Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 175

Chapter 7

Other Sweeteners

Theodoros Varzakas and Athanasios Labropoulos

CONteNtS

7.1 RaisinJuiceConcentrate:Staidin........................................................................................ 176

7.1.1 UsesofStaidin......................................................................................................... 178

7.1.1.1 FatSubstitute.............................................................................................. 178

7.1.1.2 SugarandSaltSubstitute........................................................................... 178

7.1.1.3 EthnicCuisineRecipes.............................................................................. 178

7.1.1.4 FoodAdditive............................................................................................. 178

7.1.2 RaisinReceive......................................................................................................... 179

7.1.3 RaisinExtraction...................................................................................................... 179

7.1.3.1 MixingofExtractsandHeating................................................................ 180

7.1.3.2 AcidRemoval............................................................................................ 180

7.1.3.3 Denaturation.............................................................................................. 181

7.1.3.4 Evaporation................................................................................................ 181

7.1.4 ManufactureofStaidin............................................................................................ 181

7.1.4.1 Advantages................................................................................................. 182

7.1.4.2 StorageandPackaging............................................................................... 182

7.1.4.3 LegislationfortheProductionofStaidininManufacturingPlants......... 182

7.1.4.4 SpeciicMixingofSugars......................................................................... 183

7.2 SykinfromFigs.................................................................................................................... 183

7.2.1 Nutrition.................................................................................................................... 184

7.2.2 CharacteristicsofUnprocessedDriedFigs.............................................................. 184

7.2.3 CharacteristicsofDriedFigs.................................................................................... 185

7.2.4 FigSyrupConcentrate.............................................................................................. 185

7.3 PruneJuiceConcentrate....................................................................................................... 186

7.4 AppleJuiceConcentrate....................................................................................................... 188

7.4.1

FruitJuices................................................................................................................ 188

7.4.2 Manufacturing.......................................................................................................... 189

7.4.3 PreservationandStorage.......................................................................................... 189

7.5 Isomaltulose.......................................................................................................................... 190

7.5.1 IsomaltuloseandDisordersinFructoseandSucroseMetabolism........................... 191

7.5.2 WhereDoesIsomaltuloseComeFrom?................................................................... 191

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