Pendahuluan

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PENDAHULUAN
Teknologi Polisakarida dan Gula
Jenis, Karakteristik, dan Aplikasinya untuk Industri
Basic Saccharides
Sugar Family
Sugars & Sweeteners
• The range of sugars and
sweeteners in food & beverage
• Sucrose based sugars
• Starch based sugars
• Sugar alcohols and other
sweeteners (high intensity
sweeteners)
• Properties and areas of application
Sugar and the Sweeteners Family
A. Sucrose Based Sugar
Family
• Beet sugars
• Cane sugars
• Invert sugar (equimolar mixture
of glucose and fructose)
• Fructose
• Isomaltulose ( 1,6; sukrosa
1,2)
• Brown sugar
• Palm sugar
• Gula kelapa
• Gula aren
• Gula nipah
Sugarcane
Production
Isomaltulose
• Tastes similar to sucrose with half the
sweetness
• Manufactured by enzymatic rearrangement
(isomerization) of sucrose
• A reducing sugar, unlike sucrose
• Isomaltulose is not a significant substrate
for oral bacteria (too slow to promote tooth
decay)
• Digested and absorbed – Low GI – DM
management
• Prebiotic potential
• Increases fat oxidation
Ref: Shyam et al., 2018
Ref: Maresch et al., 2017
Ref: Maresh et al., 2017
Characteristics of Isomaltulose
• a natural sucrose-like sweetness profile
Taste profile • a sweetening power about half that of sucrose
• no aftertaste

• very low moisture absorption (non


Moisture hygroscopic)
• free-flowing properties in instant powders

Stability • highly stable during processing


• stable in acidic conditions

• generally recognized as safe (GRAS) by FDA


Recognition • approved as a novel food by EC
• status FOSHU (food for specific health use) in Japan
Palm Sugar
Ref: Kurniawan et al. (2018)
Tapping palm sap of (a) Arenga pinnata (b). Cocos nucifera (c) Borassus
flabellifer (d) Nypa fruticans and (e) Elaeis guineensis
Characteristics of Palm Sap
(Ref: Tomomatsu et al., 1996)
Acid Composition of Palm Sap
(Ref: Tomomatsu et al., 1996)

Diabetes Care. 2012 Jun;35(6):1249-51. doi:


10.2337/dc11-1485.
Sugar of Palm Sap and Sugar
(Ref: Tomomatsu et al., 1996)
Brown Sugar
• Brown sugar is a sucrose sugar with a brown
color
• Unrefined or partially refined soft sugar with
residual molasses
• Or produced by the addition of molasses to
refined white sugar (commercial brown sugar)
• Naturally moist from the hygroscopic molasses
• Flows better for industrial handling
Molases
•Components in the cane syrup/molasses define the taste.
•The syrup/molasses contain:
–Sucrose
–Glucose
–Fructose
–Salts
–Organic acids
–Amino compounds
–Other components from the sugar cane.
–Various caramel and Maillard products from the sugar processing
step
B. Starch Based Sugar Family
•Glucose Syrups
•Glucose/Dextrose
•High Fructose Corn Syrup
•Isoglucose
•etc
C. High Intensity Sweeteners
Permitted in Indonesia (PerKaBPOM No.4 Tahun 2014)

• Asesulfam-K (Acesulfame potassium);


• Aspartam (Aspartame);
• Siklamat (Cyclamates);
• Sakarin (Saccharins);
• Sukralosa (Sucralose);
• Neotam (Neotame).
Characteritics of High Intensity
Sweeteners
•Only sweetening
•Varying stability with pH, time and heat
•Off-taste and after-taste
•Blending improve taste profiles
•No effective calories
Neotame
D. Alcohol Sugar
Natural Sweeteners
(PerKaBPOm No. 4 Tahun 2014)
• Sorbitol (Sorbitol);
• Manitol (Mannitol);
• Isomalt/Isomaltitol (Isomalt/Isomaltitol);
• Glikosida steviol (Steviol glycoside);
• Maltitol (Maltitol);
• Laktitol (Lactitol);
• Silitol (Xylitol); dan
• Eritritol (Erythritol)
Sweetness
Characteristics of Sugar Families in Comparison
Sucrose Based High Intensity
Starch Base Sugars Alcohol Sugars
Sugars Sweeteners
• Bulking • Bulking • Non bulking • Bulking
• High calorie • Sweetness range • No calorie • Reduced
• Specific taste • Reducing sugar • Low use level sweetness
• Specific colour • High calorie • After taste • Reduced calorie
• Solid or powder • Contribute to colour • Safety aspect • Non reducing sugar
form • Liquid or • Vary in stability • No contribution to
• Hygroscopic, solid/powder • No contribution to colour
except isomaltulose • Mostly high colour • Laxative effect
hygroscopic • Cooling effect
• Non cariogenic
Summary of
Basic Properties
Functional Properties of Sugars
Solubility of Sugars and Alcohol Sugars
(Belitz et al., 2009)
Hygroscospicity of Alcohol Sugar
Sugar Composition in Fruits
Sugar in Vegetables
E. Other Sugar (Lactose)
• From whey permeate during WPC or WPI production
• Membrane filtration, evaporation, crystallization and washing
and separating technologies are used to harvest lactose from
whey permeate.

