slide 1 sweeteners · 2014. 12. 29. · sugars and the sweetener family sucrose mannitol isomalt...
TRANSCRIPT
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Slide 1www.danisco.com
Sweeteners
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Slide 2www.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
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Slide 3www.danisco.com
It all started with
honey !
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Slide 4www.danisco.com
Sugar cane discovered in India
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Slide 5www.danisco.com
Traditional European sweetening
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Slide 6www.danisco.com
Developed into a broader range of sugars
• White granular
• Brown soft
• Demerara
• Muscovado
• Cubes
• Candy
• Syrup
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Slide 7www.danisco.com
Low and no calorie options
• Aspartame
• Acesulphame Kt
• Sucralose
• Saccharin
• Maltodextrin
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Slide 8www.danisco.com
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 extracts
from fruits
Approved in EU
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Slide 9www.danisco.com
0,1 1 10 100 1000 10000
Sucrose
Cyclamate
Aspartame
Acesulfame-K
Fructose
Glucose
Sucralose
Sorbitol
Saccharin
HFCS
Thaumatin
Alitame
Neotame
Sweetness
Glucose Syrup
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Slide 10www.danisco.com
Basic Saccharides
Monosaccharides
(glucose, fructose, galactose)
Disaccharides
(sucrose, maltose, lactose)
Trisaccharides
(raffinose)
Tetrasaccharides
(stachyose)
Pentasaccharides
(verbascose)
Glucose Fructose
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Slide 11www.danisco.com
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)
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Slide 12www.danisco.com
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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Slide 13www.danisco.com
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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Slide 14www.danisco.com
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
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Slide 15www.danisco.com
DenmarkNakskovAssensNykøbing
SwedenÖrtoftaArlöv
FinlandSaloSäkyläKantvik
GermanyAnklam
LithuaniaPanévezysKédainiai
Nordic Sugar factories
Danisco Sugar’s head office
Sugar factories
Sales offices
Other production
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Slide 16www.danisco.com
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
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Slide 17www.danisco.com
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
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Slide 18www.danisco.com
Cane sugar products
RAW SUGAR PLANT
REFINERY
RAW SUGAR
REFINED SUGAR
FACTORY MOLASSES
REFINERY MOLASSES
CANEMILL
ING
PURI
FICA
TION
EVAP
ORATI
ON
CRYST
ALLISA
TION
"JAGGERY"
CRYST
ALLISA
TION
CRYST
ALLISA
TION
CRYST
ALLISA
TION
CRYST
ALLISA
TION
CRYST
ALLISA
TION
"MUSCOVADO"
"TURBINADO"
"DEMERARA"
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Slide 19www.danisco.com
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
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Slide 20www.danisco.com
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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Slide 21www.danisco.com
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
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Slide 22www.danisco.com
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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Slide 23www.danisco.com
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
+
DAMG
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
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Slide 24www.danisco.com
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
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Slide 25www.danisco.com
High Intensive Sweeteners
CYCLAMATE
ACESULFAME K
SACCHARIN
SUCRALOSE
ASPARTAME
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Slide 26www.danisco.com
Sugars from other sources
Palm sugar
Maple sugar & syrup
Birch sap
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Slide 27www.danisco.com
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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Slide 28www.danisco.com
Functional Properties of Sugars
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Slide 29www.danisco.com
• 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
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Slide 30www.danisco.com
-1
0
1
2
3
4
5
6
Sucrose HIS HFCS
%
2002
2004
Key figures from the sweetener market
Estimated Sweetener World Market 2004Total 170 mill. Tonnes Sugar Equivalents
Source : LMC International
Source : LMC International
Annual World Market Growth
Sucrose
76%
Glu/Dex/Fru
5%
HFCS
8%
Polyols
1%
HIS
10%
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Slide 31www.danisco.com
The Nordic market for sugar and sweeteners
(2004/05)
Sugar 71%
Glucose syrup 13%
