15.

Role of sugar, gur, liquid sweeteners and synthetic sweeteners

Sugars

Sucrose and derivatives

The most common sweetener in candy making is sucrose, the sugar from sugar cane or
sugar beets. The other name is cane (or) beet white sugar. White sugar extracted from sugar
cane (or) sugarbeet is very nearly pure sucrose with traces of mineral matter and water. It is
probably the purest of all ingredients available to the food manufacturer. The occasional
differences in behaviour relates to the grain size and to the type of natural mineral matter
entrapped in the crystals. These mineral components produce a buffering effect in solution and
prevent the rapid inversion of sucrose to invert sugar in the presence of an acidic ingredient.
This inhibitory effect caused the early confectioner to classify sugar as “hard” and “weak”
according to the ease by which it was inverted by cream of tartar.

At 20oC (68oF) sucrose has solubility in water of 67.1%. The addition of other sugars
normally depresses the solubility of sucrose, but increases the overall concentration of sugar in
solution.

Sugar from cane: Sugarcane contains 12-15% sugars (sucrose, glucose and fructose). In
India, 80-90% of sugarcane is used for the manufacture of three products widely used in food
viz., gur, open pan sugar (or) khandasari and vacuum pan sugar (or) white sugar. The largest
quantity ranging between 50 and 60% of the cane production is used for the production of gur,
25-30% for white sugar and 5% for khandasari.

Gur : Gur is produced throughout Indian forms an important item of Indian diet. It is mainly
obtained from sugarcane. Gur is also obtained from palmyra, date palm and coconut. In the
manufacture of gur, cane is crushed soon after cutting (within a day) to avoid loss of weight and
sugar due to inversion. For small scale crushing, iron crushers driven by bullocks, and for large
scale crushing, power driven crushers are employed. Coarse suspended impurities from the
juice are removed by straining and then the juice is boiled. When the juice is slowly heated upto
the boiling temperature, vegetable or chemical clarificants are used to flocculate colloids present
in the juice. After clarification, the cane juice is boiled vigorously to 115 o to 117oC (Striking
point) with the constant stirring, and then concentrated into a thick almost semisolids mass
which, on cooling, solidifies into gur. Special types of gur are manufactured by decolourizing

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clarified cane juice by the use of sodium hydrosulphite, or activated carbon obtained from paddy
husk. Gur is produced in different forms, viz., as lumps of various sizes and shapes.

Generally, good quality gur has a light colour, good flavour, hardness, crystalline
structure and good keeping qualities. Gur contains 65-85% sucrose, 10-15% invert sugar and
2.5% ash. Gur is an article of food which is peculiarly Indian. Because of its colour and flavour, it
has special appeal in certain preparations like coconut burfi, groundnut toffees, holige etc . It
lends itself to forming moulds and since it does not easily crystallize because of the presence of
invert sugar, it is very much preferred when noncrystalline candies are prepared. It is specially
used when it has to act as binder in the preparation of groundnut and puffed rice balls and other
similar products. It is more pliable than sugar which forms crystals easily or gets caramelized
beyond a certain temperature.

Khandasari Sugar

For the manufacture of khandasari sugar (open pan sugar or khand), the cane juice
extraction and clarification are done in the same way as in making gur. The clarified juice is
boiled quickly to the required consistency. The crystals that separate are removed by
centrifugation and dried. Recovery of khandasari sugar is about 6.0-7.5% on the weight of the
cane, which is rather low.

Raw sugar

In India, sugar from sugarcane is obtained in three forms. They are raw sugar, refined
sugar and white sugar.

Raw sugar is made by crushing the sugarcane and extracting the juice by pressure. The
juice from the mills is dark green in colour turbid and acidic (pH 5.0-5.4). The sucrose content
varies from 10-18%. The juice is strained through fine screens to remove particles of fibre and
suspended matter. Next, sufficient milk of lime is added to neutralize the acids present and
heated to the boiling point. The lime and heat treatment cause the coagulation of the colloidal
substances (mud (or) scum). The hot juice is then run into clarifiers for sedimentation of mud
and decantation of the clear juice. The clarified juice which is yellow to brown in colour and
contains 85% water is evaporated in multiple effect evaporators to a syrup containing 75-85%
sucrose. Sugar is crystallized from the syrup in single effect vacuum pans. The crystals are

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separated from massecuite (mixture of crystals and mother liquor or molasses) by
centrifugation.

