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Sweeteners

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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

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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 extracts

from 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.

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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

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Cane sugar products

RAW SUGAR PLANT

REFINERY

RAW SUGAR

REFINED SUGAR

FACTORY MOLASSES

REFINERY MOLASSES

CANEMILL

ING

PURI

FICA

TION

EVAP

ORATI

ON

CRYST

ALLISA

TION

"JAGGERY"

CRYST

ALLISA

TION

CRYST

ALLISA

TION

CRYST

ALLISA

TION

CRYST

ALLISA

TION

CRYST

ALLISA

TION

"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

+

DAMG

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

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-1

0

1

2

3

4

5

6

Sucrose HIS HFCS

%

2002

2004

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

Sucrose

76%

Glu/Dex/Fru

5%

HFCS

8%

Polyols

1%

HIS

10%

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The Nordic market for sugar and sweeteners

(2004/05)

Sugar 71%

Glucose syrup 13%

Intense sweeteners 10%

Other* 6% 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

App

le

Apricot

Ban

ana

Black

berry

Black

curra

nt

Blueb

erry

Che

rry

Clemen

tine

Figs

, fre

sh

Goo

sebe

rry

Gra

pe

Gra

pefru

it

Kiw

i

Lemon

Melon

, hon

eyde

w

Melon

, netted

Melon

, water

melon

Ora

nge

Pea

chPea

r

Pinea

pple

Plum

Ras

pberry

Red

cur

rant

Stra

wbe

rry

%

Sucrose

Fructose

Glucose

Sugars in Fruits and Berries

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0

1

2

3

4

5

6

7

8

Auber

gine

Beans

, gre

en

Beetro

ot

Black

radi

sh

Brocc

oli

Bruss

els sp

rout

Cab

bage, r

ed

Cab

bage, w

hite

Car

rots

Cau

liflo

wer

Celeria

c

Hor

sera

dishLe

ek

Lettu

ce, C

hinese

Maize

Onion

Parsn

ip

Peas, d

ried

Peas, g

reen

Rad

ish

Spina

ch

Squas

h

Swee

t pep

per,

gree

n

Swee

t pep

per,

red

Tomat

o

Turnip

%

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 :

Slide 38www.danisco.com

Artificial Sweeteners

• 5 Artificial sweeteners have been approved in the United

States:

– Saccharin

– Sucralose

– Acesulfame potassium

– Neotame

– Aspartame

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Saccharin

“…saccharin’s safety is supported by 30 human studies, a century of use, the

approval of the World Health Organization and 100 countries around the

world, as well as leading health groups.”

• Oldest artificial sweetener; discovered in 1879

• 300 times sweeter than sucrose

• Sweet’N Low

• Studies show correlation between saccharin use and cancer

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Sucralose

“Made from sugar, so it tastes like sugar”

• Discovered in 1976

• Splenda

• Stable at high temperatures

• 500-600 times sweeter than sucrose

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Acesulfame Potassium

“Around 90 studies have been conducted on this sweetener, with

no documented health risks.”

• Discovered in 1967

• Approved in the United States since 1988

• Sunett, Sweet One

• 100-200 times sweeter than sucrose

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Neotame

• 8,000 to 13,000 times sweeter than sucrose

• Approved in July 2002

• Rapidly eliminated through normal body

processes

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Aspartame

• Discovered in 1965 by James M. Schlatter

• Nutrasweet

• Equal

• Natrataste

• Ingredient of approximately 5,000 consumer food and beverages

• 180-200 times sweeter than sucrose

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History of Aspartame

• Discovered in 1965

• On market since 1979

• Since 1967, more than 200 studies have been done on

aspartame

• 1983-approved for use in carbonated beverages

• 1993-approved for use in baked goods and other

beverages

• 1996-approved for use in all foods

• 1992-patent expired

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Products Containing

Aspartame

• Diet Soda

• Chewing Gum

• Breakfast cereals

• Vitamins

• Drugs

• Table-top sweeteners

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Benefits of Aspartame

• Low calories

• Diabetic use

• Reduces tooth decay

• Similar taste to sugar

• Small amount needed for

a sweet taste

• Enhances and extends

flavor

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Disadvantages of Aspartame

• Not stable at high temperatures

• Not proven safe for children

• Contains methanol, which

can affect vision

• FDA controversy

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Chemistry of Aspartame

• Composed of 2

amino acids

• Breaks down into

– Methanol

– Aspartic Acid

– Phenylalanine

Methanol

Aspartic Acid Phenylalanine

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Methanol

• 10wt% of aspartame is broken down into

methanol

• Methanol is converted to formaldehyde

• Scientists are unsure if this is a problem

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Methanol: A Problem??