Intense sweeteners 10%
Other* 6% Source: Statistiska Sentralbyrån Norge,
Danmarks Statistik, Statistiska Centralbyrån
Sverige, Danisco Sugar* Crystalline fructose, polyols, excluding honey
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Slide 32www.danisco.com
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
Source : LMC International
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Slide 33www.danisco.com
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
Source : LMC International
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Slide 34www.danisco.com
0
2
4
6
8
10
12
14
16
App
le
Apricot
Ban
ana
Black
berry
Black
curra
nt
Blueb
erry
Che
rry
Clemen
tine
Figs
, fre
sh
Goo
sebe
rry
Gra
pe
Gra
pefru
it
Kiw
i
Lemon
Melon
, hon
eyde
w
Melon
, netted
Melon
, water
melon
Ora
nge
Pea
chPea
r
Pinea
pple
Plum
Ras
pberry
Red
cur
rant
Stra
wbe
rry
%
Sucrose
Fructose
Glucose
Sugars in Fruits and Berries
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Slide 35www.danisco.com
0
1
2
3
4
5
6
7
8
Auber
gine
Beans
, gre
en
Beetro
ot
Black
radi
sh
Brocc
oli
Bruss
els sp
rout
Cab
bage, r
ed
Cab
bage, w
hite
Car
rots
Cau
liflo
wer
Celeria
c
Hor
sera
dishLe
ek
Lettu
ce, C
hinese
Maize
Onion
Parsn
ip
Peas, d
ried
Peas, g
reen
Rad
ish
Spina
ch
Squas
h
Swee
t pep
per,
gree
n
Swee
t pep
per,
red
Tomat
o
Turnip
%
Sucrose
Fructose
Glucose
Sugars in Vegetables
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Slide 36www.danisco.com
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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Slide 37www.danisco.com
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 :
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Slide 38www.danisco.com
Artificial Sweeteners
• 5 Artificial sweeteners have been approved in the United
States:
– Saccharin
– Sucralose
– Acesulfame potassium
– Neotame
– Aspartame
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Slide 39www.danisco.com
Saccharin
“…saccharin’s safety is supported by 30 human studies, a century of use, the
approval of the World Health Organization and 100 countries around the
world, as well as leading health groups.”
• Oldest artificial sweetener; discovered in 1879
• 300 times sweeter than sucrose
• Sweet’N Low
• Studies show correlation between saccharin use and cancer
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Slide 40www.danisco.com
Sucralose
“Made from sugar, so it tastes like sugar”
• Discovered in 1976
• Splenda
• Stable at high temperatures
• 500-600 times sweeter than sucrose
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Slide 41www.danisco.com
Acesulfame Potassium
“Around 90 studies have been conducted on this sweetener, with
no documented health risks.”
• Discovered in 1967
• Approved in the United States since 1988
• Sunett, Sweet One
• 100-200 times sweeter than sucrose
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Slide 42www.danisco.com
Neotame
• 8,000 to 13,000 times sweeter than sucrose
• Approved in July 2002
• Rapidly eliminated through normal body
processes
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Slide 43www.danisco.com
Aspartame
• Discovered in 1965 by James M. Schlatter
• Nutrasweet
• Equal
• Natrataste
• Ingredient of approximately 5,000 consumer food and beverages
• 180-200 times sweeter than sucrose
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Slide 44www.danisco.com
History of Aspartame
• Discovered in 1965
• On market since 1979
• Since 1967, more than 200 studies have been done on
aspartame
• 1983-approved for use in carbonated beverages
• 1993-approved for use in baked goods and other
beverages
• 1996-approved for use in all foods
• 1992-patent expired
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Slide 45www.danisco.com
Products Containing
Aspartame
• Diet Soda
• Chewing Gum
• Breakfast cereals
• Vitamins
• Drugs
• Table-top sweeteners
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Slide 46www.danisco.com
Benefits of Aspartame
• Low calories
• Diabetic use
• Reduces tooth decay
• Similar taste to sugar
• Small amount needed for
a sweet taste
• Enhances and extends
flavor
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Slide 47www.danisco.com
Disadvantages of Aspartame
• Not stable at high temperatures
• Not proven safe for children
• Contains methanol, which
can affect vision
• FDA controversy
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Slide 48www.danisco.com
Chemistry of Aspartame
• Composed of 2
amino acids
• Breaks down into
– Methanol
– Aspartic Acid
– Phenylalanine
Methanol
Aspartic Acid Phenylalanine
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Slide 49www.danisco.com
Methanol
• 10wt% of aspartame is broken down into
methanol
• Methanol is converted to formaldehyde
• Scientists are unsure if this is a problem
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Slide 50www.danisco.com
Methanol: A Problem??
• Not enough methanol absorbed to cause
toxicity
• Already a by-product of human metabolism
• More methanol in alcoholic beverages and
fruit juices than the amount derived from
aspartame ingestion
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Slide 51www.danisco.com
Methanol: A Problem??
