Sugar alternatives and intense sweeteners information for techologists and marketers

All you wanted to know about
Sugars and alternatives their
benefits and how to use them
Some unbiased information
For technologists and marketers
Geoff O’Sullivan
2014

2
Agenda
• Part 1.
• 2. Introduction to sugar and glucose syrups
• 3. Alternatives to sugars and glucose syrups
• 4. Sweetness synergy for sugars reduction in processed
foods and confectionery
• 5. Influence of carbohydrates on flavour perception
• 6. Health benefits of carbohydrates GI, Prebiotic effects
22

3
Introduction to sugar and glucose syrups
- Agenda
• What are the different saccharides/sugars
• Sugar and starch based saccharides
• Cane and beet sugar process
• Cane and beet sugar properties
• Glucose syrups process and properties
• Sugar properties
3

4
Basic saccharides
Monosaccharides
(glucose, fructose, galactose)
Disaccharides
(sucrose, maltose, lactose)
Trisaccharides
(raffinose)
Tetrasaccharides
(stachyose)
Pentasaccharides
(verbascose)
Glucose Fructose

5
Basic saccharides - sugars
Monosaccharides (simple sugars)
glucose (galactose)
fructose
Disaccharides (two mono's)
saccharose / sucrose, ”normal sugar”
lactose, milk sugar
maltose
Sugars
Starch (>10 glucose units)
Amylose
Amylopectin

6
Two families of sugars
The Sucrose-based family
Beet sugars
Cane sugars
Invert sugar
Fructose
The Starch-based family
Glucose syrups
Glucose/dextrose
High Fructose Corn Syrup
Isoglucose

7
Sucrose in use for > 2.500 years
Honey was our
first sweetener
7

8
Beet and Cane Sugar
Pure white sugar made from
beet and cane is the same
chemical molecule, the di-
saccharide sucrose.
Sugar cane
Sugar beet
8
Brazil
Europe

9
Sucrose production – from beet
Cutting & pressing
Extraction with hot water
Juice purification with lime and
carbon dioxide
Filtration
Evaporation / concentration
Crystallisation
Re-crystallisation
Drying
Raw juice
Raw sugar
Thick juice

10
Beet sugar products
Refinery crystallisation
Raw sugar
Liquid sucrose run offs
Molasses
60% inversion
Invert Syrup
Beets
White sugar
Granulated
sugars
Liquid sugar
Beet sugar factory
Molasses
Awful flavour!

11
Sucrose Glucose + Fructose
Invert sugar is a mixture of equal amounts of glucose and
fructose.
Invert sugar is a liquid product made from inversion of
sucrose
Invert Sugar
111111

12
Cane sugar products
RAW SUGAR PLANT
REFINERY
RAW SUGAR
REFINED SUGAR
FACTORY MOLASSES
REFINERY MOLASSES
CANE
MILLI
NG
PURIFI
CATIO
N
EVAPO
RATIO
N
CRYSTA
LLISATI
ON
"JAGGERY"
CRYSTA
LLISATI
ON
CRYSTA
LLISATI
ON
CRYSTA
LLISATI
ON
CRYSTA
LLISATI
ON
CRYSTA
LLISATI
ON
"MUSCOVADO"
"TURBINADO"
"DEMERARA"

13
The Difference between Beet and Cane Sugar
The difference is the quality of the
syrup left on and in the crystals !
Syrup layer
Sucrose crystal
Syrup inclusions
13

14
Where does the taste come from ?
Components in the cane syrup/molasses define
the taste.
The syrup/molasses contain:
• Sucrose
• Glucose
• Fructose
• Salts
• Organic acids
• Amino compounds
• Other components from the sugar cane.
• Various caramel and Maillard products from the
sugar processing step
Taste
14

15
Sugars from starch
Starch (wheat, maize,..)
Glucose syrups, Low DE
Acid, amylase
Glucose syrups, High DE
Glucoamylase
Glucose + Fructose syrup
42% Fructose, 54% Glucose
Isomerase
High Fructose syrup
55% - 90% Fructose
Chromatography
Glucose syrup
Glucose, dextrose
Harvesting
15

16
Sweetness of glucose syrups
STARCH
MALTODEXTRIN DE 4-20
GLUCOSE SYRUP DE 30
GLUCOSE SYRUP DE 40
GLUCOSE SYRUP DE 60
GLUCOSE SYRUP DE 90
GLUCOSE /DEXTROSE DE 100

17
A A
DE 0-55 DE 42 DE 63 Maltodextr. Enzyme Very high High dext.
high High low DE high maltose liquor
Maltose Maltose glucose maltose
<30 DE
 
+
D
AMG
STARCH
A = acid;  =  -amylase;  =  - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H =
hydrogenation; GI = glucose isomerase; X = crystallization
 
+
AMG
H H GI
Dextrose
X
H
Hydrog.glucose- Maltitol Fructose- Sorbitol
syrup syrups
Starch products for confectionery industry

18
Sugars from other sources
Palm sugar
Maple sugar & syrup
Birch sap
Palm
Birch
Maple
18

19
Sugar products
Dry products
– White granular sugar
– Extra white
– Fractions
– Pearl sugar
– Icing sugar +/- starch
– Fondants
– Decoration icing & sugar w.
fat & starch
– Soft brown sugar
– Instant sugar
– Organic sugar & icing
– Specialities
Liquid products
• Bottlers Standard
• Industry Liquid
• Invert 68%, 73%
• Syrups
• White, Yellow, Brown,
Dark Brown, Black, Malt
• Bakery syrups
• White, Yellow, Brown,
Dark Brown, Black
• Organic syrups
• Sugar + Sweetener blends
• Caramel sauce
• Speciality blends

