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The use of sugar in foods
Abstract
Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.
... Though only a small sample was available for analysis, this suggests that products are more likely to be reformulated with a combination of sweetener categories, rather than a direct replacement of sugar with NNS. Sugar serves multiple purposes in food, including texture and bulking properties, which may contribute to the partial substitution of sugar with alternative sweeteners [51]. ...
Dietary risk factors, including excess added sugar intake, are leading contributors to Australia’s burden of disease. An objective of the Australian Health Star Rating (HSR) system is to encourage the reformulation of packaged foods. Manufacturers may improve a product’s HSR by replacing added sugar with non-nutritive sweeteners (NNS). Concerns have been raised regarding the potential substitution effects of ultra-processed foods containing NNS for whole foods, and the long-term impact this may have on population health. The aim of this study was to determine whether the implementation of the HSR system has impacted the use of added sugars and NNS in the food supply. Four product categories were used: products with no added sweetener, products containing added sugar only, products containing NNS only, and products containing a combination of added sugar and NNS. Of 6477 newly released products analyzed displaying a HSR in Australia between 2014–2020, 63% contained added sugars. The proportion of new products sweetened with added sugars increased over time, while NNS use did not, despite a higher average and median HSR for products sweetened with NNS. These findings suggest that at the current time, the HSR system may not discourage the use of added sugars in new products or incentivize the reformulation of added sugar with NNS. As the health risks of NNS are questioned, increased reformulation of products with NNS to reduce the presence of added sugar in the food supply may not address broader health concerns. Instead, supporting the promotion of whole foods and drinks should be prioritized, as well as policy actions that reduce the proliferation and availability of UPFs.
... In addition, RMAs D and E that included lower amounts of sugar, more associated with starchy and yeasty/fermented aromas, cardboard and raw/beany flavors, bitterness, sourness, and astringency attributes, were found to have the lowest rating in terms of flavor liking. Moreover, RMAs C and F were found to have higher ratings of texture liking than RMAs D and E that included lower amounts of sugar, possibly because of the higher amount of sugar in the samples; sugar has been found to substantially affect beverage mouthfeel characteristics (Koivistoinen & Hyvönen, 1985). Finally, RMAs D and E, with lower hedonic ratings of flavor and texture, received lower ratings of overall liking than the other RMAs. ...
This study aimed to determine whether acceptability of rice‐based milk alternatives (RMAs) is influenced by sensory attributes and nonsensory factors, in particular with respect to US consumers' demographic profiles, frequency of RMA consumption, and food neophobia traits. Ten trained panelists evaluated 7 commercially‐available RMA samples with respect to 23 attributes, and 101 consumer panelists rated both hedonic impressions and just‐about‐right (JAR) intensities of attributes among the 7 RMA samples. Descriptive sensory analysis revealed that the 7 RMA samples differed significantly in terms of the 13 attributes. A partial least squares regression found that overall liking of RMAs was positively associated with higher intensities of sweetness, astringency, and nutty, vanillin, and grainy flavor attributes, while it was negatively associated with higher intensities of yeasty/fermented, vanillin, and starchy aromas, yeasty/fermented and cardboard flavors, bitter and sour tastes, and dark color. Consumers with higher food neophobia traits were found to like flavors of RMAs less. Overall likings of RMAs did not differ as a function of gender, age group, annual household income, and frequency of RMA consumption. In conclusion, this study provides a better understanding of sensory attributes, consumer acceptability, and drivers of liking for commercially‐available RMAs in the U.S. market.
Practical applications
Rice‐based milk alternatives are one category of nondairy milk alternatives commercially available in the U.S. market. Food manufacturers, marketers, and sensory professionals should consider RMAs' sensory attributes and consumers' food neophobia traits not only when designing new products, but also when promoting their products to potential customers.
... In food science, although the main reason for the use of sugar is its sweet taste, sugars have many other functions. Sugar added to food acts as a sweetener, preservative, texture modifier, fermentation substrate, flavoring and coloring agent, or bulking agent (Koivistoinen and Hyvönen, 1985). ...
