Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 176

7.5.3 IsIsomaltuloseSafe?................................................................................................ 192

7.5.4 WhatFoodsCouldPotentiallyContainIsomaltulose?............................................. 192

7.5.5 EstimatedDailyIsomaltuloseIntake....................................................................... 192

7.5.6 Labeling.................................................................................................................... 193

7.5.7 OtherSubstancestoBeAvoidedbyIndividualswithFructoseMetabolism

Disorders................................................................................................................... 193

7.5.8 MainUsesofIsomaltuloseandAttributes............................................................... 193

7.6 GrapeandClearGrapeJuiceConcentrates.......................................................................... 195

7.6.1

PhysicochemicalandNutritionalProperties............................................................ 195

7.6.2 Characteristics.......................................................................................................... 196

7.6.3 ManufactureofPureGrapeJuiceConcentrate........................................................ 196

7.6.4 QualityControl......................................................................................................... 196

7.6.5 Use............................................................................................................................ 196

7.6.6 Sale........................................................................................................................... 197

7.6.7 ManufactureofGrapeJuiceConcentrate................................................................. 197

7.6.8 QualityControlofGrapeJuiceConcentrate............................................................ 199

7.6.9 UsesofGrapeJuiceConcentrate..............................................................................200

7.6.10 Storage,DistributionandSaleofGrapeJuiceConcentrate.....................................200

7.7 Petimezi................................................................................................................................ 201

7.7.1 Pekmez...................................................................................................................... 201

7.7.2 Production................................................................................................................. 201

7.7.3 NutritionalValue...................................................................................................... 203

7.7.4 GreekPetimeziManufacture....................................................................................204

7.8 CarobSyrup..........................................................................................................................204

7.9 DateSyrup............................................................................................................................204

7.10 BirchSyrup........................................................................................................................... 205
7.11 PalmSyrup........................................................................................................................... 205
7.12 MedicatedSyrup................................................................................................................... 205
References......................................................................................................................................206
InternetSources............................................................................................................................. 208

7.1 raISIN JUICe CONCeNtrate: StaFIDIN

Staidinorraisinjuiceconcentrateisaproductproducedbyraisinmanufacturers.Itismadeina
naturalwaythataltersneitherthenaturalcharacteroftheinitialproductnorthetasteandnutritional
propertiesoftheraisins.
TheGreekFoodCodedeinesstaidinas“theconcentratedaqueousextractofdryraisins,which
hasbeentreatedforthepartialremovalofthehighestpercentageofdissolvedacids.”
Itcontainsabout70%w/winvertedsugarandaround2%w/wproteins.Itisalsorichintrace
elements(especiallypotassium,sodium,phosphorus,magnesium,andcalcium)andvitamins(espe-
ciallyC,B3,andA).
Because the carbohydrates of raisin juice are in the form of glucose and fructose, they eas-
ilypassintothebloodwithoutdigestion.Thisisofnutritionalimportance,especiallyforbabies,
children,peoplewithceliacdisease,andsportsmenandinsituationsdemandingimmediateenergy
(Batu2005).Concentratedraisinjuicehaslowercaloriccontentthansucrose(2250and3900 kcal/
kg,respectively),whereastheirsweetnessissimilar.