PowerPoint Presentation

All you wanted to know aboutSugars and alternatives their benefits and how to use themSome unbiased informationFor technologists and marketers

Geoff OSullivan2014

2AgendaPart 1.2. Introduction to sugar and glucose syrups3. Alternatives to sugars and glucose syrups4. 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

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3Introduction to sugar and glucose syrups- AgendaWhat 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

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Basic saccharidesMonosaccharides(glucose, fructose, galactose)

Disaccharides(sucrose, maltose, lactose)

Trisaccharides(raffinose)

Tetrasaccharides(stachyose)

Pentasaccharides(verbascose)GlucoseFructose

5Basic saccharides - sugarsMonosaccharides (simple sugars)glucose (galactose)fructose

Disaccharides (two mono's)saccharose / sucrose, normal sugarlactose, milk sugarmaltose

SugarsStarch (>10 glucose units)

AmyloseAmylopectin

6Two families of sugarsThe Sucrose-based family

Beet sugarsCane sugarsInvert sugarFructoseThe Starch-based family

Glucose syrupsGlucose/dextroseHigh Fructose Corn SyrupIsoglucose

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Sucrose in use for > 2.500 years

Honey was our first sweetener

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8Beet and Cane Sugar

Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.Sugar caneSugar beet

8BrazilEurope

9Sucrose production from beetCutting & pressingExtraction with hot water

Juice purification with lime and carbon dioxideFiltrationEvaporation / concentration

Crystallisation

Re-crystallisationDrying

Raw juiceRaw sugarThick juice

10Beet sugar products

BeetsWhite sugarGranulated sugarsLiquid sugarBeet sugar factory

MolassesAwful flavour!

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Sucrose Glucose + FructoseInvert sugar is a mixture of equal amounts of glucose and fructose.Invert sugar is a liquid product made from inversion of sucroseInvert Sugar

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12Cane sugar products

RAW SUGAR PLANTREFINERYRAW SUGARREFINED SUGARFACTORY MOLASSESREFINERY MOLASSESCANE

MILLINGPURIFICATIONEVAPORATION

CRYSTALLISATION

"JAGGERY"

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

"MUSCOVADO"

"TURBINADO""DEMERARA"

13The Difference between Beet and Cane Sugar

The difference is the quality of the syrup left on and in the crystals !Syrup layer

Sucrose crystalSyrup inclusions

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14Where does the taste come from ?

Components in the cane syrup/molasses define the taste.

The syrup/molasses contain:SucroseGlucoseFructoseSaltsOrganic acidsAmino compoundsOther components from the sugar cane.Various caramel and Maillard products from the sugar processing step

Taste

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15Sugars from starch

Starch (wheat, maize,..)

Glucose syrups, Low DEAcid, amylase

Glucose syrups, High DE

Glucoamylase

Glucose + Fructose syrup42% Fructose, 54% Glucose

Isomerase

High Fructose syrup55% - 90% Fructose Chromatography

Glucose syrup

Glucose, dextroseHarvesting

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16 Sweetness of glucose syrups

STARCHMALTODEXTRIN DE 4-20GLUCOSE SYRUP DE 30GLUCOSE SYRUP DE 40GLUCOSE SYRUP DE 60GLUCOSE SYRUP DE 90GLUCOSE /DEXTROSE DE 100

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AA

DE 0-55 DE 42 DE 63 Maltodextr. Enzyme Very high High dext. high High low DE high maltose liquor Maltose Maltose glucose maltose