Chemistry Reference
In-Depth Information
Qualityofthesejellyproductsdependsonthefollowing:
•
Fruit preparation involves cleaning of the fruit, washing, kernel removal where necessary, and
chopping.
•
Firstboilingsoftensthefruitleshtomaketheabsorptionofsyrupeasier.
•
Secondboilingiscarriedoutaftera24-hstayofthefruitsinsyrup.Fruitsarestrained.Thenthey
aremixedinhotwaterwithanequalweightofglucosesyrupandsugaruntilinaldilution.This
mixingwillgiveaconcentrationof35-40°Bxwhenfruitsaresoakedoncemore.Boilingfollowsfor
2-3minandanotherstayfor24hinthesyrup.
•
Theaboveprocedureiscarriedouteverydayforanumberofdays.Syrupisproducedandadded
everydayuntilitsconcentrationreaches75°Bx.Ateverysyrupaddition,boilingof2-3minfollows
withastayfor24h.
•
Sugarfruitsarestrainedfromtheinalsyrupandarethensoakedinstantlyinboilingwater.Filtration
anddryingthenfollow.Dryingiscarriedoutbyheatingat50°C-55°Cinanoven.Sugarfruitsare
thenglazedorpackaged.Glazingisdonebyinstantsoakinginadensesyrupof90°Bx.Thesesugar
jellyproductsarenamedfruit-glazedproducts.
8.24 CONFeCtIONerY prODUCtS
Theincorporationoftrehalosetoreducesweetnessintensitycanenhancethelavorproileof
differentconfectioneryproducts,suchaschocolates,caramels,toffees,fondantsandcrèmes,fudge,
andhardcandies.Itcanalsoreduceofflavors,suchasintensecaramelorbrownednotes,because
ofitshighthermalstability.Itisusedinhardcandiesalongwiththeadditionofcitric,malic,or
tartaricacidbecauseitisstabletoacidhydrolysis.
8.25 SUGar DrINKS: CarBONateD aND NONCarBONateD BeVeraGeS
MostbeveragesaresweetenedwitheithersucroseorHFCS(usually88%fructose).Maltoseand
lactosearenaturallypresentinalcoholicanddairy-basedbeverages,respectively.
Carbonatedbeverageformulationsare90%waterand10%sweetener.Color,carbondioxide,
lavor,acidulants,orpreservativesareoftenadded.
Today,manycarbonateddrinkscontainthe42%HFCSalthoughthe55%productisalsoused.
Thelattershouldbeusedbecauseinsucrose-sweetenedcarbonatedbeveragespartofthesucroseis
convertedtoinvertedsugarinthelow-pHenvironment,andthemixtureissweeterthanwouldbe
predictedfromthesucrosealone(Alexander1998).Inversionofsucrosemayalsobeadeliberate
processingstepandmaybeinducedbyanacidulant,suchascitricacid,withorwithoutaddedheat.
Invertasemayalsobeused.
Noncarbonatedbeveragesincludethosemadefromfruits,vegetables,anddairy-basedingredi-
ents.SucroseorHFCSarethesweetenersmostlyused.Cornsyrupsormaltodextrinsarealsoused
tobuildbodyandaidstabilityandemulsiication.
Infunctionalbeveragesandenergydrinks,trehalosecancontributemildsweetnessandenhance
mouthfeelandbody.Itcouldalsobecombinedwithotherbulksweetenerstooptimizelavordeliv-
eryinbeverages.Cargillhaslaunchedvariousproductsbasedontrehalose,suchasaitnesswater
andtwolemon-limeenergydrinks.Moreover,in2003,itlaunchedaraspberryteaproductbasedon
isolavonesforhealthybones,inulin,afructooligosaccharideforcalciumabsorption,andcalcium.
Sugaralcohols,however,arenotwidelyusedinliquidbeverageformulationsbecausetheyhave
alaxativeeffectatthelevelsneededtoachievesweetness.
Polydextrose used at levels of 3%-5% in beverage formulations provides mouthfeel (Altschul
1993). HSHs provide mouthfeel and inhibit microbial activity. Factors considered in choosing an
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