CHAPTER 23 - SUGARS AND ALTERNATIVE SWEETENERS

Abstract

This chapter discusses the chemical nature, the physical nature, and the functions of sugars in foods. It provides an account of crystalline sugars, sugar syrups, and alternative sweeteners. Sugars polymerize in nature to form polysaccharides that have functional importance in foods. These include cellulose and starch. Pectic substances are the polymers of sugar derivatives. The physical properties of sugars result from their large number of hydroxyl groups and consequent hydrogen-bonding ability. Sugar molecules form hydrogen bonds with water, with each other, and with other polar compounds. Sugars participate in non-enzymatic browning reactions. They modify the properties of egg, starch, and gelatin gels. Sucrose occurs in many plants, but the commercial sources of sucrose are sugar cane and sugar beets. Alternative sweeteners have been of interest for many years, but consumers' increasing calorie consciousness has stimulated the development and testing of additional products. Some sweeteners are noncaloric compounds that are intensely sweet and can be used in small amounts.