20
µm0 200 300 400 500 600 700 800100
<400
<250
250-400
<315
EU1 390
EU1 230
900
<600
500- 850
White Sugar Fractions

21
Sweetness and flavour
Sucrose interacts with tastes
Decreases acid taste
Balances bitter taste
Sucrose interacts with other sweeteners
Hydrocolloids decrease sweetness of
sucrose
50 % resp. 100 % sackaros ersatt med fruktos i hallon-svart
vinbärsdryck
1
3
5
7
9
Sötma
Eftersötma
SyrlighetBismak
Totalomdöme
Sa:Fr 100:0
Sa:Fr 50:50
Sa:Fr 0:100
Raspberry & Black
Currant

22
50%
55%
60%
65%
70%
75%
80%
85%
90%
95%
100%
0 10 20 30 40 50 60 70 80 90 100 110 120 130 140
Temperature, Celcius
Weight%
Sucrose Water
Sucrose adds volume and bulking

23
Solid states of sugars in confectionery
• Pure crystalline (tablets, lozenges,
sandings/decorations, hard pannings)
• Crystalline / glass (fudges, fondants, creams,
grained chews, soft pannings)
• Glass (boiled sweets, jellies)
• Amorphous (chocolate)
Potential crystallising components
• Sucrose
• Dextrose
• Salts
• Organic acids
• Proteins
Crystallisation phenomena in confectionery
23

24
Sugar alternatives - agenda
• Properties of sugar in confectionery
• What alternative ingredients are available
• Alternative sugars
• Bulking agents - Litesse® (polydextrose)
2424

25
Sucrose - structure
Sucrose is a disaccharide (glucose + fructose)
Molecular formula C12H22O11 and mass 342.3
Systematic name is
α-D-glucopyranosyl-(1→2)-β-D-fructofuranose
25

26
The functional properties of sucrose?

27
Sweetness - profile
Time
Sweetness
Fructose
Sucrose
Glucose
Sucrose Sweet Centers

28
Bulk (nutritive) sweeteners & high potency
sweeteners
Mannitol
Isomalt
Maltitol
Xylitol
Sorbitol
Lactitol
Sorbitol and maltitol syrups
Erythritol
Sucrose
Starch based
High potency
Saccharides
Sugar alcohols
HFCS 55 isoglucose
HFCS 42
Glucose syrups
High maltose syrups
Aspartame
Acesulphame K
Cyclamate
Saccharin
Sucralose
TwinSweet
Neotame
Alitame
Thaumatine
Neohesperidine
Stevioside
Glycyrrhizin
Brazzein
Fructose
Glucose / dextrose
Trehalose
Tagatose
Glucose fructose sucrose extracts
from fruits
Approved in EU
Bulking agents
polydextrose
inulin, FOS

29
29
Sweetness potency
0,1 1 10 100 1000 10000
Sucrose
Cyclamate
Aspartame
Acesulfame-K
Fructose
Glucose
Sucralose
Sorbitol
Saccharin
HFCS
Thaumatin
Alitame
Neotame
Glucose Syrup
High intensity (potency) sweeteners
Bulking
agents
Xylitol

30
The common sweetening and bulking
Ingredients used in confectionery are
Sucrose
Glucose syrups
Typical composition of a confectionery product
Is 40-60 parts sucrose to 40-60 parts glucose
syrups with the exception of fondant and sanded
products
These materials contain 4 kcals per gram,
raise Insulin levels, blood glucose and
promote tooth decay – alternatives were developed
for health benefits
What are the sugar alternatives
30

31
Sweeteners fall into different categories
High potency sweeteners - are synthesized
chemicals such a aspartame, saccharine,
acesulfame K and sucralose
These have a sweetening power of 200 – 600
times that of sucrose
They do not provide significant calories or bulk
to a product or contribute to tooth decay, raise
insulin or blood sugar levels
Are often used in combination with bulk
sweeteners in sugar-free confectionery
3131
31

32
Nutritive Sweeteners these provide calories
Sucrose, dextrose, maltose, trehalose, tagatose
(1.5kcals), fructose, these are classified as
sugars/saccharides
These saccharides are fully caloric providing
4kcals/gram, but have varying effects on insulin
and blood sugar levels – they also promote tooth
decay to a lesser or greater extent
Other nutritive sweeteners:
Such as; xylitol, lactitol, maltitol, mannitol, and
hydrogenated starch hydrolysate
are known as polyols
323232

33
Chemically, polyols are considered polyhydric alcohols or
sugar alcohols because part of their structure resembles
sugar and part is similar to alcohols They are classed as
carbohydrates
However, these sugar-free sweeteners are neither sugars
nor alcohols, as these words are commonly used
Lower in calories than sugars (EU: 2.4kcal/gram)
They provide bulk to a product - do not contribute to
tooth decay or significantly raise insulin or blood sugar
levels
Bulking agents – also carbohydrates such as
Litesse® (polydextrose), inulin, FOS and GOS range of
calories, polydextrose – least at 1kcal
3333

