Sweeteners: Nutritive
Pages 91-95
DOI: https://doi.org/10.1094/0913250953.009
ISBN: 0-913250-95-3
Abstract
Topics Covered
- Sweetener Selection in Product Development
- Dental Caries
- Diabetes
- Regulatory Status and Nutritional Labeling
Introduction to Chapter
During the development of a new product, nutritional concerns, labeling regulations, and consumer preferences are all considered, as well as the functional attributes of the ingredients and how the ingredients interact during processing and in the final product. When formulations for sweetened products are developed, several factors regarding the choice of sweetener must be considered. Obviously, a choice among dry granular products (e.g., sucrose, dextrose, fructose, or corn syrups solids) must be made for the production of dry-mix foods such as beverage mixes, dried sauces, or cake and muffin mixes. For ready-to-eat, packaged foods, the list of potential sweeteners expands to include syrups such as corn syrups, high-fructose corn syrups (HFCSs), malt syrups, molasses, honey, refiners syrups and the like. Since sweeteners influence several factors, including food preservation, browning, texture, flavor, and fermentability, each of these factors must be considered when developing a sweetened food product.
