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 Lars Bo Jørgensen, Product Development Manager, Danisco Sugar Division, 2006

It all started with honey !

Sugar cane discovered in India

Traditional European sweetening

Developed into a broader range of sugars White granular Brown soft Demerara Muscovado Cubes Candy Syrup

Low and no calorie options Aspartame Acesulphame Kt Sucralose Saccharin Maltodextrin

Sugars and the Sweetener Family

Sweetness 0,1 1 10 100 1000 10000 HFCS Aspartame Alitame Sucrose Acesulfame-K Thaumatin Sorbitol 0,1 1 10 100 1000 10000 Glucose Saccharin Fructose Cyclamate Sucralose Neotame Glucose Syrup

Basic Saccharides Monosaccharides (glucose, fructose, galactose) Disaccharides (sucrose, maltose, lactose) Trisaccharides (raffinose) Tetrasaccharides (stachyose) Pentasaccharides (verbascose) Glucose Fructose

Starch (>10 glucose units) 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)

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

Beet and Cane Sugar Pure white sugar made from beet and cane is the same chemical molecule, the di-saccharide sucrose.

Sucrose Production Cutting & pressing Extraction with hot water Juice purification with lime and carbon dioxide Filtration Evaporation / concentration Crystallisation Re-crystallisation Drying Raw juice Thick juice Raw sugar

Nordic Sugar factories Denmark Nakskov Assens Nykøbing Sweden Örtofta Arlöv Finland Salo Säkylä Kantvik Germany Anklam Lithuania Panévezys Kédainiai Danisco Sugar’s head office Sugar factories Sales offices Other production

Beet Sugar Products Beets Beet sugar factory White sugar Granulated Molasses White sugar Granulated Liquid

Invert Sugar 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

Cane sugar products RAW SUGAR PLANT CANE FACTORY MOLASSES RAW SUGAR "JAGGERY" "TURBINADO" RAW SUGAR PLANT CANE FACTORY MOLASSES MILLING PURIFICATION EVAPORATION CRYSTALLISATION RAW SUGAR REFINERY REFINERY MOLASSES CRYSTALLISATION CRYSTALLISATION CRYSTALLISATION CRYSTALLISATION CRYSTALLISATION "DEMERARA" "MUSCOVADO" REFINED SUGAR

The Difference between Beet and Cane Sugar Sucrose crystal Syrup inclusions Syrup layer The difference is the quality of the syrup left on and in the crystals !

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

Glucose + Fructose syrup Sugars from starch Starch (wheat, maize,..) Acid, amylase Glucose syrups, Low DE Glucoamylase Glucose syrups, High DE Glucose, dextrose Isomerase Glucose syrup Glucose + Fructose syrup 42% Fructose, 54% Glucose Chromatography High Fructose syrup 55% - 90% Fructose

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

Various starch based sugars + D   + AMG   AMG 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 X Dextrose H H GI H Hydrog.glucose- Maltitol Fructose- Sorbitol syrup syrups A = acid;  =  -amylase;  =  - amylase; AMG = amylo-glucosidase; D = debranching enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization

Sugar alcohols (polyols) Properties of sugar alcohols : low energy 40-100% sweetness of sucrose oral health (xylitol) neutral taste with cooling effect laxative in bigger doses Production routes for sugar alcohols

High Intensive Sweeteners ASPARTAME ACESULFAME K SACCHARIN CYCLAMATE SUCRALOSE

Sugars from other sources Palm sugar Maple sugar & syrup Birch sap

Energy per sweet eqv, kJ/g SE 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 26 Tagatose 0,9 6 7 Invert sugar 1,0 17* Sucrose Lactose 0,4 43 Trehalose 0,4-0,5 38 Maltose 0,5 34 Glucose syrup 0,4-0,6 Isoglucose / HFCS 0,8-1,0 19 Mannitol 10 Xylitol 0,9-1,0 11 Sorbitol 0,6 Isomalt 0,5-0,6 18 Lactitol 25 Erythritol 0,5-0,7 1 1,7 * dry basis

Functional Properties of Sugars

Functionality highlights – Alternatives to Sucrose 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 Key Issues Not 100% sugar-like taste Bulking effect is calories

Key figures from the sweetener market Estimated Sweetener World Market 2004 Total 170 mill. Tonnes Sugar Equivalents Annual World Market Growth Source : LMC International Source : LMC International

The Nordic market for sugar and sweeteners (2004/05) Source: Statistiska Sentralbyrån Norge, Danmarks Statistik, Statistiska Centralbyrån Sverige, Danisco Sugar * Crystalline fructose, polyols, excluding honey

Application of Sugar and Alternative Sweeteners EU 15 Estimate Source : LMC International

Application of Alternative Sweeteners in Food and Beverage EU 15 Estimate, Total 5 mill. Ton SE Source : LMC International

Sugars in Fruits and Berries

Sugars in Vegetables

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

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 :