Application of Sweeteners in Food and Drinks - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 237

• Noinversionreactionsandhighstability

• Costeffectivenessandeaseofhandling

Thecombinationofdifferentsugarsgeneratingsynergisticeffectsintermsofrelativesweetness
andtheadaptationofthesugarspectrumtomeetthespeciicneedsofeachproductarethebiggest
advantagestotheISOSUGAR™family.
ISOSUGAR™200,300,400,500,600,and700offerrealadvantagestolowdegreesBrixbev-
erages,thatis,combinationsofbulksweetenerswithintensivesweeteners.
They combine the clean sweetness of fructose with the mouthfeel properties of high sugars,
putting lost body back into a drink. In the case of nectars and concentrated beverages (syrups,
cordials, squashes), fructose containing glucose syrups with higher concentrations of long-chain
saccharidesaretheproductofchoice.Theyimprovemouthfeelandbodyandcanbefoundinthe
GLUCAMYL™FandGLUCAMYL™Hfamilies.
Fordrinks,suchasicedteas,juices,milkdrinks,andothers,thelexibilityoffructose-containing
glucosesyrupsofferssubstantialadvantages.
Tate and Lyle's product range also includes dry sweeteners that are particularly useful in
beverages.

8.26 ChOCOLate MaNUFaCtUre

Chocolatemanufacturingprocessesgenerallyinvolvemixing,reining,andconchingofchoco-
latepaste.Finally,temperingandinalproductpreparation,whichmayincludepanning,enrobing
(coveringabasefoodmaterialwithameltedcoatingthathardenstoformasolidsurroundinglayer),
andmolding(Figure8.5)occurs.Theinalstepiscooling.
Chocolates contain cocoa liquor, sugar, cocoa butter, milk fat, and milk powder (depending
on product category). A mix of sugar, milk solids, and cocoa liquor at an overall fat content of

Mixing

Sugar, cocoa butter,
cocoa liquor,
skim milk
powder

Refining

Final viscosity and
final flavor
develop rotations
(4-24 hours)

Conching

Surfactants
addition

Tempering

Coating for nuts

Enrobing Molding

Figure 8.5 Flow diagram of chocolate manufacture. (Adapted from Alexander, J., Sweeteners Nutritive , Eagan

Press, American Association of Cereal Chemists, St. Paul, MN, 1998. Chandran, R., Dairy-Based
Ingredients , American Association of Cereal Chemists, St. Paul, MN, 1997. With permission.)