An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
Sweetners,natural and artificial sweetners hashem1001
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
1) Artificial sweeteners are synthetic compounds that mimic the taste of sugar but contain significantly fewer calories or no calories at all. They are used as sugar substitutes in foods and beverages.
2) Some common artificial sweeteners approved by the FDA include saccharin, acesulfame potassium, and aspartame. Saccharin is 300 times sweeter than sugar but has a bitter aftertaste. Acesulfame potassium is 200 times sweeter than sugar and is heat stable. Aspartame was discovered by accident in 1965.
3) Artificial sweeteners trigger the same taste receptors on the tongue that detect sweetness, but do so at much lower concentrations, allowing their
Artificial sweeteners are approved sugar substitutes that provide sweetness without calories. While they are beneficial for managing blood sugar levels in diabetic patients, studies show artificial sweeteners may increase obesity risk and type 2 diabetes incidence in non-diabetic individuals by not curbing sweet cravings as effectively as sugars. The document discusses various artificial sweeteners approved by the FDA like aspartame, acesulfame potassium, and saccharin, and their properties, effects on blood sugar levels, and implications for diabetes and weight management.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
1. Sugarcane and sugar beets are the primary sources of sugar.
2. There are three main types of sugar - white, brown, and liquid. White sugar is further divided into various grades based on crystal size. Brown sugars contain varying amounts of molasses. Liquid sugars include invert sugar, syrups, and molasses.
3. Sugar provides calories but has few nutrients. Sugar has 398 Kcal, 12mg calcium and 0.5mg iron per 100g.
The above presentation discuss about the stages of sugar cookery and difference between crystalline and non-crystalline candy. The different stages of sugar cookery is been explained step by step with pictorial representation for easy understanding. Temperature and the physical properties of the different stages of sugar cookery is been tabulate and the food products made by these stages of sugar is also mentioned. The difference between crystalline and non-crystalline candy their physical and chemical properties and changes is also explained.
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
Sweetners,natural and artificial sweetners hashem1001
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
1) Artificial sweeteners are synthetic compounds that mimic the taste of sugar but contain significantly fewer calories or no calories at all. They are used as sugar substitutes in foods and beverages.
2) Some common artificial sweeteners approved by the FDA include saccharin, acesulfame potassium, and aspartame. Saccharin is 300 times sweeter than sugar but has a bitter aftertaste. Acesulfame potassium is 200 times sweeter than sugar and is heat stable. Aspartame was discovered by accident in 1965.
3) Artificial sweeteners trigger the same taste receptors on the tongue that detect sweetness, but do so at much lower concentrations, allowing their
Artificial sweeteners are approved sugar substitutes that provide sweetness without calories. While they are beneficial for managing blood sugar levels in diabetic patients, studies show artificial sweeteners may increase obesity risk and type 2 diabetes incidence in non-diabetic individuals by not curbing sweet cravings as effectively as sugars. The document discusses various artificial sweeteners approved by the FDA like aspartame, acesulfame potassium, and saccharin, and their properties, effects on blood sugar levels, and implications for diabetes and weight management.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
1. Sugarcane and sugar beets are the primary sources of sugar.
2. There are three main types of sugar - white, brown, and liquid. White sugar is further divided into various grades based on crystal size. Brown sugars contain varying amounts of molasses. Liquid sugars include invert sugar, syrups, and molasses.
3. Sugar provides calories but has few nutrients. Sugar has 398 Kcal, 12mg calcium and 0.5mg iron per 100g.
The above presentation discuss about the stages of sugar cookery and difference between crystalline and non-crystalline candy. The different stages of sugar cookery is been explained step by step with pictorial representation for easy understanding. Temperature and the physical properties of the different stages of sugar cookery is been tabulate and the food products made by these stages of sugar is also mentioned. The difference between crystalline and non-crystalline candy their physical and chemical properties and changes is also explained.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Non nutritive sweeteners and its effects on healthaltamash mahmood
The document discusses obesity and non-nutritive sweeteners (NNS) as sugar substitutes. It notes that while NNS provide sweetness without calories, their long term safety is unclear as evidence is limited. It then examines several FDA-approved NNS - saccharin, aspartame, acesulfame-K, and sucralose - describing their history, properties, uses, and safety concerns raised by some studies.
