FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 30 : Processing and Preparation of Sugar and Related Products

Non-caloric sweeteners (natural)

• Neohespiridine dihydrochalcone
  It is isolated from citrus peels. It is about 400-600 times as sweet as sucrose.

• Glycyrrhizin
  It is obtained from the roots of a European leguminous plant Glycyrrhiza glabra (licorice). It is used in confectioneries and beverages.

• Thaumatin
  It is 2500-3000 times sweeter than sugar. This comes from a West African fruit plant. It is used in UK and Japan. Its delayed sweetness and licorice like aftertaste limits its consumer acceptability.

• Stevia
  Stevia, botanically known as Stevia rebandiana is a sweet herb. It is a native of Paraguay and is widely disturbed in USA, Brazil, Japan, Korea, Taiwan and South East Asia. The plant is a perennial herb growing up to a height of 45 cms. Stevia is calorie free bio-sweetener. This sweet-honey leaf herb finds its use as natural sweetener, replacing the chemical sweeteners and even table sugar. The sweetness in leaf is due to the presence of an intensive sweetening agent called stevioside and the leaf by itself is about 20 to 30 times sweeter than sugar. Stevioside is 300 times sweeter than sucrose.

  All cooked and baked food items like puddings and desserts can be sweetened with only very small quantities of Stevia leaf powder as compared to table sugar. The sweetness of stevioside is non-fermenting and it does not display browning when cooked.

  50 g of stevia powder = 1000 g of cane sugar

  Stevia also posses antifungal and antibacterial property, stevia is a potential alternative source for replacing artificial sweeteners like saccharin, aspartame, acelsulfame-K. Unlike many low calorie sweeteners, stevioside is stable at high temperature and over a pH range of 3-9.

  This enhances the quality and safety of usage with a longer shelf life period. The leaves can be used in chocolates and candies not only to meet the requirement of diabetic and health conscious consumers and does not encourage tooth decay.

  A mere fragment of leaf is enough to sweeten the mouth for an hour. So stevia can be used in the manufacture of chewing gums, mints, mouth refreshers and even pan. The beverage industry can blend stevia leaves with tea and coffee which will ensure value addition simultaneously easing the preparation of the drink.

  Numerous safety studies confirm that stevia is non-toxic, non-addictive and non-carcinogenic. Unlike Aspartame, stevia is suitable for patients suffering from phenylketonuria.

  Stevia is calorie free and safe and time tested wonder of nature. Approval of Government of India and 20 more countries across the world support the safety of stevia.