Applications of natural ingredients in savoury food products - Natural Food Additives, Ingredients and Flavourings - page 279

13.2.2 Sugars
Sugar in its various forms is another basic taste and ingredient (Table 13.1).
Sucrose is the sugar that is most widely used and it has many forms such as
granulated, caster and icing. Brown sugar, molasses sugar and Demerara sugar are

Table 13.1 Sugars

Type Common form/alternative name Composition

Sucrose Table sugar (granulated) Disaccharide

Caster sugar
Icing sugar
Demerara sugar
Brown sugar

Dextrose D -Glucose Monosaccharide

Lactose Milk sugar Disaccharide

Fructose Levulose Monosaccharide

D -Fructose

Honey Fructose 38.38%

Glucose 31.31%
Sucrose 1.31%
Maltose 7.31%
Higher sugars 1.50%
Undetermined sugars 3.10%
Moisture 17.2%
Source: Reference 1

Glucose syrups Corn syrups Variable dependent on process and

dextrose equivalent (DE)
Example: 42DE acid-converted
glucose syrup
Sugars profi le:
Dextrose 19%
Maltose 14%
Trisaccharides 11%
Higher sugars 56%
Source: Reference 2

￿ ￿ ￿ ￿ ￿

Molasses Cane molasses Variable - dependent on source

material

Beet molasses Example: Cane molasses

Sugars profi le:
Sucrose 35%
Dextrose 7%
Fructose 9%
Other reducing sugars 3%
Source: Reference 3

Maltodextrin From dextrose equivalent 3 to 33 Polysaccharide

References:
1 White et al. (1962) .
2 www.starch.dk/isi/glucose/glucose.asp [accessed November 2011] .
3 www.rhhall.ie/bulletins/molasses_4.htm [accessed November 2011] .