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NUTR217 Food Fundamentals > Sugar, Sweetners, Crystallisation > Flashcards

Sugar, Sweetners, Crystallisation Flashcards

1
Q

3 major groups of natural sweeteners

A
  1. sugar
  2. syrop
  3. sugar alcohols
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2
Q

countries producer of sugar cane and sugar beet

A

sugar cane: Brazil (number one), but also China, Thailand, Pakistan, India
sugar beet: Russia (number one), USA, France

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3
Q

structure of sugar cane (2) and sugar beet (4)

A

cane: bud and internode
beet: leaf, crown, hypocotyl, taproot

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4
Q

5 steps of sugar purification from beets (+ what is the difference for cane in the process)

A
  1. sugar beet harvesting (in Alberta)
    * * sugar cane harvesting in tropical regions**
  2. sugar beet juice by washing and slicing
    * * sugar cane juice by crushing
  3. cleaning to remove impurities
  4. crystallization of sugar from syrup
  5. drying of sugar crystals

for sugar cane!!!
the difference is that there is a step which is partialy purification to raw cane sugar and then the sugar is shipping into the Canada and when it arrives, it will be melting and filtrering to remove impurities

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5
Q

in canada, raw sugar refers to what

A

to the partially purified cane sugar shipped to Canada for further refining

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6
Q 
simple carbohydrates (3 monosaccharides and 3 disaccharides)
complex carbohydrates (3 polysaccharides)
A
  • glucose, fructose, galactose
  • lactose, sucrose, maltose
  • starch, glycogen, dietary fiber
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7
Q

5 different sugars and their characteristics

A
  1. glucose: dextrose, basic building blocks of most carbohydrates, major sugar found in the blood
  2. sucrose: table sugar
  3. fructose: levulose or fruit sugar, found naturally in fruits and honey, sweetest of all granulated sugars
  4. maltose: malt sugar,lend certain milk shakes and candies malt taste
  5. lactose: least sweet of all sugars, extracted from whey
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8
Q

3 types of commercially available sucrose

A
  1. granulated sugar (pure sucrose, naturally white), (solid in varying crystal sizes including course,fine,superfine (aka castor, fruit sugar, instant dissolving))
  2. powdered/icing/confectioner’s sugar (fineley ground granulated sugar with 3% cornstarch)
  3. brown sugar (crystallizing golden sugar liquid OR adding molasses to pure white sugar crystals)
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9
Q

other names for granulated sugar (3)

A

refined sugar, white sugar, table sugar

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10
Q

variety of names of brown sugar indicate what (3) + 5 examples

A

colour, amount of molasses, moisture (ex: dark brown, light brown, Demerara,Muscovado,Turbinado)

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11
Q

6 types of syrup

A
  1. corn syrup (75% sugar, 25% water)
    - hydrolyze cornstarch
    - dextrose equivalents (DE) vary
  2. high-fructose corn syrup (HFCS) (42-55% fructose)
  3. molasses (mostly sucrose)
  4. maple syrup (mostly sucrose)
  5. inverted sugar (sucrose = glucose + fructose) (50% fructose)
  6. honey (40% fructose, 35% glucose, other), same relative sweetness as granulated sugar
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12
Q

what is sugar inversion + 3 characteristics + what can lead to inverted sugar

A

in the presence of acid and heat sucrose is hydrolyzed to glucose and fructose (50/50)

  • retain moisture
  • sweeter
  • resists crystallization
  • prolonged heating at elevated temperature can lead to sugar inversions (ex: molasses, fruit juices, honey,jam…)
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13
Q

steps for honey production

A
  • bees collect nectar
  • their enzymes convert sucrose to FRU + GLU
  • they deposit nectar on honeycombs
  • water evaporates
  • bee enzymes develop flavor
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14
Q

