100%, Usually produced from cane or beets, also found in fruit. White odorless, crystalline powder with a sweet taste. Most common sweetener for food and drinks.
Act as sweetener and food preservative when used in sufficient quantity.
"Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best for known its nutritional role"-Wikipedia
GLYCERINE/ GLYCEROL
50%, Obtained from fat and oils during soap and fatty acid production. Colorless, odorless. Versatile and valuable chemical substance, highly stable, virtually non toxic. Pastillage, royal icing, baking, anti-freeze.
Moisture retention, sweetener, prevents sugar crystallization in candies. Humectant, plasticizer, thickener, solvent, lubricant, bodying agent.
"Glycerol (or glycerine, glycerin) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids known as triglycerides. Glycerol is sweet-tasting and of low toxicity"-Wikipedia
DEXTROSE/ D-GLUCOSE
70%, Occurs naturally in food. Refined usually from corn starch. Blood sugar, corn sugar or D-glucose. Rapidly absorbed as energy. Normally using in ice cream. Sweetener, alters freezing point of composition.
"Glucose is a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion"-Wikipedia
GLUCOSE SYRUP
70%, Purified solution of sugars usually from wheat starch. L-glucose and D-glucose,enhance sweetness, specific physical properties and shelf life.
Normally using for chocolate filling and fruit filling. Improves body and mouth-feel. Contributes softness, enhances flavor, and retains moisture.
"Glucose syrup is a food syrup, made from the hydrolysis of starch. Maize is commonly used as the source of the starch in the USA, in which case the syrup is called "corn syrup", but glucose syrup is also made from other starch crops, including potatoes, wheat, barley, rice and cassava. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery manufacture contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high-fructose corn syrup can be produced"-Wikipedia
TRIMOLINE/ INVERT SUGAR
120%, Sucrose-based syrup. Contains 50% dextrose and 50% fructose. Normally used for sorbet, mousse, and cold dessert. Reduces the quantity of sugar used. Enables product to stay moist longer with texture.
"Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to retain moisture and are less prone to crystallisation. Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.
In technical terms, sucrose is a disaccharide, which means that it is a molecule derived from two simple sugars (monosaccharides). In the case of sucrose, these monosaccharide building blocks are fructose and glucose. The splitting of sucrose is a hydrolysis reaction. The hydrolysis can be induced simply by heating an aqueous solution of sucrose, but more commonly, catalysts are added to accelerate the conversion. The biological catalysts that are added are called sucrases (in animals) and invertases (in plants). Sucrases and invertases are types of glycoside hydrolase enzymes. Acid, such as lemon juice or cream of tartar, also accelerates the conversion of sucrose to invert"-Wikipedia
SORBITOL/ GLUCITOL
50%- 70%, Found in fruits. Manafactured by feducing glucose. Absorbed and metabolized slowly, with little effects on blood sugar. Used as a sweetener. Application for chocolate filling for diabetic diets.
Replaces sugar in food as a sweetener.
"Sorbitol, also known as glucitol, is a sugar alcohol, which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Sorbitol is found in apples, pears, peaches, and prunes. It is synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate dehydrogenase and sorbitol dehydrogenase. Succinate dehydrogenase is an enzyme complex that participates in the citric acid cycle"-Wikipedia
ISOMALT
50%, Disaccharide composed of glucose and mannitol. Sugar subtitute. Oderless, white, crystalline substance containing around 5% water.
Normally used for showpieces, cake decorating, dessert garnishes and candy. Inproves workability of product, non-hygroscopicity, process and storage stability.
"Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay. It has 2 kilocalories/g, half the calories of sugars. However, like most sugar alcohols (with the exception of erythritol), it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities. Therefore, isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the stomach because the body treats it as a dietary fiber instead of as a simple carbohydrate. Therefore, like most fibers, it can increase bowel movements, passing through the bowel in virtually undigested form. As with other dietary fibers, regular consumption of isomalt might eventually lead one to become desensitized to it, decreasing the risk of stomach upset. Isomalt is typically blended with a high-intensity sweetener such as sucralose, so that the mixture has approximately the sweetness of sugar.
Isomalt is an equimolar mixture of two disaccharides, each composed of two sugars: glucose and mannitol (alpha-D-glucopyranosido-1,6-mannitol) and also glucose and sorbitol (alpha-D-glucopyranosido-1,6-sorbitol). Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%) . It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is unusual in that it is a natural sugar alcohol that is produced from beets.
Isomalt is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-O-α-D-glucopyranosido-D-fructose). The isomaltulose is then hydrogenated, using a Raney nickel catalytic converter. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate (1,1-GPM-dihydrate).
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Switzerland, Canada, Norway, Iran and the Netherlands. (note: List of countries is not exhaustive).
Isomalt can be used in sugar sculpture and is preferred by some because it will not crystallise as quickly as sugar"-Wikipedia
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