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Slide 1 www.danisco.com Sugars & Sweeteners The range of sugars and sweeteners in food & beverage Sucrose based sugars Starch based sugars Sugar alcohols.

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Presentation on theme: "Slide 1 www.danisco.com Sugars & Sweeteners The range of sugars and sweeteners in food & beverage Sucrose based sugars Starch based sugars Sugar alcohols."— Presentation transcript:

1 Slide 1 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

2 Slide 2 It all started with honey !

3 Slide 3 Sugar cane discovered in India

4 Slide 4 Traditional European sweetening

5 Slide 5 Developed into a broader range of sugars White granular Brown soft Demerara Muscovado Cubes Candy Syrup

6 Slide 6 Low and no calorie options Aspartame Acesulphame Kt Sucralose Saccharin Maltodextrin

7 Slide 7 Sugars and the Sweetener Family

8 Slide 8 0, Sucrose Cyclamate Aspartame Acesulfame-K Fructose Glucose Sucralose Sorbitol Saccharin HFCS Thaumatin Alitame Neotame Sweetness Glucose Syrup

9 Slide 9 Basic Saccharides Monosaccharides (glucose, fructose, galactose) Disaccharides (sucrose, maltose, lactose) Trisaccharides (raffinose) Tetrasaccharides (stachyose) Pentasaccharides (verbascose) Glucose Fructose

10 Slide 10 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)

11 Slide 11 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

12 Slide 12 Beet and Cane Sugar Pure white sugar made from beet and cane is the same chemical molecule, the di- saccharide sucrose.

13 Slide 13 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

14 Slide 14 Denmark Nakskov Assens Nykøbing Sweden Örtofta Arlöv Finland Salo Säkylä Kantvik Germany Anklam Lithuania Panévezys Kédainiai Nordic Sugar factories Danisco Sugars head office Sugar factories Sales offices Other production

15 Slide 15 Beet Sugar Products Beets White sugar Granulated Liquid Beet sugar factory Molasses

16 Slide 16 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

17 Slide 17 Cane sugar products RAW SUGAR PLANT REFINERY RAW SUGAR REFINED SUGAR FACTORY MOLASSES REFINERY MOLASSES CANE MILL ING PURI FICA TION EVAP ORATI ON CRYST ALLISA TION "JAGGERY" CRYST ALLISA TION "MUSCOVADO" "TURBINADO" "DEMERARA"

18 Slide 18 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

19 Slide 19 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

20 Slide 20 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

21 Slide 21 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

22 Slide 22 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 <30 DE + D AMG STARCH A = acid; = -amylase; = - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization + AMG HH GI Dextrose X H Hydrog.glucose- Maltitol Fructose- Sorbitol syrup syrups Various starch based sugars

23 Slide 23 Sugar alcohols (polyols) Production routes for sugar alcohols Properties of sugar alcohols : low energy % sweetness of sucrose oral health (xylitol) neutral taste with cooling effect laxative in bigger doses

24 Slide 24 High Intensive Sweeteners CYCLAMATE ACESULFAME K SACCHARIN SUCRALOSE ASPARTAME

25 Slide 25 Sugars from other sources Palm sugar Maple sugar & syrup Birch sap

26 Slide 26 Summary of basic properties SweetenerRelative sweetness Energy value, kJ/g Energy per sweet eqv, kJ/g SE Fructose1,0-1,31715 Glucose0,6-0,71726 Tagatose0,967 Invert sugar1,017*17 Sucrose1,017 Lactose0,41743 Trehalose0,4-0,51738 Maltose0,51734 Glucose syrup0,4-0,617*34 Isoglucose / HFCS0,8-1,017*19 Mannitol0,6-0,71015 Xylitol0,9-1,01011 Sorbitol0,61017 Isomalt0,5-0,61018 Lactitol0,41025 Erythritol0,5-0,711,7 * dry basis

27 Slide 27 Functional Properties of Sugars

28 Slide 28 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

29 Slide 29 Key figures from the sweetener market Estimated Sweetener World Market 2004 Total 170 mill. Tonnes Sugar Equivalents Source : LMC International Annual World Market Growth

30 Slide 30 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

31 Slide 31 Application of Sugar and Alternative Sweeteners EU 15 Estimate Source : LMC International

32 Slide 32 Application of Alternative Sweeteners in Food and Beverage EU 15 Estimate, Total 5 mill. Ton SE Source : LMC International

33 Slide 33 Sugars in Fruits and Berries

34 Slide 34 Sugars in Vegetables

35 Slide 35 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

36 Slide 36 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 : SampleCane based Beet based Wheat based A B C D Your name :


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