Sugar Substitutes and Sugar Substitutes and

FunctionalityFunctionality

John FinleyJohn Finley

Louisiana State UniversityLouisiana State Universityjfinle5@lsu.edujfinle5@lsu.edu

Source: Calorie Control Council National Surveys

Sugar content of FoodsSugar content of Foods

CakesCakes 25 to 3825 to 38

Cookies 20 to 37Cookies 20 to 37

RTE Cereal Up to 34RTE Cereal Up to 34

Fruit Yogurt Up to 19Fruit Yogurt Up to 19

Canned Fruit Up to 20Canned Fruit Up to 20

Ice Cream 14 to 18Ice Cream 14 to 18

Jelly Beans 70Jelly Beans 70

Candy 45 to 60Candy 45 to 60

Chocolate 50 to 60Chocolate 50 to 60

Fruit juiceFruit juice Up to 12Up to 12

Soft Drink 9 to 14Soft Drink 9 to 14

Relative SweetnessRelative Sweetness

SUGARSUGAR SWEETNESSSWEETNESS

SucroseSucrose 100100

GlucoseGlucose 7070

FructoseFructose 120120

MaltoseMaltose 4545

LactoseLactose 4040

Corn Syrup (Glucose, Maltose)Corn Syrup (Glucose, Maltose) 30 30 -- 5050

High Fructose Corn Syrup High Fructose Corn Syrup 80 80 –– 9090

Invert SugarInvert Sugar 9595

Functions of Sugars in FoodFunctions of Sugars in Food

�� SweetnessSweetness

�� TextureTexture�� Adds bulk, texture cohesivenessAdds bulk, texture cohesiveness

�� CrispnessCrispness

�� HumectantHumectant

�� Freezing Point DepressionFreezing Point Depression

�� PreservativePreservative

�� Fermentation substrateFermentation substrate

Alternative SweetenersAlternative Sweeteners

�� Expand Food ChoicesExpand Food Choices

�� Control carbohydrate and calorie intakeControl carbohydrate and calorie intake

�� Weight managementWeight management

�� DiabetesDiabetes

�� Dental cariesDental caries

�� Enhance stability and delivery of pharmaceuticalsEnhance stability and delivery of pharmaceuticals

Factors Effecting Sweetness in FoodFactors Effecting Sweetness in Food

�� Texture:Texture:

�� ViscosityViscosity

�� SolidsSolids

�� Amorphous, glass, Amorphous, glass,

crystallinitycrystallinity

�� HomogeneityHomogeneity

�� FoamFoam

�� TemperatureTemperature

�� Taste:Taste:

�� Acidity / SourAcidity / Sour

�� BitterBitter

�� SaltSalt

�� Other FlavorsOther Flavors

Intense Intense SweetnersSweetners

Sweetener Sweetener SweetnessSweetness Application Application

CylamateCylamate 3030 Banned in United Banned in United StatesStates

AcesulfameAcesulfame--KK 200200 Heat stableHeat stable

AspartameAspartame 180180 Not stable for cookingNot stable for cooking

SaccharinSaccharin 300300 Heat stableHeat stable

NeotameNeotame 80008000 Heat stableHeat stable

SteviosideStevioside 300300 Plant sourcePlant source

SucraloseSucralose 600 600 Heat stableHeat stable

SteviaStevia

�� SteviaStevia SweetenersSweeteners

�� EnlitenEnliten®®

�� PureViaPureVia™™

�� RebaudiosideRebaudioside A/A/RebReb A A

�� RebaudisideRebaudiside B B

�� RebaudiosideRebaudioside C C

�� RebaudiosideRebaudioside D D

�� RebianaRebiana

�� SteviaStevia

�� SteviolSteviol Glycosides Glycosides

�� SteviosideStevioside

�� SteviaStevia in the Rawin the Raw™™

�� Sun CrystalsSun Crystals®®

�� TruviaTruvia™™

If you remove the SugarIf you remove the Sugar

�� What do you replace it with?What do you replace it with?

�� Intense sweeteners lack bulkIntense sweeteners lack bulk

�� GranulationGranulation

�� TextureTexture

�� BeveragesBeverages

�� ViscosityViscosity

�� Sugar Alcohols Sugar Alcohols

�� Limited SweetnessLimited Sweetness

�� Some texture Some texture

�� Side effectsSide effects

Protein 6%

Flour 33 %

Fat 30%

Sugar 30%

Generic Cookie CompositionGeneric Cookie Composition

Protein 6%

Flour 33 %

Fat 30%

Sugar Free Cookie CompositionSugar Free Cookie Composition

Ideal sugar substituteIdeal sugar substitute

SweetnessSweetness

Functional PropertiesFunctional Properties

CrystallinityCrystallinity –– White SugarWhite Sugar

Glass Glass –– Peppermint CandyPeppermint Candy

LiquidLiquid

Raises boiling pointRaises boiling point

Lowers freezing PointLowers freezing Point

PreservativePreservative

PolyolsPolyols or Sugar Alcoholsor Sugar Alcohols

�� Low digestibilityLow digestibility

�� Derived form sugarsDerived form sugars

�� Sugar replacersSugar replacers

�� BulkBulk

�� SweetnessSweetness

�� Same volume as SugarSame volume as Sugar

�� Low calorieLow calorie

Glucose

Sucrose

Sorbitol

Xylitol

Erythritol

Sugars

Sugar Alcohols

Relative Sweetness of Bulking AgentsRelative Sweetness of Bulking Agents

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

Sucrose Fructose Maltitol Lactitol Sorbitol Xylitol

Sugar AlcoholsSugar Alcohols

Sugar AlcoholSugar Alcohol Caloric Value Caloric Value SweetnessSweetnessKcal/gKcal/g

