Sweeteners in the broadest sense include everything that has a sweet taste, whether solid or liquid, natural or synthetic. Such as sucrose, starch syrup, glucose, fructose, cyclamate, aspartame (APM), etc., these different sweeteners have different sweetness and its functional characteristics of the product color, aroma, taste, shape, quality Structure and preservation play an extremely important influence.
The sweeteners used in ice cream are sucrose, starch syrup, dextrose, fructose and cyclamate, aspartame (APM), etc. These different sweeteners have different sweetness and their functional properties. The color, aroma, , Taste, shape, texture and preservation play an extremely important influence
Different sweeteners vary in sweetness and other properties and affect their application, but without the scientific standards, this is a sensory sensation of taste. People like the sweetness of sucrose, usually with sucrose as a standard, indicating the relative nature of differences. Suppose the sweetness of sucrose is 100 and the sweetness of glucose is 70. Fructose is the highest sweetness among natural sugars and its sweetener isomer β-hexacyclic fructose is 180. However, in aqueous solution, fructose is the existence of five isomers in equilibrium, two pentacyclic isomers, a open-bond structure, crystalline fructose beta-hexacycle isomers, with the highest sweetness, but in aqueous solution, Sweetness of the end of the other isomers of the transition, sweetness decreased, so the literature listed in the sweetness of fructose 120 ~ 150, very inconsistent, which is the transition between isomers faster at higher temperatures sake. Glucose in aqueous solution is two kinds of ring isomers and open-key structure exists. Sucrose is only a structure in aqueous solution.