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Food fundamentals 2 > sugars, sweeteners and crystalization > Flashcards

sugars, sweeteners and crystalization Flashcards

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1
Q

what are the 3 major groups of natural sweeteners?

A

sugars
syrups
sugar alcohols

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2
Q

where does sugars come from?

A

sugar cane

sugar beet

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3
Q

how to make beet sugar?

A

beets are washed and sliced into cosettes which are then soaked in hot water to produce juice which gets purified with lime and co2 into thin juice. it is the evaporated to concentrate into thick juice which gets fruther evaporated and centrifuged to separate syrup and crystals. the syrup is reprocessed and evaportated. the final syrup will produce beet molases and the cyrstals=sugar

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4
Q

what are the 3 monosaccharides

A

glucose
fructose
galactose

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5
Q

what is lactose

A

glucose + galactose

least sweet of all sugars. extracted from whey

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6
Q

what is maltose

A

glucose+ glucose
malt sugar
lends certain milk shakes and candies their characteristic malt taste

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7
Q

what is sucrose

A

glucose + fructose
table sugar
derived from sugar cane or beets

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8
Q

what are 3 complex carbs

A

glycogen
starch
dietary fiber

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9
Q

what is glucose

A

dextrose
basic building block of most carbohydrates
major sugar found in the blood

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10
Q

fructose

A

levulose or fruit sugar
naturally found in fruits and honey
sweetest of all granulated sugar

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11
Q

what is granulated sugar

A

aka refined/table/white sugar

sold in varying crystals sizes including course, fine, superfine (castor, fruit sugar or instant dissolving)

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12
Q

what is powdered or confectioners sugar?

A

granulated sugar with 3% cornstarch

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13
Q

what is brown sugar?

A

either produced by crystalizing golden sugar or adding molasses to pure white sugar
name will vary based on color, amount of molasses and moistures
ex: dark/light brown, demerara, muscovado, turbinado

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14
Q

what is corn syrup

A

75% sugar
25% water
hydrolyzed cornstarch
dextrose equivalents vary

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15
Q

what is high fructose corn syrup?

A

42-55% fructose

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16
Q

what surgar mostly composes molasses, maple syrup?

A

sucrose

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17
Q

what sugar composes inverted syrup?

A

50% fructose

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18
Q

how does sugar inversion occurs?

A

in the presence of acid and heat. sucrose is hydrolyzed to glucose & fructose in equal quantities.
inverted sugar is sweet, resists crystalization and can retain moisture.

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19
Q

gives examples of invert sugars

A

molasses, cocoa, fruit juices, honey, fruits contain acid and will cause heating at elevated temperature lead to Inversion of sugar.

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20
Q

how is honey produced?

A

bees collect nectar and their enzymes convert sucrose to glucose and dructose. they deposit nectar on the honeycombs and water evaporates forming a stick substances. the enzymes in bees is what created their flavour

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21
Q

how many flowers are needed to make 1lb of honey

A

2 million flowers

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22
Q

how much honey does an average bee make in its life?

A

1/2 tsp.

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23
Q

what are sugar alcohols?

A 
aka as polyols
naturally occuring in f&v
commercially made by hydrogenating specific sugars
not as sweet as sucrose 
provides 0.2-3 kCals/g
labeled as “sugar free”
may cause Gi distress
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24
Q

give examples of sugar alcohol

A

hydrogenated starch, mannitol, sorbitol, xylitol, erythritol

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25
Q

non nutritive sweeteners

A 
acesulfame K
aspartame
sucralose
saccharin
neotame
steviol glucosides
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26
Q

what are the new generation sweeteners

A

acesulfame -k
sucralose
neotame

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27
Q

what are first generation sweeteners

A

saccharine
cyclamate
aspartame
sucralose

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28
Q

what is an other name for nutritive sweeteners

A

intense sweeteners

as they are substantially sweeter than sucrose by weight.

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29
Q

what is saccharin

A 
brand name: hermesetas
not metabolized by the body
heat stable
rapidly excreted in urine
300x sweeter than sugar
needs to be limited during pregnancy
banned in canada except in certain products
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30
Q

what is aspartame

A 
brand name: nutrasweet & equal
4kcals/g 
very potent= needed in small amounts
200x sweeter than sugar
made of aspartic acid & phenyylalanine
avoided by people with pku
not heat stable
safe within recommended intake (95 packets/day)
acceptable during pregnancy
used in diet coke
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31
Q

what is sucralose

A 
brand name: splenda
non-nutritive
made from sucrose
600x sweeter
used for home baking
safe during pregnancy
used in soft drinks, candy & baked goods
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32
Q

what is acesulfame potassium

A

non nutritive
only used by food manufacturer (in Pepsi)
not used as a table top sweetener
people on low potassium diet should avoid consuming it
safe during pregnancy

