Sweeteners

Course Description

COURSE CONTENT

• The classification of sweeteners, the relative sweetness,  carbohydrate sweeteners
• Monosaccharide sweeteners:  glucose and fructose- production and physico-chemical properties, Disaccharide sweeteners: sucrose, invert sugar, lactose, maltose, palatinose, leucrose, xylose (production, physico-chemical properties, commercial forms)
• Oligosaccharide sweeteners-  coupling sugar and neosugar- properties and use
• Sweeteners based on starch  (physico-chemical composition, industrial production, enzymatic and non-enzymatic processess), glucose and maltose syrups
• Sugar alcohols - production,  physico-chemical properties and use.
• Non-saccharide carbohydrates (honey)- chemical composition, physical properties, identification
• Non-carbohydrate sweeteners (sintetic,  intensive, non-nutritive)
• Legislation (sugar, syrups, additives, allowed daily intake and declaration)

LEARNING OUTCOMES

• explain the importance of sweetener selection in a daily diet
• define the monosaccharide, disaccharide and oligosaccharide sweeteners  and sweeteners based on starch and to elaborate their use in the food industry
• elaboratethe use of sugar alcohols
• describe the production process of non-carbohydrate sweeteners and to define their use in the food industry
• define the physico-chemical properties of natural sweeteners
• design new food products with substitute sweeteners, intented for the consumers with special dietary needs