Refined sugar provides empty calories and is stripped of all nutrients during the refining process. Consumption of refined sugar and processed foods high in sugar is associated with many health problems like dental cavities, obesity, diabetes, and mental health issues. Refined sugar acts as a drug in the body and is highly addictive due to sudden rises and drops in blood sugar levels. Removing refined sugar from one's diet for several weeks can help reduce addiction symptoms and make a noticeable difference in overall health and energy levels.
Sugar alcohols are reduced sugar compounds that are used as lower-calorie substitutes for sugar. Some common sugar alcohols include erythritol, lactitol, maltitol, isomalt, mannitol, sorbitol, and xylitol. Sugar alcohols provide fewer calories than sugar and are absorbed more slowly, requiring little insulin. They also do not promote tooth decay. Sugar alcohols are used in foods and medicines as substitutes for sugar to provide sweetness with fewer calories and less impact on blood sugar and dental health. However, xylitol can be toxic to dogs if consumed in large quantities.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
This document discusses natural and artificial sweeteners. It defines sweeteners as substances used to sweeten food or drink other than sugar. Natural sweeteners exist in nature without added chemicals, and include honey, maple syrup, and molasses. Artificial sweeteners are sugar substitutes that are either nutritive, adding calories, or non-nutritive. The document goes on to discuss various types of natural and artificial sweeteners in more detail.
this paper was presented in the ONE DAY NATIONAL CONFERENCE ON "RECENT ADVANCES AND CURRENT TRENDS IN BIO-SCIENCE" held on 8th February 2013 at ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE, Chennai-100.
Sugar comes from sugar cane and sugar beets. Sugar cane grows in tall stems in hot countries and has been used for thousands of years, while sugar beets store sugar in their roots and are grown in cooler climates. Historically, sugar cane was the primary source of sugar but was costly and rare in the UK, leading to the development of sugar beet production in Europe in the 18th century. Now both sugar cane and sugar beets are widely grown around the world, with sugar extracted and refined in factories from the plant materials.
Sugar alcohols are a type of carbohydrate that is lower in calories than sugar. They include xylitol, sorbitol, maltitol, and others. Sugar alcohols provide sweetness but have less effect on blood sugar and insulin levels compared to sugar. They may cause digestive side effects like gas or diarrhea if consumed in large amounts. While lower in calories than sugar, foods containing sugar alcohols are not necessarily low-calorie. Regulatory agencies have determined sugar alcohols to be generally safe for human consumption.
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
1) Confectionery includes a wide range of sweet foods like candies, chocolates, cakes, cookies, and more. It is defined by the use of sweeteners like sugar and syrups.
2) The Indian confectionery market was estimated at 1.38 million metric tons in 2005 with sugar-based candies being the largest segment.
3) Confectionery shelf life depends on factors like moisture content and storage conditions, with high-sugar candies having longer shelf lives if kept dry.
The document discusses various types of sugars and sweeteners, their metabolic effects, and health risks. It explains that fructose specifically overburdens the liver during metabolism and is more likely to be turned to fat than glucose. High-fructose corn syrup contains free fructose and glucose that does not need to be broken down, allowing immediate absorption and liver processing. Overconsumption of fructose is linked to weight gain, uric acid buildup, inflammation, and non-alcoholic fatty liver disease. The World Health Organization proposes limiting added sugar intake to just 5% of daily calories, which equals approximately 23 grams or less than half a cup per day.
The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
Use of gums in bakery and confectionaryAnkur Rathi
Hydrocolloids are hydrophilic polymers that are used as thickening, gelling, stabilizing, and emulsifying agents in foods. They include plant-derived polymers like pectin, gum Arabic, and alginate as well as microbial and seaweed-derived polymers like xanthan gum, carrageenan, and agar. Hydrocolloids function by interacting with water molecules to increase viscosity or form three-dimensional networks that gel. They are commonly used in products like jams, sauces, ice cream, and processed meats to modify texture while providing benefits like moisture retention and stabilization of emulsions.
