Title: Alternative Sweeteners

Crystalline Fructose 373
Table 4 The Tautomeric Equilibrium of Fructose at Different Temperatures
α-D-Fructo- β-D-Fructo- β-D-Fructo-
Temperature furanose furanose pyranose
(°C) (%) (%) (%)
20 7 24 69
40 7 31 62
60 9 33 58
80 11 38 51
In practice, the degree of sweetness loss caused by this partial change to
other, less sweet furanose tautomers can be minimized through the use of cold
solutions and slightly acid conditions. Experience has shown that citrus-flavored
beverage bases, sweetened with pure crystalline fructose and containing the usual
amounts of acidulents, can realize a reduction of up to 50% of usual sweetener
calories. Conversely, one of the least efficient uses of fructose is in hot coffee,
in which mutarotation to furanose forms diminishes sweetness to the point that
fructose is isosweet with sucrose. One further note in regard to fructose sweeteners
is that the equilibrium state of the anomers is determined by the temperature
at the time of consumption. Thus, cakes made with pure crystalline fructose will
taste sweeter after they have been allowed to cool than they will if tasted just
out of the oven.
B. Sweetness Intensity Profile and Flavor Enhancement
The sweetness of fructose is perceived more quickly, peaks more sharply and
with greater intensity, and dissipates sooner from the palate than either sucrose
or dextrose. It is this early sweetness intensity profile that accounts for the flavor
enhancement so often observed in fructose formulations. Many fruit, spice, and
acid flavors come through with greater clarity and identity after the sweetness
of fructose has dissipated; they are not masked by the lingering sweetness of
sucrose. The use of fructose thus makes possible the formulation of a more flavorful
product or, alternatively, offers an opportunity for cost savings through
lower flavor use.
C. Sweetness Synergy
Fructose exhibits sweetness synergy when used in combination with other caloric
or high-intensity sweeteners. The relative sweetness of fructose blended with
sucrose, aspartame, saccharin, or sucralose is perceived to be greater than the
sweetness calculated from individual components in the blend (10–13).