34
Lactose - structure
Lactose is disaccharide (Galactose,Glucose)

35
Lactitol - Structure
C12H24O11.H2O
HO
OH H HH
HH
H H
H OH
OH
CH2OH
H OH CH2OH
O
O CH2OH
l H2O
OH
Mol. Wt: 362.37

36
Xylitol - Structure
Xyltol formula is C5H12O5 with relative
mass 152.15
The molecule's systematic name is
(2,3,4,5)tetrahydroxy-pentanol
36

37
Alternative saccharides (some)
373737
Allose
Altrose
Arabinose
Erythrose
Fructose
Galactose
Glucose/Dextrose
Gulose
Idose
Lactose
Lyxose
Maltose
Mannose
Isomaltulose
Rhamnose
Ribose
Sorbose
Tagatose
Talose
Trehalose
Threose
Xylose
Xylulose

38
Commercially available saccharides
• Most Common are
Lactose, fructose maltose, dextrose, trehalose,
isomaltulose, tagatose and xylose
All are 4 kcals per gram but with different
physiological and physical properties. Fructose
can be used alone or in combination with
ingredients to reduce sugar (sucrose)
• Rare sugars
L-Arabinose, L-Rhamnose
L-Ribose, L-Fucose, L-Xylose, D-Mannose
These are mostly used in the flavour and
pharmaceutical industries and because of cost
and availability are not used for sugar (sucrose)
replacement
3838

39
Fructose
Legislation, applications and claims 39
Positioning claims
Suitable for diabetics  low glycaemic response  no sucrose added 
reduced sugar  reduced calorie
Legislation
Fructose is a sugar therefore an ingredient
Main confectionery applications
Sugar confectionery  caramels  toffee  bars  chewing gum  gummies
 jellies  chocolate confectionery

40
Fructose - properties
Marketing Benefits Taste
Healthy Image
Ideal for use at home
Enhances fruit, vanillin and cocoa flavours
Technical Properties Highest Sweetness
(up to 1.73 compared with sucrose)
Sweetness synergy
Highest Solubility (79% w/w at 20°C)
High Freezing Point Depression
High Osmotic Potential
Low Viscosity
Physiological Properties Insulin Independent Metabolism
Improved Satiating Effect
Fastest Gastric Emptying
Enhanced Mineral Absorption
Enhanced Thermogenic Effect
40

41
4141
Relative Sweetness
Fructose, crystalline 173
Sucrose 100
Dextrose 65
Maltose 40
Lactose 25
Fructose, 5% solution 130-140

43
Fructose is a slow release
energy source which reduces
the highs and lows in blood
sugar levels that are associated
with other sugars, which leads
to food cravings and hunger
pangs and snacking between
meals
Metabolism is different to
that of other sugars
The Glycaemic Index is defined as “the
incremental area under the blood
glucose response curve of a 50 g
carbohydrate portion of a test food,
expressed as a percentage of the
response to the same amount of
carbohydrate from a standard food,
taken by the same subject”
Source: FAO/WHO, 1997
Fructose - glycaemic response

44
Diabetes is a serious condition. Insulin production is
affected which is key in the metabolism of all sugars
Many Type 2 diabetics benefit from consuming fructose, as
fructose does not cause a rapid rise in blood sugar levels,
which gives rise to the need for insulin. It is mainly
metabolised in the liver, and is released slowly as and when
the body needs energy. Consumed in the diet in place of
sucrose
Recommended daily dose is 30 – 50g
Fructose - benefits for diabetes

45
Tests have shown that fructose, taken before heavy
exercise, can help maintain stamina. Fructose is converted
into glucose in the liver, but the process is much slower
than when glucose is consumed directly, allowing the
athlete to build up a store of energy
After exercise, as fructose has a much quicker mechanism
for rehydrating the body, it allows a quicker recovery and
effective replenishing of the body’s energy stores
(glycogen)
Additional benefit lies in the reliability of fructose when in
comes to fluctuations in blood sugar levels. No surge in
insulin, nor rapid changes in blood sugar levels reduces the
energy lows that can affect an athlete’s performance
Fructose - Benefits for Athletes
454545

47
Fructose website www.fructose.org

48
Below is a list of most common alternatives
to sugar in confectionery and food products
•Lactitol
•Isomalt
•Litesse® (Polydextrose) not a polyol
•Xylitol
•Sorbitol
•Maltitol
•Erythritol
•Hydrogenated Starch Hydrolysates (HSH)
Overview of Polyols
4848

Caloric values – polyols & polydextrose
Regional Variations kcal/g
Xylitol Sorbitol Erythritol Mannitol Lactitol Maltitol Isomalt Litesse® Sucrose
EU 2.4 2.4 2.4 2.4 2.4 2.4 1.0
(D2.0)
4.0
USA 2.4 2.6 0.2 1.6 2.0 2.1 2.0 1.0 4.0
Japan 2.8 3.0 0.0 2.0 2.0 2.0 2.0 1.0 4.0
Canada 3.0 2.6 1.6 2.0 3.0 2.0 1.0 4.0
0.0
0.2

50
-3000
-2500
-2000
-1500
-1000
-500
0
Non-Astringent Cooling Applications
Relative Cooling Effect
Mouth cooling
50