• Not enough methanol absorbed to cause

toxicity

• Already a by-product of human metabolism

• More methanol in alcoholic beverages and

fruit juices than the amount derived from

aspartame ingestion

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Methanol: A Problem??

• Alcoholic beverages and fruit juices always

contain protective chemicals like ethanol

• Levels of formaldehyde have been proven to

cause chronic toxicity in humans

• Levels of methanol in human metabolism are

controlled

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Aspartic Acid

• 40wt% of aspartame is broken down into

aspartic acid

• In a class of chemicals known as excitotoxins

• High levels of excitotoxins have been shown

to cause damage to areas of the brain

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Phenylalanine

• 50wt% of aspartame is broken down into

phenylalanine

• Phenylketonuria is an inability to metabolize

phenylalanine

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Phenylalanine

• If consumed in high quantities may cause:

– Seizures

– Severe mood swings

– Anxiety

– Increase in blood pressure

• If consumed during pregnancy, can result in

complications

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Sweeteners Daily Intake

Sweetener Acceptable Daily

Intake

Estimated Daily

Intake

Acesulfame

Potassium

15 5.2

Saccharin 5 0.83

Aspartame 50 8.7

Sucralose 5 1.6

Neotame 18 0.1

dayweightbodykg

sweetenermg

*

dayweightbodykg

sweetenermg

*

*The Acceptable Daily Intake is determined by the FDA

** The Estimated Daily Intake is based on the amount

consumed by people whose intake exceeds that of 90% of

the population

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Aspartame and the Public

• “Since aspartame is broken down into these

components before it is absorbed into the

blood stream, aspartame in its initial form does

not have the opportunity to travel to target

organs, including the brain, to cause cancer.” -

American Cancer Society

• “Brain tumor rates have risen in line with

aspartame consumption” - John Olney

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Aspartame and the FDA

• FDA receives more complaints related to

aspartame than any other food additive

• 92 different health effects have been reported

to the FDA

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Symptoms

• Abdominal pain

• Excessive thirst

• Arthritis

• Diarrhea

• Dizziness

• Headaches

• Irritability

• Joint pains

• Nausea

• Rapid heartbeat

• Poor memory

• Breathing difficulty

• Slurring speech

• Itching

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Previous Research

• UW-Madison research

• Washington research

• Medical World News

• Arizona State University

• Arizona Department of Health

• Morando Soffritti

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Why is nothing happening?

• No scientific evidence

• FDA

• Huge Industry

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Stevia – Sprite the first main stream beverage

The first sparkling naturally sweetened, reduced-calorie beverage in the US made with TRUVIA natural sweetener. Sprite Green, the new reduced-calorie Sprite line extension, is the first of what the Company expects will be many new, naturally sweetened, reduced, low and zero-calorie beverages sweetened with TRUVIA natural sweetener in the future.

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Stevia

• A natural, zero-calorie sweetener

• Cargill and Coca-Cola are collaborating to produce a

sweetener using the stevia plant, which will be

exclusively applied to beverages.

• Coca-Cola filed 24 patent application for the products,

tentatively named Rebiana.

• Stevia is approved in 12 countries, including Japan,

Brazil and China; would the starting places to sell soft

drinks with Rebiana

• Stevia is not approved as a food additive in the United

States and EU; approved only as a dietary supplement

Only Sweet Stevia Extract USA

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Products containing Stevia

• Brazil: Stevia Prepare Light Gelatin Flavored with Grape

– Approved by ANAD - Diabetics Assistance National

Association. Sugar free. 89% less calories. With Stevia.

Gluten free.

• Japan: Fried chicken flavored corn snack in a handy cup to be

able to eat using just one hand without messing fingers.

• USA: A.C.T. Energy (drink supplement) has targeted and

formulated the solution! The key was to balance highly-effective,

all-natural ingredients that all work together on the cellular

level. The resulting formulation creates a large, healthy, mental

and physical boost that starts working in minutes, and lasts for

hours.

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Isomaltulose

• Gadot Biochemical Ind (Israel) introduced NRGlose, a tooth friendly, slow-digesting sweetener with a low glycemic index.

• Cargill’s Xtend isomaltulose was the first slowly digestible sugar resulting in low blood glucose and insulin response.

• Palatinit produces isomaltulose under the brand name Palitinose: “the new carbonydrate for prolonged energy”

• Isomaltulose compared to sucrose:

- digested more slowly-> low glycemic response

- same calorific value as sugar

• Applications:

- diabetics and pre-diabetics

- sport nutrition

Gerolsteiner Lime and Lychee Soft Drink Germany containing isomaltulose

Slide 65www.danisco.com

Product Highlights containing Isomaltulose