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33
Q

what is cyclamate

A 
brand names: sucaryl, sugar twin, sweet N low
non nutritive
table top sweetener
cannot be used as an additive in food
flavour changes when heated
to be avoided during pregnancy
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34
Q

what are steviol glycosides

A 
brand name: stevia, truvia
extracted from stevia leaves
table top sweetener
safe during pregnancy
added to beverages, yogurt, cereals, spreads etc.
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35
Q

effect of non nutritive sweeteners on weight gain/control

A

helps control calories
reduced caloric intake
some studies suggest increased weight gain

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36
Q

effect of non nutritive sweeteners on metabolic syndrome

A

Consumption saccharin, sucralose and aspartame has been

tentatively linked to metabolic syndrome

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37
Q

effect of non nutritive sweeteners on dental care

A

sugar substitutes unlike sugars do not erode the teeth are they are not fermented by the microflora of the dental plaque

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38
Q

effect of non nutritive sweeteners on type 2 diabetes

A

allow to sweeten foods without raising blood glucose

some do release energy but are metabolized more slowly preventing spiking

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39
Q

effect of non nutritive sweeteners on hypertension and cardiovascular diseases

A

studies show an increased risk of heart disease from artificial sweeteners

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40
Q

do articifial sweeteners have the same bulking, binding, fermenting and browning characteristics as sugar?

A

no

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41
Q

can artificial sweeteners have potential effect on microbiome?

A

yes

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42
Q

why is sugar used in desserts?

A 
for its sweetness
hygroscopic- it absorbs moisture
decreases the freezing point of a liquid
stabilized egg whites
helps to incorporate air (creaming method)
43
Q

what is the key element to making candy?

A

controlling crystallization

44
Q

what is a crystalline candy?

A

made from sugar solutions that crystallized
crystal size will differ in size resulting in different products and textures
large crystals = rock candy
tiny crystals-=fudge

45
Q

what is non crystaline (amorphous) candy?

A

made from osultions where the sugar did not crystalize either hard or gummy/chewy
ex: peanut brittle, taffy, gummy candies and marshmallows

46
Q

what happens to sugar crystals when a grainy product is obtained?

A

sugar crystals precipitated

47
Q

what is a crystaline structure

A

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

48
Q

what is a crystal structure?

A

compilation of loosely packed sugar molecules organized around the nuceli (nucleation)

49
Q

what does the rate of nucleation determine

A

the size of the crystals

50
Q

what does fast formation of crystals result in?

A

smaller nuclei, finer crystals

51
Q

what is needed to obtain small nuceli

A
  • correct ingredients and interfering agents
  • correct temp for crystallization
  • correct cooking temps to get the right concentration
  • correct stirring
52
Q

what are the 4 basic steps in controlling crystal formation

A

1- create a syrup solution by dissolving sugar
2- concentrate contents by heating and evaporating (supersaturation)
3- cooling
4- beating (crystaline) or leaving undisturbed (non-crystaline)

53
Q

how to prepare the syrup solution

A

1lbs of sugar/ cup of water
sucrose is most commonly used
used of interfering agents

54
Q

what interfering agent should be used to disrupt crystal lattice?

A

glucose
fructose
inverted sugar

55
Q

what interfering agent should be used to increase viscosity

A

corn syrup

56
Q

what interfering agent should be used to coat the crystals

A

butter
cream
eggs

57
Q

heating the syrup to specific temperature

A

heat/evaporate –> supersaturated solution
boiling point increases with concentration
concentration determines final product
higher the temperature harder the candy
environmental humidity will result in a softer candy
boiling point is an indirect measure of concentration

58
Q

what are the 2 methods used to determine the final temperature of candy?

A
  • using a candy thermometer

- using the cold water test

59
Q

what needs to be avoided during heating to avoid pre mature crystallization?

A

agitation as splashing may cause the solution to seed.

60
Q

at what temperature should fondant and fudge be when syrup begins?

A

112C (234 F)

61
Q

at what temperature should marshmallows and popcorn balls be when syrup begins?

A

121 C (250F)

62
Q

at what temperature should brittle be when syrup begins?

A

149C (300 F)

63
Q

soft ball doneness applies to which type of candy and explain how to evaluate it?

A

fudge & fondant

syrup forms a soft ball that flattens out between fingers

64
Q

hard ball doneness applies to which type of candy and explain how to evaluate it?

A

marshmallows

syrup forms a ball that is hard enough to hold its shape yet plastic enough to be rolled out.

65
Q

hard crack doneness applies to which type of candy and explain how to evaluate it?