51
Hygroscopicity
0
10
20
30
40
50
60
70
40 50 60 70 80 90 100 110
Relative Humidity (%RH)
Adsorbedwater(%)
Xylitol
Sorbitol
Lactitol
Maltitol
Mannitol
Sucrose
% Water Absorbed

52
Positioning claims
Cariostatic  reduces plaque  low calorie  sugar free  no sugar added 
reduced sugar  low carb  low glycaemic response  suitable for
diabetics  prebiotic
Claims scenario document is available
Legislation
Xylitol is widely approved for use in food around the world; in the EU
under the Sweeteners Directive and Miscellaneous Additives
Directive (E967) and in US under FDA regulation 21 CFR 172.395)
Xylitol
Legislation, applications and claims
Chewing gum  sugar confectionery  caramels  toffee  bars  gummies

53
Xylitol - sweetness without tooth-decay
Birch Wood Pulp, Etc.
Xylan
Xylose
Xylitol
Crystalline
Xylitol
Purification
Hydrolysis
Extraction
Hydrogenation
PRODUCT XYLITOL CONTENT
(mg/100g ds)
Yellow plums 935
Strawberries 362
Cauliflower 300
Raspberries 268
Endives 258
Aubergine 180
Lettuce 131
Spinach 107
Natural Occurrence of Xylitol
A naturally occurring crystalline 5-carbon sugar alcohol
Produced from birch & other hardwood sources

54
l Xylitol is also Cariostatic
l It actually reduces the incidence of
new caries
l Inhibition of SM growth, development
of less cariogenic microflora
l Reduction in plaque quantity and
adhesivity
l Inhibition of demineralisation and
enhancement of remineralisation
Xylitol – prevention of dental caries
l Xylitol is Non-Cariogenic
l It does not contribute to caries
formation
l It’s consumption does not cause
plaque pH to decrease below 5.7
l Not metabolised to harmful plaque
acids
l Stimulation of saliva flow
(bodies main defence mechanism)
HOW?
Passive Effects Active Effects

55
0
1
2
3
4
5
6
7
0 2 4 6 8 10 12 14 16 18 20 22 24 26
Time (months)
Sucrose Fructose Xylitol
ΔDMFS(25Months)
1970’s Turku Sugar Studies
Ref: Scheinin, A., et al (1975): Acta Odont Scand 33 (Suppl. 70): 67
0
1
2
3
4
5
Control Group Xylitol
1980’s - Montreal Chewing Gum Study
Ref: Kandelman, D. & Gagnon, G. (1990): J Dent Res 69 (11): 1771
ΔDMFS(24Months)
-2
-1
0
1
2
3
4
5
6
7
Sucrose No Gum Sorbitol Xylitol/Sorbitol Xylitol
1990’s - Belize Chewing Gum Study
Ref: Mäkinen, K. K., et al (1995): J Dent Res 74 (12): 1904
ΔDMFS(40Months)
2000 - Estonian Xylitol Pastille Study
0
1
2
3
4
5
-57%-61%
Control
(No Treatment)
Xylitol Candy Chewing Gum
(100% Xylitol)
DMFS(36Months)
Ref: Alanen, P., et al (2000): Community Dentistry and Oral Epidemiology 28: 218-224
Xylitol – Four Decades of Research

56
Xylitol and dental health
• Xylitol has been clinically proven
to modulate oral bacteria.
• Sugar replacement with non-
cariogenic ingredients removes
carbohydrate source.
• Chewing action promotes saliva
production by up to 10 times
• Reduction in caries formation
Bacteria In Mouth
Carbohydrates
From Diet
Acid Produced As A By-Product
Acid Causes Dissolution Of Minerals From
The Enamel = DEMINERALISATION
CARIES
Control Bacteria
Remove Carbohydrate
Buffer Plaque/Saliva
Encourage REMINERALISATION

57
3
4
5
6
7
8
9
6am 8am 10am 12pm 2pm 4pm 6pm 8pm
Standard (Sucrose) Diet - Including Sugar Containing Snacks
Sugar-Free Supplemented Diet - Including Sugar-Free Snacks
Xylitol Supplemented Diet - Including Xylitol Snacks
Breakfast Snack SnackLunch Dinner
PlaquepH
“Critical pH”
DemineralisationRemineralisation
The benefit of regular Xylitol
use on plaque pH
Stylised representation of the effect of various diets upon plaque pH responses

58
Lactitol
Legislation
• E 966- Approved in around 40 countries (inc. Canada, Japan, Israel,
EU, Switzerland)
• In EU, follow the Sweeteners Directive 94/35/EC
• GRAS status in US as a permitted sweetener
Positioning claims
Suitable for diabetics  prebiotic  sugar free  no added sugar 
reduced sugar  reduced/low calorie  low glycaemic response  non-
cariogenic

59
Lactitol
• Lactitol is a disaccharide sugar alcohol,
derived
from lactose, that has a very similar
molecular
weight to sucrose
• It has a clean sweet sugar-like taste with no
after taste
• Most of the technical properties of lactitol
are
very similar to that of sucrose
• Lactitol can be used to substitute for sugar
on
a 1:1 basis in most confectionery products
• Products have a similar texture
• Products have similar taste properties
• Good flavour release
59
Lactose

