Slide 1 Sugars & Sweeteners The range of sugars and sweeteners in food & beverage Sucrose based sugars Starch based sugars Sugar alcohols.

Slide 1www.danisco.com

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


It all started with honey !


Sugar cane discovered in India


Traditional European sweetening


Developed into a broader range of sugars

• White granular

• Brown soft

• Demerara

• Muscovado

• Cubes

• Candy

• Syrup


Low and no calorie options

• Aspartame

• Acesulphame Kt

• Sucralose

• Saccharin

• Maltodextrin


Sugars and the Sweetener Family

Sucrose

Mannitol

Isomalt

Maltitol

Xylitol

Sorbitol

Lactitol

Sorbitol and maltitol syrups

Erythritol

Starch based

High Intensity

Saccharides

Sugar alcohols

HFCS 55 /isoglucose

HFCS 42

Glucose syrups

High maltose syrups

Aspartame

Acesulphame K

Cyclamate

Saccharin

Sucralose

TwinSweet

Neotame

Alitame

Thaumatin

Neohesperidine

Stevioside

Glycyrrhizin

Brazzein

Fructose

Glucose / dextrose

Trehalose

Tagatose

Glucose/fructose/sucrose extractsfrom fruits

Approved in EU


0,1 1 10 100 1000 10000

Sucrose

Cyclamate

Aspartame

Acesulfame-K

Fructose

Glucose

Sucralose

Sorbitol

Saccharin

HFCS

Thaumatin

Alitame

Neotame

Sweetness

Glucose Syrup


Basic Saccharides

Monosaccharides(glucose, fructose, galactose)

Disaccharides(sucrose, maltose, lactose)

Trisaccharides(raffinose)

Tetrasaccharides(stachyose)

Pentasaccharides(verbascose)

Glucose Fructose


Basic Saccharides

• Monosaccharides (simple sugars)

glucose (galactose )

fructose

• Disaccharides (two mono's)

saccharose / sucrose, ”normal sugar”

lactose, milk sugar

maltose

Sugars

• Starch (>10 glucose units)


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


Beet and Cane Sugar

Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.

Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.


Sucrose Production

Cutting & pressing

Extraction with hot water

Juice purification with lime and carbon dioxide

Filtration

Evaporation / concentration

Crystallisation

Re-crystallisation

Drying

Raw juice

Raw sugar

Thick juice


DenmarkNakskovAssensNykøbing

SwedenÖrtoftaArlöv

FinlandSaloSäkyläKantvik

GermanyAnklam

LithuaniaPanévezysKédainiai

Nordic Sugar factories

Danisco Sugar’s head office

Sugar factories

Sales offices

Other production


Beet Sugar Products

Refinery crystallisation

Raw sugar

Liquid sucrose run offs

Molasses

60% inversion

Invert Syrup

Beets

White sugar

Granulated Liquid

Beet sugar factory

Molasses


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

Invert sugar is a mixture of equal amounts of glucose and fructose.

Invert sugar is a liquid product made from inversion of sucrose

Invert Sugar


Cane sugar products

RAW SUGAR PLANT

REFINERY

RAW SUGAR

REFINED SUGAR

FACTORY MOLASSES

REFINERY MOLASSES

CANEMILLING

PURIFICATION

EVAPORATI

ON

CRYSTALLISATION

"JAGGERY"

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

CRYSTALLISATION

"MUSCOVADO"

"TURBINADO"

"DEMERARA"


The Difference between Beet and Cane Sugar

The difference is the quality of the syrup left on and in the crystals !

Syrup layer

Sucrose crystal

Syrup inclusions


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


Sugars from starch

Starch (wheat, maize,..)

Glucose syrups, Low DE

Acid, amylase

Glucose syrups, High DE

Glucoamylase

Glucose + Fructose syrup

42% Fructose, 54% Glucose

Isomerase

High Fructose syrup

55% - 90% Fructose

Chromatography

Glucose syrup

Glucose, dextrose


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


A A

DE 0-55 DE 42 DE 63 Maltodextr. Enzyme Very high High dext. high High low DE high maltose liquor Maltose Maltose glucose maltose <30 DE

+D

AMG

STARCH

A = acid; = -amylase; = - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization

+AMG

H H GI

Dextrose

X

H

Hydrog.glucose- Maltitol Fructose- Sorbitol syrup syrups

Various starch based sugars


Sugar alcohols (polyols)

Production routes for sugar alcohols

Starch Glucose + H2 Sorbitol

Sucrose Isomaltulose + H2 Isomalt

Birch wood Xylose + H2 Xylitol

Ni

Ni

Ni

Enzymes

Enzymes

Acids

Properties of sugar alcohols :

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

• neutral taste with cooling effect • laxative in bigger doses


High Intensive Sweeteners

CYCLAMATE

ACESULFAME K

SACCHARIN

SUCRALOSE

ASPARTAME


Sugars from other sources

Palm sugar

Maple sugar & syrup

Birch sap


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


Functional Properties of Sugars


• 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

Functionality highlights – Alternatives to Sucrose

Key Issues

- Not 100% sugar-like taste

- Bulking effect is calories

Key Issues

- Not 100% sugar-like taste

- Bulking effect is calories


Key figures from the sweetener market

Estimated Sweetener World Market 2004Total 170 mill. Tonnes Sugar Equivalents

Source : LMC International


Annual World Market Growth


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


0 500 1000 1500 2000 2500 3000 3500 4000

Table-top

Beverages

Baked Products

Confectionery

Dairy

Tinned&Preserved

Other Foods

Non-food

Kton Sugar Equivalents

Alternative Sweeteners

Sugar

Application of Sugar and Alternative Sweeteners

EU 15 Estimate



Application of Alternative Sweeteners in Food and Beverage

0 100 200 300 400 500 600 700 800

Table-top

Beverages

Baked Products

Confectionery

Dairy

Tinned&Preserved

Other Foods

Kton Sugar Equivalents

HIS

Polyols

HFCS

Glu, Dex, Fruc

EU 15 Estimate, Total 5 mill. Ton SE



0

2

4

6

8

10

12

14

16

%

Sucrose

Fructose

Glucose

Sugars in Fruits and Berries


0

1

2

3

4

5

6

7

8

%

Sucrose

Fructose

Glucose

Sugars in Vegetables


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

~


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 :

Slide 1 Sugars & Sweeteners The range of sugars and sweeteners in food & beverage Sucrose based sugars Starch based sugars Sugar alcohols.

Documents

production slide

dextrose slide

india slide

sugar processing step

sugar cane

sweetener family slide

sugars sugar alcohols

cane sugar pure white