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Lecture 11 Flashcards

1
Q

What is the Canadian Sugar Institute?

A

National non profit

Proving scientific nutrition information

Science based nutrition services

Funded by Canadian producers of sugar

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2
Q

How much sugar dose canada produce?

A

1.2 million tonnes of refined sugar annually

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3
Q

What kind of sugar does canada produce?

A

94% is refined from raw cane sugar imported in bulk to cause sugar resining optrations in Vancouver, Toronto and montreal

The balance is refined beet sugar from domestically grown sugar beets in Alberta

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4
Q

In canada who consumes the most sugar?

A

Females in all age groups consume less sugar than males

-this includes total sugars

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5
Q

What are the added sugar trends over time?

A

Declining over the past 30 years

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6
Q

What are the benefits of sugar?

A

Caloric value
Sugar beets, sugarcane
Sucrose=sugar

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7
Q

What are the non nutritive parts of sugar?

A

No caloric value
High intensity
Synthetic (sucralose, aspartame)
Plant sourced

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8
Q

What is crystalline?

A

Supeersaturated sugar solution which forms crystals
-characteristic shape for each type

Pres=cise organized set pattern

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9
Q

What does crystallize size depend on?

A

Concentration
Temp
Agitation

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10
Q

What is grant;ated sugar?

A

Crystalline sucrose, table sugar

Raw (2-3% Impurities)

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11
Q

Whare are the different catgegories of sugar?

A 
Fine/extra fine (standard)
Caster/suuperfine 
Confectioners
Coarse (colour/inversion resistant)
Sandinig (large crystals sparkle)
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12
Q

What is co crystallization of granulated sugar?

A

Typically found ini pharmaceuticals

  • Second ingredient added is incorporated or plated
  • spontaenous crystallization (homogenous)
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13
Q

What are crystalline instant products?

A

Gelling
Aeration
Emulsification
Mixes (pudding)

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14
Q

What is brown sugar?

A

From sugar cane
Sucrose crystals with film of molasses
Caramel flavour

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15
Q

What are the different forms of brown sugar?

A

Turbinado: Surface molasses removed and lightest
Light and Dark: flavour and colour quantity of molasses
Muscovado: Coarser, stickier and darker

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16
Q

What are glucose syrup solids?

A

75-80% sweet as surcrose
Completely hydrolysis of cornstarch
Crystal form of honoey

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17
Q

What is fructose?

A

More sweet than sucrose

Rapid development of viscosity, increased gel strength

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18
Q

What is maltodextrin?

A

Various degrees of dextrose equivalents (based on the degree of hydrolysis)

  • Bulking/plating agent
  • Low sweetness
  • cheewy, binding and viscosity characteristics in canda
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19
Q

Whats the difference between low DE and high DE?

A

low DE quivante with long chains it isnt as sweet and viscous

High DE with shorter chains are sweeter and less viscous

1-20=powdered
20-95=syrup

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20
Q

What is corn syrup-glucose syrup?

A

75%carb 25% water
20-98% glucose
Hydrolyze cornstarch

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21
Q

What are the the 2 enzymes for corn syrup-glucose syrup?

A

Glucoamylase- more glucose higher sweetening power, lower viscosity

B-amylase: more maltose

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22
Q

What is high fructose corn syrup?

A

Convert glucose to fructose- glucose isomerase

  • either be 42% (easiest, beverages), 55%(blend of other 2, candy) or 90%(fractionation) HFCS
  • high sweetness
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23
Q

What is molasses?

A

Treacle
Residue from sugarcane refining
70% sugar, 25% water 5% mineral ash
Sucrose, fructose, glucose
-First crystallization: light colour and flavour, high sugar
-final process is dark, butter, high mineral and high flavour (blackstrap)

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24
Q

What is blackstrap?