ErythritolErythritol 0.20.2 7070

XylitolXylitol 2.42.4 100100

MannitolMannitol 1.61.6 7070

SorbitolSorbitol 3.03.0 6060

MaltitolMaltitol 3.03.0 9090

LactitolLactitol 3.03.0 4040

PolyolPolyol ApplicationsApplications

2.12.12.62.62.42.4ZeroZero

No Dental CariesNo Dental CariesNo Dental CariesNo Dental CariesReduces PlaqueReduces PlaqueNo Dental CariesNo Dental Caries

ChocolateChocolate

Sugar Free FoodsSugar Free Foods

CandyCandy

Gum Gum

Frozen DessertsFrozen Desserts

Baked GoodsBaked Goods

GumGumBeveragesBeverages

CandiesCandies

YogurtYogurt

Baked GoodsBaked Goods

BulkBulkTexturizingTexturizing

AnticrystlizingAnticrystlizing

Stimulates Stimulates

Salivary FlowSalivary FlowExcellent for Excellent for

blendingblending

CrystalsCrystals

MaltitolMaltitolSorbitolSorbitolXylitolXylitolErythritolErythritol

PolyolPolyol ApplicationsApplications

�� Food UsesFood Uses

�� Chewing gumChewing gum

�� CandyCandy

�� Ice CreamIce Cream

�� ChocolateChocolate

�� CookiesCookies

�� CakesCakes

�� Fruit spreadsFruit spreads

�� Healthcare Healthcare

�� ToothpasteToothpaste

�� Breath mintsBreath mints

�� MouthwashMouthwash

�� Cough syrups / DropsCough syrups / Drops

OligofructansOligofructansFructose polymers from Fructose polymers from InulinInulin

�� PrebioticPrebiotic dietary fiberdietary fiber

�� Sugar replacementSugar replacement�� Dairy ProductsDairy Products

�� Body and mouth feelBody and mouth feel

�� Foam stabilityFoam stability

�� Baked ProductsBaked Products�� BulkBulk

�� Moisture retentionMoisture retention

Physical Properties are ImportantPhysical Properties are Important

�� Molecular Weight Molecular Weight –– Small is betterSmall is better�� Influence on Water Activity Influence on Water Activity

�� BacteriostaticBacteriostatic EffectsEffects

�� Lower freezing PointLower freezing Point

�� Raise boiling pointRaise boiling point

�� CrystallinityCrystallinity�� Important for textureImportant for texture

�� GlassGlass�� Important for Hard CandyImportant for Hard Candy

�� HumectantHumectant�� Attract and Retain moistureAttract and Retain moisture

--1.31.380+80+191910001000FOSFOS

--0.20.280 +80 +191915415414001400PolydextrosePolydextrose

--7.87.8333300122122122122ErytritolErytritol

--4.54.570702323110110160160SorbitolSorbitol

--2.62.6656500154154344344MaltitolMaltitol

--2.72.7686800190 d190 d342342SucroseSucrose

Fr Pt Fr Pt

DepressionDepressionSolubilitySolubilityHydroscopicHydroscopic

85% RH, 25 C85% RH, 25 C

Melt Melt

PointPointMoleculMolecul

ar ar

WeightWeight

Bulking Bulking

AgentAgent

Cookie PropertiesCookie Properties

37.137.170.670.67.57.513.513.5XylitolXylitol

25.725.779.079.013.113.11.31.3MannitolMannitol

22.622.670.470.46.66.615.615.6SorbitolSorbitol

17.517.571.071.06.56.519.419.4LactitolLactitol

28.228.255.055.06.36.313.313.3FructoseFructose

15.815.870.170.17.57.517.217.2SucroseSucrose

Water Water

ActivityActivityColorColor

LL

ThicknessThicknessSpreadSpreadSweetenerSweetener

Product OptimizationProduct Optimization

�� Combinations ofCombinations of

�� Intense sweetenersIntense sweeteners

�� Sugar alcoholsSugar alcohols

�� InulinInulin or or polydextrosepolydextrose

FORMULATING COOKIES WITH ERYTHRITOL ALLOWS FOR PARTIAL REPLACEMENT OF SUGAR

No difference by consumers

Up to 50 per cent of the sugar content of Danish co okies was replaced with erytritol

No noticeable changes to color, sweetness, hardness , flavor and overall liking

Journal of Food Quality.

Chocolate CracklesFrom The Big Book of Diabetic Desserts, by Jackie Mills

© 2007Ingredients

1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa

1 1/2 tsp baking powder 1/4 tsp salt

1/2 cup 67% vegetable oil butter-flavored spread, at room temperature

1 cup dark brown sugar2 large eggs

2 tsp vanilla extract 3 Tbsp confectioners' sugar

Not all Diabetic formulas are greatNot all Diabetic formulas are great

Swerve™ Sugar CookiesIngredients:

•1½ cups organic all purpose flour•½ tsp baking powder•½ tsp salt•½ cup unsalted butter, softened•1/3 cup Swerve™ Regular Granulated•¼ cup Swerve™ Confectioners•2 tsp corn starch•zest of 1 lemon•1 egg•2 tsp heavy cream

Final DecisionFinal Decision

�� Functional / Sensory PropertiesFunctional / Sensory Properties

�� Government RegulationGovernment Regulation

�� Nutritional ImpactNutritional Impact

�� Availability/PriceAvailability/Price