Lecture 11 Flashcards
What is the Canadian Sugar Institute?
National non profit
Proving scientific nutrition information
Science based nutrition services
Funded by Canadian producers of sugar
How much sugar dose canada produce?
1.2 million tonnes of refined sugar annually
What kind of sugar does canada produce?
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
In canada who consumes the most sugar?
Females in all age groups consume less sugar than males
-this includes total sugars
What are the added sugar trends over time?
Declining over the past 30 years
What are the benefits of sugar?
Caloric value
Sugar beets, sugarcane
Sucrose=sugar
What are the non nutritive parts of sugar?
No caloric value
High intensity
Synthetic (sucralose, aspartame)
Plant sourced
What is crystalline?
Supeersaturated sugar solution which forms crystals
-characteristic shape for each type
Pres=cise organized set pattern
What does crystallize size depend on?
Concentration
Temp
Agitation
What is grant;ated sugar?
Crystalline sucrose, table sugar
Raw (2-3% Impurities)
Whare are the different catgegories of sugar?
Fine/extra fine (standard) Caster/suuperfine Confectioners Coarse (colour/inversion resistant) Sandinig (large crystals sparkle)
What is co crystallization of granulated sugar?
Typically found ini pharmaceuticals
- Second ingredient added is incorporated or plated
- spontaenous crystallization (homogenous)
What are crystalline instant products?
Gelling
Aeration
Emulsification
Mixes (pudding)
What is brown sugar?
From sugar cane
Sucrose crystals with film of molasses
Caramel flavour
What are the different forms of brown sugar?
Turbinado: Surface molasses removed and lightest
Light and Dark: flavour and colour quantity of molasses
Muscovado: Coarser, stickier and darker
What are glucose syrup solids?
75-80% sweet as surcrose
Completely hydrolysis of cornstarch
Crystal form of honoey
What is fructose?
More sweet than sucrose
Rapid development of viscosity, increased gel strength
What is maltodextrin?
Various degrees of dextrose equivalents (based on the degree of hydrolysis)
- Bulking/plating agent
- Low sweetness
- cheewy, binding and viscosity characteristics in canda
Whats the difference between low DE and high DE?
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
What is corn syrup-glucose syrup?
75%carb 25% water
20-98% glucose
Hydrolyze cornstarch
What are the the 2 enzymes for corn syrup-glucose syrup?
Glucoamylase- more glucose higher sweetening power, lower viscosity
B-amylase: more maltose
What is high fructose corn syrup?
Convert glucose to fructose- glucose isomerase
- either be 42% (easiest, beverages), 55%(blend of other 2, candy) or 90%(fractionation) HFCS
- high sweetness
What is molasses?
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)
What is blackstrap?
Gives molasses different kinds of flowability due a higher mineral content
What is sorghum?
Cane of sweet sorghum Similar to sugarcane production Sweeter than molasses but otherwise similar 65-70% sugar Fe, CA Mg, K
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)
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
What are the forms that honey can come in?
Comb Filtered Liquid Crystallized Raw Pasteurized Dried Whipped
What is agave syrup?
Succulent blue agave
Sweeter than sugar, thinner than honey
Predominantly fructose stored as inulin
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
What are the cons to sugar alcohols?
Partially digested by body (intestinal discomfort)
Overconsumption
What are the 3 novel sweeteners?
Trehalose
Tagatose
Aspartame
What is trehalose?
Naturally occurring disaccharide
Less sweet, lower glycemic reponse
Stabilize freezing and hydration
What is tagatose?
Isomer of fructose made from lactose
Similar to sucrose sweetness
What is aspartame?
High intestate sweeter (180-200x sweeter than sucrose)
Aspartic acid+phenylalanine+ methyl alcohol
Not heat stable, encapsulated for heat applications
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
What are the 5 non-nutritive high intensity sweetness?
- Saccharin
- Acesulfame-K
- Sucralose
- Stevia
- Monkfruit
what are thee characteristics of Saccharin ?
Sweet n low
300-500x sweeter than sucrose
Bitter after taste
what are thee characteristics of Acesulfame-K?
Synthetic derivative of acetoacetic acid
200x sweeter than sucrose
limited negative aftertaste
Heat stable
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
what are thee characteristics of Stevia?
Plant based
Different glycosides have different Tate profiles
200-300x sweet as sucrose
Perceived metallic aftertaste
what are thee characteristics of Monkfruit?
PLant derived
100-250x sweeter than sucrose
Herbal aftertaste
Can be use din canada as table sweetener
What is the solubility of all the different sugars?
Fructose, sucrose, glucose, maltose, lactose
- from most to least
- increased by heating
What does saturated mean in terms of solubility?
Max solute at particular temp
What is supersaturated?
More solute than usually soluble at particular temp
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
What does sugar decrease?
The vapour pressure so it takes more energy to heat it
What is hydrolysis?
Inverted sugar
- equal amounts of glucose and fructose
- helps to control sugar crystallization due to increased solubility
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
What doe enzymes have to do with hydrolysis?
Sucrase or invertase acts on sucrose
Heat will inactivate the enzyme
Works well in acid environment
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
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
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
What are the 2 other properties of sugar?
Hygroscopic, humectant
Fermentation
Sweetness
What are the characteristics of crystalline candy?
Smooth, Creamy, tiny sugar crystals
Fondant, fudge, creams
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
What do glucose and invert do to solubility?
Increases solubility which decreases crystallization
What inhibits crystal growth?
Fat and protein
How do you get smaller crystals to form?
Cooling candies to 40C on marble table so smaller crystals will form
What are characteristics of non-crystalline candy?
Amorphous, without form, showy or hard, no crystallization
-Caramels, toffees, brittles, hard candy
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