A

Gives molasses different kinds of flowability due a higher mineral content

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25
What is sorghum?
``` Cane of sweet sorghum Similar to sugarcane production Sweeter than molasses but otherwise similar 65-70% sugar Fe, CA Mg, K ```
26
What is maple syrup?
Sap from maple tree evaporated <35% water Sucrose is main sugar Ca, Fe, K, Mg, Mn, Na, P, S, Zn Cooking and organic acids deveelop flavour 40:1 (sap:syrup)
27
What is honey?
Flower nectar modified and concentrated by honeybee Supersaturated-glucose crystallizes 82.5% Carb, 17% water 38%fructose, 31% glucose, 7% maltose 2% sucrose Adultereation >8% sucrose Flowers contribute to flavour
28
What are the forms that honey can come in?
``` Comb Filtered Liquid Crystallized Raw Pasteurized Dried Whipped ```
29
What is agave syrup?
Succulent blue agave Sweeter than sugar, thinner than honey Predominantly fructose stored as inulin
30
What are sugar alcohols?
``` Polyols,one OH group on each C Partially sugar and alcohol White, water soluble Occur naturally or industrialized hydrogenation Partially digested by the body bulk, texture, browning ```
31
What are the cons to sugar alcohols?
Partially digested by body (intestinal discomfort) | Overconsumption
32
What are the 3 novel sweeteners?
Trehalose Tagatose Aspartame
33
What is trehalose?
Naturally occurring disaccharide Less sweet, lower glycemic reponse Stabilize freezing and hydration
34
What is tagatose?
Isomer of fructose made from lactose | Similar to sucrose sweetness
35
What is aspartame?
High intestate sweeter (180-200x sweeter than sucrose) Aspartic acid+phenylalanine+ methyl alcohol Not heat stable, encapsulated for heat applications
36
What are the characteristics of non nutritive high intensity sweeteners?
``` Sugar replacers Natural and synthetic Blends Considerations: -bulking agent required -browning deficit -Teemp depression -off tastes ```
37
What are the 5 non-nutritive high intensity sweetness?
1. Saccharin 2. Acesulfame-K 3. Sucralose 4. Stevia 5. Monkfruit
38
what are thee characteristics of Saccharin ?
Sweet n low 300-500x sweeter than sucrose Bitter after taste
39
what are thee characteristics of Acesulfame-K?
Synthetic derivative of acetoacetic acid 200x sweeter than sucrose limited negative aftertaste Heat stable
40
what are thee characteristics of Sucralose?
Made from sucrose and chlorine atoms, splenda 600x sweeter than sucrose Similar taste profile to sucrose, no negative aftertaste Highly water soluble, stable pH and temperature
41
what are thee characteristics of Stevia?
Plant based Different glycosides have different Tate profiles 200-300x sweet as sucrose Perceived metallic aftertaste
42
what are thee characteristics of Monkfruit?
PLant derived 100-250x sweeter than sucrose Herbal aftertaste Can be use din canada as table sweetener
43
What is the solubility of all the different sugars?
Fructose, sucrose, glucose, maltose, lactose - from most to least - increased by heating
44
What does saturated mean in terms of solubility?
Max solute at particular temp
45
What is supersaturated?
More solute than usually soluble at particular temp
46
How does solubility affect boiling point?
Increased solute allows for higher boiling point, decreases vapour pressure BP corresponds with %sucrose solution Different for every sweetener system
47
What does sugar decrease?
The vapour pressure so it takes more energy to heat it
48
What is hydrolysis?
Inverted sugar - equal amounts of glucose and fructose - helps to control sugar crystallization due to increased solubility
49
What is acid hydrolysis?
Disaccharides hydrolyzed by weak acids Sucrose easily hydrolyzed, maltose and lactose are slow Heat accelerates rxn; slow, long results in more hydrolysis Industrial or home
50
What doe enzymes have to do with hydrolysis?
Sucrase or invertase acts on sucrose Heat will inactivate the enzyme Works well in acid environment
51
What is browning?
Caramelization- dry heat form of non-enzymatic browning 170melted sugar(sucrose) browns Decomposes into glucose and fructose Characteristic flavour and colour-can get bitter off flavours Removal of water, polymerization, formation of organic acids Non-crystalline, soluble in water, less sweet
52
What is the Maillard rxn?
Carbonyl group of reducing sugar combined with an amino group with removal of water Fragmentation, polymerization, formation of browning pigments Very complex process Sucrose is not a reducing sugar and is not affected an occur at room temp, accelerated under heated conditions
53
What is decomposition by alkalis (basic solution of any sort)?
Monosaccharides brown in alkali conditions Alkaline water can cause browning Stronger alkali, more browning Undesirable in fondant (add cream of tartar to avoid) Cakes and cookies with baking soda produce brown colour and stronger flavour
54
What are the 2 other properties of sugar?
Hygroscopic, humectant Fermentation Sweetness
55
What are the characteristics of crystalline candy?
Smooth, Creamy, tiny sugar crystals | Fondant, fudge, creams
56
What is the process of creating crystalline candies?
- Boiling of sugar solution (avoid undissolved sugar) - Boiling to concentrate sugar solution (specific temp for each candy type) - Control of crystallization (ingredients, cooling quick) - Ripening
57
What do glucose and invert do to solubility?
Increases solubility which decreases crystallization
58
What inhibits crystal growth?
Fat and protein
59
How do you get smaller crystals to form?
Cooling candies to 40C on marble table so smaller crystals will form
60
What are characteristics of non-crystalline candy?
Amorphous, without form, showy or hard, no crystallization | -Caramels, toffees, brittles, hard candy
61
What is the process for making non crystalline candy?
Cooking to v high temps Solidifies before crystals can form Adding interfering substances to inhibit crystallization

FN 2232 (20 decks)

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