Frozen dessert is a dessert made by freezing liquids, semi-solids, or solids, and can be based on flavored water, fruit, or dairy. It is classified as either still frozen or churn frozen depending on whether it is churned during freezing. Common types include ice cream, frozen yogurt, sorbet, gelato, sherbet, and frozen custard. Ingredients typically include sugar, cream, milk, and flavorings. Problems that can occur include lumps, granular texture, and poor flavor. Popular Indian and international brands that serve frozen desserts are listed.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Various parts of plants have a unique taste. Some plants yield natural sweeteners that are much more sweet than the processed sugar. These sugars have unique qualities capable of maintaining good health as compared to the processed sugars.
This document discusses several plant-based high-potency sweeteners, including stevia (Stevia rebaudiana) and thaumatin (Thaumatococcus daniellii). It provides details on the source plants, chemical structures, relative sweetness, stability properties, regulatory status, and applications for food and beverage use. The document also reviews the absorption, metabolism, and safety of steviol glycosides from stevia leaves.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Non nutritive sweeteners and its effects on healthaltamash mahmood
The document discusses obesity and non-nutritive sweeteners (NNS) as sugar substitutes. It notes that while NNS provide sweetness without calories, their long term safety is unclear as evidence is limited. It then examines several FDA-approved NNS - saccharin, aspartame, acesulfame-K, and sucralose - describing their history, properties, uses, and safety concerns raised by some studies.
Refined sugar provides empty calories and is stripped of all nutrients during the refining process. Consumption of refined sugar and processed foods high in sugar is associated with many health problems like dental cavities, obesity, diabetes, and mental health issues. Refined sugar acts as a drug in the body and is highly addictive due to sudden rises and drops in blood sugar levels. Removing refined sugar from one's diet for several weeks can help reduce addiction symptoms and make a noticeable difference in overall health and energy levels.
Sugar alcohols are reduced sugar compounds that are used as lower-calorie substitutes for sugar. Some common sugar alcohols include erythritol, lactitol, maltitol, isomalt, mannitol, sorbitol, and xylitol. Sugar alcohols provide fewer calories than sugar and are absorbed more slowly, requiring little insulin. They also do not promote tooth decay. Sugar alcohols are used in foods and medicines as substitutes for sugar to provide sweetness with fewer calories and less impact on blood sugar and dental health. However, xylitol can be toxic to dogs if consumed in large quantities.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
This document discusses natural and artificial sweeteners. It defines sweeteners as substances used to sweeten food or drink other than sugar. Natural sweeteners exist in nature without added chemicals, and include honey, maple syrup, and molasses. Artificial sweeteners are sugar substitutes that are either nutritive, adding calories, or non-nutritive. The document goes on to discuss various types of natural and artificial sweeteners in more detail.
this paper was presented in the ONE DAY NATIONAL CONFERENCE ON "RECENT ADVANCES AND CURRENT TRENDS IN BIO-SCIENCE" held on 8th February 2013 at ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE, Chennai-100.
Sugar comes from sugar cane and sugar beets. Sugar cane grows in tall stems in hot countries and has been used for thousands of years, while sugar beets store sugar in their roots and are grown in cooler climates. Historically, sugar cane was the primary source of sugar but was costly and rare in the UK, leading to the development of sugar beet production in Europe in the 18th century. Now both sugar cane and sugar beets are widely grown around the world, with sugar extracted and refined in factories from the plant materials.
Sugar alcohols are a type of carbohydrate that is lower in calories than sugar. They include xylitol, sorbitol, maltitol, and others. Sugar alcohols provide sweetness but have less effect on blood sugar and insulin levels compared to sugar. They may cause digestive side effects like gas or diarrhea if consumed in large amounts. While lower in calories than sugar, foods containing sugar alcohols are not necessarily low-calorie. Regulatory agencies have determined sugar alcohols to be generally safe for human consumption.
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
1) Confectionery includes a wide range of sweet foods like candies, chocolates, cakes, cookies, and more. It is defined by the use of sweeteners like sugar and syrups.
