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List of unrefined sweeteners

January 01, 1970

This list of unrefined sweeteners includes all natural, unrefined, or low-processed sweeteners.

Sweeteners are usually made from the fruit or sap of plants, but can also be made from any other part of the plant, or all of it. Some sweeteners are made from starch, with the use of enzymes. Sweeteners made by animals, especially insects, are put in their own section as they can come from more than one part of plants.

From sap edit

 
A block of Indian jaggery, a type of raw sugar
 
Three cakes of commercially produced palm sugar

The sap of some species is concentrated to make sweeteners, usually through drying or boiling.

From roots edit

The juice extracted from the tuberous roots of certain plants is, much like sap, concentrated to make sweeteners, usually through drying or boiling.

From nectar and flowers edit

  • A "palatable" brown sugar can be made by boiling down the dew from flowers of the common milkweed (Asclepias syriaca).[7]
  • The nectar of mahua can be used to make a syrup.

From seeds edit

The starchy seeds of certain plants are transformed into sweeteners by using the enzymes formed during germination or from bacterian cultures. Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes, such as corn syrup.

From fruits edit

Further information: List of culinary fruits

Many fresh fruits, dried fruits and fruit juices are used as sweeteners. Some examples are:

  • Watermelon sugar, made by boiling the juice of ripe watermelons.[13]
  • Pumpkin sugar, made by grating the pumpkins, in the same manner as to make beet sugar.[14][15]
  • Dates, date paste, spread, syrup ("dibs"), or powder (date sugar) are made from the fruit of the date palm (Phoenix dactylifera).
  • Jallab is made by combining dates, grape molasses and rose water.
  • Pekmez is made of grapes, fig (Ficus carica) and mulberry (Morus spp.) juices, condensed by boiling with coagulant agents.

A variety of molasses are made with fruit:

From leaves edit

 
Dried and powdered Stevia leaves

In a few species of plants the leaves are sweet and can be used as sweeteners.

  • Stevia spp. can be used whole, or dried and powdered to sweeten food or drink. Uniquely, stevia contains no carbohydrates or calories.[17]
  • Jiaogulan (Gynostemma pentaphyllum), has sweet leaves, although not as sweet as Stevia.[18]
  • Hydrangea macrophylla Has sweet leaves that are used to make a sweet tea called amacha

By animals edit

See also edit

References edit

  1. ^ Johnston, James F. W.; Arthur H. Church (1880) [1880]. The Chemistry of Common Life. D. Appleton and company. p. 198. Retrieved 2008-06-01. The Chemistry of Common Life James F. Johnston.
  2. ^ Beckley, Jacqueline H.; Jack Huang; Elizabeth Topp; Michele Foley; Witoon Prinyawiwatkul (2007). Accelerating New Food Product Design and Development. Blackwell Publishing. p. 36. ISBN 978-0-8138-0809-3. Retrieved 2008-05-13.
  3. ^ Kallio, Heikki; Tuija Teerinen; Seija Ahtonen; Meri Suihko; Reino R. Linko (1989). "Composition and Properties of Birch Syrup (Betula pubescens)" (PDF). J. Agric. Food Chem. 37: 51–54. doi:10.1021/jf00085a012. Retrieved 2008-05-14. [dead link]
  4. ^ Moerman, Daniel E. (1998). Native American Ethnobotany. Timber Press. pp. 38–41. ISBN 978-0-88192-453-4. Retrieved 2008-05-14.
  5. ^ Balfour, Edward (2007-05-29) [1871]. Cyclopædia of India and of Eastern and Southern Asia, Commercial, Industrial and Scientific. Vol. 1 (2nd ed.). Oxford University. p. 194. Retrieved 2008-05-15.
  6. ^ Lock, Charles George Warnford; George William Wigner; Robert Henry Harl (2007-10-22) [1882]. Sugar Growing and Refining. E. & F. N. Spon. pp. 408–409. Retrieved 2008-05-15.
  7. ^ a b Saunders, Charles Francis (1976). Edible and Useful Wild Plants of the United States and Canada. Courier Dover Publications. p. 219. ISBN 978-0-486-23310-9.
  8. ^ Emery, Carla (2003). The Encyclopedia of Country Living, An Old Fashioned Recipe Book. Sasquatch Books. p. 313. ISBN 978-1-57061-377-7. Retrieved 2008-05-13.
  9. ^ Draycott, Philip A. (2006). Sugar Beet. Blackwell Publishing. p. 451. ISBN 978-1-4051-1911-5. Retrieved 2008-05-13.
  10. ^ Manrique, I.; A. Párraga; M. Hermann (2005). "Yacon syrup: Principles and processing" (PDF). Series: Conservación y Uso de la Biodiversidad de Raíces y Tubérculos Andinos: Una Década de Investigación Para el Desarrollo (1993-2003). 8B: 31p. Retrieved 2008-04-27.
  11. ^ Roehl, Evelyn (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions / Bear & Company. pp. 134–135. ISBN 978-0-89281-635-4.
  12. ^ a b Belleme, John; Jan Belleme (2007). Japanese Foods That Heal. Tuttle Publishing. pp. 55–58. ISBN 978-0-8048-3594-7. Retrieved 2008-05-13.
  13. ^ California Legislature (1868). The Journal: 22nd. Sess., 1878. App. F.P. Thompson, Supt. state printing. p. 470. Retrieved 2008-06-02. watermelon sugar -Richard -Brautigan -In Watermelon Sugar.
  14. ^ Hovey, M. C. (1841) [1841]. The Magazine of Horticulture, Botany, and All Useful Discoveries. Hovey and Co. p. 32. Retrieved 2008-06-03. pumpkin sugar.
  15. ^ The Magazine of Science, and Schools of Art. D. Francis. 1841 [1841]. p. 192. Retrieved 2008-06-03. pumpkin sugar.
  16. ^ Basan, Ghillie; Jonathan Basan (2007). The Middle Eastern Kitchen. Hippocrene Books. p. 158. ISBN 978-0-7818-1190-3.
  17. ^ Kinghorn, A. Douglas (2002). Stevia: The Genus Stevia. CRC Press. ISBN 978-0-415-26830-1.
  18. ^ "Gynostemma pentaphyllum". Plants For A Future. Retrieved 2008-04-29.
  19. ^ Menzel, Peter; Faith D'Aluisio (1998). Man Eating Bugs: The Art and Science of Eating Insects. Ten Speed Press. p. 29. ISBN 978-1-58008-022-4. Retrieved 2008-06-02. man eating insects.