Catalytic
Hydrogenation

Purification by
Crystallisation

Lactitol

60
Lactitol
Benefits in Confectionery
• Good solubility (54.5% at 20°C)
• Viscosity similar to sucrose
• Boiling point elevation similar
to sucrose
• Non-hygroscopic- stable
products
• Low sweetness level (0.3-0.4
relative sweetness)
• Low negative heat of solution-
can be used in chocolate
• Directly compressible grade-
ideal for tablet production
Nutrition and Health Benefits
Sugar free
Non-cariogenic – does not cause
dental caries
Reduced calorie – EU =
2.4kcal/g- USA 2.0kcal/g
Low Glycaemic Response (~4)
Prebiotic effect – lactitol can be
used in various products and act
as a prebiotic
Suitable for diabetics –
metabolised independently of
insulin

61
Kummel, KF, Brokx, S (2001) Lactitol as a Functional Prebiotic.
American Association of Cereal Chemists, Inc. (W-2001-0813-01F)
Probiotic effect
 Consuming Lactitol has a benefit of improved digestion. Lactitol has a positive
influence on saccharolytic bacteria, bifidobacteria & lactobacilli species, which
has a positive health benefit – supporting immune system, reducing serum
cholesterol, increasing absorption of mineral, (i.e., calcium), and improving
general health.
 Lactitol has a detrimental effect  on proteolytic pathogenic bacteria (bad
bacteria).
 Lactitol is an emerging Prebiotic
61

62
Positioning claims
Suitable for diabetics  sugar free  No Sugar Added [NSA]  reduced
sugar  low carb.  low glycaemic response  fibre enriched 
prebiotic  low fat & reduced fat
Legislation
Polydextrose is approved in more than 50 countries; in the EU under
the Miscellaneous Additives Directive (E1200) and in the US under
FDA regulation 21 CFR 172.841
•Recognised as a dietary fibre in more than 20 countries
Polydextrose

63
Randomly cross linked polymer of
glucose. R can be hydrogen, sorbitol-
bridge or more Litesse®
All bonds are present
1 – 6 and 1 – 4
Linkages
Highly branched
complex 3D
structure
Litesse®

64
Polydextrose in confectionery
• Polydextrose provides a number of
important functions in confectionery
• 1. Provides bulk, but with low calories
• 2.Tempers crystallisation of polyols &
sugars
• 3. Provides a long chewy texture
• 4. Can be used in combination or alone–
depending on the required texture
• “Sugar free” version of 42 DE glucose
syrup
646464

65
Low High
Texture
Amount of Litesse® used
Short Long
General rule for texture:
The properties of the polyol or sugars used will
affect the texture, along with the fat type and
degree of crystallisation
Polydextrosen in confectionery
6565656565

66
Formulation themes
Reduced sugar
Reduced calorie
Sugar-free
No intense sweetener
Reduced glycaemic effect
For reduced sugar or calories 25% reduction
is required (Brazil).
When calories and sugar are reduced the
glycaemic effect is also reduced
Insert image/object
6666666666

67
Sweetness synergy and the affect of carbohydrates on taste - agenda
• Brief reminder of – why sugar reduction?
• Collaborative project
– Sweetness intensity
– Sweetness synergy
– Examples of synergy
• The affect of carbohydrates on taste
– Sweetness and flavour profile
– Real example – chocolate
– Particle size
676767

68
Why – sugar reduction?
• Foods like confectionery that are a good source
of carbohydrates typically have a sweet and
pleasant taste
• These foods not only taste good but are also an
important supply of energy to the body, as well
as, a carbon source for the synthesis of other
chemicals that are essential to sustain life
• Compared to only 40 or 60 years ago, we now
lead increasingly sedentary lifestyles and the
incidence of diseases such as obesity and type
II diabetes are on the increase
6868

69
• It is the sugars added to processed foods that have
become the focus for Government Health
Authorities, in an effort to make our diets healthier
In particular, it is the sugar, sucrose, the table top
sweetener, extracted from sugar beet or sugar cane
that has become the target for this reduction
• In the U.K, The Department of Health and the FSA
gave a clear commitment in 2005 to work with
industry to reduce sugar and fat in processed foods
• The U.K is not unique and before this in 2004 the
Nordic Nutritional Recommendation was published.
• The U.K has suggested an intake of 10% and the
Nordic Council of Ministers 11% of calories from
sugar. Similar recommendations have been made by
the WHO (Feb 2002) and other Health Authorities
Why – sugar reduction?
69

70
Relative sweetness
Insert image/object
70
Leatherhead Food International February 2007
20

71
Synergistic effects
71
Insert image/object
71

72
Acesulfame K pH 3.1
Acesulfame K was seen to be synergistic at a 30% sucrose reduction. This sample was
associated with a several off tastes, including bitter, burning and metallic.
Sucrose w/v (%) 5 4.5 4.0 3.5 3.0 2.5 0
Sweetener (ppm) 0 31 46 77 92 123 257
Sweet Intensity of
Mixture
27.6 31.9 31.2 34.6 26.5 30.6 34.5
Sweet Intensity
Increase
0 15.6% 13% 25.3% -3.9% 0.1% 0

73
fructose time-intensity sweetness profile
Fructose
Sucrose
RelativeSweetness
Time
Dextrose
73

