2009_Book_FoodChemistry

19.1 Sugars, Sugar Alcohols and Sugar Products 865
Table 19.2. continued
Sweetener Resorption Utilization Effect on blood Other properties
in metabolism
sugar level and
insulin secretion
Palatinit Partial hydrolysis Probably slight Side effects unknown
to glucose, sorbitol,
and mannitol
Galacto- Active after Partial hydrolysis Moderate Bifidogenic, slightly
oligosaccharides hydrolysis cariogenic
Lactosucrose Active after Partial hydrolysis Moderate Bifidogenic, slightly
hydrolysis
cariogenic
Fructo- Active after Partial hydrolysis Slight
oligosaccharides hydrolysis
Glucosyl- Active after Partial hydrolysis Slight Slightly cariogenic
sucrose hydrolysis
Malto- Active after Hydrolysis in the High Reduction of undesirable
oligosaccharides hydrolysis small intestine bacteria in intestine
Isomalto- Active after Slight hydrolysis Low Bifidogenic
oligosaccharides hydrolysis
Gentio- None None Bifidogenic
oligosaccharides
Xylo- None No change None Bifidogenic
oligosaccharides
Fig. 19.2. Viscosity of aqueous saccharose solutions as
a function of (a) saccharose concentration (20 ◦ C) and
temperature (40% saccharose) (according to Shallenberger
and Birch, 1975)
curs at higher pH’s. Reducing sugars are unstable
in mildly alkaline solutions, while nonreducing
disaccharides, e. g., sucrose, have their stability
maxima in this pH region.
The thermal stability of sugars is also quite variable.
Sucrose and glucose can be heated in neutral
Fig. 19.3. Viscosity of some sugar solutions. Glucose
syrup DE40: 78 weight-%; glucose syrup DE60:
77 weight-%; all other sugar solutions: 70 weight-%
(according to Koivistoinen, 1980)
solutions up to 100 ◦ C, but fructose decomposes
at temperatures as low at 60 ◦ C.
Sugar alcohols are very stable in acidic or alkaline
solutions. Relative taste intensity values for
various sweeteners are found in Table 19.1. Taste
intensity within a food can depend on a series
of parameters, e. g., aroma, pH or food texture.