Sweeteners are carbohydrates are characterized by their sweet taste. Common Ones is Monosaccharides and Disaccharides Yeast- leavened products Chemically – leavened sweet products

1. SANDHYA DEVI A
B E FOOD PROCESSING AND PRESERVATION TECHNOLOGY
By:

2. • Sweeteners are carbohydrates are characterized by their sweet
taste.
• Common Ones is Monosaccharides and Disaccharides
• Yeast- leavened products
• Chemically – leavened sweet products
WHAT ARE SWEETENERS?

3. • Some ingredients are essential compounds of baked foods they are :
Sucrose Honey
Lactose Crystalline glucose
Brown sugar Molasses
Liquid sugar Invert sugar syrup
Maple sugar Glucose or corn syrup
High fructose corn syrup High-intensity sweeteners
Sugar alcohols or polyols

4. ORIGIN
• Sweeteners are widely found in nature as components of biomass.
• They can also be produced from plant sources that are rich in starch.

5. FUNCTION
• Sweetening
• Tenderizing
• Batter aeration (crystallized sugars)
• Fermentation control through osmotic pressure
• Yeast nutrient / food
• Bulking agents (body)
• Flavoring agents (molasses, honey, malt, maple sugar)
• Browning or crust coloring agents
• Humectants
• Texture builders
• Shelf‐life extenders by lowering water activity

6. CLASSIFICATION
• Nutritive or caloric sweeteners
• Non-nutritive or high-intensity sweeteners

7. NUTRITIVE SWEETENERS
• Nutritive sweeteners such as sugars and sugar alcohols
add carbohydrates to food and calories to your diet that contain few
vitamins or minerals
• Often referred to as ’empty’ calorie foods
• Sugar-are considered fine and do not cause special problems for people
with carbohydrate.
• Sugar Alcohols - Sugar alcohols are a type of carbohydrate called
”Fergus” which are used as alternative food sweeteners to natural
sugars.

8. TYPES - SUGARS
• Sucrose
• Fructose
• Dextrose
• Corn Sugar
• High Fructose Corn Syrup
• Maltose
• Honey

9. TYPES – SUGAR ALCOHOL
• Sorbitol
• Xylitol
• Isomalt
• Mannitol
• Hydrogenated Starch Hydrolysates (HSH)

10. NON – NUTRITIVE SWEETENERS
• Key ingredient of dieting products as they provide a significant
sweetening effect without adding carbohydrates or calories.
• TYPES:
Saccharin, Acesulfame-K, Aspartame, Sucralose, Cyclamate

11. DIFFERENCE BETWEEN SWEETENERS
• Granulated sugar - white sugar – baking.
• Powdered sugar - confectioners’ sugar - snowy covering on doughnuts.
• Icing sugar - frostings and fillings.
• Coarse sugar - decorating and comes in a rainbow of colors - decorating
sugar.
• Sanding sugar - reflects light and gives of a sparkly shine.
• Brown sugar - Light brown sugar – baking, Dark brown sugar –
gingerbread.

12. • Superfine sugar - smooth desserts - mousse, meringues or puddings.
• Turbinado sugar - sweetening beverages – baking.
• Muscovado sugar - gingerbread, coffee cake, and fudge.
• Demerara sugar - sprinkled onto baked goods.

13. APPLICATION
• Fermentability: Essential for yeasted products
• Sweetness level or relative sweetness
• Total solids and moisture content: liquid (pumpable), or dry sweeteners.
This is critical for chemically-leavened batter-based products like cakes.