2) The Indian confectionery market was estimated at 1.38 million metric tons in 2005 with sugar-based candies being the largest segment.
3) Confectionery shelf life depends on factors like moisture content and storage conditions, with high-sugar candies having longer shelf lives if kept dry.
The document discusses various types of sugars and sweeteners, their metabolic effects, and health risks. It explains that fructose specifically overburdens the liver during metabolism and is more likely to be turned to fat than glucose. High-fructose corn syrup contains free fructose and glucose that does not need to be broken down, allowing immediate absorption and liver processing. Overconsumption of fructose is linked to weight gain, uric acid buildup, inflammation, and non-alcoholic fatty liver disease. The World Health Organization proposes limiting added sugar intake to just 5% of daily calories, which equals approximately 23 grams or less than half a cup per day.
The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
Use of gums in bakery and confectionaryAnkur Rathi
Hydrocolloids are hydrophilic polymers that are used as thickening, gelling, stabilizing, and emulsifying agents in foods. They include plant-derived polymers like pectin, gum Arabic, and alginate as well as microbial and seaweed-derived polymers like xanthan gum, carrageenan, and agar. Hydrocolloids function by interacting with water molecules to increase viscosity or form three-dimensional networks that gel. They are commonly used in products like jams, sauces, ice cream, and processed meats to modify texture while providing benefits like moisture retention and stabilization of emulsions.
Frozen dessert is a dessert made by freezing liquids, semi-solids, or solids, and can be based on flavored water, fruit, or dairy. It is classified as either still frozen or churn frozen depending on whether it is churned during freezing. Common types include ice cream, frozen yogurt, sorbet, gelato, sherbet, and frozen custard. Ingredients typically include sugar, cream, milk, and flavorings. Problems that can occur include lumps, granular texture, and poor flavor. Popular Indian and international brands that serve frozen desserts are listed.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Various parts of plants have a unique taste. Some plants yield natural sweeteners that are much more sweet than the processed sugar. These sugars have unique qualities capable of maintaining good health as compared to the processed sugars.
This document discusses several plant-based high-potency sweeteners, including stevia (Stevia rebaudiana) and thaumatin (Thaumatococcus daniellii). It provides details on the source plants, chemical structures, relative sweetness, stability properties, regulatory status, and applications for food and beverage use. The document also reviews the absorption, metabolism, and safety of steviol glycosides from stevia leaves.
A group of six people, including myself, created a complete market analysis of Gatorade’s new G Series for a class at the University of Michigan. Gatorade decided they wanted to rebrand their product (changing the name from Gatorade to G) and to retarget their consumer base towards athletes and professional athletes instead of everyday consumers. Our objective was to come up with an innovative marketing strategy for the G Series. We worked cohesively as a group and turned out a great project.
How Cara's presentation ethanol processCara Mullen
- Corn kernels are composed mainly of endosperm, which contains starch, and germ, which contains oil. Starch is made up of amylose and amylopectin chains of glucose molecules.
- Alpha-amylase enzymes break the starch down into dextrins and oligosaccharides during cooking and liquefaction. Glucoamylase then breaks down the dextrins and oligosaccharides into individual glucose molecules during saccharification.
- Yeast ferments the glucose from saccharification into ethanol and carbon dioxide during fermentation, producing the main components of distilled alcohol. The process involves several steps to break down the corn starch into fermentable sugars and then into ethanol.
The document provides information on the sugar industry and the sugar manufacturing process. It discusses the history of sugar use dating back to ancient Persia and India. It then describes the key steps in manufacturing sugar from sugarcane or sugar beets including: harvesting, extraction of juice, clarification, evaporation, crystallization, separation of molasses, and drying. The byproducts of bagasse and molasses are also discussed along with ethanol production from molasses. Statistics on global sugar production and consumption are provided.
