Caloric Sweeteners

Ingredients added to foods and beverages for the sweetness they impart also add functionality. From altering the mouth feel and viscosity to enhancing flavor and humectant properties, sweeteners offer a range of function for every conceivable food or beverage product. Sweetness is something people crave and seek out, and manufacturers are more than willing to supply it.

While probably not many consumers spend much time contemplating their intake of sucrose versus other caloric sweeteners, there are many technical differences and functional considerations regarding the various types of sweeteners available for food and beverage use. We’ll break it down three ways: caloric, sugar substitutes and polyols (better known as sugar alcohols).

Thirty years ago, sugar was the primary sweetener in America’s kitchens and in the products that lined the pantry. This week, we look at caloric sweeteners.

TTFN, Fred.

Quote of the week: "No man or woman who tries to pursue an ideal in his or her own way is without enemies." - Daisy Lee Gatson Bates (American civil rights leader, journalist, publisher, and author, 1914 - 1999)

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