3

The massive availability of saccharides, mainly sucrose and D-glucose, has made them attractive sources for many products. Natural biodegradability and versatility of saccharides and health awareness were principal factors stimulating consumer attempts to reduce uptake of the calorie food. Response from industry resulted in reduction of energy in processed food products. Several technologies were developed, which were based on the processing of sucrose and D-glucose into sugar substitutes (e.g., sugar alcohols), food flavoring ingredients and colorants (e.g., caramels), surfactants, emulsifiers, and fat replacers (saccharide ethers with long-

chain alkyl groups, fatty acid esters, and polyesters of saccharides). The processing involves either biochemical (see Chapter 10) or chemical methods.