The raw sugar so obtained consists of brown crystals with an adhering film of molasses.
It contains 96-97% sucrose, 0.75 to 1.0% reducing sugar and 0.5 to 0.75% of moisture, the
remaining being organic non sugars.

Refined sugar

In refining, raw sugar is dissolved in water and the solution filtered through activated
charcoal which adsorbs the colouring matter and some other impurities. The decolorized
solution is then evaporated in multiple effect vacuum pans as in the case of raw sugar
production, until the sugar crystallizes. The massecuite is separated into crystals and syrup, and
the crystals are dried in revolving drums or granulators, through which a hot current of air is
drawn. In the case of refined sugar, the size of the crystals is important and the crystals are
screened into granulated sugars of different coarseness.

White sugar

In India, most of the sugar manufactured from sugarcane is white (or) direct
consumption sugar. In this case, sugar is made from cane syrup directly without the intervening
step of making raw sugar. The lime treated cane juice obtained as in the manufacture of raw
sugar is treated with So2 (sulphitation) or Co2 (carbonation). The former process is more
commonly practiced in India. The rest of the process is something of a repetition of the raw
sugar manufacturing process. Sulphitation produces a near white to yellow sugar, whereas the
carbonation process gives a whiter product comparing favourably with refined sugar. The
recovery of sugar varies from 9.5-11.5%.

Beet sugar

In the manufacture of beet sugar, most of the methods employed in cane sugar
manufacture are used. Beet sugar is produced in one-stage process from beet to refined sugar,
unlike cane sugar which in many cases, is produced as raw sugar which is then refined.

Sugar present in beet is extracted by membrane diffusion operated on the counter

current principle, using the batch system or a continuous diffuser. The thin juice obtained from
the diffusion process is heavily limed and Co 2 is passed. The precipitate formed is quickly

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filtered off and Co2 is again passed through the clear filtrate to precipitate residual lime salts.
This is followed by a second filtration, after which the carbonated juice is treated with So 2. The
sulphated juice is boiled to drive off occluded gas and again filtered to remove all precipitate.
The purified thin juice is processed to the refined sugar product in much the same manner as
the process used for making refined sugar from sugarcane.

Forms of sugar

Various forms of sugar are available for use in food preparations. Some forms are
crystalline solids and others are liquids (syrups). The following are some of the solid forms,
other than gur and khandasari.

Granulated sugar

This is most extensively used in food preparation because of its sweetness, colour and
solubility. It is available in different granule sizes.

Cube sugar

This is granulated sugar moistened with white sugar syrup, moulded into cubes, and
then dried in that shape. The cubes are convenient for sweetening tea and coffee.

Powdered sugar

The other name is icing sugar (or) milled sugar. Such sugar is made by pulverizing
granulated sugar with or without the addition of any edible starch. Starch if added, absorbs
moisture and prevents the caking of the powdered sugar (anticaking agent). Powdered sugar is
mostly used in confectionery for dressing cakes, pastries and other bakery products.

Brown sugar

Brown sugar contains some of the molasses from which the crystals are separated, and
some glucose and fructose. Some flavour substances are present in brown sugar. Befause of its
pleasing and distinctive flavour, brown sugar is frequently used in baked products. The darker
sugar has more flavour than a light sugar. Brown sugar forms lumps during storage.To
overcome this difficulty, liquid brown sugar is now available.

Rock sugar

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 Rock sugar (Kallu sakkare) is made by boiling sucrose solution to a syrup consistency
(110-115oC) and pouring it into big trays. Due to slow evaporation takes three to four days) the
sugar syrup forms big slabs with few lumps on top. This is broken into big pieces and used,
generally on festive occasions.

