Lecture 9 Sugars Flashcards
Is natural always good for you?
No, there are harmful natural substances
Chemicals
exist in our food, there are good and bad kinds, and different safe amounts to consume
Essential nutrients, toxic levels
at some point after consuming a certain amount there is no more nutritional value, at another point of curve there is a negative effect after consuming to much
Carbohydrates
sugar, complex xarbohydrates
Marcronutriients
bulk of our diet most abundant organic molecule initial source of ALL FOOD Provide: 1. Energy 2.Carbon (to make other things) 3. Fiber (no energy), cannot digest, slows down digestion, feed probiotics in intestines 4. Sometimes taste -Cyclized, sometimes drawn in a straight line
Carbohydrates chemistry
Carbon with multiple water
C#(H2O)#
Sugar Nomenclature
Chemically sugars can be given suffix “-ose”
Glucose, galactose, fructose
Classified according to the number of carbon atoms
-Trioses, tetroses, pentoses, hexoses
Most food sugars are or are made of hexoses
Polymeres
linking chemicals together
ex:Lactose= galactose + glucose
Sucrose(saccharose) = glucose+ fructose
Sucrose
Disaccharide: two sugars Glucose+fructose Also called: 1. Dextrose and levulose 2. Grape sugar and fruit sugar
How is sugar made?
Various degrees or refining from(listed in increased processing downward) Molasses Raw Sugar Brown Sugar White sugar
Molasses
concentrate juices sugar, bearing plants
contains substances other than simple sugars
various grades and darkness
Molasses, concentrated juices from sugar-bearing plants
Describe process: 1. Open kettle 2. Centrifugal Describe use: 1. usable 2. biofuel
Raw Sugar
The first crystallization of sugar from boiling down sugar cane extract
Refined Sugar
The history of the modern world was vastly influenced by the spice trade and the sugar trades
White table sugar
sucrose
only taste is sweetness
source of nutritive energy
-to get white sugar you boil over and over
History of Sugar
“Triangular Trade”- never sail an empty ship
1700s, 1800s: things that were traded
sugar
rum
slaves: went from Africa to the Caribbean to harvest sugar
Corn Syrup
Found in soft drinks cheaper to produce than table sugar Made from hydrolysis of acids or enzymes less sweet than sucrose hygroscopic mixture of polymers and fragments
Hydolysis
the process of splitting a molecule apart and adding a water molecule to the product
- Partial hydrolysis–>
1. glucose
2. maltose
3. Dextrin’s (long chains)
Corn Syrup- HFCS
Ordinary corn syrup can be treated with enzymes to produce:
High Fructose Corn Syrups
Sweeter than “regular” corn syrups
Cheaper product than sucrose, using corn to produce biofuel has increased the price of corn (negative for cows and chickens who eat corn)
Enzymes nomenclature
Enzymes can be given the suffix “-ase”
example: lipase
Honey
Sucrose from plants is converted from a disaccharide to two monosaccharides by the enzyme “invertase”
Same set of chemicals found in honey as in other sugars
53% of sugar in honey is fructose about the same as HFCS
Honey also contains:
Pollen
Waxes
Acids
Carbohydrates- Honey
Concern about honey being a vector for bacterium
-Babies should not be fed it
Maple Syrup
Product of the Trees
Flavor produced by “boiling down”
~2/3 sugar, 1/3 water and the rest impurities
Sugar Alcohols
Prepared by hydrogenating simple sugars
Many sugar alcohols exist naturally in nature
