Chapter 11
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What are the many functions of sugars in foods (besides sweetness!)
Preservative , browning and crispness
Different sweeteners have different properties, such as…. which affects their function in foods.
Saccharide composition and moisture content
What are the 5 most common true sugars found in foods? Know whether they are mono- or disaccharides, and what is unique about them
Sucrose - pantry sweetener Glucose - building block of starch Fructose - highly soluble Maltose - made by malting of grain Lactose - ~70 % of humans can’t digest
Which of those common 5 are commonly found in fruits?
Fructose
What are the top sources of sugars in the U.S ?
• Table sugar (sucrose) • Corn-derived sweeteners: • Honey • Other syrups
How has the use of HFCS and table sugar changed since the 1960s?
The use of sugar has decreased and the use of HFCS has increased
What 2 sources do we derive table sugar (sucrose)?
Sugar cane and sugar beets
Know the definition/differences in the following sugar products: * Raw/turbinado sugar * Evaporated cane juice * Brown sugar * Molasses * Invert sugar * Powdered sugar * Fine ground sugars * Sanding sugar * Liquid sugar
Raw - not refined Evaporated can juice - raw sugar in liquid form Brown sugar - refined sugar with some molasses Molasses - byproduct of sugar cane refinement Invert sugar - hydrolyzed sucrose Powdered sugar - finely ground Fine ground sugar- dissolves more easily Sanding sugar - large crystals for sprinkling Liquid sugar - used for soda
Why do we not use beets to manufacture molasses or brown sugar?
Color only comes from sugar cane processing
How is corn syrup made ?
Corn is broken down into molecules of glucose. Starting material is corn starch
How is high fructose corn syrup made ?
HFCS-55 is added to corn syrup . The starting material is corn syrup
Properties and composition of honey , maple syrup, agave nectar
Honey - 46% fructose 37% glucose ~17% other sugars. Floral taste slight acidic Maple syrup - almost entirely sucrose , various grades Agave nectar - • ~75% fructose 10% glucose 15% other sugars