how many flowers for 1 lbs of honey

quantity of honey product for an average bee

A

2000 flowers/lb

1/2 tsp honey in life

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15
Q

8 characteristics of sugar alcohol

A
  • referred to as polyol (alcohol counterpart of a variety of sugars)
  • occur naturally in small amount of F and V
  • commercially made by hydrogenating specific sugars
  • not as sweet as sucrose
  • resistant to digestion - provided less kcal (0,2-3 kcal/g)
  • used to sweeten foods labeled (no added sugar) or sugar free
  • possible gastro-intestinal distress
  • sugar alcohol permitted for use as food additives in Canada
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16
Q

what does help reduce the risk of tooth decay

A

chewing one piece (2.7g) of sugar-free gum, 3 times per day after meals

**xylitol, sorbitol and mannitol are not consumed by the bacteria in the mouth so it does not create acid*

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17
Q

what provide nonnutritive (alternative sweeteners) + 6 examples of selected sweeteners approved for used in Canada

A
  • provide minimal to no energy
    1. acesulfame K
    2. aspartame
    3. sucralose
    4. saccharin
    5. neotame
    6. steviol glycosides
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18
Q

sweetener timeline : 4 examples in the first generation (chronological order) and 4 examples in the new generation

A 
first generation:
1. saccharine
2. cyclamate
3. aspartame
4. sucralose
new generation:
acesulfame-K, sucralose, neotame, alitame
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19
Q

nonnutritive sweetener are known as what

A

high intenisty sweeteners

substantially sweeter than sucrose by weight

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20
Q

saccharin: its brand name + 6 characteristics

A

brand name: hermesetas

  • oldest artificial sweetener
  • heat stable
  • rapidly excreted in urine
  • 300Xs sweetener than sugar, slightly bitter aftertaste
  • Canada: 1970s banned in foods; 2016 Health Canada approved in some products
  • to be limited during pregnancy
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21
Q

3 brand names of cyclamate + 4 characteristics

A

brand name: sucaryl, sugar twin, sweet N’ Low

  • table top sweetener
  • not allowed as additives in foods
  • flavors changed when heated
  • to be avoided during pregnancy
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22
Q

2 brand name of aspartame + 8 characteristicsADI:40m

A

brand name: equal and NutraSweet

  • NutraSweet: breafast cereals, yogurt, dessert,candy, gum, soft drinks
  • Equal: powder for home use
  • 4kcal/g but only need a very small amount (200Xs sweeter than sugar), therefore, non-nutritive
  • made of 2 AA (aspartic acid + phenylalanine)
  • not heat stable
  • acceptable during pregnancy
  • safe within recommend intake (ADI:40mg/kg/day=95 packets)
  • diet coke (coke adsdefend safety of aspartame)
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23
Q

which people should avoid aspartame

A

people with phenylketonuria (PKU) because aspartame is made of phenylalanine

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24
Q

brand name of sucralose + 6 characteristics

A

brand name:splenda

  • non-nutritive (passed through GI tract undigested)
  • made from sucrose
  • 600Xs sweetener than sucrose
  • used in soft drinks, candies, baked goods, frozen desserts
  • used for home baking (heat stable)
  • consider safe during pregnancy
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25
Q

5 characteristics of acesulfame potassium

A
  • consider safe during pregnancy
  • non-nutritive (passes through the GI tract undigested)
  • used by food manufacturers for sweetening soft drinks (ex: pepsi), candies and other products
  • table top sweetener
  • people on low potassium diets should avoid
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26
Q

2 brand names of steviol glycolysis and 5 characteristics

A

brand names: stevia, truvia

  • extracted from stevia leaves
  • commonly referred to as stevia
  • table top sweetener
  • consider safe during pregnancy
  • added to pre-pavckaged foods (beverages, yogurt, spreads, snack foods, cereals breafast)
27
Q

non-nutritive sweetener that we should avoid in pregnancy (2)

A

saccharin

cyclamate

28
Q

4 non-nutritive sweetener that are acceptable during pregnancy

A

aspartame
sucralose
acesulfame potassium
steviol glycolysis

29
Q

4 benefits of nonnutritive sweeteners

A
  1. fewer calories
  2. no promotion of dental cavities
  3. no promotion of type-2 diabetes
  4. rigorous testing to reach approval
30
Q

