Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 41

l- sugars :l-sugarsareproducedthroughsynthesisandarenoncaloricsubstances.Theyhavethe
sametasteastherespectived-sugars.Theyarestable,noncarcinogenic,andsuitablefordiabetics.
Invert sugar syrup :Itisaglucose-fructosesyrupmadethroughtheenzymaticisomerizationof
glucose.Asolutionofd-glucoseispassedthroughacolumncontainingbound(immobilized)glu-
coseisomerasethatcatalyzestheisomerizationofd-glucosetod-fructose.Sinceanisomerization
ofonly42%isachieved,theproductionofhigherconcentrations(e.g.,55%d-fructosesyrupisused
asasoft-drinksweetener)requirestheadditionoffructose.Thefructoseisobtainedfromthesyrup
bychromatographicenrichment(BeMillerandWhistler1996;Belitzetal.2009).
Polyols :Thepolyolsmostcommonlyusedasalternativesugarsarelactitol,maltitol,mannitol,
sorbitol,xylitol,andsorbitol.
Lactitolisacolorlessandodorlesssugaralcoholandhasapleasantmildsweetness.Itsrelative
sweetnessisabout50%thatofglucose.Italsopromotestheamountofbiidobacteriaandlacticacid
bacteriainthehumancolonandthereforecanbeusedasaprebioticsubstanceaswell.
Maltitolisproducedbyenzymatichydrolysisofstarch(potatoorcorn)toobtainahighmaltose
syrupfromwhichcrystallinemaltitolisobtained.Bothliquidandcrystallinemaltitolareusedin
foodproducts.TheyaresolubleinwaterandareverystablebothatdifferentpHandtemperature
conditions.Thesweeteningpowerforcrystallinemaltitolis0.9andis0.6forliquid(sucrose=1).
Mannitoliscommonlyformedviathehydrogenationoffructoseandhas50%-70%oftherela-
tive sweetness of sugar. However, it lingers in the intestines for a long time and therefore often
causesbloatinganddiarrhea.
Sorbitolisfoundnaturallyinfruitsandvegetables.Itismanufacturedfromcornsyrupandhas
only50%oftherelativesweetnessofsugar.Ithaslessofatendencytocausediarrheacomparedto
mannitol.Itisoftenaningredientinsugar-freegumsandcandies.
Xylitolisasweetenerwiththesamecaloriccontentassucrose.Itisshowntobeanoncariogenic
sweetener,anditisalsosuitablefordiabeticanddieteticfoods(SalminenandHallikainen2002).
reFereNCeS
Atwell,W.A.,L.F.Hood,D.R.Lineback,E.Varriano-MarstonandH.F.Zobel.1988.Theterminologyand
methodologyassociatedwithbasicstarchphenomena. Cereal Foods World 33:306-311.
Belitz,H.-D.,W.GroschandP.Schieberle.2009. Food Chemistry ,pp.248-270.Heidelberg:Springer-Verlag.
BeMiller,J.N.2007. Carbohydrate Chemistry for Food Scientists .St.Paul,Minnesota:AACCInternational.
BeMiller,J.N.2010.Carbohydrateanalysis(ch.10).In Food Analysis ,ed.S.S.Nielsen.NewYork:Springer
Science&BusinessMedia,LLC.
BeMiller,J.N.andR.L.Whistler.1996.Carbohydrates(ch.4).In Food Chemistry ,ed.O.R.Fennema.New
York:MarcelDekker,Inc.
Blanchard,P.H.andF.R.Katz.1995.Starchhydrolysates.In Food Polysaccharides and Their Applications ,
ed.A.M.Stephen.NewYork:MarcelDekker,Inc.
Brown,A.M.2008. Understanding Food: Principles and Preparation .Belmont:ThomsonWadworth.
Collins,P.M.2006. Dictionary of Carbohydrates .BocaRaton:Taylor&FrancisGroup,LLC.
Cotton,R.H.,P.A.Rebers,J.E.MaudruandG.Rorobaugh.1955.Theroleofsugarinthefoodindustry.In
Use of Sugars and Other Carbohydrates in the Food Industry .Washington:AmericanChemicalSociety.
Coultate,T.P.2002. Food—The Chemistry of Its Components .Cambridge:TheRoyalSocietyofChemistry.
Davis,P.R.andR.N.Prince.1955.Liquidsugarinthefoodindustry.In Use of Sugars and Other Carbohydrates
in the Food Industry .Washington:AmericanChemicalSociety.
deMan,J.M.1999. Principles of Food Chemistry .Maryland:AspenPublishers,Inc.
Duyff,R.L.2006. American Dietetic Association Complete Food and Nutrition Guide .NewJersey:American
DieteticAssociation.
Emodi,A.1982.Polyols:chemistryandapplication.In Food Carbohydrates ,eds.D.R.LinebackandG.E.
Inglett.Westport,CT:AVIPublishing,Co.