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Sugars Flashcards

1
Q

What are the three major groups of natural sweetners?

A

Sugars
Syrups
Sugar Alcohols

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2
Q

What are some other sweetness?

A

Nonnutritive sweetness
Candy
Frozen desserts

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3
Q

Where does sugar can come from?

A

South Asia

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4
Q

How is sugar produced?

A

from the sugar cane, can produce table sugar.

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5
Q

How does cane sugar refining work?

A

1) Sugar can harvested
2) Sugar cane juice by crushing
3) Partial purification to raw cane sugar
4) Melting and filtering to remove impurities
5) Crystallization of sugar from syrup
6) Drying of sugar crystals
Formation of sugar!

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6
Q

How does sugar beet processing?

A

1) Sugar beet harvesting
2) Sugar beet juice by washing and slicing
3) Cleaning to remove impurities
4) Crystallization of sugar from syrup
5) Drying of sugar crystals
Formation of sugar!

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7
Q

In making beet sugar, the FIRST step: beets are washed then sliced to become ______ then soaked in hot water producing ____

A

Cossettes, Juice

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8
Q

In making beet sugar, the SECOND step: Juice is purified by lime and CO2 to become _____ and evaporated to concentrate, producing ____

A

Thin juice, Thick juice

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9
Q

In making beet sugar, the THIRD step: thick juice undergoes more ______ producing sugar crystals ______

A

Evaporation, suspended in syrup.

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10
Q

In making beet sugar, the FOURTH step: The sugar crystals suspended in syrup will undergo a ____ and produce what 3 things?

A

-Centrifugal process separates cysts and syrup.

Produces Syrup, beet molasses and crystals.

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11
Q

How is the syrup re-processed into thick juice/

A

Will produce more sugar crystals which are deleted with thin juice, then added to thick juice.

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12
Q

How are beet molasses processed?

A

Final syrup produced from centrifugal machines after 3 crystallization stages.

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13
Q

What do the crystals produce?

A

Sugar

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14
Q

What are simple carbohydrates?

A

Monosaccharides and disaccharides

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15
Q

What are some monosacharrides?

A

Glucose
Fructose
Galactose

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16
Q

What are some dissacharides?

A

Lactose
Sucrose
Maltose

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17
Q

What are complex carbohydrates?

A

Polysaccharides

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18
Q

What are some polysaccharides?

A

Glycogen
Starch
Dietary Fiber

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19
Q

What is sucrose?

A
  • Table sugar

- Derived from either sugar cane or sugar beets

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20
Q

What is glucose?

A

Dextrose

  • Basic building block of most carbohydrates
  • major sugar found in blood
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21
Q

What is fructose?

A

Levulose or fruit sugar
Found naturally in fruits and honest
Sweetest of all granted sugars

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22
Q

What is maltose?

A
  • Malt sugar

- Lends certain milk shakes and candies their characteristic malt taste

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23
Q

Lactose

A

Disaccharide

Least sweet of all sugars, extracted from whey

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24
Q

What are some examples of commercially available SUCROSE?

A
  • Granulated sugar
  • Powdered/icing/confectioner’s sugar
  • Brown sugar
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25
Q

What is granulated sugar? What are some other names?

A

Pure sucrose, naturally white. Also called refined sugar, table sugar and white sugar.

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26
Q

What is powdered sugar?

A

Finely ground granulated sugar with 3% cornstarch

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27
Q

What is brown sugar?What are some other names?

A

Crystallizing golden sugar liquid or adding molasses to pure white sugar crystals.
Names indicate colours, amount of molasses and moisture.
Other names include dark brown, light brown, Dmerara, Muscovado, and Turbinado

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28
Q

What are some examples of syrup?

A
  • Corn Syrup
  • High-fructose corn syrup
  • Molasses
  • Maple syrup
  • Inverted sugar
  • Honey
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29
Q

What is corn syrup?

