Chemistry Reference
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Assucralosedoesnotinteractwithfoodmolecules,itcanbeusedinagreatnumberoffoods,such
ascarbonatedandnoncarbonatedbeverages,chewinggums,dairyproducts,fruitcompotes,frozen
desserts, and salad dressings, among others (Grice and Goldsmith 2000). The quality of dietetic
yogurtsmadewithskimmilk,graviolapulp,startercultures,andthreesweeteners(e.g.,aspartame,
sucralose,andfructose)wasevaluatedbyFonsecaandNeves(1998).Thecaloriicvaluesandsensory
proilesofalltheproductswerecomparedwithaparallelyogurtsweetenedwith10g/100gsucrose,
andtheresultsshowedcaloriicvaluesofalltheexperimentalyogurtslowerthantheproductsweet-
enedwithsucrosewithpreferredratingsofyogurtstobeaspartame>fructose>sucralose.
Pinheiroetal.(2002)studiedtheeffectofsucrose(6g/100g)oramixtureofdextrose(2 g/100 g)
andsweeteners(aspartame,aspartame+saccharin,andsucralose)onthephysicochemicalproper-
ties,microbiologicalquality,andsensoryproilingofprobioticyogurts.
8.23 prODUCtION OF GeLS aND FrUIt-GLaZeD prODUCtS
Fruitgelproductioniscarriedoutatahighsugarconcentrationofapproximately75%inside
the fruit pulp. This high concentration is achieved through successive soaking of used fruits in
high-concentratedsyrups.Followingthat,fruitsorgelsinfruit-glazedproductsareexposedtoan
externalglazingattainedbyaninstantsoakinginaverydensesugarsyrup.Fruitgelproductionfol-
lowssimilarprinciplestothoseofmarmaladesandgels.Thebasicstepsofthesugar-basedproduct
arepresentedinFigure8.4.
Fruit preparation
Boiling of fruits
Boiling
Pectin addition
Packaging
Cooling and
preservation
Figure 8.4
Flow diagram of jelly production or sugar-based production.
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