... In food science, sugars possess valuable properties that range from flavor, taste and color to texture, structure, and ultimately food shelf-life. Consequently, sugars are well known to act like sweeteners, preservatives, texture modifiers, fermentation substrates, flavoring, and coloring agents [21]. For instance, mannitol is an important carbon and energy storage compound and a regulator of osmotic potential [22] and a potent scavenger of hydroxyl radicals [23,24]. ...
Plant research interest has increased all over the world, and a large body of evidence has been collected to show the huge potential of medicinal plants in various disease treatments. Medicago sativa L., known as alfalfa, is a rich source of biologically active components and secondary metabolites and was frequently used from the ancient times both as fodder crop and as a traditional medicine in the treatment of various diseases. Cyclitols, naturally occurring in this plant, have a particular interest for us due to their significant anti-diabetic, antioxidant, anti-inflammatory and anti-cancer properties. In the present study we revealed the isolation, the identification and the quantification of some cyclitols and sugars extracted from different morphological parts of alfalfa plant. Soxhlet extraction and solid phase extraction were used as extraction and purification methods, while for the analyses derivatization followed by gas chromatography with mass spectrometry was involved. The obtained results showed significant differences in the quantities of cyclitols and sugars found in the investigated morphological parts, ranging between 0.02 and 13.86 mg/g of plant in case of cyclitols, and in the range of 0.09 and 40.09 mg/g of plant for sugars. However, roots have the richest part of cyclitols and sugars in contrast to the leaves.
... The influence of sugar reduction on the sensory characteristics of products depends on the type of product and the level of reduction (Biguzzi, Schlich, & Lange, 2014). Sugar in dairy products is not only responsible for sweetness; it also contributes to thickness, creaminess and moisture retention (Koivistoinen & Hyvönen, 1985). Consumers' perception of dairy products such as yogurt, milk desserts and chocolate-flavored milk is strongly influenced by sweetness and texture (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010;Ares, Giménez, Barreiro, & Gámbaro, 2010;Chollet, Gille, Schmid, Walther, & Piccinali, 2013;Grygorczyk, Lesschaeve, Corredig, & Duizer, 2013;Paixão, Rodrigues, Esmerino, Cruz, & Bolini, 2014;Popa & Ustunol, 2011), which poses limitations for the implementation of sugar reduction strategies. ...
... Saccharin and Cyclamate leave some bitter aftertaste, and although both are non-caloric sweeteners the energy content of food products, other than beverages, cannot be reduced using these sweeteners, because good, non-caloric baking agents, as alternatives to sucrose do not exist. [3,22] Non-sweet uses of sugar (sucrose) are enumerated by Mackay Donald AM[23] [ Table 3]. ...
Sugar (sucrose) being most acceptable sweetening agent in use by mankind is considered as the "Arch Criminal" in dental caries initiation. Search for suitable sweetening agent which will satisfy all the characteristics of sugar along with being non-cariogenic is going on since decades. At this given point of time, there is no such substitute which will replace sugar in all aspects, but, cariogenic potential can certainly be reduced by using sugar substitutes. Recently, few sugar substitutes are even considered to have antimicrobial property against caries producing microbes in oral cavity. Although sweetening agents and sugar substitutes are available in market in various forms, how acceptable are they?, what are the public perceptions regarding their use?, and their use in caries prevention are few areas still very much unclear.
A method for the synthesis of novel disaccharides was developed. It involved the following two steps. The first step consisted of two continuous reactions: the conversion of maltose to beta-D-glucose-1-phosphate and D-glucose by the phosphorolytic activity of maltose phosphorylase and the specific consumption of only D-glucose by incubation with glucose-consuming yeast cells. The second step involved the addition of an appropriate carbohydrate and its condensation with the remaining beta-D-glucose-1-phosphate by the synthetic activity of maltose phosphorylase or trehalose phosphorylase. Several factors affecting the yields of disaccharides were optimized. Using this method, five maltose-like derivatives and two trehalose-like derivatives were synthesized from maltose and the corresponding carbohydrates. Among these, 4-O-alpha-D-glucopyranosyl-L-fucopyranose (Glc(alpha1-4)Fuc) and alpha-d-glucopyranosyl alpha-D-fucopyranoside (Glc(alpha1-1alpha)Fuc) were purified, and identified by 1H NMR and 13C NMR.
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