Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Fun > Sugars, sweeteners and crystallization > Flashcards

Sugars, sweeteners and crystallization Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

From what can sugar (sucrose) be produced?

A

Sugar cane (80%) and sugar beet (20%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

In what part of the sugar cane is the sugar concentrated? In the sugar beet?

A

Sugar cane: Between the nodes

Sugar Beet: In the roots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Of what nutrient is molasses a good source? How does it gain this nutrient?

A

It is a good source of Iron. Iron comes from the machinery in which sugar is produced.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is powdered sugar composed of?

A

Finely ground granulated sugar with 3% cornstarch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How is brown sugar produced?

A

By crystallizing golden sugar liquid OR adding molasses to pure white sugar crystals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How is corn syrup produced and what is it composed of?

A

Made by hydrolyzing cornstarch (adding acid or enzymes).

It is composed of 75% sugar and 25% water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are dextrose equivalents (DE)? Does a higher DE result in a thinner or thicker syrup?

A

Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. A higher DE results in a thinner syrup.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the approximate percentage of fructose in high fructose corn syrup?

A

42-55% fructose. There is more fructose than sucrose, therefore you can use less to achieve the same sweetness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is honey composed of? How sweet is it compared to granulated sugar?

A

40% fructose, 35% glucose, some sucrose and other CHO. It has the same relative sweetness as granulated sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What could we add to our granulated sugar (sucrose) in order for it to resist crystallization during candy making?

A

Cream of tartar (or any acidic ingredient) could be added in order to produce invert sugar, which resists crystallization
*molasses, cocoa, fruit juices, honey, fruits contain acids. Prolonged heating at elevated temperature lead to inversion of sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How do bees produce honey? How much honey does one bee produce on average in its life?

A

1- They collect nectar
2- They convert sucrose to glu+fru with their enzymes
3- They deposit nectar on honeycombs
4- Water evaporates
5- Bees add enzymes to enhance the flavor
An average bee produced 1/2 tsp of honey in its life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Are sugar alcohols non-nutritive sweeteners? How sweet are they compared to sucrose?

A

Sugar alcohols are not non-nutritive sweeteners because they do provide some energy (0.2-3kcal/g). – They are quite resistant to digestion
They are not as sweet as sucrose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Can a product containing only sugar alcohols as a sweetener be labelled “sugar-free” ?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the 6 non-nutritive sweeteners allowed for use in Canada?

A 
– Acesulfame K
–  Aspartame
–  Sucralose
–  Saccharin
–  Neotame 
– Steviol glycosides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What non-nutritive sweetener should you not add when making muffins? Why?

A

Aspartame (Nutrasweet, Equal) is not heat stable.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Why can aspartame and cyclamates be called non-nutritive sweeteners even though they do provide as much calories as regular sugar?

A

Because they are needed in minimal quantities due to their high relative sweetness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which two non-nutritive sweeteners need to be avoided during pregnancy?

A

Saccharin and cyclamates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Saccharin

Name a brand name, how our body excretes it and its relative sweetness to sugar.

A

Brand name: Hermesetas
Secreted in urine
300x sweeter than sugar
* Bitter aftertaste

19
Q

Aspartame

Name 2 brand names and its relative sweetness to sugar.

A

Brand names: NutraSweet (breakfast cereals, soft drinks, etc), Equal (powder for home use)
200x sweeter than sugar, 4cal/g

20
Q

Sucralose

Name one brand name, its relative sweetness to sugar

A

Brand name: Splenda
600x sweeter than sugar
*passes through GI tract undigested

21
Q

Acesulfame K

Why is there no brand name for it?

A

Because it cannot be used as a table top sweetener. It is only used by food manufacturers for sweetening soft drinks and candy

22
Q

Cyclamate

Name 3 brand names. Is it used as a table top sweetener or as additive in foods?

A

Brand names: Sucaryl, Sugar Twin, Sweet ‘N Low

It is used as a table top sweetener only

23
Q

What is the link of non-nutritive sweeteners with:
1- Weight control?
2- Metabolic syndrome?
3- Hypertension and cardiovascular diseases?

