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 TECHNICAL ASPECTS 

Nature has gifted mankind with various sweeteners. These occurs widely in fruits, roots of plants, seeds and last but not least in starch which again owe its origin to plants. Among the most widely used sweeteners are : Sucrose or Cane Sugar Glucose or Grape Sugar Fructose or Fruit Sugar Honey There are various other natural sweeteners like maltose, lactose, etc. etc. These sweeteners are also called nutritive or caloric sweeteners. The other category of sweeteners are called synthetic sweeteners. They are also named as low or non-caloric sweeteners and also intensive sweeteners. This category includes Na-saccharin, Na-cyclamaes, Aspartame and K-Acesulfam etc. These sweetener are several hundred times sweeter than natural sweeteners but their regular intake is found to be carcinogenic. Their use is allowed only under certain circumstances and their use is controlled legally. The third category of sweeteners are again synthetic and these are called 'modifiers'. This category includes Thaumatin and Miraculin etc. in its list. These are thousand times sweeter than natural ones and are used only in very small quantities to alter the characteristics of sweeteners. From among natural sweeteners the sucrose is the most widely used. Glucose and Fructose are also used extensively where the advantage is taken of their technically different nature. Objective is to get better end product. Sucrose is very stable in its crystalline form however when its solution is subjected to hydrolysis in the presence of mineral acid or enzyme, its molecule is broken into two molecules of simpler sugars viz. glucose and fructose. The resultant equimolecular ratio of glucose & fructose in aqueous form is termed as 'Invert Sugar' or Invert Sugar Syrup.

Invert Syrup imparts pleasing "HONEY" like natural sweetness to your preparations.


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