A

75% sugar, 25% water
Hydrolyses cornstarch
Dextrose equivalents (DE) vary

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30
Q

What is High fructose corn syrup?

A

42-55% fructose

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31
Q

What are molasses?

A

Mostly sucrose

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32
Q

What is maple syrup?

A

Mostly sucrose

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33
Q

What is inverted sugar?

A

Sucrose hydrolyzed into glucose and fructose.e 50% fructose.

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34
Q

What is honey?

A

40% fructose, 35% glucose and has the same relative sweetness as granulated sugar

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35
Q

What is sugar inversion?

A

In the presence of acid and heat, sucrose is hydrolyzed to glucose and fructose (equal quantities)

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36
Q

What are some characteristics of inverted sugar?

A

Sweeter, resists crystallization, helps retain moisture

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37
Q

What are some examples of items that can have inverted sugar? How?

A

Molasses, cocoa, fruit juices, honey, fruits which all contain acids. Prolonged heating of these foods lead to inversion of their sugars,

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38
Q

Describe the 5 steps of honey production

A

1) Bees collect nectar
2) Theur enzymes convert sucrose to FRU + GLU
3) they deposit nectar on honeycombs
4) Water evaporates
5) bee enzymes develop flavour

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39
Q

How many flowers to produce one lb of honey?

A

2 million flowers

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40
Q

The average worker bee makes ____ of honey in lifetime

A

1/2 tsp

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41
Q

Sugar alcohols are referred to as ___ which are the ___

A

Polyols

the alcohol counterpart of a variety of sugars

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42
Q

Sugar alcohols occur naturally in small amounts in ___

A

fruits and vegetables

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43
Q

Are sugar alcohols sweeter than sucrose? what are they resistant to? How man calories do they provide?

A

LESS sweet than sucrose, resistant to digestion and therefore only provide 0.2-3kcal/g

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44
Q

Polyols are used to sweeten foods with what kinds of labels?

A

“sugar free”

“no added sugar”

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45
Q

What can polyols cause?

A

Possible GI distress

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46
Q

List some polyols permitted for use as food additives in Canada?

A
  • hydrogenated starch hydrolysates
  • isomalt
  • lacititil
  • matitol
  • maltitiol syrup
  • sorbitol
  • sorbitol syrup
  • xylitol
  • erythritol
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47
Q

Give an example of an allowed claim for use of a sugar polyol.

A

“Chewing 1 piece (2.7 g) of sugar free gum 3 times per day after meals may help reduce the sis of tooth decay.

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48
Q

Nonnutritive sweetness are also known as __

A

alternative sweeteners

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49
Q

alternative sweeteners provide ___

A

minimal to no energy

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50
Q

Name some alternative sweetness approved for use in Canada:

A
  • Acesulfame K
  • Aspartame
  • Sucralose
  • Saccharin
  • Neotame
  • Steviol Glycosides
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51
Q

List 4 first generation sweetners

A

1) Saccharine
2) Cyclamate
3) Asparate
4) Sucralose

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52
Q

List 4 new generation sweetners

A

1) Acesulfame-k
2) Sucralose
3) Alitame
4) Neotame

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53
Q

What is Heremesatas?

A

Brand name by weight

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54
Q

Describe saccharin

A
  • oldest artificial sweetener
  • non nutritive
  • heat stable
  • rapidly excreted in uringe
  • 300x sweeter than sugar, slightyl bitter aftertaste
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55
Q

Should saccharin be limited during pregnancy?

A

Yes

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56
Q

What is NutraSweet or Equal ?

A

Aspartame

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57
Q

How many kcal/g in aspartame? How many times sweeter than sugar? Which AA are found and who should avoid aspartame?

A
  • 4 kcal/g and only needed in small amounts
  • 200 x sweeter than sugar (non-nutritive)
  • made out of aspartic acid and phenylalanine and therefore people with PKU should avoid.
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58
Q

Is aspartame heat stable?

A

No

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59
Q

is aspartame acceptable during pregnancy ?

A

Yes!

