Baking & Snack - May 2004 - 50

INFORMATION UPDATE

per g and is a nonreducing (nonbrowning)
sugar. Trehalose has a very low insulin effect and thus could be useful in foods for
diabetic patients.

ᮡ Although not sweet like sucrose, polydextrose
provides bulking and structuring functions.
DANISCO SWEETENERS

Trehalose is a dimer of glucose with the
connecting link involving the reducing portion of both molecules. Although found in
nature, it is commercially synthesized from
starch via an enzymatic process. It is about
half as sweet as sucrose, contributes 1.5 Cal

HIGH-INTENSITY SWEETENERS
Saccharin is the prototype of this group of
sweeteners. Discovered in 1879, it is 300 to
400 times sweeter than sucrose. Some potential health questions about its use were
raised in the 1970s, but these now seem to
be resolved. Several other synthetic sweeteners are now FDA approved, with sweetness (relative to sucrose) ranging from 200
to 13,000. The caloric contribution of
these sweeteners is negligible because of
the small amounts used.
In 2002, neotame became the most
recent addition to the list of FDA-approved
high-intensity sweeteners with applications
in baked foods, confections and frostings,
among other uses. A nutritive dipeptide,
neotame shows good stability, including
under heated conditions. Aspertame, also a

nutritive dipeptide, was approved 20 years
earlier. Stability during baking had been an
issue for this high-intensity sweetener, but
encapsulated forms solved that problem.
Alitame, another nutritive dipeptide sweetener, still awaits FDA approval.
Sucralose (trichloro-galactosucrose) is
derived from sucrose and was added to
the FDA-approved list in 1999. It has good
stability but no aftertaste and does not break
down under heat.
Late in 2003, FDA announced plans
to broaden approvals for acesulfame-K,
a non-nutritive sweetener, making it a
general-purpose sweetener and ﬂavor enhancer in most foods but excluding meat
and poultry applications.
When a high-intensity sweetener is
used to replace sucrose in a formula,
something must be added to make up for
the missing weight of the sugar. Polydextrose, other ﬁber sources and gums are the
most common answers.
Ⅲ
- Clyde E. Stauffer, Ph.D.

Cookie & Cracker
Manufacturing Course

SECOND EDITION

The only technical course specifically designed for the
Cookie & Cracker Industry.
This NEW two-year correspondence course is available
exclusively to MEMBERS OF THE B&CMA.
Features:
* Key principles in each chapter guide students through the
material
* Testing on-line or by hard copy
* Work projects for hands-on experience
* An expanded Glossary of Terms in both textbooks
* A Conversion Tables section in both textbooks
For more information and enrollment forms contact:

The Biscuit and Cracker Manufacturers' Association
8484 Georgia Avenue, Suite 700
Silver Spring, MD 20910
Ph: (301) 608-1552
Fx: (301) 608-1557
www.thebcma.org
For more information, see Page 162

50 / BAKERS PRODUCTION MANUAL / May 2004
2003

http://www.thebcma.org

Baking & Snack - May 2004

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