One of the largest applications of intense sweetener addition is the production of soft drinks.
Each soft drink has ten teaspoons of sugar, so each person consumes more than a quarter-cup of sugar each day just from soft drinks.
Sugar increases boiling point and reduces freezing point, acts as a bulking agent and serves as a flavor enhancer, important properties in food production and conservation. Sugar contributes sweetness, body to drink. It acts as synergist and gives balance to flavour.
Manufacturers have found that blending different low-calories sweeteners, sometimes with sugar, can lead to a better product taste profile.
Sucrose, invert sugar syrup, high fructose corn syrup and corn syrup perform three functions in beverages:
*Sweet taste
*Contribute mouthfeel
*Intensify overall flavor
The sensory appearance of sucrose is used as the reference value for the desired sweetness impression. Comparable can achieved with invert sugar syrup or high fructose corn syrup.
Roles of sugar in soft drink