5 cautions of nonnutritive sweetener

A
  1. not all can be used as general purpose sweeteners
  2. lack sugar characteristics (bulking, binding,fermenting, browning..)
  3. potential issues with taste
  4. metabolic syndrome? CVD?
  5. potential effects on the microbiome
31
Q

which nonnutritive sweetener is 1) heat stable (2)

2) non heat stable (2)

A

1) saccharin, sucralose

2) aspartame, cyclamate

32
Q

6 advantages of sugar in desserts

A
  1. sweetener
  2. help to incorporate air (for the texture)
  3. hygroscopic (attract water molecule, so help retain moisture)
  4. decrease freezing point of liquid
  5. tenderize and inhibits gluten formation
  6. colour (caramelization + maillard reaction) and add flavours
33
Q

4 characteristics of candies

A
  • many ingredients, but important ones are granulated sugars, corn syrup
  • candy making is an art (practice + patience)
  • processing conditions: temp, cooling, stirring/manipulation
  • controling crystallisation is key
34
Q

4 examples of crystalline

A

rock candy, fondant, fudge, penuche

35
Q

2 characteristics of crystalline

A
  • made from sugar solutions that crystallized

- yields many crystals : large crystals (rock candy), very tiny crystals (fudge) : smooth,creamy, soft

36
Q

1 characteristic and 5 examples of non-crystalline (amorphous)

A
  • peanut brittle, taffy, hard candy, gummy candies, marshmallows
  • made from solutions where the sugar did NOT crystallize (hard or gummy/chewy)
37
Q

2 characteristics of crystallisation

A
  • development/inhibition of crystallisation = quality of finished product
  • precipitation of sugar crystals= grainy product (temp change; foreign particles; crack/nick : initiate domino effect
38
Q

crystalline structure : crystalline vs crystals

A

crystalline: when molecules/atoms are arranged in fix, orderly pattern
crystal: compilation of loosely packed sugar molecules around nuclei (nucleation), form when a supersaturated mixture cools

39
Q

size of crystals are determined by what

A

by rate of nucleation

- fast formation= small nuclei, fine crystals

40
Q

what do you need for small nuclei (4)

A
  • correct ingredients (type of sugar, interfering agents)
  • correct temp for crystallisation
  • correct cooking temp to get correct concentration
  • correct stirring
41
Q

4 basic steps in controlling crystal formation

A
  1. create syrup solution (dissolve sugar)
  2. concentrate contents by heating and evaporation (supersaturation)
  3. cooling
  4. beating (crystalline) OR leaving undisturbed (noncrystalline)
42
Q

step 1: create syrup solution, 3 types of sugar used

A

saturated solution: 1 lb sugar/ cup of water

  1. sucrose most common
  2. interfering agents:
    - distrub crystal lattice (GLU, FRU, invert sugar..)
    - increase viscosity
  3. another type of interfering agent coats the crystals (butter, cream, eggs…)
43
Q

what happens to step 2 of controlling crystal formation

A
  • heat/evaporate : supersaturate the solution
  • boiling point increases with concentration
  • concentration determines final product (higher temp = harder candy (lose water))
  • boiling point is an indirect measure of concentration
  • environmental humidity= softer candy
44
Q

at step 2, what determines candy type

A

degree of sugar concentration

45
Q

2 types of final temperature and final temperature determination for step 2

A

final temperature:

  1. over-heating= too hard= excessively brittle
  2. under-heating= too soft= runny

final temperature determination

  1. candy thermomether
  2. cold-water test (soft;firm;hard , change rapidly)

** avoid agitation during heating (splashing can seed solution), crystallisation is not desired before cooling phase

46
Q

what happens to fudge, fondant and panocha when you do the doneness test

A

syrup forms a soft ball that flatten out between fingers

47
Q

what happens to marshmallows, divinity and popcorn balls when you do the doneness test

