The syrup is taken from the tank to the mixer via a warmed pipe and a metering pun Commonly syrups are used from barrels. Cold syrups may be very viscous and difficult to run or pump out. Thus it is normal to store barrels in a warm place or, in cold weather, to have an electrically heated jacket to warm the barrel All syrups are sterile until opened so have an indefinite shelf life There is widespread concern that sugars accelerate tooth decay provide excess calories in the diet. Many foods are made artificial sweeteners to replace sugar. These sweeteners give intensely sweet mouth perceptions compared with sucrose In baked goods, replacement of the sugars is not satisfactory because of the structural importance that sugars give to the products. He small uantities of saccharin and cyclamate may be used to increase biscuit sweetness in, for example, semi-sweet biscuits where the amount of sugar that can be used in the formulation is limited Claims that biscuits are 'sugar free' should be examined critically is what is often meant is 'sucrose free. The sweetness comes from fruit syrups which are essentially free from sucrose but consist of lower sugars which have as many calories per gram and also as much ffect on tooth decay Polyols such as sorbitol, mannitol, xylitol, lactitol and maltitol (which are solid sweet materials with the chemical structure of alcohols and not like the sugars that have been described above)are used in chocolates for persons suffering from diabetes and those wishing to eat more tooth friendly products but they are not satisfactory for baked productsSugars and syrups 37 The syrup is taken from the tank to the mixer via a warmed pipe and a metering pump. Commonly syrups are used from barrels. Cold syrups may be very viscous and difficult to run or pump out. Thus it is normal to store barrels in a warm place or, in cold weather, to have an electrically heated jacket to warm the barrel. All syrups are sterile until opened so have an indefinite shelf life. 5.8 Other sweeteners There is widespread concern that sugars accelerate tooth decay and provide excess calories in the diet. Many foods are made with artificial sweeteners to replace sugar. These sweeteners give intensely sweet mouth perceptions compared with sucrose. In baked goods, replacement of the sugars is not satisfactory because of the structural importance that sugars give to the products. However, very small quantities of saccharin and cyclamate may be used to increase biscuit sweetness in, for example, semi-sweet biscuits where the amount of sugar that can be used in the formulation is limited. Claims that biscuits are ‘sugar free’ should be examined critically as what is often meant is ‘sucrose free’. The sweetness comes from fruit syrups which are essentially free from sucrose but consist of lower sugars which have as many calories per gram and also as much affect on tooth decay! Polyols such as sorbitol, mannitol, xylitol, lactitol and maltitol (which are solid sweet materials with the chemical structure of alcohols and not like the sugars that have been described above) are used in chocolates for persons suffering from diabetes and those wishing to eat more ‘tooth friendly’ products but they are not satisfactory for baked products