74
Enhanced flavour impact
(example of chocolate milk)
0
10
20
30
40
50
60
70
Overall flavour intensity
Sweet flavour
Chocolate flavour
Bitter flavourBody
Sweet aftertaste
Chocolate aftertaste
6% sucrose
4% sucrose + 2% fructose
6% fructose
Technical Memorandum KSL/DFMD/0702
Fructose
enhances
flavour of
• fruit
• chocolate
• cinnamon
• coffee
• vanillin
Can taste
mask;
• intense
sweeteners
• some
minerals

75
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
Overall flavour intensity Sweetness Fruity
Peach - sucrose Peach - sucrose/fructose Peach - fructose
Fructose - flavour enhancing properties

76
Effect of Polydextrose on acesulfame K and aspartame
-20
-15
-10
-5
0
5
10
15
Initial Sweetness
Sugar Flavour
Sweet Aftertaste
Icing Flavour
Astringent Mouthfeel
Acid Mouthfeel
Bitter Flavour
Bitter Aftertaste
Aspartame+Acesulfame K
Aspartame+Acesulfame K+1.05% Litesse Ultra

77
Formulation of reduced glycaemic confectionery -
agenda
• Estimating the GI of food formulations
• Carbohydrate influence on food GI
• Reformulating food products
• Strategies for reformulating confectionery products
777777

78
Health Considerations
The carbohydrate quality of our diet is
currently under close scrutiny, both total
carbohydrate and glycaemic load
This has been brought to public attention
indirectly through popular diets such as Atkins,
Low Glycaemic Index (Glucose Revolution) and
the South Beach Diet , amongst others
The WHO and European Health Authorities are
also focused on the amount of sugars in
processed foods
Dr Atkins Diet
78

79
0
5
10
15
20
25
-12000 -10000 -8000 -6000 -4000 -2000 0 2000
Period BC/AD
Cummulativeaverage
glycaemicload/100gfood
Foods in Europe
12000 BC to 2000 AD
‘Start’ of
transition from
hunter gatherer
to domestication
and agriculture
Preindustrial before 1500 AD
Industrial after 1500 AD
Ref: Based on information/data from ‘History of Foods’ (1994, print 2001), M Toussaint-Samat
(Blackwell, Oxford) & International Tables of GI and GL (Foster et al, 2002)
1. Agricultural revolution
2. Industrialisation
3. Recipe variety
4. Exchange of foods new and old world
Human genome ‘not adapted’ to today’s high glycaemic foods

80
1 hour 2 hour 1 hour 2 hour
Glucose (reference) 50g Fructose 50g
100% 19%
GI Factor 100 GI Factor 19
Glycaemic index

81
Glycaemic index
Glycemic index ( or GI factor) is a ranking of
foods from 0 – 100
This tells us whether a food will raise blood
sugar levels just a little, moderately or
dramatically
Low GI <55
Intermediate GI foods 55 - 70
High GI foods > 70
81
Glycaemic index
81

82
Glycaemic Index - The incremental area under the blood glucose
response curve(AUC) of a 50g (or 25g) available carbohydrate
portion of a test food expressed as a percent of the response to the
same amount of carbohydrate from a standard food (normally
glucose) taken by the same subject.(1)
Glycaemic Load – The glycaemic Index multiplied by the
carbohydrate content of a food
Available Carbohydrate – Carbohydrate absorbed into
The blood from the small intestine
Carbohydrate by difference – Carbohydrate is total weight of food
less protein, fat, moisture, ash and fibre
Glycaemic glucose equivalents –The weight of glucose in grams
that would be equivalent to a given amount of food in its glycaemic
effect (2)
Glycaemic Effect, Glycaemic Response, Glycaemic
Impact, Glycaemic Challenge – Not formally defined
– Jenkins, DJA et al (1981) Am J Clin Nutr 34, 362-366
– (2) Monro, JA (2003) J. Nutr. 133:4256-8
Glycaemic index
82

83
Glycaemic Index reference tables
GI reference table data can be used to estimate glycemic
effect
Glyaemic effect =  fi x GIi where fi is the fraction of
ingredient i in the product, and GIi is the GI of ingredient i.
This is only an estimate because it does not account for
potential interactions between ingredients. The most
accurate way to determine glycemic load is to conduct
direct clinical measurements.
Determining the glycaemic index
of your product
83

85
Glycaemic index of selected
foods
• Apple 38
• Banana 55
• Biscuits 55 to 80
• Bread
- French 95
- Pitta 57
- White 79
- Wholemeal 69
• Breakfast cereals
- All-bran 42
- Cornflakes 84
- Porridge 42
• Rice
- Basmati 58
- Glutinous, white 98
• Coca cola 63
• Soya beans (boiled) 18
• Spaghetti (wholemeal) 37
• Potatoes
- French fries 75
- Baked 85
• Sucrose 65
• Watermelon 72
www.glycemicindex.com - GI database

86
Moderating glycaemic responses
• Amount of Carbohydrate
• Nature of saccharides
– Glucose
– Fructose
– Galactose
– Sucrose
– Maltose
– Trehalose
• Nature of starch
– Amylose
– Amylopectin
– Starch-nutrient interaction
– Resistant starch
• Cooking/food processing
– Degree of starch gelatinisation
– Particle Size
– Food Form (matrix)
– Cellular structure
• Other food components
– Fat and protein
– Dietary Fibre
– Anti-nutrients
– Organic acids

