftheraisins.Aproximateanalysisofraisinsyrupcom-
positionisgiveninTable6.15.ThemainphysicalcharacteristicsarepH=4.5,speciicweight=
1.4,anddensity=41-42Be.Raisinsyrupisa100%physicalproductwithanumberofadvantages:

• Offersphysicalsweetnesstoproducts

• Givesafruitylavorandenhancesexistinglavorinproducts

• Increasesfreshnessbecauseofitshighquantityofreducedsugars

• Contributestothephysicalcoloringasitaddsacarameltodarkbrowncolortospecialproducts(e.g.,

wholemealbread),enhancingtheirwholesomeandattractiveappearance

• Acts as a natural preservative, inhibiting microbial growth because of its propionic and other

organicacids

• Substitutesforfatinproducts,givingasimilartextureandtastefeelingtoproductsasrealfat

Successfulapplicationsofraisinsyrupfoundinmanyfoodsandbeveragesincludevarioustypes
ofmufins,brownies,cookies,andchips,which,besidestheadditionofnaturalsweetness,involves
otherattractivequalityattributes.

6.14.1.1 Fat Substitute

The demand for food products with lower fat or light products has continuously increased
sincethelastcentury.Raisinsyrupasafatsubstitutegivesbodytoproductsandcontributesto
theirfreshness,preservation,andoverallsensoryattributes.Forexample,bakersandotherfood
producerscanreplaceagreatquantityofbutterandmargarineswithraisinsyrupandsucceedin
thereductionoffat.

table 6.15 raisin Syrup Composition per 100 g of pr oduct

Value
(g)

Nutritional Ingredients

Moisture 21.8

Carbohydrates 72

Fat 0.3

protein 2.4

Ash 1.3

Crude iber 0.05