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60
Q

What does diet coke contains?

A

Aspartame

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61
Q

What is splenda?

A

Sucralose

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62
Q

What does non nutritive mean?

A

Not digested

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63
Q

How many times sweeter is sucralose thats sucrose? what is it used in? is it safe during pregnancy? Is it heat stable?

A

600 x sweeter
Used in soft drinks,candy, baked goods and frozen desserts
-used for home baking (heat stable) and considered safe during pregnancy.

64
Q

Which nonnutritive sweetened is used by food manufacturers for sweetening soft drinks and candy? Who should avoid it?

A

Acesulfame potassium
Should be avoided by those on low potassium diets
Ok for pregnancy.

65
Q

What is Sucaryl, Sugar Twin, Sweet ‘N Low ?

66
Q

Is cyclamate added as an additive in foods?

67
Q

What are some characteristics of cyclamate?

A
  • Table top sweetener
  • flavour changes during heating
  • should be avoided during pregnancy
68
Q

What is stevia, truvia?

A

Sterol glycosides

69
Q

What are sterol glycosides extracted from?

A

Stevia leaves

70
Q

What is stevia added to? What is it used as? Is it safe during pregnancy?

A

Added to beverages, yogurt, breakfast, snack foods.

Used as table top sweeteners and is considered safe during pregnancy.

71
Q

What are some health related consequences non-nutritive sweetness are associated in?

A
  • Weight gain / control
  • Metabloc syndrome
  • Dental care
  • Type 2 diabetes
  • Hypertension
72
Q

How does nonnutritive sweetness impact weight gain/control?

A
  • calorie control
  • reduced calorie intake
  • some studies suggest increased weight gain
73
Q

How does nonnutritive sweetness impact metabolic syndrome?

A

-consumption of saccharin, sucralose, aspartame has been linked to metabolic syndrome

74
Q

How does nonnutritive sweetness impact dental care?

A

Sugar substitutes, unlike sugar, does not erode teeth as they are not fermented by the microflora of the dental plaque.

75
Q

How does nonnutritive sweetness impact Type 2 diabetes?

A

-allow sweetness without raising blood glucose
-some do release energy, but are metabolized more slowly
preventing spikes in blood glucose

76
Q

How does nonnutritive sweetness impact hypertension and cardiovascular diseases

A

Some studies report and increased risk of heart disease from artificial sweetners

77
Q

What are benefits of nonnutritive sweeteners?

A
  • fewer calories

- no promotion of dental cavities or type 2 DM

78
Q

What are some things to be cautious of when consuming AS?

A
  • not all can be used as general purpose sweetness
  • potential effects on microbiomes
  • lack tenderization, caramelization and browning effects in baking
  • taste
79
Q

What are 5 roles of sugar in desserts? (SHDSA)

A
  • Sweetness
  • Hygroscipic (moisture containing)
  • Dcr. freezing pt of liquid
  • stabilize egg white
  • Incorporate air (creaming method)
80
Q

Most important ingredients in candy?

A

sugar and corn syrup

81
Q

Controlling ___ is key when making candy

A

crystallization

82
Q

What is crystalline candy?

A
  • made from crystallized sugar solutions

- yields large crystals in rocky candy, small crystals in fudge

83
Q

What is another name of non crystalline?

84
Q

What are amorphous candy?

A

Made from solution where the sugar did not crystallize

gummy and chewy (i,e marshmallows)

85
Q

_____ = quality product

A

development/inhibition of crystallization

86
Q

_____ = grain product

A

precipitation of sugar crystal

87
Q

What can initiate crystallization?

A

tempo change
foreign particle
crack/nick

88
Q

What is crystalline?

A

when molecules/atoms are arranged in a fixed, orderly pattern

89
Q

What are crystals?

