Chemical and Functional Properties of Food Saccharides

3
CONTENTS
© 2004 by CRC Press LLC
Saccharides: Modifications
and Applications
Ya-Jane Wang
3.1 Introduction
3.2 Sugar Alcohols and Polydextrose
3.3 Caramels
3.4 Saccharide Ethers
3.5 Fatty Acid Esters
3.6 Fatty Acid Polyesters
3.7 Physicochemical Properties and Applications
3.7.1 Sugar Alcohols
3.7.2 Polydextrose
3.7.3 Saccharide Ethers
3.7.4 Fatty Acid Esters
3.7.4.1 Emulsifying Properties
3.7.4.2 Complex Formation of Sucrose Esters with Starch
and Proteins
3.7.4.3 Antimicrobial Properties of Sucrose Fatty Acid Esters
3.7.5 Fatty Acid Polyesters
References
3.1 INTRODUCTION
The massive availability of saccharides, mainly sucrose and D-glucose, has made
them attractive sources for many products. Natural biodegradability and versatility
of saccharides and health awareness were principal factors stimulating consumer
attempts to reduce uptake of the calorie food. Response from industry resulted in
reduction of energy in processed food products. Several technologies were developed,
which were based on the processing of sucrose and D-glucose into sugar
substitutes (e.g., sugar alcohols), food flavoring ingredients and colorants (e.g.,
caramels), surfactants, emulsifiers, and fat replacers (saccharide ethers with longchain
alkyl groups, fatty acid esters, and polyesters of saccharides). The processing
involves either biochemical (see Chapter 10) or chemical methods.