Chapter 11 Flashcards
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
