12 - Flavorings and other value-added products from sucrose

Abstract

Publisher Summary This chapter describes the use of biotechnology to produce value-added products from sucrose. It focuses on the use of enzymes to convert sucrose into oligosaccharides or polysaccharides suitable for food use. The last half of the 20th century saw many rapid developments in food technology, including many based on carbohydrate biotechnology. One of the most significant was the introduction of corn syrup-based sweeteners, especially high-fructose corn syrup. The product depends heavily on enzyme technology, including amylases and xylose isomerase. Another area that developed during that period was the introduction of microbial gums to replace the more traditional plant-based gums. Xanthan and gellan have taken over a huge share of the market, with a resultant decrease in market shares for gums tragacanth, ghatti, karaya, and so on. The latter half of the 20th century saw the introduction of artificial, non-caloric sweeteners and the next decade will see an increasing interest in sweeteners that exhibit a slow release of carbohydrate into the bloodstream. The first of the low-glycemic index (low-GI) sweeteners have been introduced in the form of carbohydrates. More can be expected in the future.