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Sugars & Sweeteners
• The range of sugars and sweeteners in food & beverage
• Sucrose based sugars
• Starch based sugars
• Sugar alcohols and other sweeteners
• Properties and areas of application
Lars Bo Jørgensen, Product Development Manager,
Danisco Sugar Division, 2006
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It all started with honey !
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Sugar cane discovered in India
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Traditional European sweetening
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Developed into a broader range of sugars
• White granular
• Brown soft
• Demerara
• Muscovado
• Cubes
• Candy
• Syrup
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Low and no calorie options
• Aspartame
• Acesulphame Kt
• Sucralose
• Saccharin
• Maltodextrin
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Sugars and the Sweetener Family
Sucrose
Mannitol
Isomalt
Maltitol
Xylitol
Sorbitol
Lactitol
Sorbitol and maltitol syrups
Erythritol
Starch based
High Intensity
Saccharides
Sugar alcohols
HFCS 55 /isoglucose
HFCS 42
Glucose syrups
High maltose syrups
Aspartame
Acesulphame K
Cyclamate
Saccharin
Sucralose
TwinSweet
Neotame
Alitame
Thaumatin
Neohesperidine
Stevioside
Glycyrrhizin
Brazzein
Fructose
Glucose / dextrose
Trehalose
Tagatose
Glucose/fructose/sucrose extractsfrom fruits
Approved in EU
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0,1 1 10 100 1000 10000
Sucrose
Cyclamate
Aspartame
Acesulfame-K
Fructose
Glucose
Sucralose
Sorbitol
Saccharin
HFCS
Thaumatin
Alitame
Neotame
Sweetness
Glucose Syrup
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Basic Saccharides
Monosaccharides(glucose, fructose, galactose)
Disaccharides(sucrose, maltose, lactose)
Trisaccharides(raffinose)
Tetrasaccharides(stachyose)
Pentasaccharides(verbascose)
Glucose Fructose
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Basic Saccharides
• Monosaccharides (simple sugars)
glucose (galactose )
fructose
• Disaccharides (two mono's)
saccharose / sucrose, ”normal sugar”
lactose, milk sugar
maltose
Sugars
• Starch (>10 glucose units)
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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
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Beet and Cane Sugar
Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.
Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.
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Sucrose Production
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
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DenmarkNakskovAssensNykøbing
SwedenÖrtoftaArlöv
FinlandSaloSäkyläKantvik
GermanyAnklam
LithuaniaPanévezysKédainiai
Nordic Sugar factories
Danisco Sugar’s head office
Sugar factories
Sales offices
Other production
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Beet Sugar Products
Refinery crystallisation
Raw sugar
Liquid sucrose run offs
Molasses
60% inversion
Invert Syrup
Beets
White sugar
Granulated Liquid
Beet sugar factory
Molasses
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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 is a mixture of equal amounts of glucose and fructose.
Invert sugar is a liquid product made from inversion of sucrose
Invert Sugar
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Cane sugar products
RAW SUGAR PLANT
REFINERY
RAW SUGAR
REFINED SUGAR
FACTORY MOLASSES
REFINERY MOLASSES
CANEMILLING
PURIFICATION
EVAPORATI
ON
CRYSTALLISATION
"JAGGERY"
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
"MUSCOVADO"
"TURBINADO"
"DEMERARA"
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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
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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
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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
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Basic 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
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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
Various starch based sugars
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Sugar alcohols (polyols)
Production routes for sugar alcohols
Starch Glucose + H2 Sorbitol
Sucrose Isomaltulose + H2 Isomalt
Birch wood Xylose + H2 Xylitol
Ni
Ni
Ni
Enzymes
Enzymes
Acids
Properties of sugar alcohols :
• low energy• 40-100% sweetness of sucrose• oral health (xylitol)
• neutral taste with cooling effect • laxative in bigger doses
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High Intensive Sweeteners
CYCLAMATE
ACESULFAME K
SACCHARIN
SUCRALOSE
ASPARTAME
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Sugars from other sources
Palm sugar
Maple sugar & syrup
Birch sap
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Summary of basic properties
Sweetener Relative sweetness
Energy value, kJ/g
Energy per sweet eqv,
kJ/g SE
Fructose 1,0-1,3 17 15
Glucose 0,6-0,7 17 26
Tagatose 0,9 6 7
Invert sugar 1,0 17* 17
Sucrose 1,0 17 17
Lactose 0,4 17 43
Trehalose 0,4-0,5 17 38
Maltose 0,5 17 34
Glucose syrup 0,4-0,6 17* 34
Isoglucose / HFCS 0,8-1,0 17* 19
Mannitol 0,6-0,7 10 15
Xylitol 0,9-1,0 10 11
Sorbitol 0,6 10 17
Isomalt 0,5-0,6 10 18
Lactitol 0,4 10 25
Erythritol 0,5-0,7 1 1,7 * dry basis
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Functional Properties of Sugars
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• HFCS / Isoglucose– Offers sweetening, bulking, and
preservation– Adds water
• Glucose syrup– Bulking, but half sweetness of sugar
• Sugar Alcohols– Special sensory effects– Bulking– Reduced calorie effect
• High Intensity Sweeteners– Only sweetening– Varying stability with pH, time and heat– Off-taste and after-taste– Blending improve taste profiles– No effective calories
Functionality highlights – Alternatives to Sucrose
Key Issues
- Not 100% sugar-like taste
- Bulking effect is calories
Key Issues
- Not 100% sugar-like taste
- Bulking effect is calories
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Key figures from the sweetener market
Estimated Sweetener World Market 2004Total 170 mill. Tonnes Sugar Equivalents
Source : LMC International
Source : LMC International
Annual World Market Growth
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The Nordic market for sugar and sweeteners (2004/05)
Source: Statistiska Sentralbyrån Norge, Danmarks Statistik, Statistiska Centralbyrån Sverige, Danisco Sugar
* Crystalline fructose, polyols, excluding honey
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0 500 1000 1500 2000 2500 3000 3500 4000
Table-top
Beverages
Baked Products
Confectionery
Dairy
Tinned&Preserved
Other Foods
Non-food
Kton Sugar Equivalents
Alternative Sweeteners
Sugar
Application of Sugar and Alternative Sweeteners
EU 15 Estimate
Source : LMC International
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Application of Alternative Sweeteners in Food and Beverage
0 100 200 300 400 500 600 700 800
Table-top
Beverages
Baked Products
Confectionery
Dairy
Tinned&Preserved
Other Foods
Kton Sugar Equivalents
HIS
Polyols
HFCS
Glu, Dex, Fruc
EU 15 Estimate, Total 5 mill. Ton SE
Source : LMC International
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0
2
4
6
8
10
12
14
16
%
Sucrose
Fructose
Glucose
Sugars in Fruits and Berries
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0
1
2
3
4
5
6
7
8
%
Sucrose
Fructose
Glucose
Sugars in Vegetables
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Whole Beet Sugar
• Brown beet sugar with a pleasant taste and flavour like sugar cane.
• A series of sugars with all the good stuff from the beets
– sucrose– Arabinose, low GI– beet pectin, pre-biotic– Beet fibres– Molasses minerals – With a little cane syrup to boost taste/flavour
~
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Exploratory Competition – origin of 4 sugars
Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat !
Fill in the form :
Sample Cane based
Beet based
Wheat based
A
B
C
D
Your name :
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