High Fructose Corn Syrup (HFCS) By Yogpal singh, MPUATyogpalsingh
High fructose corn syrup (HFCS) is a sweetener made from corn that is found in many foods and beverages. It was developed in the 1970s as an alternative to sucrose when sugar prices rose. HFCS is made by processing corn starch to produce glucose, then using enzymes to convert some of the glucose into fructose. While HFCS and sucrose contain the same calories, some research suggests HFCS may contribute more to obesity and metabolic conditions due to differences in how the body metabolizes fructose compared to glucose. However, the role of HFCS in obesity and health is still debated. Experts recommend limiting consumption of foods and drinks containing HFCS or fructose to support health.
This document provides information about carbohydrates including their history, occurrence, classification, isolation, properties, identification tests, pharmaceutical importance, and pharmacognostic study of individual carbohydrate-containing drugs. It discusses the various classes of carbohydrates such as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Examples are provided for each class. The document also outlines methods for extracting different types of carbohydrates from plant materials and identifying carbohydrates using common chemical tests. The pharmaceutical uses and importance of some specific carbohydrates are highlighted. Individual drug monographs on pectin, guar gum, agar, acacia, honey, isapgol, and tragacanth are also included which detail
The skeletal implementation pattern is a software design pattern consisting of defining an abstract class that provides a partial interface implementation. However, since Java allows only single class inheritance, if implementers decide to extend a skeletal implementation, they will not be allowed to extend any other class. Also, discovering the skeletal implementation may require a global analysis.
Java 8 enhanced interfaces alleviate these problems by allowing interfaces to contain (default) method implementations, which implementers inherit. Java classes are then free to extend a different class, and a separate abstract class is no longer needed; developers considering implementing an interface need only examine the interface itself.
In this talk, I will argue that both these benefits improve software modularity, and I will discuss our ongoing work in developing an automated refactoring tool that would assist developers in taking advantage of the enhanced interface feature for their legacy Java software.
Raffi Khatchadourian is an Assistant Professor in the Department of Computer Systems Technology (CST) at New York City College of Technology (NYCCT) of the City University of New York (CUNY) and an Open Educational Resources (OER) Fellow for the Spring 2016 semester. His research is centered on techniques for automated software evolution, particularly those related to automated refactoring and source code recommendation systems. His goal is to ease the burden associated with correctly and efficiently evolving large and complex software by providing automated tools that can be easily used by developers.
Raffi received his MS and PhD degrees in Computer Science from Ohio State University and his BS degree in Computer Science from Monmouth University in New Jersey. Prior to joining City Tech, he was a Software Engineer at Apple, Inc. in Cupertino, California, where he worked on Digital Rights Management (DRM) for iTunes, iBooks, and the App store. He also developed distributed software that tested various features of iPhones, iPads, and iPods.
This certificate confirms that Duc Nguyen successfully completed SAI's S100 Installation and Site Management training program on March 19, 2014. The certificate was issued by Acumatica Inc. and bears the certificate number 1570386.
The Texas State graduate students covered the 2013 SXSW Interactive conference through the SXTXState Project. A team of 6 students produced over 120 articles, 44 videos, and engaged on social media before and during the conference. Their comprehensive multimedia coverage included interviews with notable speakers like Elon Musk and Rachel Maddow. Analytics showed strong engagement on their website and social media. After the exhausting but inspiring week, students reflected on the career and networking opportunities gained from participating.
The document outlines a framework for what can be known about anything. It states that about any object or concept, one can know its parts, abundance, connections, sensitivities, forms, substitutes, and uses. This framework is then applied to examples ranging from small objects like tomatoes and pencils to larger concepts in science, technology, and nature. The document suggests this framework can be applied to gain knowledge about anything and everything.
Sugars play an important role in food preservation and processing. They help prevent microbial growth through increasing the osmotic pressure of a product. A concentration of 60% sugar in the finished product ensures preservation. Sugars also aid in various cooking and baking processes like caramelization, leavening, and gelatinization. They help improve qualities like texture, color, and flavor across many food types from baked goods to candies, jams, and more. However, sugars can attract moisture over time which allows microbes to grow, so preservation methods must control factors like water activity.
Sweeteners are carbohydrates are characterized by their sweet taste.
