Sugars

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Sugars Sweeteners

• The range of sugars and sweeteners in food
  beverage
• Sucrose based sugars
• Starch based sugars
• Sugar alcohols and other sweeteners
• Properties and areas of application

Lars Bo Jørgensen, Product Development
Manager, Danisco Sugar Division, 2006
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It all started with honey !
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Sugar cane discovered in India
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Traditional European sweetening
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Developed into a broader range of sugars

• White granular
• Brown soft
• Demerara
• Muscovado
• Cubes
• Candy
• Syrup

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Low and no calorie options

• Aspartame
• Acesulphame Kt
• Sucralose
• Saccharin
• Maltodextrin

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Sugars and the Sweetener Family
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Sweetness
Alitame
HFCS
Aspartame
Sucrose
Thaumatin
Acesulfame-K
Sorbitol
100
1000
0,1
10
10000
1
Saccharin
Glucose
Neotame
Cyclamate
Sucralose
Fructose
Glucose Syrup
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Basic Saccharides
Monosaccharides (glucose, fructose,
galactose) Disaccharides (sucrose, maltose,
lactose) Trisaccharides (raffinose) Tetrasacchar
ides (stachyose) Pentasaccharides (verbascose)
Glucose
Fructose
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Basic Saccharides

• Monosaccharides (simple sugars)
• glucose (galactose )
• fructose
• Disaccharides (two mono's)
• saccharose / sucrose, normal sugar
• lactose, milk sugar
• maltose

Sugars

• Starch (gt10 glucose units)

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Two Families of Sugars
The Sucrose-based family Beet sugars Cane
sugars Invert sugar Fructose
The Starch-based family Glucose
syrups Glucose/dextrose High Fructose Corn
Syrup Isoglucose
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Beet and Cane Sugar
Pure white sugar made from beet and cane is the
same chemical molecule, the di-saccharide sucrose.
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Sucrose Production
Cutting pressing Extraction with hot
water Juice purification with lime and carbon
dioxide Filtration Evaporation /
concentration Crystallisation Re-crystallisation
Drying
Raw juice
Thick juice
Raw sugar
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Nordic Sugar factories
Denmark Nakskov Assens Nykøbing Sweden Örtofta Ar
löv Finland Salo Säkylä Kantvik Germany Anklam
Lithuania Panévezys Kédainiai
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Beet Sugar Products
Beets
Beet sugar factory
Molasses
White sugar
Liquid
Granulated
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Invert Sugar
Sucrose Glucose
Fructose
Invert sugar is a mixture of equal amounts of
glucose and fructose. Invert sugar is a liquid
product made from inversion of sucrose
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Cane sugar products
"JAGGERY"
"TURBINADO"
RAW SUGAR PLANT
FACTORY MOLASSES
CANE
MILLING
PURIFICATION
EVAPORATION
CRYSTALLISATION
RAW SUGAR
REFINERY
REFINERY MOLASSES
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
CRYSTALLISATION
"DEMERARA"
"MUSCOVADO"
REFINED SUGAR
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The Difference between Beet and Cane Sugar
Sucrose crystal
Syrup layer
Syrup inclusions
The difference is the quality of the syrup left
on and in the crystals !
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Where does the taste come from ?

• Components in the cane syrup/molasses define the
  taste.
• The syrup/molasses contain
• Sucrose
• Glucose
• Fructose
• Salts
• Organic acids
• Amino compounds
• Other components from the sugar cane.
• Various caramel and Maillard products from the
  sugar processing step