A
  • loosely packed sugar crystals, organized around uncle (nucleations)
  • form when a SUPERSATURATED mixture cools
90
Q

____ is determined by the rate of nucleation

A

size of crystals

91
Q

Fast formation of crystals =

A

smaller nuclei, fine crystals and better product

92
Q

What 5 things do you need for small nuclei

A
  • correct sugar and IA
  • correct temp for cooking + crystallization
  • correct concentration
  • correct stirring
93
Q

What are the 4 basic steps in controlling crystal formation? (SH-CB)

A

1) Syrup solution (dissolving the sugar)
2) Heating + Evaporation (concentrating and making supersaturated solution)
3) Cooling
4) Beating (if crystalline), Undisturbed (if non-crystalline)

94
Q

What is a saturated solution?

A

1 lb sugar/cup water

95
Q

What is the most common type of sugar used?

96
Q

What does interfering agents do? (3 types)

A

1) Disturb crystal latice
2) Increase viscosity
3) coat crystal

97
Q

what kind of IA disturb crystal lattice?

A

GLU
FRU
invert sugar

98
Q

What kid of IA increases viscosity?

A

corn syrup

99
Q

What kind of IA coats crystals?

A

Butter, cream and eggs

100
Q

In order to supersaturate a solution, the solution must be ____ (2things)

A

heated, then evaporates

101
Q

Why does and increase in BP determine the saturation of the solution?

A

since the more solute (sugar) there is, the higher the BP

102
Q

Higher temp =

A

harder candy

103
Q

Environmental humidity=

A

softer candy

104
Q

Is BP a direct or indirect measure of concentration of sugar

105
Q

When the final temp of solution is over heated what happens to candy?

A

too hard and excessively brittle

106
Q

when the final temp of the solution is under heated what happens to the candy?

A

too soft and runny

107
Q

How can the final temp be determined?

A

Candy thermometer test

cold water test

108
Q

Avoid __ during heating since ___ can seed solution

A

agitation

splashing

109
Q

____ is not desired prior to cooling phase

A

crystallization

110
Q

For fondant/fudge/panocha what is the doneness test? What is the description?

A

doneness: soft ball (234F/112C)
description: syrup forms a soft ball that flatten between fingers

111
Q

For divinity/marshmallows/popcorn balls what is the doneness test? What is the description?

A

Doneness: hard ball (250F/121C)
Description: Syrup that forms a hard enough ball to hold shape, but plastic enough roll out

112
Q

For Brittle/Glace/Hard candies what is the doneness test? What is the description?

A

doneness: Hard crack (300F/149C)
Description: Syrup separates into threads that are hard and brittle but do not stick to fingers

113
Q

During cooling of candy what happens?

A

Desired crystallization begins

114
Q

What does crystallization do? What does it depend on?

A

allows for formation of nuclei and depends on:

  • level of supersaturation
  • agitation
  • additives
115
Q

When beating a crystalline candy what is one guideline?

A

After reaching the specific (cooled temp), beat mixture RAPIDLY = smoother consistency

116
Q

When cooling a non-crystalline candy what happens?

A

Inhibits a smooth candy

and fine crystals won’t develop (same thing for crystalline candy if waited too long agitate)

117
Q

What is the main interfering agents in candy>

A

corn syrup, cream/ milk/eggs

118
Q

In non crystalline ladies, you want the sugar syrup to form crystals (T/F)

119
Q

What are 2 ways to prevent crystals in NC candies?

A
  • concentrate the sugar solution

- add the interfering agents so that sugar molecules can’t cluster

120
Q

How can you concentrate the sugar solution?

A

-use high TEMP to increase evaporation … where less moisture renders candy harder

121
Q

Hard and brie candy contains ___ moisture

122
Q

What was the first frozen dessert made from?

A

Mountain ice, nectar, fruit pulp and honey

123
Q

What is frozen yogurt?

A

made with cultured dairy product, sweetness and flavour added

124
Q

What is gelato

A

intense flavour and colour

contains egg yolk

125
Q

What is mellorine

A

No milk fat, but fats from other animal or vegetable sources can be used as long the fat content is NOT less than 6% (must be more)

126
Q

What is mousse? What is the fluffy texture from?