• Alcoholic beverages and fruit juices always
contain protective chemicals like ethanol
• Levels of formaldehyde have been proven to
cause chronic toxicity in humans
• Levels of methanol in human metabolism are
controlled
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Slide 52www.danisco.com
Aspartic Acid
• 40wt% of aspartame is broken down into
aspartic acid
• In a class of chemicals known as excitotoxins
• High levels of excitotoxins have been shown
to cause damage to areas of the brain
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Slide 53www.danisco.com
Phenylalanine
• 50wt% of aspartame is broken down into
phenylalanine
• Phenylketonuria is an inability to metabolize
phenylalanine
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Slide 54www.danisco.com
Phenylalanine
• If consumed in high quantities may cause:
– Seizures
– Severe mood swings
– Anxiety
– Increase in blood pressure
• If consumed during pregnancy, can result in
complications
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Slide 55www.danisco.com
Sweeteners Daily Intake
Sweetener Acceptable Daily
Intake
Estimated Daily
Intake
Acesulfame
Potassium
15 5.2
Saccharin 5 0.83
Aspartame 50 8.7
Sucralose 5 1.6
Neotame 18 0.1
dayweightbodykg
sweetenermg
*
dayweightbodykg
sweetenermg
*
*The Acceptable Daily Intake is determined by the FDA
** The Estimated Daily Intake is based on the amount
consumed by people whose intake exceeds that of 90% of
the population
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Slide 56www.danisco.com
Aspartame and the Public
• “Since aspartame is broken down into these
components before it is absorbed into the
blood stream, aspartame in its initial form does
not have the opportunity to travel to target
organs, including the brain, to cause cancer.” -
American Cancer Society
• “Brain tumor rates have risen in line with
aspartame consumption” - John Olney
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Slide 57www.danisco.com
Aspartame and the FDA
• FDA receives more complaints related to
aspartame than any other food additive
• 92 different health effects have been reported
to the FDA
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Slide 58www.danisco.com
Symptoms
• Abdominal pain
• Excessive thirst
• Arthritis
• Diarrhea
• Dizziness
• Headaches
• Irritability
• Joint pains
• Nausea
• Rapid heartbeat
• Poor memory
• Breathing difficulty
• Slurring speech
• Itching
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Slide 59www.danisco.com
Previous Research
• UW-Madison research
• Washington research
• Medical World News
• Arizona State University
• Arizona Department of Health
• Morando Soffritti
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Slide 60www.danisco.com
Why is nothing happening?
• No scientific evidence
• FDA
• Huge Industry
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Slide 61www.danisco.com
Stevia – Sprite the first main stream beverage
The first sparkling naturally sweetened, reduced-calorie beverage in the US made with TRUVIA natural sweetener. Sprite Green, the new reduced-calorie Sprite line extension, is the first of what the Company expects will be many new, naturally sweetened, reduced, low and zero-calorie beverages sweetened with TRUVIA natural sweetener in the future.
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Slide 62www.danisco.com
Stevia
• A natural, zero-calorie sweetener
• Cargill and Coca-Cola are collaborating to produce a
sweetener using the stevia plant, which will be
exclusively applied to beverages.
• Coca-Cola filed 24 patent application for the products,
tentatively named Rebiana.
• Stevia is approved in 12 countries, including Japan,
Brazil and China; would the starting places to sell soft
drinks with Rebiana
• Stevia is not approved as a food additive in the United
States and EU; approved only as a dietary supplement
Only Sweet Stevia Extract USA
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Slide 63www.danisco.com
Products containing Stevia
• Brazil: Stevia Prepare Light Gelatin Flavored with Grape
– Approved by ANAD - Diabetics Assistance National
Association. Sugar free. 89% less calories. With Stevia.
Gluten free.
• Japan: Fried chicken flavored corn snack in a handy cup to be
able to eat using just one hand without messing fingers.
• USA: A.C.T. Energy (drink supplement) has targeted and
formulated the solution! The key was to balance highly-effective,
all-natural ingredients that all work together on the cellular
level. The resulting formulation creates a large, healthy, mental
and physical boost that starts working in minutes, and lasts for
hours.
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Slide 64www.danisco.com
Isomaltulose
• Gadot Biochemical Ind (Israel) introduced NRGlose, a tooth friendly, slow-digesting sweetener with a low glycemic index.
• Cargill’s Xtend isomaltulose was the first slowly digestible sugar resulting in low blood glucose and insulin response.
• Palatinit produces isomaltulose under the brand name Palitinose: “the new carbonydrate for prolonged energy”
• Isomaltulose compared to sucrose:
- digested more slowly-> low glycemic response
- same calorific value as sugar
• Applications:
- diabetics and pre-diabetics
- sport nutrition
Gerolsteiner Lime and Lychee Soft Drink Germany containing isomaltulose
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Slide 65www.danisco.com
Product Highlights containing Isomaltulose