Lecture 9 Sugars

Question 1

Is natural always good for you?

Answer 1

No, there are harmful natural substances

Question 2

Chemicals

Answer 2

exist in our food, there are good and bad kinds, and different safe amounts to consume

Question 3

Essential nutrients, toxic levels

Answer 3

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

Question 4

Carbohydrates

Answer 4

sugar, complex xarbohydrates

Question 5

Marcronutriients

Answer 5

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

Question 6

Carbohydrates chemistry

Answer 6

Carbon with multiple water

C#(H2O)#

Question 7

Sugar Nomenclature

Answer 7

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

Question 8

Polymeres

Answer 8

linking chemicals together
ex:Lactose= galactose + glucose
Sucrose(saccharose) = glucose+ fructose

Question 9

Sucrose

Answer 9

Disaccharide: two sugars
Glucose+fructose 
Also called:
1. Dextrose and levulose
2. Grape sugar and fruit sugar

Question 10

How is sugar made?

Answer 10

Various degrees or refining from(listed in increased processing downward)
Molasses
Raw Sugar
Brown Sugar
White sugar

Question 11

Molasses

Answer 11

concentrate juices sugar, bearing plants
contains substances other than simple sugars
various grades and darkness

Question 12

Molasses, concentrated juices from sugar-bearing plants

Answer 12

Describe process:
1. Open kettle
2. Centrifugal
Describe use:
1. usable
2. biofuel

Question 13

Raw Sugar

Answer 13

The first crystallization of sugar from boiling down sugar cane extract

Question 14

Refined Sugar

Answer 14

The history of the modern world was vastly influenced by the spice trade and the sugar trades

Question 15

White table sugar

Answer 15

sucrose
only taste is sweetness
source of nutritive energy
-to get white sugar you boil over and over

Question 16

History of Sugar

Answer 16

“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

Question 17

Corn Syrup

Answer 17

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

Question 18

Hydolysis

Answer 18

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)

Question 19

Corn Syrup- HFCS

Answer 19

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)

Question 20

Enzymes nomenclature

Answer 20

Enzymes can be given the suffix “-ase”

example: lipase

Question 21

Honey

Answer 21

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

Question 22

Carbohydrates- Honey

Answer 22

Concern about honey being a vector for bacterium

-Babies should not be fed it

Question 23

Maple Syrup

Answer 23

Product of the Trees
Flavor produced by “boiling down”
~2/3 sugar, 1/3 water and the rest impurities

Question 24

Sugar Alcohols

Answer 24

Prepared by hydrogenating simple sugars

Many sugar alcohols exist naturally in nature

Question 25

Hydrogenating

Answer 25

process of adding hydrogen to molecules

different from hydrolysis

Question 26

Xylitol

Answer 26

5 carbon sugar alcohol
not regulated by insulin
equally as sweet as sucrose
in gum

Question 27

Alternative sweetners

Answer 27

low calories but does not mean better for you, or a good way for weight control

Question 28

Why is their a correlation between AS and Obesity

Answer 28

artificial sugars do not make you feel full and therefore you crave more

Question 29

Approved low calorie sugars

Answer 29

Acesulfame potassium
Aspartame
Neotame
Saccharin
Sucralose

Question 30

Aspartame

Answer 30

NutraSweet

natural amino acid (aspartaic acid)

Question 31

Neotame

Answer 31

new sweetener approved in 2002 in USA
6000x sweetness of sucrose
Phenylalanine is not released

Question 32

Saccharin

Answer 32

one commercial name is “Sweet N Low”
Pink package marketed for women drinking coffee
300x sweetness of sucrose
Until 2000, the FDA considered it a carcinogen

Question 33

Sucralose

Answer 33

A trade name is Splenda
600x sweeter than sugar
FDA approved it as a tabletop sweetener in 1998
Can not be digested and therefore has no calories

Question 34

Alitame

Answer 34

not approved yet

Question 35

Cyclamates

Answer 35

Ca+ or Na+ salts of cyclohexane sulfamic acid
30x sweetness of sucrose
1963- Coca-cola marketed the first sugar free soda as “tab”
1970’s: Politic factors conspired to have it declared as a carcinogen, used everywhere but the US and UK

Question 36

How pure is refined sugar?

Answer 36

> 99%

Question 37

Sucrose is a disaccharide composed of

Answer 37

glucose and fructose