Diamond sugar

Diamond sugar is a decorative sugar in small rectangular crystals. It is used with beetle
nuts and in other confectionery.

Liquid sweeteners

Liquid sweeteners are used in confectionery in place of sucrose. They have a

characteristic flavour and generally contain a mixture of sugars.

a) Molasses

Molasses is the dark coloured syrup product resulting after the removal of crystalline
sucrose by centrifugation from the concentrated clarified cane juice. It amounts to about 3.6-
4.5% of the cane crushed. In India, molasses is obtained as a by-product chiefly in the
manufacture of direct consumption white sugar and also in khandasari sugar manufacture. In
other countries, it is a byproduct of raw sugar manufacture.

The composition of molasses depends upon the way it is obtained in the manufacture of
various forms of cane sugar. Generally, it contains about 35% sucrose and 15% invert sugar.

Most of the molasses produced in this country is used in the fermentation industry for the
manufacture of industrial alcohol and potable spirits.Molasses is also used as a flavouring agent
in hookah tobacco, for feeding cattle and indirectly in the manufacture of vinegar and yeasts.
Molasses obtained during sulphitation process, which is light brown in colour with a
characteristic tang and flavour, is used for edible purposes and in manufacture of confectionery.

b) Cane syrup (or) liquid sugar

Cane Syrup is similar to molasses and is obtained by simply boiling sugarcane juice to a
syrup consistency. The term “liquid sugar” is used for commercial products, such as a solution
of sucrose and solutions containing varying proportions of invert sugar. They are made from raw
cane sugar and their composition varies from pure sucrose to full invert sugar.

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c) Corn syrup

The other names are liquid glucose (or) confectioner’s glucose. Corn syrup is prepared
by hydrolyzing corn starch with hydrochloric or sulphuric acid with heat and pressure. The syrup
is a mixture of glucose, maltose and dextrin. The composition of the syrup is variable and
depends upon the extent of hydrolysis. Glucose is the principal sugar and is present to the
extent of 35%. The dextrin content varies from 30-35%. The presence of dextrin makes the
syrup inhibit crystallization for sucrose and other sugars and thus corn syrups is used when
sugar crystallization is to be controlled. Corn syrup further add viscosity to confections (largely
because of their dextrin content), reduce friability of the sugar structures from temperature or
mechanical shock, slow dissolving rate of candies in the mouth, and contribute chewiness to
confections.

Corn syrup may also be prepared by the enzymic hydrolysis of starch. Enzyme
hydrolyzed corn syrup contains a higher proportion of glucose and less dextrin than acid
hydrolyzed syrup. A combination of acid and enzyme hydrolysis is sometimes used in the
production of corn syrup. The syrup thus obtained contains a high percentage of maltose. Dried
corn syrup is also available and is used in dry beverage mixes, instant breakfast mixes, cereal
bars and sauce mixes.

d) High fructose corn syrup

Recently, a high fructose corn syrup is prepared from corn syrup by the use of the
enzyme glucose isomerase. The enzyme converts half of the glucose in the syrup to fructose.
Because fructose has almost twice the sweetening power of glucose, less syrup is needed to
achieve the desired sweetening with high fructose corn syrup than is required when the regular
corn syrup is used. High fructose syrup contains about 42% fructose and is used in the
manufacture of soft drinks, candies, preserves and some baked products.

e) Maple syrup

Maple syrup is prepared by evaporating the sap of the maple tree (Acer saccharum).
The sap contains sucrose and the syrup has a sugar content of 64-68%. The importance of the
syrup is its special flavour. The sap as it comes from the tree has no flavour but it develops as it
is evaporated into syrup. Organic acids present in the sap enter into the process of developing

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flavour by heat. Maple syrup is used most frequently for sweetening pancakes and waffles and
preparation of fondant paste and occasionally to add flavour and sweetness to baked products.

f) Hydrogenated glucose syrups

Hydrogenated glucose syrups are prepared by the catalytic hydrogenation of a base

material which in turn is produced by the enzymatic hydrolysis of starch. High DE syrups give
sorbitol syrups on hydrogenation and from these sorbitol may be crystallized. Similarly, high
maltose syrups give maltitol syrups from which maltitol is crystallized. By controlling the enzyme
reaction different compositions of hydrogenated syrup can be produced to suit different
applications.

