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