Common Ones is Monosaccharides and Disaccharides
Yeast- leavened products
Chemically – leavened sweet products
This document provides an overview of confectionery products. It defines confectionery as sweet foods that are usually eaten as snacks. Confectionery is divided into categories including sugar confections, chocolate confections, flour confections, and milk-based confections. The document focuses on sugar confections, listing common ingredients used such as sucrose, glucose syrups, honey, fats, emulsifiers, milk products, gelling agents, colors, and flavors. It provides details on specific ingredients and their properties and uses in sugar confectionery products.
This document discusses various natural and artificial sweeteners. It begins by covering natural sugars like sucrose, glucose, fructose, lactose, and maltose. It then details syrups including corn syrup, high-fructose corn syrup, honey, molasses, maple syrup, and invert sugar. Sugar alcohols like erythritol, isomalt, and sorbitol are also examined. The document proceeds to cover artificial sweeteners such as saccharin, aspartame, sucralose, and stevia. It concludes by outlining the functions of sugars in foods like preservation, leavening, and texture, as well as providing a brief chapter summary.
Sugar comes from sugarcane, sugar beets, and other plants. The harvested plant material is crushed and the juice is boiled and crystallized to produce sugar. There are various types of sugar including raw, white, and brown sugars. Sugar has many uses in food including adding sweetness, promoting browning, preserving foods, improving texture, and enabling fermentation. It is a key ingredient in foods like candy, baked goods, beverages, and more.
Added sugar can pose health risks such as increased risk of obesity, diabetes, and cardiovascular disease. Sugar comes in many forms like sucrose, glucose, fructose, and is found naturally in fruits and dairy or added to foods. The average Malaysian consumes 24 teaspoons (120 grams) of sugar daily, over twice the recommended amount of 10 teaspoons (50 grams). Reducing added sugar intake through limiting sugary drinks and foods can help lower health risks.
An overview of the most commonly used sweeteners. Their use, characteristics and interesting facts. Przegląd najczęsciej używanych słodzików. Ich zastosowanie, charakterystyka oraz ciekawe fakty.
Ice cream is the perfect buffer because you can do things in a somewhat lighthearted way. Plus, people have an emotional response to ice cream; it's more than just-food. So I think when you combine caring and eating wonderful food, it's a very powerful combination.-Jerry Greenfield
This document discusses different types of sugar substitutes, including nutritive and non-nutritive sweeteners. Non-nutritive sweeteners like aspartame, saccharine, cyclamate, and sucralose are intensely sweet but provide no calories. Nutritive sweeteners provide calories and include sugars like glucose, fructose, lactose, as well as sugar alcohols like sorbitol, mannitol, and xylitol. While some non-nutritive sweeteners have disadvantages like potential cancer risks, nutritive sweeteners and sugar alcohols are less cariogenic than sucrose and may help prevent tooth decay.
There are many different types of sugar that vary in terms of color, texture, crystal size, and flavor. The main types are white sugars like granulated, superfine, powdered, and fruit sugars which differ in crystal size and how quickly they dissolve. Brown sugars include light and dark brown sugar, demerara, and muscovado sugars which contain varying amounts of molasses. Other specialty sugars include raw sugars, liquid sugars, invert sugars, and sugars used mainly by bakers and confectioners. Each type of sugar has distinct properties that make it suitable for different culinary uses.
This document discusses the sugar industry. It notes that sugar is produced predominantly from sugar cane and sugar beet and is used in foods like soft drinks, baked goods, and candy. The global sugar market was estimated to be $77.5 billion in 2012. The top sugar producers are listed. The main types of sugar products - raw sugar, liquid sugar, refined sugar, molasses, and sugar alcohol - are defined. Sugar alcohol is described as a polyol derived from sugars that is used as a thickener and sweetener in foods.
This document discusses aspartame, a widely used artificial sweetener. It describes:
1) The fermentation and biochemical processes used to produce aspartame from two amino acids, phenylalanine and aspartic acid, using methanol.
2) The advantages of aspartame such as its sweetness, low calorie content, and lack of aftertaste. And disadvantages like possible adverse health effects and instability under heat.
3) Uses of aspartame in foods and drinks, as well as its regulatory status and approval in many countries.
