Transcript Product Development in Danisco Sugar Division

Sugars & Sweeteners
www.danisco.com
•
The range of sugars and sweeteners in food &
beverage
•
Sucrose based sugars
•
Starch based sugars
•
Sugar alcohols and other sweeteners
•
Properties and areas of application
Lars Bo Jørgensen, Product Development Manager,
Danisco Sugar Division, 2006
Slide 1
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It all started with
honey !
Slide 2
Sugar cane discovered in India
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Slide 3
Traditional European sweetening
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Slide 4
Developed into a broader range of sugars
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• White granular
• Brown soft
• Demerara
• Muscovado
• Cubes
• Candy
• Syrup
Slide 5
Low and no calorie options
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Slide 6
• Aspartame
• Acesulphame Kt
• Sucralose
• Saccharin
• Maltodextrin
Sugars and the Sweetener Family
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Slide 7
Starch based
Aspartame
Thaumatin
Acesulphame K
Neohesperidine
HFCS 55 /isoglucose
Cyclamate
Stevioside
HFCS 42
Saccharin
Glycyrrhizin
Glucose syrups
Sucralose
Brazzein
High maltose syrups
TwinSweet
Neotame
Alitame
High Intensity
Sucrose
Fructose
Glucose / dextrose
Trehalose
Tagatose
Glucose/fructose/sucrose extracts
from fruits
Saccharides
Mannitol
Isomalt
Sugar alcohols
Maltitol
Xylitol
Sorbitol
Lactitol
Sorbitol and maltitol syrups
Erythritol
Approved in EU
Sweetness
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Slide 8
HFCS
Aspartame
Alitame
Sucrose
Acesulfame-K
Thaumatin
Sorbitol
0,1
1
10
Glucose Syrup
1000
10000
Saccharin
Glucose
Fructose
100
Cyclamate
Sucralose
Neotame
Basic Saccharides
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Monosaccharides
(glucose, fructose, galactose)
Disaccharides
(sucrose, maltose, lactose)
Trisaccharides
(raffinose)
Tetrasaccharides
(stachyose)
Pentasaccharides
(verbascose)
Slide 9
Glucose
Fructose
Basic Saccharides
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Slide 10
• Monosaccharides
glucose
(simple sugars)
(galactose
)
fructose
• Disaccharides (two mono's)
saccharose / sucrose, ”normal sugar”
lactose, milk sugar
maltose
• Starch (>10 glucose units)
Sugars
Two Families of Sugars
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Slide 11
The Sucrose-based family
The Starch-based family
Beet sugars
Glucose syrups
Cane sugars
Glucose/dextrose
Invert sugar
High Fructose Corn Syrup
Fructose
Isoglucose
Beet and Cane Sugar
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Slide 12
Pure white sugar made from
beet and cane is the same
chemical molecule, the disaccharide sucrose.
Sucrose Production
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Cutting & pressing
Extraction with hot water
Raw juice
Juice purification with lime
and carbon dioxide
Filtration
Evaporation / concentration
Thick juice
Crystallisation
Raw sugar
Re-crystallisation
Drying
Slide 13
Nordic Sugar factories
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Slide 14
Denmark
Nakskov
Assens
Nykøbing
Sweden
Örtofta
Arlöv
Finland
Salo
Säkylä
Kantvik
Germany
Anklam
Lithuania
Panévezys
Kédainiai
Danisco Sugar’s head office
Sales offices
Sugar factories
Other production
Beet Sugar Products
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Slide 15
Beets
Refinery crystallisation
Raw sugar
Beet sugar factory
White sugar
Molasses
Molasses
Liquid sucrose run offs
60% inversion
Granulated
Liquid
Invert Syrup
Invert Sugar
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Sucrose
Slide 16
Glucose
Fructose
Invert sugar is a mixture of equal amounts of glucose
and fructose.
Invert sugar is a liquid product made from inversion of
sucrose
Cane sugar products
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Slide 17
"JAGGERY"
"TURBINADO"
RAW SUGAR PLANT
FACTORY MOLASSES
CANE
MILL
ING
PURI
FICA
TION
EVAP
ORATI
ON
CRYST
ALLISA
TION
RAW SUGAR
REFINERY
CRYST
ALLISA
TION
"MUSCOVADO"
CRYST
ALLISA
TION
CRYST
ALLISA
TION
CRYST
ALLISA
TION
CRYST
ALLISA
TION
REFINERY MOLASSES
"DEMERARA"
REFINED SUGAR
The Difference between Beet and Cane Sugar
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Slide 18
Sucrose crystal
Syrup inclusions
The difference is the
quality of the syrup left
on and in the crystals !
Syrup layer
Where does the taste come from ?
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• Components in the cane syrup/molasses
define the taste.
• The syrup/molasses contain:
–
–
–
–
–
–
–
–
Sucrose
Glucose
Fructose
Salts
Organic acids
Amino compounds
Other components from the sugar cane.
Various caramel and Maillard products from
the sugar processing step
Slide 19
Sugars from starch
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Slide 20
Starch (wheat, maize,..)
Acid, amylase
Glucose syrups, Low DE
Glucoamylase
Glucose syrups, High DE
Isomerase
Glucose, dextrose
Glucose syrup
Glucose + Fructose syrup
42% Fructose, 54% Glucose
Chromatography
High Fructose syrup
55% - 90% Fructose
Basic Sweetness of Glucose Syrups
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Slide 21
STARCH
MALTODEXTRIN DE 4-20
GLUCOSE SYRUP DE 30
GLUCOSE SYRUP DE 40
GLUCOSE SYRUP DE 60
GLUCOSE SYRUP DE 90
GLUCOSE /DEXTROSE DE 100
Various starch based sugars
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Slide 22
STARCH
A
A

