2009_Book_FoodChemistry

19.1 Sugars, Sugar Alcohols and Sugar Products 863
Table 19.1. Sweeteners of carbohydrate origin
Name Relative Starting material, applied process
sweetness a
Saccharose 1.00 Isolation from sugar beet and sugar cane
Glucose 0.5−0.8 Hydrolysis of starch with acids and/or enzymes
(α-amylase + glucoamylase)
Fructose 1.1−1.7 a) Hydrolysis of saccharose, followed by separation
of the hydrolysate by chromatography.
b) Hydrolysis of starch to glucose, followed by
isomerization and separation by chromatography
Lactose 0.2−0.6 Isolation from whey
Mannitol 0.4−0.5 Hydrogenation of fructose
Sorbitol 0.4−0.5 Hydrogenation of glucose
Xylitol 1.0 Hydrogenation of xylose
Galactose 0.3−0.5 Hydrolysis of lactose, followed by separation of hydrolysate
Glucose syrup 0.3−0.5 b Hydrolysis of starch with acids and/or enzymes;
(starch syrup)
hydrolysate composition is strongly affected by
process parameters (percentage of glucose, maltose,
maltotriose and higher oligosaccharides)
Maltose 0.3−0.6 Hydrolysis of starch
Maltose syrup
As glucose syrup; process parameters adjusted
for higher proportion of maltose in hydrolysate
(amylase from Aspergillus oryzae)
Glucose/fructose syrup 0.8−0.9 Isomerization of glucose to glucose/fructose mixture
(isoglucose, high fructose syrup)
with glucose isomerase
Invert sugar
Hydrolysis of saccharose
Hydrogenated glucose syrup 0.3−0.8 Hydrogenation of starch hydrolysate (glucose
syrup); composition is highly dependent on starting
material (content of sorbitol, maltitol and hydrogenated
oligosaccharides)
Maltitol syrup
Hydrogenation of maltose syrup
Galacto-oligosaccharides 0.3−0.6 Transgalactosylation of lactose by β-galactosidase (lactase)
Lactitol 0.3 Hydrogenation of lactose
Lactulose ca. 0.6 Alkaline isomerization of lactose
Lactosucrose 0.3−0.6 Fructose from sucrose is transferred to lactose by
β-fructofuranosidase
Maltitol ca. 0.9 Hydrogenation of maltose
Isomaltitol 0.5 Hydrogenation of isomaltose
Fructo-oligosaccharides 0.3−0.6 Controlled enzymatic hydrolysis of inulin by inulase
Palatinose 0.3−0.6 Enzymatic isomerization of sucrose
Palatinose oligosaccharides 0.3−0.6 Intermolecular condensation of palatinose
Palatinit 0.45 Hydrogenation of palatinose
Glucosyl sucrose 0.5 Glucose from maltose is transferred to sucrose by
cyclomaltodextrin-glucotransferase
Malto-oligosaccharides 0.3−0.6 a) Hydrolysis of the 1,6-α-glycosidic bonds in starch
(debranching) by pullulanase;
b) controlled hydrolysis by α-amylase
Isomalto-oligosaccharides 0.3−0.6 a) Hydrolysis of starch by α-andβ-amylase;
b) transglucosylation by α-glucosidase
Gentio-oligosaccharides 0.3−0.6 From glucose syrup by enzymatic transglucosylation
L-Sorbose 0.6–0.8 From glucose
Xylitol 1.0 Hydrogenation of xylose
Xylo-oligosaccharides 0.3−0.6 Controlled hydrolysis of xylan by endo-1,4-β-xylanase
a Sweetness is related to saccharose sweetness (= 1); the values are affected by sweetener concentration.
b Sweetness value is strongly influenced by syrup composition.