The document also covers high fructose corn syrup, describing the enzymatic process used to convert corn starch into a sweetener containing a
Confectionery includes sugar confections, chocolate confections, flour confections, and milk-based sweets. Sugar confections are categorized as either amorphous products like hard candies that are non-crystalline or crystalline products containing crystal structures. Common ingredients include sucrose, glucose syrups, fats, emulsifiers, flavors, and colors. Products are produced through various processes like cooking, molding, extrusion, and panning.
Disaccharides are carbohydrates formed from two monosaccharides bonded together. The three most common disaccharides are maltose, lactose, and sucrose. Maltose contains two glucose molecules bonded with an alpha-1,4 linkage. Lactose contains glucose and galactose with a beta-1,4 linkage. Sucrose contains glucose and fructose with an alpha-1,2 linkage. These disaccharides differ in their monosaccharide components and bond linkages.
The document discusses carbohydrates and their role in nutrition. It covers the classification of carbohydrates into monosaccharides, disaccharides, and polysaccharides. Key carbohydrates discussed include glucose, fructose, galactose, sucrose, lactose, maltose, starch, glycogen and dietary fiber. Sweeteners and their use, as well as diabetes and cutting back on sugar intake are also summarized.
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Sugar alternatives and intense sweeteners information for techologists and marketers
1. 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. 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. 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
6. 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. 7
Sucrose in use for > 2.500 years
Honey was our
first sweetener
7
8. 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. 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
11. 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. 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. 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. 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. 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. 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. 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. 18
Sugars from other sources
Palm sugar
Maple sugar & syrup
Birch sap
Palm
Birch
Maple
18
19. 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
23. 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. 24
Sugar alternatives - agenda
• Properties of sugar in confectionery
• What alternative ingredients are available
• Alternative sugars
• Bulking agents - Litesse® (polydextrose)
2424
25. 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
30. 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. 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
What are the sugar alternatives
31
32. 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
What are the sugar alternatives
323232
33. 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
What are the sugar alternatives
3333
38. 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. 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. 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. 41
Fructose - properties
4141
Relative Sweetness
Fructose, crystalline 173
Sucrose 100
Dextrose 65
Maltose 40
Lactose 25
Fructose, 5% solution 130-140
Molecular formula C6H12O6 and mass 180.16
42. 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
43. 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
44. 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
46. 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
50. 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
Main confectionery applications
Chewing gum sugar confectionery caramels toffee bars gummies
jellies chocolate confectionery
51. 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
52. 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
53. 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
54. 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
55. 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
56. 58
Lactitol
Legislation, applications and claims
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
Main confectionery applications
Sugar confectionery caramels toffee bars chewing gum gummies
jellies chocolate confectionery
Positioning claims
Suitable for diabetics prebiotic sugar free no added sugar
reduced sugar reduced/low calorie low glycaemic response non-
cariogenic
57. 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
58. 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
59. 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
60. 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
Legislation, applications and claims
Main confectionery applications
Sugar confectionery caramels toffee bars chewing gum gummies
jellies chocolate confectionery
61. 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®
62. 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
63. 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
64. 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
65. 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
66. 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
67. 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. 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
Leatherhead Food International February 2007
74. 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
Aspartame+Acesulfame K+2.10% Litesse Ultra
Aspartame+Acesulfame K+4.15% Litesse Ultra
75. 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
76. 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
77. 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
78. 80
1 hour 2 hour 1 hour 2 hour
Glucose (reference) 50g Fructose 50g
100% 19%
GI Factor 100 GI Factor 19
Glycaemic index
79. 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
80. 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
81. 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
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
84. 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
85. 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
86. 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
87. 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
88. 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
89. 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
90. 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
92. 94
Between 39 and 45% of daily carbohydrates comes from cereal products
Foods contributing to daily
carbohydrate intake
93. 95
Potatoes account for 11-14 % and confectionery 8 – 10% of daily carbohydrate
Foods contributing to daily
carbohydrate intake
94. 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
95. 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
96. 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
97. 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
98. 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.
99. 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
100. 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
101. 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
102. 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
103. 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