A

brittle

syrup separates into threads that are hard and brittle but does not stick to fingers

66
Q

what must not be done when cooling and what does it allow?

A

should not be agitated

it allows for the formation of nuclei

67
Q

during cooling, what does the growth depend on?

A

levels of supersaturation
agitation
additives

68
Q

what will correct cooling result in?

A

small crystals

69
Q

is the perfect fudge obtained when it has small or large sugar crystals?

A

small crystals will give it a smooth texture, large one give it a grainy texture.

70
Q

what should be done one mixture reaches a specific cooling temperature?

A

mixture should be rapidly beat. it will promote the formation of numerous small crystals yielding a smooth texture

71
Q

what will overcooling result in?

A

it will inhibit smooth crystalline candy from forming & fine crystals won’t develop

72
Q

in noncrystalline candy what do you not want the sugar syrup to form?

A

crystals

73
Q

to prevent crystal formation in noncrystalline candy what must be done?

A
  • the sugar solution should be concentrated so higher temperatures should be used to increase evaporation
  • interfering agents should be added to prevent sugar molecules from clumping. (corn syrup, milk, cream, butter)
74
Q

what is the moisture content in non crystalline candy?

A

<2% moisture

75
Q

what does the addition of baking soda in brittle and toffee result in?

A

gas is produced which adds bubbles to the candy

76
Q

in order to cool the noncrystalline candy what should be done to it?

A

it should be spread on a hard surface

77
Q

what type of solution is ice cream?

A

colloid food foam

description: foam of air bubbles trapped in a frozen liquid containing dissolved sugar and milk solids and surrounded with fat globules coated with an emulsified protein layer.

78
Q

what is overrun?

A

the difference in volume between frozen and unfrozen ice cream.

79
Q

what is the result of overrun and what is it caused by?

A

-due to the incorporation of air into the mixture frozen ice cream has a greater volume (commercially made –> 80-100% increase)
it should be controlled as it will affect the body of the products

80
Q

what is the “body” of ice cream?

A

the consistency of the ice cream.

81
Q

what is considered to be a good “body” for ice cream?

A

the product will no melt fast

82
Q

what factors affect the “body” of ice cream?

A
  • amount of fats

- other fillers

83
Q

what is the texture of ice cream affected by?

A

size and arrangement of the ice crystals in the mixture

84
Q

what does the sugar in ice cream products do?

A

it adds smoothness by making the mixture viscous

85
Q

what products are used to separate the ice crystals?

A 
fat
gelatin
eggs
milk powder
starch
86
Q

what is the difference between ice cream and frozen dairy dessert?

A

the fat content

87
Q

what % of milk fat needs to be found in icecream

A

at least 10%

88
Q

what do milk solids (not fats) yield in ice cream?

A

a smooth texture

89
Q

what do egg yolk solids cause in ice cream?

A

act as an emulsifier

90
Q

what is the main ingredient in commercial ice cream?

A

cream

91
Q

cooked ice cream requires what ingredients? and what type of product does it yield?

A

egg yolk
milk
sugar
cream

yields a custard like product.

92
Q

what is the consistency of uncooked ice cream like?

A

it is similar to that of sherbet

93
Q

what is the 3 steps in the heating and aging in commercial preparations?

A
  • heating at 43 C
  • pasteurization and homogenization
  • aged for 3-4H at 4.4C in large vat
94
Q

what does the aging process of ice cream result in?

A
  • allows the fat to solidify, milk proteins/gelatin/stabilizers to swell increasing their viscosity
  • yields a smoother texture, improved body and increased resistance to melting.
95
Q

what does churning do?

A

it incorporates air, homogenizes the fats and promotes a small nuceli
this all yields a smooths and velvety texture

96
Q

for how long should ice cream be churned fo?

A

20 minutes and then frozen for 4-6h

97
Q

what happens when ice cream is thawed and then refrozen?

A

it has negative effects on its quality as the crystals will take up water and become larger and more grainy.

98
Q

for best texture should ice cream be kept frozen and protected from changes in temperature?

A

yes.

99
Q

what is frozen dairy dessert?

A

frozen dessert made from a cultured dairy produce with added sweeteners and flavour.

100
Q

what is gelato?

A

frozen dessert with intense flavour and colour. contains sugar, milk, cream, yolks.

101
Q

what is mousse?

A

airy dish that can be hot, cold or frozen. can either be savoury or sweet. the fluffy texture is either wrapped in whipped cream or egg whites.

102
Q

what is sherbet?

A

frozen dessert containing <2% milk fat. often more sugar than ice cream.

103
Q

what is sorbet?

A

similar to sherbet but contains no dairy, fat, egg or gelatin ingredients.

Food fundamentals 2 (10 decks)

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