CURRENT INNOVATION OF
FOOD INGREDIENTS

NOVEL SWEETENERS
There are newer sweeteners are becoming more frequently publicized as sugar replacers. Each is made from different carbohydrate sources, and each bestows slightly different functional properties.

FRUCTO-OLIGOSACCHARIDE
Fructo-oligosaccharides (FOS) are manufactured by fragmenting a large molecule. In the case of FOS, that molecule (polysaccharide) is inulin. Inulin is a polysaccharide in which a single glucose unit ends a chain of up to sixty fructose units linked together.
Inulin occurs naturally in chicory, Jerusalem artichokes, wheat, onions and bananas. Chicory and Jerusalem artichoke are the commercial sources of FOS products.
May be used in
  • Hard and soft candies
  • Baked goods – biscuits, cakes, crackers
  • Frozen daiy dessert
  • Cereals
  • Jams
  • Jellies
  • Flavoured and unflavoured milks and soups

v As a binder and stabilizer in a variety of meat and poultry products

TAGATOSE
Tagatose occurs naturally in dairy products, but the commercial product is manufactured from lactose (milk sugar) by a patented process. It is very similar to fructose in structure.
Tagatose has the bulk of sugar, and is almost as sweet. However, it has only 1.5 calories per gram since less than 20% of ingested tagatose is absorbed in the small intestine. Although tagatose is digested the same as fructose, its limited absorption means that it is metabolized mainly in the large intestine. The short chain fatty acids promote the growth of the two bacteria recognized to improve colon health. Consequently, the prebiotic potential of tagatose is often stressed for the foods using this sugar replacer.
May be used in
  • Soft and hard candies
  • Frozen dairy desserts
  • Cereals
  • Frosting and fillings
  • Chewing gum

TREHALOSE
Trehalose is found naturally in such diverse foods as honey, mushrooms, shrimp and lobster, and in foods produced with baker's or brewer's yeast. Commercially, trehalose is manufactured from cornstarch. Although trehalose is a disaccharide of two glucose units, its molecular bonding makes it different than maltose, the other glucose disaccharide made from cornstarch. Trehalose has four calories per gram – same as sugar – but is only half as sweet.
Mainly used to Ø Preserve the texture and structure of frozen fruits and vegetables Ø Add thickness to purees and fillings Ø Enhance flavours of dried fruits.