Food additives data book - wordpres

Sweeteners 970
– increased resistance to non-enzymic browning reactions;
– decreased tendency to crystallise;
– increased hygroscopicity;
– moisture binding.
Used in fondants, fudges, marshmallows and caramels to retard sucrose crystallisation; this results in
freshness and flavour being retained.
TECHNOLOGY OF USE IN FOODS:
Functionally similar to sucrose. Available in crystal form.
High-viscosity: at 20°C in aqueous solutions:
5% = 1.230 cP
10% = 1.429 cP
25% = 2.689 cP
50% = 11.09 cP
60% = 35.73 cP
70% = 185 cP
83% = more than 10,000 cP
Moisture binding:
– Intermediate water activity (0.6) = 30 g/100 g solids
– High water activity (0.95) = 485 g/100 g solids
Readily soluble in water; virtually insoluble in all organic solvents except alcohol.
Less sweet than sugar, so requires intense sweeteners as supplements to bring to equivalence with sucrose.
Generally used in chewing gums as a sugar substitute, supplemented by intense sweeteners, typically saccharin (added in a small quantity to keep
saccharin’s taste imperceptible).
Used in fondants, fudges, marshmallows and caramels to retard sucrose crystallisation. This results in freshness and flavour being retained.
Acts as humectant and anticaking agent in baked goods.
Used in table-top sweeteners, preserves, jellies and confectionery for diabetics when supplemented with an intense sweetener.
May replace sucrose in chocolate and ice-cream for diabetics, but products are noticeably different as a result.
HGS (Hydrogenated Glucose Syrup) may be combined with sorbitol as a crystallisation inhibitor.
Hygroscopicity: high (solution); low (powder).
No browning reaction.
Solubility in water: high (75 g/100 ml at room temperature).