Chemical and Functional Properties of Food Saccharides

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© 2004 by CRC Press LLC TABLE 24.1 (continued) Natural Sweet Compounds Compound and Structure Origin and Occurrence Sweetnessa Remarks Applications Stablility Temperature Reference pH (°C) Periandrines Periandra dulcis, Mart. 85–95 More rapid taste Sweetener 2 (24.26)–(24.29) (Leguminosae), Brazil sensation than glycyrrhizin Mogroside V Thlandiantha grosvenorii 250 Licorice aftertaste 15 (24.30) (Cucurbitaceae), China Abrusosides Abrus precatorins 30–100 Ammonium salts Commercial Thermally stable 15 (24.33)–(24.36) (Fabaceae), Florida are water soluble development currently pursued Steroidal Saponins Osladin (24.37) Polypodium vulgare (Polypodiaceae), Europe, Asia, America Polypodoside A (24.38) Pterocaryosides (24.39) Polypodium glycerrhiza (Polypodiaceae), North America Pterocarya paliurus (Juglandaceae), China 500 Also synthetically available 600 2 50–100 Ammonium salts are water soluble Leaves of the plant are locally used for food sweetening 2 16
© 2004 by CRC Press LLC Dihydroisocoumarins Phyllodulcin (24.40) Flavanoids Semisynthetic dihydrochalcones (24.41) Dihydroflavanols (24.42)–(24.49) Hydrangea macrophylla (Saxifragaceae), Japan From naringin and neohesperidin Other natural sweet substances Hematoxylin (24.54) Telosmosides (24.55) Tessaria dodoneifolia (Asteraceae), Paraguay Haematoxylon campechianum (Leguminosae), Mexico, India Telosma procumteus (Ascelepiadaceae), Vietnam, China, Philippines 400 Also synthetically available, low water solubility 300–1800 Menthol-like refreshing sweet taste 50 Also synthetically available 120 Also synthetically available Preparation of ritual sweet teas Food, soft drinks, confectionaries, and drugs 1000 Vietnamese folk medicine Monatin Schlerochilon ilicifolins, 1200–1400 Also synthetically Africa available a Relative sweetness with respect to that of aþ10% aqueous solution of sucrose. 2–6 þþstable at room temperature, 14 days at 50°C 2 2 2 18 19 20
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1 CONTENTS © 2004 by CRC Press LLC
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FIGURE 1.3 Conversion of open-chain
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crystalline salts, esters, amides,
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polysaccharides. Mono- and oligosac
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CONTENTS © 2004 by CRC Press LLC S
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Log Rz 3 2.8 2.6 2.4 2.2 2 1.8 © 2
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a large concentration phospholipid
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11.3.1 STARCH-CONTAINING PRODUCTS 1
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TABLE 11.6 Polysaccharide Blends in
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1-SST Sucrose G 1 - 2 F © 2004 by
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Mass Fraction © 2004 by CRC Press
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14 Structure-Property Relationships
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properties of meat depend on the qu
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via the so-called 1,2-enolization t
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The key intermediates in the format
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N H 2 R CH COOH HC O C O R 1 HC N R
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N X X R R R X X 18.74 (X = O; inter
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20 Carbohydrates: Nutritional Value
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