87
Starch based products
• Starch Gelatinisation
These transformation result in changes in the rate of the digestion of the starch
Influencing factors: water content, temperature cooking time and pressure
High water – high temperature are found for instance in canning and bread making, increasing
digestibility. In contrast, cooking dry biscuits/cookies under very low moisture conditions has only
a limited effect on the digestibility of the starch
Starch grain
Not gelatinised
starch
Slowly digestible
starch
Heat and
Water
Gelatinised starch
Readily digestible
starch

88
Amylose/amylopectin ratio
Individual glucose molecules
Branch point
AMYLOSE SLOWLY DIGESTED
Natural tendency to form double helixes, aggregating
into tightly packed highly stable crystallites
(retrogradation) increasing resistance to digestion
AMYLOPECTIN QUICKLY DIGESTED
Larger more open structure, starch is
easier to gelatinise and digest

89
• Critical parameters (in bold) for gelatinisation of starch during processing of some
wheat-based food stuffs (Source Danone Nutritopics – No 28 2003)
Process Humidity Temperature Baking
Time
Pressure Gelatinisation
of starch
Bakery
Products
40% ~210°C 20 min Ambient High
Crackers 10-20% ~300°C 2-3 min Ambient Medium
Corn
Flakes
30% ~130/300°C ~60/2min 2bars/
Ambient
High
Extruded
Cereal
10-30% 150°C 5 min 50 – 100
bars
High
Plain
Biscuits
5-20% 250°C 5-10min Ambient Low
Starch based products

90
-0.5
0
0.5
1
1.5
2
2.5
3
0 30 60 90 120 150 180
Time (min)
Incrementalglucose(mmol/l)
25g glucose
25g sucrose
25g maltitol
25g isomalt
25g lactitol
-0.5
0
0.5
1
1.5
2
2.5
3
0 30 60 90 120 150 180
Time (min)
Incrementalglucose(mmol/l)
25g glucose
25g sucrose
25g xylitol
25g sorbitol
25g mannitol
20 - 64g erythritol
Glycaemic responses to polyols in adults: based on data pooled from the literature.
(mmol/L)
(mmol/L)
Reduced
glycaemia
No hypo
Livesey – Nutrition Research Reviews, Dec 2003
Moderating glycaemic responses – polyols
90

91
Glycaemic indicies of polyols
(Glycaemic response - indexed to glucose =100)
Number of
studies*
Mean sd
Erythritol 3 7 12
Xylitol 6 13 4
Sorbitol 11 12 10
Mannitol 1 0
Isomalt 5 9 3
Lactitol 3 7 2
Maltitol 8 35 9
Maltitol Syrup High maltitol 6 48 11
Medium maltitol 4 53 2
Low maltitol 5 52 10
Polyglucitol 3 38 7
*Normal people and diabetic patient results combined
Livesey – Nutrition Research Reviews, Dec 2003
Glycaemic responses to polyols

92
Role of other ingredients
Proteins
Highly functional in processed food systems available
from 2 major sources – dairy and soya as either
concentrates or isolates have a low GI their use is
normally limited by taste and functionality
Fat
Lowers GI by slowing gastric emptying use cautiously
to reduce GI – use mono and polyunsaturated sources
Organic acids
Slows rate of digestion and contribute to lowering GI
92

93
Foods contributing to daily
carbohydrate intake

94
Between 39 and 45% of daily carbohydrates comes from cereal products
carbohydrate intake

95
Potatoes account for 11-14 % and confectionery 8 – 10% of daily carbohydrate
carbohydrate intake

96
Formulation strategies
• Reduce high Gl carbohydrates with:
Low relative GI carbohydtrates such as
polyols,
Polydextrose, inulin, resistant starches,
fibre (beta-
glucans), whole grain flours, low
glycaemic flours such as rye and
barley
• Increasing protein content – soya ,
whey proteins etc
• Fat levels should be scrutinised
96

97
19.7
35.2
41.5
11.2
36.0
5.6 5.6 12.2
Fructo-oligosaccharide (FOS)
Inulin
Isomalto-oligosaccharide (IMO)
Resistant maltodextrin
Polydextrose
Lactulose
Resistant Starch
Others
GIRACT. Soluble Fibre Ingredients. Global Supply/Demand Patterns in Food, Feed &
Supplements. 2004/5-2010 (July 2005).
World Demand – Volume (KT)
Total: 167KT
Others include primarily oligosaccharides that are mainly marketed as
prebiotics in Japan such as soy-oligosaccharides (SOS), galacto-
oligosaccharides (GOS), xylo-oligosaccharides (XOS).
Not all of these compounds meet the criteria for prebiotic classification and
some are at present mainly used as bulking agent.
Market of soluble fibre ingredients
and prebiotics
97

98
Scientific evidence for existing
prebiotics
Prebiotic Candidate Resistance to digestion Fermentation by
microflora
Selective stimulation of
growth of beneficial
microflora in humans
FOS/Inulin Yes Yes Yes, 10 studies
GOS Yes Yes Yes, 2 studies
Gibson GR et al (2004) Nutr Res Rev; 17:259-275
Tuohy KM et al (2005) Curr Pharmaceut Design; 11:75-90
Lactulose Yes Yes Yes, 4 studies
Established candidates fulfilling all of the required criteria
IMO Partly, slow degradation Yes Conflicting, at present
XOS Low digestibility Yes Preliminary human data
SOS Low digestibility Yes Promising new data
Emerging candidates with further data needed
Lactitol Yes Yes Only data for high doses
Polydextrose Yes Yes Yes, 2 studies
98

