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FN 2232 > Lecture 11 > Flashcards

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
Q

What is sorghum?

A 
Cane of sweet sorghum
Similar to sugarcane production
Sweeter than molasses but otherwise similar
65-70% sugar
Fe, CA Mg, K
26
Q

What is maple syrup?

A

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
Q

What is honey?

A

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
Q

What are the forms that honey can come in?

A 
Comb
Filtered
Liquid
Crystallized
Raw
Pasteurized
Dried
Whipped
29
Q

What is agave syrup?

A

Succulent blue agave
Sweeter than sugar, thinner than honey
Predominantly fructose stored as inulin

30
Q

What are sugar alcohols?

A 
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
Q

What are the cons to sugar alcohols?

A

Partially digested by body (intestinal discomfort)

Overconsumption

32
Q

What are the 3 novel sweeteners?

A

Trehalose
Tagatose
Aspartame

33
Q

What is trehalose?

A

Naturally occurring disaccharide
Less sweet, lower glycemic reponse
Stabilize freezing and hydration

34
Q

What is tagatose?

A

Isomer of fructose made from lactose

Similar to sucrose sweetness

35
Q

What is aspartame?

A

High intestate sweeter (180-200x sweeter than sucrose)
Aspartic acid+phenylalanine+ methyl alcohol
Not heat stable, encapsulated for heat applications

36
Q

What are the characteristics of non nutritive high intensity sweeteners?

A 
Sugar replacers
Natural and synthetic 
Blends
Considerations:
-bulking agent required
-browning deficit
-Teemp depression
-off tastes
37
Q

What are the 5 non-nutritive high intensity sweetness?

A
  1. Saccharin
  2. Acesulfame-K
  3. Sucralose
  4. Stevia
  5. Monkfruit
38
Q

what are thee characteristics of Saccharin ?

A

Sweet n low
300-500x sweeter than sucrose
Bitter after taste

39
Q

what are thee characteristics of Acesulfame-K?

A

Synthetic derivative of acetoacetic acid
200x sweeter than sucrose
limited negative aftertaste
Heat stable

40
Q

what are thee characteristics of Sucralose?

A

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
Q

what are thee characteristics of Stevia?

A

Plant based
Different glycosides have different Tate profiles
200-300x sweet as sucrose
Perceived metallic aftertaste

42
Q

what are thee characteristics of Monkfruit?

A

PLant derived
100-250x sweeter than sucrose
Herbal aftertaste
Can be use din canada as table sweetener

43
Q

What is the solubility of all the different sugars?

A

Fructose, sucrose, glucose, maltose, lactose

  • from most to least
  • increased by heating
44
Q

What does saturated mean in terms of solubility?

A

Max solute at particular temp

45
Q

What is supersaturated?

A

More solute than usually soluble at particular temp

46
Q

How does solubility affect boiling point?

A

Increased solute allows for higher boiling point, decreases vapour pressure

BP corresponds with %sucrose solution

Different for every sweetener system

47
Q

What does sugar decrease?

A

The vapour pressure so it takes more energy to heat it

48
Q

What is hydrolysis?

A

Inverted sugar

  • equal amounts of glucose and fructose
  • helps to control sugar crystallization due to increased solubility
49
Q

What is acid hydrolysis?

A

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
Q

What doe enzymes have to do with hydrolysis?

A

Sucrase or invertase acts on sucrose
Heat will inactivate the enzyme
Works well in acid environment

51
Q

What is browning?

A

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
Q

What is the Maillard rxn?

A

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
Q

What is decomposition by alkalis (basic solution of any sort)?

A

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
Q

What are the 2 other properties of sugar?

A

Hygroscopic, humectant
Fermentation
Sweetness

55
Q

What are the characteristics of crystalline candy?

A

Smooth, Creamy, tiny sugar crystals

Fondant, fudge, creams

56
Q

What is the process of creating crystalline candies?

A
  • 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
Q

What do glucose and invert do to solubility?

A

Increases solubility which decreases crystallization

58
Q

What inhibits crystal growth?

A

Fat and protein

59
Q

How do you get smaller crystals to form?

A

Cooling candies to 40C on marble table so smaller crystals will form

60
Q

What are characteristics of non-crystalline candy?

A

Amorphous, without form, showy or hard, no crystallization

-Caramels, toffees, brittles, hard candy

61
Q

What is the process for making non crystalline candy?

A

Cooking to v high temps
Solidifies before crystals can form
Adding interfering substances to inhibit crystallization

FN 2232 (20 decks)

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