Category sweeteners

Sugar cane
sweeteners

Sugar cane

Introduction An exponent of sugar plants together with beetroot, sugar cane is a plant that, although typical of the tropics, enjoys world-wide fame for the manufacture of the sweetener par excellence, sugar. The use of sugar cane, however, is not only aimed at human consumption: in fact, in particular in recent years, the sugary plant is also used to obtain a biological propellant, the biofuel

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sweeteners

Sucralose E 955

Sucralose is a substance belonging to the category of artificial sweeteners. From the chemical point of view it is a chlorinated derivative of sucrose, since three hydroxyl groups of this sugar are replaced by three chlorine atoms (see figure). The sweetening power of sucralose is about 600 times higher than the common cooking sugar (sucrose), has very similar organoleptic characteristics, but nevertheless does not bring calories to the body (against 4 kcal per gram of sucrose)
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sweeteners

tagatose

Characteristics and use as a sweetener Tagatose is a chetoesose monosaccharide, isomer of fructose, with interesting properties: it has a sweetening power equal to 92% of sucrose, a reduced caloric intake, it is not cariogenic, it has prebiotic effects and it is an enhancer of aromas. Although it is obtained by semi-synthesis, tagatose is a natural sugar present in small quantities in heated cow's milk and in various dairy products
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sweeteners

Xylitol

Industrial production of Xylitol Xylitol is a polyol with 5 carbon atoms, with sweetness similar to that of sucrose (polyols, or polyalcohols, are carbohydrates with a molecule similar to monosaccharides, but with a hydroxyl function instead of aldehyde or ketonic). Xylitol is found in small amounts in a series of fruits and vegetables and is formed in the human body, as an intermediate, during glucose metabolism
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sweeteners

Invert sugar

What is invert sugar Invert sugar is a food product consisting of a mix of glucose and fructose in equal parts, with more or less important traces of sucrose. In fact, invert sugar is obtained by enzymatic or chemical hydrolysis of traditional sugar (sucrose), effectively replicating what happens in our small intestine
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sweeteners

Cane Sugar

Introduction The raw materials from which sucrose is industrially extracted are mainly sugar beet (botanical species Beta vulgaris saccharifera ) and sugar cane (botanical species Saccharum officinarum ); to realize it, it is sufficient to go to any bar that respects itself and observe the sachets containing the various sweeteners
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