External links edit

  •   Media related to Unrefined sweeteners at Wikimedia Commons

January 01, 1970
list, unrefined, sweeteners, this, list, unrefined, sweeteners, includes, natural, unrefined, processed, sweeteners, sweeteners, usually, made, from, fruit, plants, also, made, from, other, part, plant, some, sweeteners, made, from, starch, with, enzymes, swee. This list of unrefined sweeteners includes all natural unrefined or low processed sweeteners Sweeteners are usually made from the fruit or sap of plants but can also be made from any other part of the plant or all of it Some sweeteners are made from starch with the use of enzymes Sweeteners made by animals especially insects are put in their own section as they can come from more than one part of plants Contents 1 From sap 2 From roots 3 From nectar and flowers 4 From seeds 5 From fruits 6 From leaves 7 By animals 8 See also 9 References 10 External linksFrom sap edit nbsp A block of Indian jaggery a type of raw sugar nbsp Three cakes of commercially produced palm sugar The sap of some species is concentrated to make sweeteners usually through drying or boiling Cane juice syrup molasses and raw sugar which has many regional and commercial names including demerara jaggery muscovado panela piloncillo turbinado sugar and Sucanat are all made from sugarcane Saccharum spp Sweet sorghum syrup is made from the sugary juice extracted from the stalks of Sorghum spp especially S bicolor citation needed Mexican or maize sugar can be made by boiling down the juice of green maize stalks 1 Agave nectar is made from the sap of Agave spp including tequila agave Agave tequilana 2 Birch syrup is made from the sap of birch trees Betula spp 3 Maple syrup taffy and sugar are made from the sap of tapped maple trees Acer spp 4 Palm sugar is made by tapping the flower stalk of various Palm trees to collect the sap The most important species for this is the Indian date palm Phoenix sylvestris but other species used include palmyra Borassus flabelliformis coconut Cocos nucifera toddy Caryota urens gomuti Arenga saccharifera and nipa Nypa fruticans palms 5 6 The sweet resin of the sugar pine Pinus lambertiana was considered by John Muir to be better than maple sugar 7 A sugary extract from manna ash that contains the sugar mannose and the sugar alcohol mannitol From roots editThe juice extracted from the tuberous roots of certain plants is much like sap concentrated to make sweeteners usually through drying or boiling Sugar beet syrup Zuckerrubensirup in German is made from the tuberous roots of the sugar beet Beta vulgaris 8 Sugar beet molasses a by product of the processing to make refined sugar also exists but is mainly used for animal feed 9 Yacon syrup is made from the tuberous roots of yacon Smallanthus sonchifolius 10 Sweet Cicely root Licorice rootFrom nectar and flowers editA palatable brown sugar can be made by boiling down the dew from flowers of the common milkweed Asclepias syriaca 7 The nectar of mahua can be used to make a syrup From seeds editThe starchy seeds of certain plants are transformed into sweeteners by using the enzymes formed during germination or from bacterian cultures Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes such as corn syrup Barley malt syrup is made from germinated barley grains 11 Brown rice malt syrup is made from rice grains cooked and then cultured with malt enzymes 12 Amazake is made from rice fermented with Koji Aspergillus oryzae 12 From fruits editFurther information List of culinary fruits Many fresh fruits dried fruits and fruit juices are used as sweeteners Some examples are Watermelon sugar made by boiling the juice of ripe watermelons 13 Pumpkin sugar made by grating the pumpkins in the same manner as to make beet sugar 14 15 Dates date paste spread syrup dibs or powder date sugar are made from the fruit of the date palm Phoenix dactylifera Jallab is made by combining dates grape molasses and rose water Pekmez is made of grapes fig Ficus carica and mulberry Morus