Sweeteners

1. Nutritive Sweeteners -less sweetness -higher cost

1.1. Glucose, Fructose, Galactose -monosaccharide found in fruit, vegetables, honey, dairy product -sources of energy

1.2. Sucrose -Disaccharides -table sugar

1.3. Maltose - 2 glucose units forms maltose - found in molasses

1.4. High Fructose Corn Syrup - formed through hydrolysis of corn starch - Dextrose Equivalent(DE) as measuring unit

1.5. Maple syrup -derived from sap of maple tree -syrup or granulated form

1.6. Honey - made up of water and mixture of glucose and fructose with <8% of sucrose - nectar from a flower - increase the moisture level

1.7. Granulated sugar -common sugar, >99.8%sucrose - obtained from sugar cane or sugar beet

1.8. Molasses - thick & brown syrup - by-product of sugar refining process -Type : light molasses, dark molasses, blackstrap

2. Non-nutritive sweeteners -synthetic or plant-based -lower cost compared to table sugar -150-200 times sweeter than nutritive -undesired bitterness

2.1. Aspartame -180-200 times sweeter than sucrose - does not promote tooth decay -used in carbonated beverages

2.2. Sucralose -600 times sweeter than sucrose -sweetness maintain upon heating or long period storage -used in pudding, jam, chewing gum, cerreal

2.3. Saccharin - 300 times sweeter than sucrose - lingering bitter aftertaste - high conc -> bitter aftertaste

3. Functions

3.1. - add sweetness into products - preservatives - enhance flavours - base for fermentation of yeast - balance acidity - lower freezing point