DE 0-55

+
AMG
DE 42
high
Maltose
DE 63
High
Maltose

Maltodextr.
low DE
glucose
<30 DE
+
D

Enzyme
high
maltose
H
Hydrog.glucosesyrup
AMG
Very high High dext.
maltose liquor
H
Maltitol
X
Dextrose
H
GI
Fructosesyrups
Sorbitol
A = acid;  =  -amylase;  =  - amylase; AMG = amylo-glucosidase; D = debranching
enzyme; H = hydrogenation; GI = glucose isomerase; X = crystallization
Sugar alcohols (polyols)
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Slide 23
Properties of sugar alcohols :
• low energy
• neutral taste with cooling effect
• 40-100% sweetness of sucrose
• oral health (xylitol)
• laxative in bigger doses
Production routes for sugar alcohols
Starch
Enzymes
Sucrose
Birch wood
Enzymes
Acids
Glucose + H2
Ni
Sorbitol
Isomaltulose + H2
Ni
Isomalt
Xylose + H2
Ni
Xylitol
High Intensive Sweeteners
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Slide 24
ASPARTAME
ACESULFAME K
SACCHARIN
CYCLAMATE
SUCRALOSE
Sugars from other sources
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Slide 25
Palm sugar
Maple sugar & syrup
Birch sap
Summary of basic properties
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Slide 26
Sweetener
Relative
sweetness
Energy
value, kJ/g
Energy per
sweet eqv,
kJ/g SE
Fructose
1,0-1,3
17
15
Glucose
0,6-0,7
17
26
Tagatose
0,9
6
7
Invert sugar
1,0
17*
17
Sucrose
1,0
17
17
Lactose
0,4
17
43
0,4-0,5
17
38
0,5
17
34
Glucose syrup
0,4-0,6
17*
34
Isoglucose / HFCS
0,8-1,0
17*
19
Mannitol
0,6-0,7
10
15
Xylitol
0,9-1,0
10
11
Sorbitol
0,6
10
17
Isomalt
0,5-0,6
10
18
Lactitol
0,4
10
25
0,5-0,7
1
1,7
Trehalose
Maltose
Erythritol
* dry basis
Functional Properties of Sugars
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Slide 27
Functionality highlights – Alternatives to Sucrose
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Slide 28
• HFCS / Isoglucose
– Offers sweetening, bulking, and
preservation
– Adds water
• Glucose syrup
Key Issues
– Bulking, but half sweetness of sugar
•
Sugar Alcohols
– Special sensory effects
– Bulking
– Reduced calorie effect
• High Intensity Sweeteners
–
–
–
–
–
Only sweetening
Varying stability with pH, time and heat
Off-taste and after-taste
Blending improve taste profiles
No effective calories
- Not 100% sugar-like taste
- Bulking effect is calories
Key figures from the sweetener market
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Slide 29
Annual World Market Growth
Estimated Sweetener World Market 2004
6
Glu/Dex/Fru
5%
Polyols
1%
%
Total 170 mill. Tonnes Sugar Equivalents
5
2002
4
2004
3
2
HFCS
8%
1
0
-1
HIS
10%
Source : LMC International
Source : LMC International
Sucrose
76%
Sucrose
HIS
HFCS
The Nordic market for sugar and sweeteners
(2004/05)
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Sugar 71%
Glucose syrup 13%
Intense sweeteners 10%
Other* 6%
* Crystalline fructose, polyols, excluding honey
Slide 30
Source: Statistiska Sentralbyrån Norge,
Danmarks Statistik, Statistiska Centralbyrån
Sverige, Danisco Sugar
Application of Sugar and Alternative Sweeteners
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Slide 31
EU 15 Estimate
Non-food
Alternative Sweeteners
Sugar
Other Foods
Tinned&Preserved
Dairy
Confectionery
Baked Products
Beverages
Table-top
0
Source : LMC International
500
1000
1500
2000
2500
3000
Kton Sugar Equivalents
3500
4000
Application of Alternative Sweeteners in
Food and Beverage
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Slide 32
EU 15 Estimate, Total 5 mill. Ton SE
Other Foods
HIS
Polyols
Tinned&Preserved
HFCS
Glu, Dex, Fruc
Dairy
Confectionery
Baked Products
Beverages
Table-top
0
Source : LMC International
100
200
300
400
500
Kton Sugar Equivalents
600
700
800
Ap
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sp
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d
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St
nt
ra
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%
Sugars in Fruits and Berries
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14
12
Slide 33
16
Sucrose
Fructose
Glucose
10
8
6
4
2
0
Au
Be ber
an gin
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s,
gr
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Bl etr
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ep ee
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To d
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rn
ip
%
Sugars in Vegetables
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7
6
Slide 34
8
Sucrose
Fructose
Glucose
5
4
3
2
1
0
Whole Beet Sugar
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•
Brown beet sugar with a pleasant taste and
flavour like sugar cane.
•
A series of sugars with all the good stuff from the
beets
–
–
–
–
–
–
sucrose
Arabinose, low GI
beet pectin, pre-biotic
Beet fibres
Molasses minerals
With a little cane syrup to boost taste/flavour
Slide 35
Exploratory Competition – origin of 4 sugars
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Slide 36
Of the four syrup samples A-D presented in this box, please identify
which are made from either sugar cane, sugar beet or wheat !
Fill in the form :
Sample
A
B
C
D
Your name :
Cane
based
Beet
based
Wheat
based