spp juices condensed by boiling with coagulant agents A variety of molasses are made with fruit Carob molasses is made from the pulp of the carob tree s fruit 16 From leaves edit nbsp Dried and powdered Stevia leaves In a few species of plants the leaves are sweet and can be used as sweeteners Stevia spp can be used whole or dried and powdered to sweeten food or drink Uniquely stevia contains no carbohydrates or calories 17 Jiaogulan Gynostemma pentaphyllum has sweet leaves although not as sweet as Stevia 18 Hydrangea macrophylla Has sweet leaves that are used to make a sweet tea called amachaBy animals editTrue honey made by honey bees Apis spp from gathered nectar Sugarbag the honey of stingless bees which is more liquid than the honey from honey bees 19 See also edit nbsp Food portal Australian Aboriginal sweet foods Natural brown sugar some brown sugars are refined List of food additives Sugar substitute MolassesReferences edit Johnston James F W Arthur H Church 1880 1880 The Chemistry of Common Life D Appleton and company p 198 Retrieved 2008 06 01 The Chemistry of Common Life James F Johnston Beckley Jacqueline H Jack Huang Elizabeth Topp Michele Foley Witoon Prinyawiwatkul 2007 Accelerating New Food Product Design and Development Blackwell Publishing p 36 ISBN 978 0 8138 0809 3 Retrieved 2008 05 13 Kallio Heikki Tuija Teerinen Seija Ahtonen Meri Suihko Reino R Linko 1989 Composition and Properties of Birch Syrup Betula pubescens PDF J Agric Food Chem 37 51 54 doi 10 1021 jf00085a012 Retrieved 2008 05 14 dead link Moerman Daniel E 1998 Native American Ethnobotany Timber Press pp 38 41 ISBN 978 0 88192 453 4 Retrieved 2008 05 14 Balfour Edward 2007 05 29 1871 Cyclopaedia of India and of Eastern and Southern Asia Commercial Industrial and Scientific Vol 1 2nd ed Oxford University p 194 Retrieved 2008 05 15 Lock Charles George Warnford George William Wigner Robert Henry Harl 2007 10 22 1882 Sugar Growing and Refining E amp F N Spon pp 408 409 Retrieved 2008 05 15 a b Saunders Charles Francis 1976 Edible and Useful Wild Plants of the United States and Canada Courier Dover Publications p 219 ISBN 978 0 486 23310 9 Emery Carla 2003 The Encyclopedia of Country Living An Old Fashioned Recipe Book Sasquatch Books p 313 ISBN 978 1 57061 377 7 Retrieved 2008 05 13 Draycott Philip A 2006 Sugar Beet Blackwell Publishing p 451 ISBN 978 1 4051 1911 5 Retrieved 2008 05 13 Manrique I A Parraga M Hermann 2005 Yacon syrup Principles and processing PDF Series Conservacion y Uso de la Biodiversidad de Raices y Tuberculos Andinos Una Decada de Investigacion Para el Desarrollo 1993 2003 8B 31p Retrieved 2008 04 27 Roehl Evelyn 1996 Whole Food Facts The Complete Reference Guide Inner Traditions Bear amp Company pp 134 135 ISBN 978 0 89281 635 4 a b Belleme John Jan Belleme 2007 Japanese Foods That Heal Tuttle Publishing pp 55 58 ISBN 978 0 8048 3594 7 Retrieved 2008 05 13 California Legislature 1868 The Journal 22nd Sess 1878 App F P Thompson Supt state printing p 470 Retrieved 2008 06 02 watermelon sugar Richard Brautigan In Watermelon Sugar Hovey M C 1841 1841 The Magazine of Horticulture Botany and All Useful Discoveries Hovey and Co p 32 Retrieved 2008 06 03 pumpkin sugar The Magazine of Science and Schools of Art D Francis 1841 1841 p 192 Retrieved 2008 06 03 pumpkin sugar Basan Ghillie Jonathan Basan 2007 The Middle Eastern Kitchen Hippocrene Books p 158 ISBN 978 0 7818 1190 3 Kinghorn A Douglas 2002 Stevia The GenusStevia CRC Press ISBN 978 0 415 26830 1 Gynostemma pentaphyllum Plants For A Future Retrieved 2008 04 29 Menzel Peter Faith D Aluisio 1998 Man Eating Bugs The Art and Science of Eating Insects Ten Speed Press p 29 ISBN 978 1 58008 022 4 Retrieved 2008 06 02 man eating insects External links edit nbsp Media related to Unrefined sweeteners at Wikimedia Commons Retrieved from https en wikipedia org w index php title List of unrefined sweeteners amp oldid 1183688708, wikipedia, wiki, book, books, library,

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