Pr. Paul Dawson
Lecture Notes – Fats and Artificial Sweeteners
What is a sweetener?
An artificial sweetener is a substance that isn’t sugar, but is traditionally derived from sucrose.
Food processors are now able to be created from a variety of sources, but many stick to a sucrose
base. They are able to deliver a taste sensation of sweetness, and is usually sold in a form that looks
similar to granulated sugar.
What makes a compound taste sweet?
It must contain a pair of one of three functional groups: OH, NH, or N2 .
There is a system used to determine just how sweet a certain sweetener is compared to
others, and this is called the relative sweetness scale. It’s based off of sucrose levels, assuming
sucrose has a value of 100.
Three Categories of Natural Sweeteners:
Sugar Cane and Beet Products:
o Liquid Sugar – melted form of granulated sugar
o Invert Liquid Sugar – made from splitting sucrose into component parts
o Molasses – concentrated juice from sugar-bearing plants
o Brown, Yellow, or Golden Sugar – a fine-grain sugar that is composed of cane syrups Corn Products:
o Corn Syrup – produced from the starch of corn using hydrolysis reactions
o Glucose – made form complete breakdown of starches and is often also called corn
o Corn Syrup Solids – dried versions of corn syrup that can be utilized as glucose solids
o High Fructose Corn Syrup – similar to invert sugar without an equal glucose-fructose
o Fructose – made from refining starch, and has highest l