Presentation on theme: "Sugars & Sweeteners The range of sugars and sweeteners in food & beverage Sucrose based sugars Starch based sugars Sugar alcohols and other sweeteners."— Presentation transcript:
1Sugars & SweetenersThe range of sugars and sweeteners in food & beverageSucrose based sugarsStarch based sugarsSugar alcohols and other sweetenersProperties and areas of applicationLars Bo Jørgensen, Product Development Manager,Danisco Sugar Division, 2006
11Two Families of Sugars The Sucrose-based family Beet sugars Cane sugarsInvert sugarFructoseThe Starch-based familyGlucose syrupsGlucose/dextroseHigh Fructose Corn SyrupIsoglucose
12Beet and Cane SugarPure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.
13Sucrose Production Cutting & pressing Extraction with hot water Juice purification with lime and carbon dioxideFiltrationEvaporation / concentrationCrystallisationRe-crystallisationDryingRaw juiceThick juiceRaw sugar
14Nordic Sugar factories DenmarkNakskovAssensNykøbingSwedenÖrtoftaArlövFinlandSaloSäkyläKantvikGermanyAnklamLithuaniaPanévezysKédainiaiDanisco Sugar’s head officeSugar factoriesSales officesOther production
16Invert Sugar 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
17Cane sugar products RAW SUGAR PLANT CANE FACTORY MOLASSES RAW SUGAR "JAGGERY""TURBINADO"RAW SUGAR PLANTCANEFACTORY MOLASSESMILLINGPURIFICATIONEVAPORATIONCRYSTALLISATIONRAW SUGARREFINERYREFINERY MOLASSESCRYSTALLISATIONCRYSTALLISATIONCRYSTALLISATIONCRYSTALLISATIONCRYSTALLISATION"DEMERARA""MUSCOVADO"REFINED SUGAR
18The Difference between Beet and Cane Sugar Sucrose crystalSyrup inclusionsSyrup layerThe difference is the quality of the syrup left on and in the crystals !
19Where 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
21Basic Sweetness of Glucose Syrups STARCHMALTODEXTRIN DE 4-20GLUCOSE SYRUP DE 30GLUCOSE SYRUP DE 40GLUCOSE SYRUP DE 60GLUCOSE SYRUP DE 90GLUCOSE /DEXTROSE DE 100
22Various starch based sugars +D+AMGAMGDE DE DE Maltodextr. Enzyme Very high High dext.high High low DE high maltose liquorMaltose Maltose glucose maltose<30 DEXDextroseHHGIHHydrog.glucose Maltitol Fructose- Sorbitolsyrup syrupsA = acid; = -amylase; = - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization
23Sugar alcohols (polyols) Properties of sugar alcohols :low energy40-100% sweetness of sucroseoral health (xylitol)neutral taste with cooling effectlaxative in bigger dosesProduction routes for sugar alcohols
35Whole Beet SugarBrown beet sugar with a pleasant taste and flavour like sugar cane.A series of sugars with all the good stuff from the beetssucroseArabinose, low GIbeet pectin, pre-bioticBeet fibresMolasses mineralsWith a little cane syrup to boost taste/flavour
36Exploratory 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 basedBeet basedWheat basedABCDYour name :