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Sugars from starch
Starch (wheat, maize,..)
Acid, amylase
Glucose syrups, Low DE
Glucoamylase
Glucose syrups, High DE
Glucose, dextrose
Isomerase
Glucose syrup
Glucose Fructose syrup 42 Fructose, 54
Glucose
Chromatography
High Fructose syrup 55 - 90 Fructose
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Basic Sweetness of Glucose Syrups
STARCH
MALTODEXTRIN DE 4-20
GLUCOSE SYRUP DE 30
GLUCOSE SYRUP DE 40
GLUCOSE SYRUP DE 60
GLUCOSE SYRUP DE 90
GLUCOSE /DEXTROSE DE 100
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Various starch based sugars
STARCH
A
A
? D
?
AMG
?
? AMG
?
DE 0-55 DE 42 DE 63
Maltodextr. Enzyme Very high High dext.
high High
low DE high maltose
liquor Maltose Maltose
glucose maltose
lt30 DE
X
Dextrose
H
H
H
GI
Hydrog.glucose- Maltitol Fructose-
Sorbitol syrup
syrups
A acid ? ? -amylase ? ? - amylase AMG
amylo-glucosidase D debranching enzyme H
hydrogenation GI glucose isomerase X
crystallization
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Sugar alcohols (polyols)
Properties of sugar alcohols

• neutral taste with cooling effect
• laxative in bigger doses

• low energy
• 40-100 sweetness of sucrose
• oral health (xylitol)

Production routes for sugar alcohols
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High Intensive Sweeteners
ASPARTAME
ACESULFAME K
SACCHARIN
CYCLAMATE
SUCRALOSE
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Sugars from other sources
Palm sugar Maple sugar syrup Birch sap
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Summary of basic properties
Sweetener Relative sweetness Energy value, kJ/g Energy per sweet eqv, kJ/g SE
Fructose 1,0-1,3 17 15
Glucose 0,6-0,7 17 26
Tagatose 0,9 6 7
Invert sugar 1,0 17 17
Sucrose 1,0 17 17
Lactose 0,4 17 43
Trehalose 0,4-0,5 17 38
Maltose 0,5 17 34
Glucose syrup 0,4-0,6 17 34
Isoglucose / HFCS 0,8-1,0 17 19
Mannitol 0,6-0,7 10 15
Xylitol 0,9-1,0 10 11
Sorbitol 0,6 10 17
Isomalt 0,5-0,6 10 18
Lactitol 0,4 10 25
Erythritol 0,5-0,7 1 1,7
dry basis
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Functional Properties of Sugars
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Functionality highlights Alternatives to Sucrose

• HFCS / Isoglucose
• Offers sweetening, bulking, and preservation
• Adds water
• Glucose syrup
• Bulking, but half sweetness of sugar
• Sugar Alcohols
• Special sensory effects
• Bulking
• Reduced calorie effect
• High Intensity Sweeteners
• Only sweetening
• Varying stability with pH, time and heat
• Off-taste and after-taste
• Blending improve taste profiles
• No effective calories

• Key Issues
• Not 100 sugar-like taste
• Bulking effect is calories

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Key figures from the sweetener market
Estimated Sweetener World Market 2004 Total 170
mill. Tonnes Sugar Equivalents
Annual World Market Growth
Source LMC International
Source LMC International
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The Nordic market for sugar and sweeteners
(2004/05)
Source Statistiska Sentralbyrån Norge, Danmarks
Statistik, Statistiska Centralbyrån Sverige,
Danisco Sugar
Crystalline fructose, polyols, excluding honey
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Application of Sugar and Alternative Sweeteners
EU 15 Estimate
Source LMC International
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Application of Alternative Sweeteners in Food and
Beverage
EU 15 Estimate, Total 5 mill. Ton SE
Source LMC International
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Sugars in Fruits and Berries
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Sugars in Vegetables



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Whole Beet Sugar

• Brown beet sugar with a pleasant taste and
  flavour like sugar cane.
• A series of sugars with all the good stuff from
  the beets
• sucrose
• Arabinose, low GI
• beet pectin, pre-biotic
• Beet fibres
• Molasses minerals
• With a little cane syrup to boost taste/flavour

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Exploratory Competition origin of 4 sugars
Of the four syrup samples A-D presented in this
box, please identify which are made from either
sugar cane, sugar beet or wheat ! Fill in the
form
Sample Cane based Beet based Wheat based
A
B
C
D
Your name Your name Your name Your name