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Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Product Development
Author(s) -
HYVÖNEN LEA,
TÖRMÄ RAIJA
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14819.x
Subject(s) - xylitol , jams , sucrose , sorbitol , food science , chemistry , maltodextrin , sugar , fructose , saccharin , sugar alcohol , high fructose corn syrup , lactose , taste , artificial sweetener , fermentation , biology , organic chemistry , spray drying , endocrinology
Preparation of acceptable low sugar jams and replacement of sucrose by other sweeteners in jam were studied. Strawberry jam was sweetened with sucrose, fructose, high fructose syrup (HFS), xylitol, sorbitol, lactose, saccharin, cyclamate, or with combinations of these. It was technologically possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. In addition, sucrose can be replaced in strawberry jam by other sweeteners or by combinations of sweeteners. The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams than in jams with other sweeteners. The use of maltodextrin as bulking agent in jam is limited by the abnormal appearance and taste it gives to the product.