Title: Alternative Sweeteners

528 Deis
stabilizer, thickener, or texturizer in foods (21 CFR 172.809(b)). Curdlan is a
unique polysaccharide with potential uses as a texture modifier and/or gelling
agent in processed meats, noodles, surimi-based foods, and processed cooked
foods (20). Discovered in 1966 at Osaka University, curdlan (common name) is
a polysaccharide produced by Alcaligenes faecalis var. myxogenes—it is a linear
β-1,3 glucan, insoluble in water, alcohol, and most inorganic solvents, and is
indigestible—virtually 100% TDF. Once suspended, curdlan produces a weak
low-set gel if heated to 60°C and then cooled to less than 40°C. Gel strength
also increases with increased product concentration. If heated to greater than
80°C, a stronger, thermoirreversible gel forms.
Another Asian product, konjac flour, is a centuries-old ingredient obtained
by grinding the root of the Amorphophallus konjac plant (also known as elephant
yam). Konjac is GRAS and has been listed (FCC monograph) as konjac, konjac
flour, konjac gum, and konnyaku (21). Konjac’s average molecular weight is
200,000 to 2 million daltons (average, 1 million), with short side branches and
acetyl groups positioned at C-6 every 6 to 20 sugar units. Konjac is able to form
very strong, thermally reversible gels with carrageenan, xanthan gum, and locust
bean gum. Adding a base (potassium, sodium, calcium hydroxide, or potassium
or sodium carbonate) forms a thermally stable, nonmelting gel. Konjac also forms
a heat-stable gel with starch when it is cold-set by raising the pH.
Fibersol ® -2 is an indigestible dextrin produced by the acid and enzyme
hydrolysis of cornstarch (22). It is claimed as 40–50% soluble fiber and would
be stated on an ingredient legend as ‘‘maltodextrin.’’ Fibersol-2 contains α-1,4,
α-1,6, and β-1,2, β-1,3, and β-1,6 glucosidic bonds. It is soluble at up to 70% dry
solids at 20°C and has low viscosity. A similar product with excellent solubility is
Benefiber ® , a hydrolyzed guar gum (23). Inulin also is not a new dietary component—but
only during the last several years has it been heavily marketed in the
United States. After starch, inulin is the most abundant nonstructural polysaccharide
in nature—being the energy reserve in thousands of plants. As an oligosaccharide,
inulin is extremely well known and widely used in Asia. Oligofructose
is present naturally in onions, asparagus, leeks, garlic, artichokes, bananas, wheat,
rye, and barley. For the purified form, manufacturers generally turn to the more
concentrated sources—chicory (70% inulin on dry solids) and Jerusalem artichoke
(also 70%).
Chemically, inulin is a 2 → 1 fructan with the general formula:
Gfn
where G glucosyl unit, f fructosyl unit, and n number of fructosyl units
linked n(2). The degree of polymerization (DP) ranges from 2–60. Oligofructose,
another product on the U.S. market, contains a mixture of Gfn and independent
fructosyl units, with an overall DP of 2–20. In 1992, Zumbro, Inc. (Hayfield,
MN) began marketing a Jerusalem artichoke flour based on a 1991 FDA letter