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. It all started with honey !

3. Sugar cane discovered in India

4. Traditional European sweetening

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

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

7. Sugars and the Sweetener Family

8. Sweetness 0,1 1 10 100 1000 10000 HFCS Aspartame Alitame Sucrose
Acesulfame-K
Thaumatin
Sorbitol
0,1 1 10
100
1000
10000
Glucose
Saccharin
Fructose
Cyclamate
Sucralose
Neotame
Glucose Syrup

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

10. Starch (>10 glucose units)
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. 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. Beet and Cane Sugar
Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.

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
Thick juice
Raw sugar

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

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

16. Invert 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

17. Cane sugar products RAW SUGAR PLANT CANE FACTORY MOLASSES RAW SUGAR
"JAGGERY"
"TURBINADO"
RAW SUGAR PLANT
CANE
FACTORY MOLASSES
MILLING
PURIFICATION
EVAPORATION
CRYSTALLISATION
RAW SUGAR
REFINERY
REFINERY MOLASSES
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
"DEMERARA"
"MUSCOVADO"
REFINED SUGAR

18. The Difference between Beet and Cane Sugar
Sucrose crystal
Syrup inclusions
Syrup layer
The difference is the quality of the syrup left on and in the crystals !

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. Glucose + Fructose syrup
Sugars from starch
Starch (wheat, maize,..)
Acid, amylase
Glucose syrups, Low DE
Glucoamylase
Glucose syrups, High DE
Glucose, dextrose
Isomerase
Glucose syrup
Glucose + Fructose syrup
42% Fructose, 54% Glucose
Chromatography
High Fructose syrup
55% - 90% Fructose

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. Various starch based sugars+ D   +
AMG  
AMG
DE DE DE Maltodextr. Enzyme Very high High dext.
high High low DE high maltose liquor
Maltose Maltose glucose maltose
<30 DE X
Dextrose H H GI H
Hydrog.glucose Maltitol Fructose- Sorbitol
syrup syrups
A = acid;  =  -amylase;  =  - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization

23. Sugar alcohols (polyols)
Properties of sugar alcohols :
low energy
40-100% sweetness of sucrose
oral health (xylitol)
neutral taste with cooling effect
laxative in bigger doses
Production routes for sugar alcohols

24. High Intensive Sweeteners
ASPARTAME
ACESULFAME K
SACCHARIN
CYCLAMATE
SUCRALOSE

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

26. Energy per sweet eqv, kJ/g SE
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 26
Tagatose
0,9 6 7
Invert sugar
1,0
17*
Sucrose
Lactose
0,4 43
Trehalose
0,4-0,5 38
Maltose
0,5 34
Glucose syrup
0,4-0,6
Isoglucose / HFCS
0,8-1,0 19
Mannitol 10
Xylitol
0,9-1,0 11
Sorbitol
0,6
Isomalt
0,5-0,6 18
Lactitol 25
Erythritol
0,5-0,7 1
1,7
* dry basis

27. Functional Properties of Sugars

28. Functionality highlights – Alternatives to Sucrose
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
Key Issues
Not 100% sugar-like taste
Bulking effect is calories

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

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

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

33. Sugars in Fruits and Berries

34. Sugars in Vegetables

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. 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 :