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FST 10 > Lecture 9: Sugars & Sweeteners > Flashcards

Lecture 9: Sugars & Sweeteners Flashcards

1
Q

Fact or Folklore: If it’s natural, it must be good for you.

A

FOLKLORE

  • No correlation between naturalness and healthfulness
  • FDA & USDA don’t define “natural”
  • The most toxic substances known are perfectly natural (botulin toxin, Aflatoxin B)
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2
Q

Fact or folklore: If you can’t pronounce it, you shouldn’t eat it.

A

FOLKLORE

-Names are just labels –> they don’t tell you anything about the chemical or structure

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3
Q

Fact or folklore: You shouldn’t have chemicals in your food.

A

FOLKLORE

  • Everything is a chemical or a collection of chemicals and has a chemical name
  • Real concern = whether the chemicals are healthful or harmful and in what amount
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4
Q

Macronutrients

A
  • Bulk of our diet
  • Determine the properties of foods
  • Nutritional implications (carbohydrates, fats, proteins)
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5
Q

Carbohydrates

A
  • Most abundant organic molecules
  • Initial source of all food (photosynthesis)
  • “carbon hydrates” = carbon hydrated with H2O
  • Formula = Cn(H2O)n
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6
Q

Sugar nomenclature

A
  • Suffix = “-ose”
  • Classified according to the # of carbon atoms
  • Most foody sugars of made of hexoses (6 carbons)
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7
Q

How are sugars drawn?

A

Cyclized or sometimes straight-chained

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8
Q

What do carbohydrates provide?

A
  • Energy (~4.5 Cal/g)
  • Carbon (to make other things)
  • Fiber (no energy)
  • Taste
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9
Q

Sucrose

A

-A disaccharide composed of 2 monosaccharides (glucose & fructose)

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10
Q

What are other names for glucose & fructose?

A
  • Dextrose & levulose

- Grape sugar & fruit sugar

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11
Q

List the stages/degrees of sugar refining in order of increasing processing.

A
  1. Molasses
  2. Raw sugar
  3. Brown sugar
  4. White sugar
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12
Q

Molasses

A
  • Concentrate juices from sugar-bearing plants (most often sugar cane)
  • Contains substances other than simple sugars
  • Various grades and darknesses of color
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13
Q

What are the two different processes used to make molasses?

A
  • Open kettle

- Centrifugal

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14
Q

Industrial processing of molasses

A
  • Edible sugars are made in a way that no foreign objects get into it
  • Non-food version of sugars
  • Ex) biofuels
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15
Q

Raw sugar

A
  • Should be the first crystallization of sugar from boiling down (concentrating) sugar cane extract
  • Some products now refer to this as “crystallized cane extract” (sounds more natural)
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16
Q

Brown sugar

A
  • Has more taste/flavor than white sugar

- Hygroscopic = holds moisture and makes things stay moist

17
Q

Refined sugar

A
  • Sucrose is its common chemical name
  • White table sugar
  • Only taste it has is sweetness
  • Uniform quality = 99.99+% purity
  • “Empty calories”
  • Keeps indefinitely
18
Q

Corn syrup

A
  • Cheapest sweetener produced on a large scale
  • Obtained from hydrolysis of corn starches by acids or enzymes
  • Less sweet than sucrose
  • Hygroscopic
  • Mixture of polymers and fragments
  • Inhibits crystallization of sugars (recall Alton’s vid)
19
Q

Hydrolysis

A

Process of splitting a molecule apart and adding the equivalent of a water molecule to the products

20
Q

High fructose corn syrup

A
  • Ordinary corn syrup can be treated with enzymes to produce HFCS
  • Sweeter than regular corn syrups
  • Cheaper product than sucrose
  • Can adjust the fructose:glucose ratio
21
Q

Enzyme nomenclature

A

Suffix = “-ase”

22
Q

Invertase

A

HONEY

-Sucrose from plants is converted from a disaccharide to 2 monosaccharides by invertase

23
Q

Concern about honey

A
  • Has bacterium Clostridium botulinum

- Infants who died from SIDS have been found with spores of C. botulinum

24
Q

Hydrogenation

A

Process of adding hydrogen to molecules

25
Q

How are sugar alcohols prepared?

A

By hydrogenation simple sugars

26
Q

Maple products

A
  • Sugars from maple sap
  • Flavors & color produced during “boil down” (boiling off water)
  • Maple syrup is composed of: 2/3 sugars, 1/3 water
27
Q

Issues with artificial sweeteners

A
  • Implied that it helps with weight control

- Studies are showing that it has no effect or that it’s actually correlated with increased obesity

28
Q

How is there a correlation between artificial sweeteners and obesity?

A
  • Peeps on weight-gain trajectory are more likely to use low-cal sweeteners
  • Sugar consumption causes a feeling of satiety –> feel full faster when you eat sugar
  • Satiety feeling not activated with AS –> overcompensation (eat more)
  • Low blood sugar suppresses metabolism –> lower BMR –> burn calories more slowly
  • AS are sweeter than regular sugars –> increase sweetness tolerance
29
Q

List the approved low Cal sweeteners

A
  • Acesulfame-K
  • Aspartame
  • Neotame
  • Saccharin
  • Sucralose
30
Q

Acesulfame-K

A
  • Aka Sunett
  • Manufactured by Nutrinova
  • Approved for products such as baked goods, frozen desserts, candies, and beverages
  • About 200x sweeter than sugar
  • Calorie free
31
Q

Aspartame

A
  • aka NutraSweet
  • Composed of 2 natural amino acids (Aspartic acid + Phenylalanine)
  • Label must have a warning that it contains phenylalanine
  • 200x sweeter than sucrose
  • Not heat stable
32
Q

Neotame

A
  • 6000x sweeter than sucrose

- Phenylalanine not released (unlike Aspartame)

33
Q

Saccharin

A
  • Sweet N Low
  • 300x sweeter than sucrose
  • Used to be declared a carcinogen, but repealed b/c it is only harmful in extremely large amounts
34
Q

Sucralose

A
  • Splenda
  • 600x sweeter than sucrose
  • Cannot be digested, so it doesn’t add any calories to food
35
Q

List the low calorie sweeteners not yet approved by the FDA

A
  • Alitame = 2000x sweater than sucrose

- Cyclamate = 30x sweeter than sucrose (banned from U.S. b/c of political factors)

36
Q

Xylitol

A

5 carbon sugar alcohol found in birch bark

FST 10 (19 decks)

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