Application of Sweeteners in Food and Drinks - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 239

Sorbitolhasalowmeltingpoint,hence,reiningandconchingtemperaturesshouldbereduced.
Awetconchingprocedureshouldbeusedbecauseofsorbitol'srecrystallization.
Similarly,mannitolisusedbecauseofitshighmeltingpoint;however,itssweetnessandsolubil-
ityaremuchlowerthanthoseofsucroseandgivesachalkymouthfeeltotheendproduct(Happel
1995).
Maltitolisincorporatedduringmixing.Conchingcanbecarriedoutathighertemperaturesto
enhanceinallavordevelopment(Happel1995;Rapaille,GonzeandVanderSchueren1995).
Anhydrouslactitolcanbeusedduringreiningandconching.Lactitolhasgoodsolubilityand
goodmouthfeel(Olinger1995).
Isomalthasalowmeltingpoint,and,hence,reiningandconchingtemperaturesshouldbeabout
45°C.Cocoabuttershouldbeaddedtotheformulaforgoodmelt-downcharacteristics(Irwin1990;
Olinger1994).
Regardingxylitol,themostnoteworthyeffectinchocolatemanufactureisitscoolingeffectin
theinalproduct,makingitattractiveforchocolatemint-typeproducts,aswellasitsuseasasole
sweetener.Conchingshouldbecarriedoutattemperaturesupto55°C.Becauseofitslowviscosity,
solidsshouldbeadded(PepperandOlinger1988).
TheinalproductcanbeverysandyifERHduringstorageis>85%.

8.27 SWeeteNerS FOr DaIrY prODUCtS

Inthemanufactureoflavoredmilkproducts,theadditionofvarioussweetenerstotheproduct
isusuallydesired.Theprimepurposesofusingsweetenersinmilkproductsaretoreducetheacidic
tasteoftheproductandtomaketheproductstastierandorganolepticallymoreattractivetocon-
sumers(Nahon2005).Amongdairyproducts,fruitandlavoredyogurts,low-calorieyogurtsand
yogurt-typeproducts,icecream,lavoredUHTmilks,anddairy-basedsweetsaremostlyproduced
byincorporatingnutritiveorartiicialsweeteners.Thelevelofincorporationofsweeteningagents
todairyproductsvariesdependingonthefollowingcriteria:

• Typeofsweetenersused

• Consumerpreferences

• Typeoffruitused

• Possibleinhibitoryeffectsonthestarterbacteria

• Legallimitations

• Economicalconsiderations(TamimeandRobinson2007)

Manykindsofsweeteningagentsareusedinthemanufactureofsweeteneddairyproducts,and
thelistofsuchcompoundsisgiveninTable8.2.Sweeteningagentsareusuallyclassiiedintotwo
groups:nutritivesweetenersandartiicialsweeteners.

8.27.1 Nutritive Sweeteners

Sucroseisthemostwidelyusednutritivesugarinthemanufactureoflavoredmilkproducts.
Sucrosecanbeusedeitherinliquidform(60%-67%totalsolids)oringranulatedform.Inthecase
oftheuseofliquidsucrose,thetotalsolidscontentoftheinitialmixshouldbeadjustedproperly
toavoidthedilutionofthetotalsolidscontentoftheendproduct.Fruitandlavoredsetandstirred
yogurts(bothfruitcornerandsundae-style)areamongthedairyproductsinwhichnaturalorarti-
icialsweetenersarewidelyemployedintheirproduction.Therearethreemajorsourcesofsugar
in lavored and fruit yogurt: residual milk sugar (lactose, galactose, and glucose), natural sugars
present in fruit preparation (sucrose, fructose, and maltose), and sugar added externally by the