Application of Sweeteners in Food and Drinks - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 243

table 8.4 Some Speciications of Liquid Sugars

Speciications
Total solids level 66%-67% (67°Bx)
Sucrose level: 99.7%
Inverted sugar level <0.3%
Ash content 0.04%
Iron level: <0.5 mg kg -1
pH 6.7-8.5
Viscosity 2.0 Poise
Color <35 ICU
Storage temperature 30°C-32°C
Source: Chandan, R. C., and K. R. O'Rell, in R. Chandan (ed.),
Manufacturing Yogurt and Fermented Milks , pp. 179-193,
Blackwell Publishing, Ames, IA, 2006. With permission.

contributetothesmoothnessoftextureandrateofmeltinginicecream.Ingeneral,themolecular
weightofasweetenerisinverselyproportionaltoitseffectonFP.HFCSthatisusedasanalterna-
tivetosucroseintheicecreamindustrycanreducetheFPoftheproduct,resultinginsofterbody.
Theeffectofalternativesweetenerstosucrose,includingHFCS;glucosesyrup;honey;sucrose+
glucosesyrup;andsucrose+HFCSandhoney+sucrosemixturesonthequalityoficecreamwas
investigatedbyÖzdemiretal.(2008).Thehoney+sucrosemixtureyieldedthehighestviscosity,
and honey alone increased the fat destabilization in ice cream. Glucose syrup caused the lowest
melting ratio in the end product. Panelists preferred the ice cream samples sweetened with the
mixtureofglucosesyrupandsucrose.Substitutinga50:50blendoftwocornsweeteners(HFCS-90
andhigh-maltosecornsyruporHMCS)forsucroseledtoasmoothertextureinicecream,butthe
degreeofsweetnessdecreased(Conforti1994).

8.27.2 Nonnutritive Sweeteners

Although sweetened dairy products are more desired by Western society than acidic or sour
products,therelativelylargeamountsofsugarindairyproductsareacauseofconcern(Dufseth,
2004).Thisconcernhastriggeredchangesintheeatinghabitsandlifestyleofpeople,especiallyin
developedcountries.Thetrendofconsumingfoodswithimprovedhealthbeneitsandreducedrisk
ofdiseasehasgainedenormouspopularity(Matsubara2001),andthefoodindustryhasresponded
tothisdemandstrongly(Tamimeetal.1994;SivieriandOliviera2001).Duringthelasttwodecades,
greatnumbersofno-caloriesweetenerswerediscovered,andnewsugar-freeproductshavebeen
developed for people suffering from diabetes and for those on special diets and/or for the obese
(Pinheiroetal.2005;ÖzdemirandSadıkoğlu1998).
Artiicialsweetenersarechemicalsthatofferthesweetnessofsugarwithoutcalories(Özer
2010; Khurana and Kanawjia 2007). Because the substitutes are much sweeter than regular
sugar,ittakesamuchsmallerquantityofthemtocreatethesamesweetness.Therefore,prod-
uctsmadewithartiicialsweetenershaveamuchlowercaloriecountthandothosemadewith
sugar.Themajornonnutritiveartiicialsweetenersemployedintheproductionofvariousdairy
products include aspartame, acesulfame K, saccharine, and sucralose. Reis et al. (2011) com-
pared the sweetness equivalence of different sweeteners in strawberry-lavored yogurts. The
authors showed the sweetness concentrations equivalent to strawberry yogurt sweetened with
11.5%sucroseinthetestedsweetenerswere0.072%foraspartame,0.042%foraspartame/ace-
sulfameK(2:1),0.064%forcyclamate/saccharine(1:1),0.043%forcyclamate/saccharine(2:1)/
stevia(1.8:1),and0.30%forsucralose.