A

French for foam/froth.
Fluffy texture form whipped cream or egg whites and strengthened
from adding gelatin

127
Q

What is sherbet?

A

Frozen dessert form fruit juice, with 2% milk fat and MORE sugar then ice cream,

128
Q

What is sorbet?

A

Vegan

contains no dairy, fat,egg or gelatine ingredients

129
Q

What ares still-frozen desserts?

A

-mousses, bombes, parfaits

Are not stirred during freezing

130
Q

What is water ice?

A

Gale

Frozen dessert made from sweetened water and fruit juice

131
Q

Ice cream =

A

colloid foodfdoam

132
Q

what is a foam?

A

air bubbles trapped frozen liquid (which contains dissolved sugar and milk solids_ and surrounded with fat globules, and coated with an emulsified protein layer

133
Q

What is overrun incecream?

A

the difference in VOLUME between frozen and unfrozen icecream

134
Q

what causes overrun (difference in volume of frozen/unforzen ice cream?)

A
  • incorporation of air into mixture

- should be controlled as it affects body

135
Q

what is the increase in volumes of commercially made ice cream?

136
Q

What is the body of iceream? What is good body? What is it affected by?

A

body = consistency, where a good consistency will not melt fast and is affected by amount of fat and fillers.

137
Q

What is texture of ice-cream? How is it affected? How can we make it more smooth?

A

The texture is affected by the SIZE AND ARRANGEMENT OF ICE CRYSTALS..
Sugar makes it smoother

138
Q

Why does adding sugar to ice-cream make it smoother?

A

Makes the mixture more viscous, and counteracts the FAT GELATIN EGGS MILK POWDER AND STARCH that may have cause the ice crystals to operate (i.e rendering less smooth)

139
Q

Ice cream is at least ___

A

10% milk fat

140
Q

Whats the difference between ice cream, and frozen dairy dessert?

A

Ice cream common name must have atlas 10% milk fat

141
Q

non fat milks solids in ice cream create a ___ and egg yolk solids ___

A

smooth texture

emulsify

142
Q

What are the 6 important ingredients on ice-cream?

A

1) Milk fat (10%)
2) Sweeteners
3) Milk solids NF
4) Egg yolk solids
5) Stabilizers/emulsifiers
6) Water

143
Q

What are some stabilizers/emulsifiers added to IC?

A

carrageenan and cellulose

144
Q

What are the two kinds of IC prep?

A

1) mixing + freezing

2) heating and aging

145
Q

What is custard?

A

Mixed and frozen
“cooked ice cream”
egg yolk+milk+sugar+cream

146
Q

What us “uncooked” ice-cream?

A

Mixed and foxes

pasteurized eggs and consistency will be closer to sherbet

147
Q

What are the 3 steps in Heating and aging in commercial prep?

A

1) heated (104F/43c)
2) pasteurization and homogenized
3) Aged 3-4 hrs (40F/4,4c) in large vat

148
Q

What 2 things happen during the aging process?

A

1) fat solidifies

2) Milk protein/gelatin/stabilizers swell (incr. viscosity)

149
Q

What is the result of the aging process?

A
  • Smoother texture
  • Improved body
  • Incr. resistance to melting
150
Q

How is ice cream mixed and frozen

151
Q

What is churning?

A

Incorporates air, homogenizes fats and promotes smooth uncle, creating a smooth velvety texture

152
Q

What is the mixing/freezing process?

A

1) Churned 20 mins

2) Frozen for 406 hrs

153
Q

What are the properties of a churn?

A

1) Motor/hand crank
2) Container holding frozen dessert
3) Dasher to store ice cream while it freezes
4) Space to insert brine
5) Insulated outside

154
Q

Thawing and refreezing has a __ effect on quality

155
Q

Why does thawing/refreezing create a grainy texture?

A

bc crystals will take up water and become larger and granier

Food Fundamentals 2 (26 decks)

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