Title: Alternative Sweeteners

376 White and Osberger
Table 5 Temperature Range for Loss of Birefringence by Starch in Bleached
Commercial Cake Flour in Several Sugar Solutions and % Loss Birefringence
Sugar
Sucrose Glucose Fructose
Solutions 2% 50% 98% 2% 50% 98% 2% 50% 98%
(% w/w) (°C) (°C) (°C) (°C) (°C) (°C) (°C) (°C) (°C)
None 55 58.5 62.5 55 58.5 62.5 55 58.5 62.5
10 58 61 65 58.5 61 64.5
20 59 63.5 69.5 61 64 67.5 59 63 67
30 66 70 74 66 68 72
40 73 76 79 68.5 73 76 67 71 74
50 82 84 87 77 79 83
57 90 91.5 94 82 84 86.5 78 80 83
60 93.5 94.5 96.5 85 86.5 90.0 81 83 85
62 88 89.5 91.5 84 86 88.5
65 98 101 104 90 91.5 94 85 87 90
70 104.5 106 Boiled 95 97.5 100.5 89 91 94.5
73 91.5 94.5 97
80 99 103 105
contribute to browning and flavor development after inversion to its constituent
reducing sugars, fructose and dextrose.
G. Starch-Fructose Synergy
It has been observed that the gelatinization of starch in heated foods is altered
in the presence of carbohydrates. Carbohydrate sweeteners delay gelatinization
of the starch or cause the starch to gelatinize at a higher temperature. Bean et
al. (16) tabulated differences in the loss of birefringence in three different sugars
over a range of concentrations and temperatures (Table 5). In a comparison of
the effects of fructose versus sucrose, White and Lauer used differential scanning
calorimetry to demonstrate that fructose causes starch to gelatinize at a lower
temperature than sucrose (17). The delay in starch gelatinization appears to be
due to the change in water mobility induced by the starch-fructose combination.
Practical implications of substituting fructose for sucrose in heated starch systems
will be discussed later.
V. METABOLISM OF FRUCTOSE
For a comprehensive examination of fructose intake and metabolism, readers are
referred to the highly regarded monograph edited by Forbes and Bowman (18).