Chapter 8 Sugar: The Simplest of Carbohydrates 139 There are several commonly used additives that are “sweet” alcohols. These alcohols are glycerol, mannitol, sorbitol, and xylitol. One source of glycerol is animal fats. See 8-5. Sources of Sugar Sugars have a sweet flavor and provide 4 kilocalories of energy per gram. Types of sugars commonly used as food ingredients are granulated, brown, and confec- tioners’ sugars honey corn syrup molasses and maple syrup. Food companies often use several kinds of sweeteners in a single food product. This allows food scientists to optimize sweetness for each product and minimize product costs. Each sweetener is listed separately in the ingredient list on product labels. Total carbohydrates are listed on the Nutrition Facts panel on a food label. Amounts Alcohols All organic compounds that contain at least one -OH group are called alcohols. Sugars are a related group of compounds that have multiple -OH groups plus an oxygen atom with a double bond. This similarity in chemical structure helps explain the high caloric content of most alcoholic (ethanol) beverages. Names of alcohols end in -ol. Examples include ethanol (ethyl alcohol), methanol (wood alcohol), and isopropanol (rubbing alcohol). All these alcohols are toxic if consumed in excess. Ethanol is the alcohol in alcoholic beverages. It can be made from any sugar or starch source. Small amounts of methanol in bad batches of “moonshine” have been known to cause permanent nerve damage, blindness, or death. Methanol is produced by burning wood without oxygen present. Isopropanol is derived from petroleum and is also not safe to consume. The Sweet Alcohols Glycerol Mannitol Sorbitol Xylitol Structure H C OH CH2OH CCH2OH HO C H CH2OH H C OH HO C H CH2OH H C OH H C OH CH2OH H C OH HO C H CH2OH H C OH H C OH CH2OH H C OH HO C H CH2OH Sources Exists in wine and beer By-product of soap manufacture Extracted from seaweed Fruits: apples, berries, pears, plums Seaweed and algae Apples, berries, plums, and other foods Description Warm, sweet, oily liquid Sweet, white, odorless crystalline solid Sweet, white powder, flakes, or granules Sweet, white, granules Kilocalories/ gram* 2.0 1.6 2.6 2.4 Uses Humectant1 in candy Solvent for colors and flavors Used in beverages, baked goods, gelatin, chewing gum, meat products, and commercial hot fudge sauces Texturizer2 in gum and candy Sweetener in sugar-free products but does contain calories and carbohydrates Texturizer, humectant, anticaking agent3, diabetic sugar substitute Texturizer, humectant, sugar subsitute Can be used in baking Cautions No limitations May worsen kidney disease Excess consumption may cause diarrhea Excess consumption may cause diarrhea 1 Humectants are additives that help products retain or hold on to moisture. 2 Texturizers are additives that give food products a desired mouth feel. 3 Anticaking agents are additives that keep powders or granules from lumping. * For comparison, mono- and disaccharides have 4 kcal/g. 8-5 The sweet alcohols are used as additives to serve a variety of functions in food products. Copyright Goodheart-Willcox Co., Inc.