A

syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out

48
Q

what happens to brittle, glacé and some hard candies when you do the doneness test

A

syrup separates into threads thatare hard and brittle, but do not stick to fingers

49
Q

3 characteristics of step 3 of controling crystal formation

A

desired crystallisation begins during cooling of sugar solution

  • once desired temp reached, cooled immediately with no agitation (to not create a big lump)
  • allows for formation of nuclei
  • crystal growth depend on: level of supersaturation, agitation, additives

** correct cooling = small crystals!!

50
Q

2 characteristics of beating (step 4)

A
  • after reaching specific temperature:
    beat mixture rapidly
    promotes small numerous crystals, therefore smoother consistency
  • overcooling: inhibits smooth crystalline candy, fine crystals won’t develop
51
Q

4 examples of noncrystalline candy

A

caramels, peanut brittle, marshmallows, taffy

52
Q

what you don’t want to happen in noncrystalline candy and how do you prevent it

A

you don’t want the sugar syrup to form crystals

  • to prevent crystals:
    1. concentrate the sugar solution (use high temp to increase the evaporation (the lower the moisture, the harder the candy))
    2. add interfering agent (corn syrup, milk, cream, butter) so that molecules sugar don’t cluster
53
Q

5 characteristics of hard and brittle candy (noncrystalline candy)

A
  • contain less than 2% of moisture
  • add flavourings, colouring
  • add bakin soda (peanut brittle/toffee) = gas produced add bubbles
  • heated to very high temperature; sugar caramelizes
  • spread on hard surface to cool
54
Q

8 types of non- Ice cream frozen desserts

A 
sorbet, 
frozen yogurt
gelato
mellorine
mousse
sherbet
still-frozen desserts
water ice (glacé)
55
Q

ice cream = ?

A

ice cream= colloid food foam

a foam of air bubbles trapped in frozen liquid (which contain dissolved sugar and milk solids) and surrunded with fat globules, coated ith an emulsified protein layer

also, ice cream= combination of milk products with ingreients such as water, eggs, gelatin, vegetable gums, emulsifiers, flavors, colors

56
Q

what is overrun and 3 characteristics

A

it is a difference in volume of frozen ice cream and unfrozen ice cream mixture

  • due to incorporation of air into mixture
  • should be controlled as it affects body of product
  • increase in volume of commercially made ice cream = 80-100%
57
Q

body of ice cream = ?

A

the consistency of ice cream. Product with a good body does not melt fast. Body is affected by the amount of fat and by the other fillers

58
Q

texture of ice cream = ?

A

affected by the size and arrangment of the ice crystals in the mixture.
- sugar add smoothness to the products by making mixture viscous; fat, gelatin, eggs, milk powder, starch separate the ice crystals

59
Q

7 ingredients in ice cream

A
  • at least 10% of milk fat
  • sweeteners
  • milk solid no fat= smooth texture
  • egg yolds solids= emulsifier
  • stabilizers and emulsifiers
  • optional ingredients
  • water
60
Q

3 characteristics of mixing and freezing in ice cream

A
  • commerical mixes: cream (main ingredient)
  • cooked ice cream: egg yolk + milk+ sugar+ cream (=custard)
  • uncooked icre cream: pasteurized eggs, consistency closer to sherbet
61
Q

heating and aging in commerical preparation (3 steps)

A
  1. heated to 104F (43C)
  2. pasteurized and homogenized
  3. aged 3-4 hours at 40F (4.4C) in large vat
    - fat solidifies, milk proteins/gelatin/stabilizer swell (increase viscosity)
    - smoother texture, imrpoved body, increase resistance to melting
62
Q

for the mixing and freezing of ice cream (with the machine) what do churning

A

incorporates air, homogenize fats, promotes small nuclei: smooth velvety texture

63
Q

3 characteristics of texture of icea cream

A
  • thawing (even partially), then refreezing=negative effect on quality
  • keep at frezing temperature
  • protect from changes in temperature

NUTR217 Food Fundamentals (10 decks)

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