Hydrogenated syrups can perform a similar function to glucose syrups in conventional

products as they can increase viscosity and retard crystallization of other sugar replacers. It is
possible to produce a boiled sweet with these syrup alone, but in many cases the sweet is
prone to cold flow. To combat this, it is desirable to have a very low moisture content in the
sweet, which means boiling at high temperature of the order of 160oC, due to the heat stability
of hydrogenated syrups discolouration is not a problem.

In common with other polyols the hydrogenated syrups are considered to provide 2.4 k
Cal g-1 (10.02 kJ g-1) based on dry matter. They have low carcinogenicity. They are laxative and
daily intake should be restricted to a maximum of 80 g per day for adults and half this for
children. The suppliers should be consulted concerning their suitability for consumption by
diabetics.

g) Honey

Honey is produced by honey bees from the nectar of flowers and stored in the comb.
The flavour of honey depends upon the nectar in question. Honey is extracted from the comb,
strained and marketed. Honey contains larger quantities of fructose (30-40%), glucose (31%),
maltose (7%) and sucrose (2%) . When fresh, honey is a clean liquid ranging in colour from pale
(yellow) straw to brown. The colour of the honey is related to its mineral content and is
characteristics of its flower source. Honey has the capacity to retain water (15-20% water
content) and hence, cakes, candies etc. made with honey remain moist for a longer period than
those made with other sweetening agents. The flavour of Turkish delight and nougat is
enhanced by the incorporation of honey.

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 At one time it also served the purpose of a humectant as well as contributing to the
receipe a non crystallizing sugar and a means of raising the soluble solids. Invert sugar which is
cheaper, now provides these properties. Honey has a therapeutic reputation and is recognized
for easing throat troubles and because of this it is an ingredient of pastilles, gums and lozenges.

h) Invert sugar

Any acid and certain enzymes will split sucrose into two simple sugars – dextrose (or) D-
glucose and fructose or D-laevulose. Dextrose can be crystallized from the solution, but fructose
is highly soluble and only crystallizes under extreme conditions. The mixture of the two sugars
is more soluble than sucrose alone and has a greater tendency to attract moisture from the
atmosphere. A solution of the two sugars formed by inverting sucrose is known as invert sugar
and contains nearly equal amounts of two simple sugars. Natural inversion of sucrose takes
place when sucrose solutions are heated in even mildly acidic conditions. Commercially, invert
sugar is prepared as a syrup of about 70% soluble solids concentration. Invert sugar can be
produced by holding a 65% sucrose solution containing 0.25% hydrochloric acid at 50oC for one
hour. Sodium bicarbonate should then be added to neutralize the acid. Alternatively a suitable
enzyme solution can be added (Invertase) at a rate of 0.5% to the sucrose solution and the
mixture held overnight under moderate heat.

Invert sugar is an excellent humectant for sugar confectionery, controlling the loss of
water and improving the tenderness of the product. It depresses the solubility of sucrose in a
mixed solution, but increases the total amount of sugars that can be held in a syrup. The main
problem encountered when using invert sugar is its ability to attract moisture from the air on to
the surface of the confection.

Other sweeteners: In sugar confectionery, the term ’sugar replacer’ is often used for non-
carbohydrate bulk sweeteners.

Bulk sweeteners: These are mostly prepared from hydrogenated glucose syrups. All these
could be used to make simulated confectionery products of one form or another but their use for
this purpose has not been fully developed.

Like the hydrogenated syrups, they have laxative properties to a greater or lesser extent
and daily intake needs to be controlled. However, maximum usage is not legally defined but

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given as quantum ratio. All are claimed to help in remineralization of decayed teeth. All are
considered to have a calorific value of 2.4 Kcal g-1. All are more expensive than carbohydrates.