Industrial Food Ingredients Teti Estiasih - ITP UB 43


Characteristics of Lactose
•Bulking
•Less sweet than sucrose
•Reducing sugar
•Isomer α and β lactose
•Polymorphism
•The most stable form is α-
lactose monohydrate
Relative Sweetness of Lactose
(Belitz et al., 2009)
Iso-sweet Concentration among Sugars in Water
(Belitz et al., 2009)
Lactose Products
Industrial Uses
General Confectionary
• Energy source • Enhances flavor and color
• Low sweetness product

Bakery Instant powder food


• Free flowing agent
• Promotes crust
browning
Beverages Bakery
• Lactose remains in bakery
• increases viscosity,
• improves mouth-feel and flavor • Not fermented by yeast
without making the product too sweet • Preserves freshness
Confectionery / Chocolate • Increases color and caramel
manufacturing Meat Salting Industry
• Modifies crystallization properties
• Lactic fermentation, improve
Pastry texture
• Water retention agent
• Enhances the aroma
• Might be fermented by bacteria
Reconstituted Dairy Baby Foods
Product
• Energy supply
• Mimic human breast milk
Ultra Fresh Product
• Standardization
Confectionary
• Sweeteners • Lower solubility than
sucrose
Dietary Food Stuffs • Special application such
• Modifying intestinal bacteria as hard boiled sweets to
flora give brittleness
Case Study
What type of suitable sugar will be selected for the following products
and give the reasons
1. Sport nutrition drink
2. Diabetal beverage (for diabetesi)
3. Zero sugar drink
4. Recombined milk for diabetic patients
5. Long fresh bread without increasing sweetness and brown color
6. Cooling effect candy
Case Study
1. You will develop a cream for filling biscuit etc. This cream is
flavoured by fruit artificial flavour. What sugar composition will
you use if you want to have (a) strawberry flavour and (b) banana
flavour? Does sugar composition will affect the taste of fruit?
2. The availability of palm sugar for industrial supply is limited.
Could this sugar be replaced by brown sugar?
3. Lactose has low solubility, especially in low temperature storage.
How to prevent this insolubility that might make sedimentation of
liquid milk product during storage
Starch Based Sugar
Sugars from Starch
Various Starch Based Sugar
Type of Starch Based Sugars
1. Glucose Syrups
2. Dextrose Powder
3. High Fructose Syrup
4. Maltose Syrup
5. Starch Syrup
6. Glucose Fructose Syrup
7. Cultured Dextrose
8. Hydrogenated Starch Syrup
9. Maltodextrin
Dextrose Equivalent
• Dextrose equivalency (DE) is the
percent of reducing power compared to
anhydrous D-glucose (dextrose).
• The DE value is inversely related degree
of polymerization (DP)
• An indicator of the degree of hydrolysis
• The properties of glucose syrup are
largely a function of DE.

58
Basic Sweetness of Glucose Syrup
Application
Prevents Stalling. Humectant
Hard
Candy
•Control
crystal
growth
•Texture
Jelly Candy
•Bulking/filler
•Prevents
crystal growth
•Sweetness
•Texture
•Humectant
Cream
•Bulking/filler
•Prevents
crystal
growth
•Sweetness
•Viscosity
Bread
• Humectant
• Prevents Stalling
Humectant, prevent stalling
PENGERTIAN
POLIMER DARI
MONOSAKARIDA

LURUS ATAU JENIS GULA


BERCABANG POLI BERVARIASI
SAKARIDA

JUMLAH GULA
BM TINGGI
BERVARIASI
JENIS GULA DALAM POLISAKARIDA
JENIS STRUKTUR MOLEKUL
Pati (amilosa) Rantai linear (sebagian besar) (1 4)- -D-glukan
Pati (amilopektin) Ikatan (1 4)- -D-glukan yang berikatan dengan (1 6)- -D-glukan
dari cabang lain
Pati termodifikasi Molekul pati hasil pengikatan silang, sebagian hasil oksidasi, pati
asetat
Maltodekstrin Hidrolisat yang dikatalisis asam atau enzim dengan BM < 4000
Karboksimetilselulosa Gugus karboksimetil yang berikatan dengan rantai linear (1 4)- -D-
glukan
Galaktomanan Gugus D galaktosa terikat pada 0-6 rantai (1 4)- -D manosa
Karagenan Rantai D-galaktan yang mengandung gugus sulfat
Agar Seperti karagenan tetapi dengan unit gula berupa L-anhidrogalaktosa

