19.1 Sugars, Sugar Alcohols and Sugar Products 863Table 19.1.Sweeteners of carbohydrate origin
Name Relative Starting material, applied process
sweetnessa
Saccharose 1. 00 Isolation from sugar beet and sugar cane
Glucose 0. 5 − 0. 8 Hydrolysis of starch with acids and/or enzymes
(α-amylase + glucoamylase)
Fructose 1. 1 − 1. 7 a) Hydrolysis of saccharose, followed by separation
of the hydrolysate by chromatography.
b) Hydrolysis of starch to glucose, followed by
isomerization and separation by chromatography
Lactose 0. 2 − 0. 6 Isolation from whey
Mannitol 0. 4 − 0. 5 Hydrogenation of fructose
Sorbitol 0. 4 − 0. 5 Hydrogenation of glucose
Xylitol 1. 0 Hydrogenation of xylose
Galactose 0. 3 − 0. 5 Hydrolysis of lactose, followed by separation of hydrolysate
Glucose syrup 0. 3 − 0. 5 b Hydrolysis of starch with acids and/or enzymes;
(starch syrup) hydrolysate composition is strongly affected by
process parameters (percentage of glucose, maltose,
maltotriose and higher oligosaccharides)
Maltose 0. 3 − 0. 6 Hydrolysis of starch
Maltose syrup As glucose syrup; process parameters adjusted
for higher proportion of maltose in hydrolysate
(amylase fromAspergillus oryzae)
Glucose/fructose syrup 0. 8 − 0. 9 Isomerization of glucose to glucose/fructose mixture
(isoglucose, high fructose syrup) with glucose isomerase
Invert sugar Hydrolysis of saccharose
Hydrogenated glucose syrup 0. 3 − 0. 8 Hydrogenation of starch hydrolysate (glucose
syrup); composition is highly dependent on starting
material (content of sorbitol, maltitol and hydroge-
nated oligosaccharides)
Maltitol syrup Hydrogenation of maltose syrup
Galacto-oligosaccharides 0. 3 − 0. 6 Transgalactosylation of lactose byβ-galactosidase (lactase)
Lactitol 0. 3 Hydrogenation of lactose
Lactulose ca. 0. 6 Alkaline isomerization of lactose
Lactosucrose 0. 3 − 0. 6 Fructose from sucrose is transferred to lactose by
β-fructofuranosidase
Maltitol ca. 0. 9 Hydrogenation of maltose
Isomaltitol 0. 5 Hydrogenation of isomaltose
Fructo-oligosaccharides 0. 3 − 0. 6 Controlled enzymatic hydrolysis of inulin by inulase
Palatinose 0. 3 − 0. 6 Enzymatic isomerization of sucrose
Palatinose oligosaccharides 0. 3 − 0. 6 Intermolecular condensation of palatinose
Palatinit 0. 45 Hydrogenation of palatinose
Glucosyl sucrose 0. 5 Glucose from maltose is transferred to sucrose by
cyclomaltodextrin-glucotransferase
Malto-oligosaccharides 0. 3 − 0. 6 a) Hydrolysis of the 1,6-α-glycosidic bonds in starch
(debranching) by pullulanase;
b) controlled hydrolysis byα-amylase
Isomalto-oligosaccharides 0. 3 − 0. 6 a) Hydrolysis of starch byα-andβ-amylase;
b) transglucosylation byα-glucosidase
Gentio-oligosaccharides 0. 3 − 0. 6 From glucose syrup by enzymatic transglucosylation
L-Sorbose 0 .6–0.8Fromglucose
Xylitol 1. 0 Hydrogenation of xylose
Xylo-oligosaccharides 0. 3 − 0. 6 Controlled hydrolysis of xylan by endo-1,4-β-xylanase
aSweetness is related to saccharose sweetness (= 1); the values are affected by sweetener concentration.
bSweetness value is strongly influenced by syrup composition.