Properties considered to be critical when selecting a bulk sweetener include

cariogenicity, sweetness equivalent, solubility and viscosity, hydroscopicity, the cooling effect of
polyols, the laxative effect and cost. In most cases, the best results are obtained by using
mixtures of two or more.

Sorbitol: Sorbitol is used as a sugar replacer in diabetic chocolate. Due to its hygroscopic
nature it can cause viscosity problems during processing. Sorbitol is also used as a humectant
in conventional confectionery at levels between 5-10%. It is also claimed to modify the sugar
crystal structure of fudge.

Mannitol: Mannitol is more expensive than sorbitol. It has about 60% of the sweetening
property of sucrose and in confectionery it is usually used with sorbitol.

Isomalt or palatinit : Isomalt can be used to make a boiled sweet without the addition of other
sugar replacers. It is however difficult to dissolve and when used for boiled and sweets requires
a high boiling temperature and produces a very fluid product which requires additional cooling
facilities to achieve a consistency suitable for further processing on conventional equipment.

It has approximately half the sweetness intensity of sucrose. It appears to be non-

cariogenic and to cause no significant changes in the blood glucose levels in humans. These
properties indicate isomalt as a suitable sweetening agents for diabetic foods, low calorie
products and “tooth friendly” confectionery.

Maltitol :It is available in crystalline form but is used largely in (different) the form of a
hydrogenated high maltose starch conversion syrup. It is sold by a number of manufractures
under a wide variety of trade names. Product composition differ slightly between manufactures.

Maltitol will crystallize, so a maltitol syrup of appropriate composition is analogues to a

syrup containing sugar and glucose syrup and syrups of this type are commercially available .
Because maltitol is relatively sweet, with a sweetening power of 90% that of sucrose, intense
sweeteners may not be necessary.

Lactitol : Lactitol is available as a crystalline monohydrate or dihydrate and has a sweetening

power of a about 40% that of sucrose.

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Xylitol : Xylitol has a pronounced cooling effect when eaten or dissolved in water.

Role of Synthetic sweeteners

Reasons for use

1. To assist in weight loss - some people choose to limit their food energy intake by replacing
high-energy sugar or corn syrup with other sweeteners having little or no food energy. This
allows them to eat the same foods they normally would while allowing them to lose weight and
avoid other problems associated with excessive caloric intake.

2. Dental care - Carbohydrates and sugars usually adhere to the tooth enamel, where bacteria
feed upon them and quickly multiply. The bacteria convert the sugar to acids that decay the
teeth. Sugar substitutes, unlike sugar, do not erode teeth as they are not fermented by
the microflora of the dental plaque.

3. Diabetes mellitus - People with diabetes have difficulty regulating their blood sugar levels,
and need to limit their sugar intake. Many artificial sweeteners allow sweet tasting food without
increasing blood glucose.

4. Reactive hypoglycemia - individuals with reactive hypoglycemia will produce an excess of

insulin after quickly absorbing glucose into the bloodstream. This causes their blood glucose
levels to fall below the amount needed for proper body and brain function. As a result, like
diabetics, they must avoid intake of high-glycemic foods like white bread, and often use artificial
sweeteners for sweetness without blood glucose.

5. Avoiding processed foods - Some people choose to replace refined white sugar with less-
processed sugars, such as fruit juice or maple syrup.

6. Cost - many sugar substitutes are cheaper than sugar. Alternative sweeteners are often
lower in total cost because of their long shelf-life and high sweetening intensity.

The intense sweeteners, acesulfame K, aspartame, cyclamates, saccharin,

thaumatin and neohesperidin are so called because they exhibit sweetness many times that of
sugar. Their use is more widespread in chewing gum than other confectionery. These seems to
be little or no other application in conventional confectionery products, but if bulk sweeteners or
polydextrose become established as ingredients, since they are mainly less sweet than sugar, it
is possible that additional sweetening may be required.

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