99
Rationale for prebiotics – digestive diseases
Diseases & disorders include:
• Abdominal wall hernia
• Constipation
• Diverticulitis
• Gastritis and non-ulcer dyspepsia
• Haemorrhoids
• Infectious diarrhoea
• Irritable bowel syndrome
• Inflammatory bowel disease
• Lactose intolerance
• Peptic ulcer
• Hepatitis
All digestive diseases – USA
Prevalence
>75 million by all digestive diseases
(1998) – excluding 135 and 76 million
non food borne and food borne
infections/illnesses
Mortality
>125,000 including deaths from cancer
(1998)
Costs
>$86 billion direct medical costs (1998)
>$20 billion indirect costs (1998)
lost productivity, disability, etc.
Ref: www.niddk.nih.gov/statistics.htm, The Burden of
Selected Digestive Diseases in the USA, 2002, Sandler
et al

100
Rationale for prebiotics – a balanced
microflora
• Molecular studies indicate that the intestinal microflora
consists of 1014 microbes from more than 1000 species.
• Little is known about the role played by many of the
dominant bacteria in the gut that are believed to be benign
such as Bacteroides, Eubacterium spp., Ruminococcus spp.,
Butyrovibrio spp.
• Bifidobacteria and lactobacilli are two species with known
positive contributions to human health.
• As the microflora protect against incoming pathogenic
microbes and modulate immune response, a balanced
microflora increases well-being of the gastrointestinal tract.
 Prebiotics can contribute to human digestive health by
specifically stimulating growth of bifidobacteria and
lactobacilli, two microbial species accepted to exhibit
beneficial effects.
Ouwehand AC, Makelainen H, Tiihonen K and Rautonen, N (2006) - Digestive Health, pages 44-51, Part I
Sweeteners and Sugar Alternatives in Food Technology, Edited by Helen Mitchell, Blackwell Publishing, UK.

101
Metabolism and associated health benefits
Ouwehand AC, Makelainen H, Tiihonen K and Rautonen, N (2006) - Digestive Health, pages 44-51, Part I
Sweeteners and Sugar Alternatives in Food Technology, Edited by Helen Mitchell, Blackwell Publishing, UK.
 Prebiotics have
positive effects on
several biomarkers
related to health
benefits.
 Prebiotics may hence
play a role in reducing
the risk of colon
cancer, inflammatory
bowel disease,
gastrointestinal
infections and in
sustaining bone
health.
Prebiotic
Not digested nor absorbed
in small intestine
Colonic microbiota
Microbial metabolites
butyric acid
energy source
colonocytes
immune cells
Liver
fat metabolism
cholesterol metabolism
propionic acid
acetic acid
antimicrobial
activity
immune
modulation water
retention
biomass
increased
faecal output
detoxification
Reduced pH
improved
Ca2+
absorption
Prebiotic
Not digested nor absorbed
in small intestine
Colonic microbiota
Microbial metabolites
butyric acid
energy source
colonocytes
immune cells
Liver
fat metabolism
cholesterol metabolism
propionic acid
acetic acid
antimicrobial
activity
immune
modulation water
retention
biomass
increased
faecal output
detoxification
Reduced pH
improved
Ca2+
absorption

102
Definition of ‘A Healthy or Balanced
Microflora’
Cummings JH et al defined a healthy or balance microflora in 2004:
‘A healthy, or balanced, flora is, therefore, one that is
predominantly saccharolytic and comprises significant
numbers of bifidobacteria and lactobacilli. The exact numbers
are difficult to give at present because a proportion of the gut
flora have yet to be identified’
Cummings JH, Antoine J-M, Azpiroz F, Bourdet-Sicard R, Brandtzaeg P, Calder PC, Gibson GR, Guarner F,
Isolauri E, Pannemans D, Shortt C, Tuijtelaars S, Watzl B (2004) PASSCLAIM – Gut health and immunity.
Eur J Nutr; 43, Supplement 2:II/118-II/173

103
Future directions – concept of synbiotics
Synbiotic
prebiotic probiotic
microflora
health benefit
Synbiotics are a mixture of pro and prebiotics
that beneficially affects the host
by improving the survival and implantation of
live microbial dietary supplements in the
gastro intestinal tract by selectively the
growth and/or by activating the metabolism
of one or a limited number of health-
promoting bacteria, and thus improving host
welfare
Gibson GR & Roberfroid MB (1995) Dietary modulation of the
human colonic microbiotia: Introducing the concept of prebiotics.
J Nutr; 125:1401-1412

104
Initial in vitro Synbiotic Screening
lactitol with L. Acidophilus
• Carbohydrate free medium
– MRS -glucose
• Add selected prebiotic to the medium
• Assess growth under anaerobic conditions
by optical density at 600 nm
• Determine difference in optical density
at 600 nm between start and 24 h
• Number of bacteria is proportional to
incease in optical density
 Initial in vitro synbiotic screening, demonstrated that lactitol
supports the growth of L. acidophilus under anaerobic conditions
more efficiently than other prebiotics did.
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
0 5 10 15 20
Time (h)
Absorbance(600nm)
NCFM + Lactitol
NCFM + inactive prebiotic
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
0 5 10 15 20
Time (h)
Absorbance(600nm)
NCFM + Lactitol
NCFM + inactive prebiotic

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