Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
plasticization, have antistaling effects, and protect food biopolymers. Polysaccharide
gums provide a wide variety of functionality in foodstuffs, including gelling, thickening,
suspending, adhering, binding, bulking, inhibiting crystallization, clarifying,
flocculating, emulsifying, stabilizing, whipping, and coating. 2–4 The particular functions
of polysaccharide blends that are frequently used in real food systems are very
attractive. They can be partially explained in terms of molecular interactions between
polysaccharides. 5 This chapter focuses on the key functions of saccharides and
polysaccharide blends in controlling the texture of food systems.
11.2 GENERAL FUNCTIONS OF SACCHARIDES
11.2.1 LOW-MOLECULAR-WEIGHT SACCHARIDES
Low-molecular-weight saccharides that help control food texture can be roughly
categorized into three groups: sugars (including mono- and disaccharides and syrups),
oligosaccharides, and sugar derivatives.
Sugars and sugar alcohols serve mainly as humectants, plasticizers, and antistaling
agents, and as protective or cryoprotective agents of food components during
freezing, storage, and dehydration (Table 11.1). 1 In comparison with other sugars,
fructose and some sugar alcohols (e.g., sorbitol) are superior food humectants
because of their high hygroscopicities. 1 They are widely applied in low-moisture
food products such as fruit preserves, peanut butter, 8 or chewing gum. 9–11 In dough
and other bakery or starch-containing products, sugars and their alcohols (e.g.,
sorbitol, mannitol, xylitol, and lactitol) also produce plasticizing or antistaling
TABLE 11.1
Key Functions of Low-Molecular-Weight Saccharides in Foodstuffs
Function Food Example Saccharide Example References
Humectant Fruit preserves, Fructose, sugar
6−11
peanut butter,
chewing gums
alcohols
Plasticizing or
antistaling effect
Bakery products, films Sugars, sugar alcohols 1,12−15
Shiny coating Biscuits Syrups, MD 17
Protecting agent Dried and frozen Trehalose, sugar
1,18−20
products
alcohols
Bulking agent Low-calorie bakery
products
MD, PD 16, 21, 22
Flavor encapsulation Drinks, emulsions CD, MD 16, 23, 25
Emulsifier, softener Bakery products,
coffee drinks
Sucrose esters 26, 27
Fat substitute Low-fat dressings,
fried products
Sucrose polyesters 28