Post on 17-Jul-2020
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