Gum arab L-arabino-, ((1 3) dan (1 6)- -D-galaktan dengan banyak


percabangan
Gum tragacanth Campuran modifikasi arabinogalaktan dan modifikasi pektin
Pektin Rantai linear dan bercabang (1 4)- -D galakturonat (sebagian
teresterifikasi dengan metil dan terasetilasi)
Alginat Rantai linear (1 4)- -D manuronat dan L guluronat
Gum xanthan Struktur selulosa dengan rantai samping D-manosa dan D-galaktosa,
SUMBER
RUMPUT LAUT

Agar Karagenan Alginat


BUAH-BUAHAN PEKTIN

Buah Kulit
UMBI (glukomanan)

Porang/Iles-
Konjac Suweg
iles
GETAH (EXUDATE GUM)

Gum Gum
Gum arab
tragacanth karaya
BIJI (SEED GUM, galaktomanan)

Locust Bean
Gum Guar Gum Tara
Gum (LBG)
PATI

Umbi- Kacang-
Serealia
umbian kacangan
Sumber Pati dari
Umbi

Ketela Ubi jalar Talas Ganyong

Kentang Kimpul Bentul Suweg


Gembili Gembolo Uwi Gadung

Porang/Iles- Talas
Garut Uwi katak
iles belitung
MIKROBIA

Gellan Xanthan
Gum Gum
TURUNAN

Selulosa Pati

CMC, MC, Pati Fosfat,


HPC, MCPC Pati Eter, dll
CRUSTACEAE

Khitin Khitosan
SUMBER POLISAKARIDA UNTUK BAHAN
PANGAN
JENIS SUMBER
Pati (amilosa) Serealia, kacang-kacangan, umbi batang
Pati (amilopektin) Serealia, kacang-kacangan, umbi batang
Pati termodifikasi Kernel jagung
Maltodekstrin Pati jagung dan kentang
Karboksimetilselulosa Selulosa kapas
Galaktomanan Biji guar, locust bean, tara
Karagenan Ganggang merah (Gracilaria, Gigartina, Euchema
spp.)
Agar Ganggang merah (Gelidium spp)
Gum arab Getah pohon Acacia senegal
Gum tragacanth Astragalus spp
Pektin Jeruk, apel, dan buah-buahan lain
Alginat Ganggang coklat (Macrocystis, Ascophyllum,
Laminaria, Ecklonia spp)
Gum xanthan Xanthomonas campestris
SIFAT
FUNGSIONAL
POLISAKARIDA
1. Daya Serap Air
mengubah dan molekul
mengontrol polisakarida →
mobilitas air poliol

pada kadar air air yang terikat:


tinggi: berikatan tidak membeku,
dengan air → tidak mobil, dapat
swelling → larut lepas
2. Pengental & Penstabil

Dikehendaki:
Meningkatkan
viskositas tinggi Penggunaan:
viskositas
pada konsen- 0,25-0,5%
larutan
trasi rendah
3. Pembentuk Gel

Kadangkala
Tergantung perlu kondisi
dari jenis khusus
polisakarida

Jenis
polisakarida
berbeda: sifat
gel berbeda
References
• Belitz, 2009. Food Chemistry.
• Brunner, S., I. Holub, S. Theis, A. Gostner, R. Melcher, P. Wolf, U. Amann-
Gassner, W. Scheppach, H. Hauner. 2012. Metabolic Effects of Replacing
Sucrose by Isomaltulose in Subjects With Type 2 Diabetes. A randomized
double-blind trial. Diabetes Care 35(6):1249-51. doi: 10.2337/dc11-1485.
• Kurniawan,. T., J. Jayanudin, I. Kustiningsih, M.A. Firdaus. 2018. Palm Sap
Sources, Characteristics, and Utilization in Indonesia. J. Food Nutr. Res. 6(9):
590-596. doi: 10.12691/jfnr-6-9-8.
• Maresch,C.C., S. F. Petry, S. Theis, A. Bosy-Westphal, T. Linn. 2017. Low
Glycemic Index Prototype Isomaltulose—Update of Clinical Trials. Nutrients
9(4): 381. doi: 10.3390/nu9040381
• Parimaladevi, P., K.Srinivasan. 2015. Achievement of favorable uniform
crystal size distribution of alpha-lactose monohydrate (α-LM) through swift
cooling process. Journal of Food Engineering 151(4): 1-6.
https://doi.org/10.1016/j.jfoodeng.2014.11.019
• Parker, K., M. Salas, V.C. Nwosu. 2010. High fructose corn syrup: Production,
uses and public health concerns. Biotechnology and Molecular Biology
Review 5(5)” 71 - 78
• Shyam, S., A. Ramadas, S.K. Chang. 2018. Isomaltulose: Recent evidence
for health benefits. Journal of Functional Foods 48. doi:
10.1016/j.jff.2018.07.002
• Tomomatsu, A., T, Itoh, H, Wijaya, Z. Nasution, J. Kumendong, A. Matsuyama.
1996. Chemical Constituents of Sugar-Containing Sap and Brown Sugar from
Palm in Indonesia. Jpn. J. Trop. Agr. 40(4): 175-181.

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