The Sugar Matrix

The Sugar Matrix is a comprehensive document designed to categorize and evaluate a wide range of sugars and sugar-like compounds commonly found in food products. It integrates a scientific approach to distinguish between molecular sugars, sugar alcohols, and alternative sweeteners. Below is a concise overview of its contents:

1. Types of Sugars and Sugar Alcohols

• Molecular Sugars: Monosaccharides (e.g., glucose, fructose, galactose) and disaccharides (e.g., sucrose, maltose, lactose) are listed with their chemical structures and production methods.
• Sugar Alcohols: Includes polyols like sorbitol, mannitol, erythritol, and xylitol, which are derived from hydrogenation or enzymatic treatment of sugars.

2. Alternative Names for Sugars

• Catalogs nearly 300 alternative names for sugars used on food labels, extending beyond the commonly recognized “56 names of sugar.”
• Examples include:
  • Treacle, golden syrup, and molasses.
  • Evaporated cane juice, glucose-fructose syrup, and agave nectar.

3. Sources and Production Pathways

• Plant Sources: Sugarcane, sugar beets, corn, and other crops.
• Production Methods: Processes such as hydrolysis, fermentation, hydrogenation, and enzyme treatments to derive sugars and sweeteners.

4. Functional and Dietary Fibers

• Identifies sugars modified into functional fibers like inulin, oligosaccharides, and resistant starches, which can support gut health while reducing glycemic impact.

5. Classification Framework

• Categorization by Function: Differentiates sugars by their role in food:
  • Sweeteners: Enhance flavor.
  • Preservatives: Prevent spoilage.
  • Bulking Agents: Provide texture.
• Molecular Characteristics: Highlights chemical properties like glycemic index and caloric content.

6. Emerging Sweeteners

• Novel Sugars: Includes low-calorie sweeteners such as allulose and tagatose.
• Natural Extracts: Discusses naturally derived sweeteners like stevia and monk fruit.

7. Implications for Labeling

• Focuses on defining what should legally qualify as “sugar” on food labels.
• Provides clarity for regulatory frameworks to avoid consumer confusion.

Key Highlights:

• Scientific Basis: Explains the molecular and functional roles of sugars and their derivatives.
• Scope of Use: Includes sugars used for sweetness, fermentation, or as precursors to fibers.
• Practical Applications: Aims to guide food manufacturers and regulatory bodies in identifying and labeling sugars accurately.

This document is essential for industries and regulators seeking a detailed understanding of sugars and sweeteners for transparency, innovation, and compliance.

Developed by Perfact.co