BAKERY AND CONFECTIONERY

TECHNOLOGY
SWEETENING AGENTS IN CONFECTIONERY
PRODUCTS
By:
SANDHYA DEVI A
Avinashilingam
Institute For Home Science
WHAT ARE SWEETENERS?
• Sweeteners are carbohydrates are characterized by their
sweet taste.
• Common Ones is Monosaccharides and Disaccharides
• Yeast- leavened products
• Chemically – leavened sweet products
• Some ingredients are essential compounds of baked foods they are :
Sucrose Honey
Lactose Crystalline glucose
Brown sugar Molasses
Liquid sugar Invert sugar syrup
Maple sugar Glucose or corn syrup
High fructose corn syrup High-intensity sweeteners
Sugar alcohols or polyols
ORIGIN
• Sweeteners are widely found in nature as components of biomass.
• They can also be produced from plant sources that are rich in starch. 
FUNCTION
• Sweetening
• Tenderizing
• Batter aeration (crystallized sugars)
• Fermentation control through osmotic pressure
• Yeast nutrient / food
• Bulking agents (body)
• Flavoring agents (molasses, honey, malt, maple sugar)
• Browning or crust coloring agents
• Humectants
• Texture builders
• Shelf‐life extenders by lowering water activity
CLASSIFICATION
• Nutritive or caloric sweeteners
• Non-nutritive or high-intensity sweeteners
NUTRITIVE SWEETENERS
• Nutritive sweeteners such as sugars and sugar alcohols
add carbohydrates to food and calories to your diet that contain
few vitamins or minerals
• Often referred to as ’empty’ calorie foods
• Sugar-are considered fine and do not cause special problems for
people with carbohydrate.
• Sugar Alcohols - Sugar alcohols are a type of carbohydrate called
”Fergus” which are used as alternative food sweeteners to natural
sugars.
TYPES - SUGARS
• Sucrose
• Fructose
• Dextrose
• Corn Sugar 
• High Fructose Corn Syrup 
• Maltose 
• Honey
TYPES – SUGAR ALCOHOL
• Sorbitol
• Xylitol 
• Isomalt 
• Mannitol
• Hydrogenated Starch Hydrolysates (HSH)
NON – NUTRITIVE SWEETENERS
• Key ingredient of dieting products as they provide a significant
sweetening effect without adding carbohydrates or calories.
• TYPES:
Saccharin, Acesulfame-K, Aspartame, Sucralose, Cyclamate
DIFFERENCE BETWEEN SWEETENERS
• Granulated sugar - white sugar – baking.
• Powdered sugar - confectioners’ sugar - snowy covering on
doughnuts.
• Icing sugar -  frostings and fillings.
• Coarse sugar - decorating and comes in a rainbow of colors -
decorating sugar.
• Sanding sugar - reflects light and gives of a sparkly shine.
• Brown sugar - Light brown sugar – baking, Dark brown sugar –
gingerbread.
• Superfine sugar - smooth desserts - mousse, meringues or
puddings.
• Turbinado sugar - sweetening beverages – baking.
• Muscovado sugar - gingerbread, coffee cake, and fudge.
• Demerara sugar -  sprinkled onto baked goods.
APPLICATION
• Fermentability: Essential for yeasted products
• Sweetness level or relative sweetness
• Total solids and moisture content: liquid (pumpable), or dry
sweeteners. This is critical for  chemically-leavened batter-based
products like cakes.
THANK YOU