A

– Weight gain/control
• Calorie control
• Reduced calorie intake
• Some studies suggest increased weight gain
– Metabolic syndrome
• Consumption saccharin, sucralose and aspartame has been tentatively linked to metabolic syndrome
– Hypertension and cardiovascular diseases
• Some studies report an increased risk of heart disease from artificial sweeteners

24
Q

What are sugar crystals and when do they form?

A

Sugar crystals are loosely packed sugar molecules organized around nuclei. They form when a supersaturated mixture cools

25
Q

What factor mainly determines the SIZE of the crystals?

A

The size of crystals is determined by the rate of nucleation. The quicker they form, the smaller the nuclei, the finer the crystals.

26
Q

What are the 4 basic steps in controlling crystal formation?

A

1- Create a syrup solution
2- Concentrate contents by heating and evaporation (supersaturation)
3- Cooling
4- Beating (crystalline) OR leaving undisturbed (non-crystalline)

27
Q

What mass of sugar is needed to form a saturated solution (/cup water)
Name some interfering agents that can be used when creating a syrup solution possible and what do they do?

A

1 lb of sugar is needed /cup of water to create a saturated solution
Interfering agents: glu, fru, invert sugar
fatty interfering agents coat the crystals (butter, cream, eggs…)
Interfering agents add viscosity

28
Q

Why is it important to heat the sugar solution to a specific temperature for the candy you are making?

A

Over heating : too hard, excessively brittle

under heating: too soft, runny

29
Q

Name 2 tests that can be used to determine the doneness of your candy when heating the solution

A

Candy thermometer test and Cold water test

30
Q

Why do we want to avoid agitation when heating?

A

Splashing can cause the solution to crystallize too early.

31
Q

What does cooling do to your supersaturated solution?

A

Allows for the formation of nuclei, supersaturation occurs. Correct cooling gives many small crystals instead of few big crystals

32
Q

Why do we beat the cooled solution?

A

It promotes the formation small numerous crystals (smoother consistency)

33
Q

What happens if you let your candy cool for too long?

A

It inhibits smooth, crystalline candy formation. No crystals will form.

34
Q

For non-crystalline candies, what can you do to prevent the formation of crystals?

A
  • Concentrate the sugar solution (less moisture = harder candy)
  • Add interfering agents (corn syrup, milk, cream, butter) so that the sugar molecules do not cluster.
35
Q

What is mellorine?

A

A frozen dessert made without milk fat. Use either vegetable or animal fat, and fat content must be higher than 6%

36
Q

What is sherbet?

A

Frozen dessert containing less than 2% milk fat and a lot of sugar (often more than ice cream)

37
Q

What is sorbet?

A

Same as sherbet but with no dairy, fat, egg or gelatin ingredients

38
Q

How are the air bubbles trapped in ice cream particles?

A

The air bubbles are trapped in frozen liquid (dissolved sugar and milk solids) and surrounded by fat globules, coated with an emulsified protein layer

39
Q

What is an overrun when talking of ice cream?

A

The difference in volume of frozen ice cream and unfrozen ice cream mixture (due to incorporation of air)

40
Q

What is the average overrun of commercially made ice cream?

A

80-100%

41
Q

What is the body of an ice cream?

A

The consistency of the ice cream. Good body = does not melt fast

42
Q

What is ice cream made of?

A

• At least 10% milk fat (differentiates ce cream vs “Frozen dairy dessert”)
• Sweeteners
• Milk solids not fat (MSNF) = smooth texture
• Egg yolk solids = emulsifier
• Stabilizers and emulsifiers (e.g. carrageenan, cellulose) •
Water can also be added but is optional

43
Q

What is happening during the “heating and aging” step of ice cream formation?

A

Ice cream ingredients are mixed and heated to 104°F (to dissolve added sugar and other dry ingredients)
Then, the ice cream is pasteurized and homogenized. Then it is aged from 3-4h at 40°F in vats (fat solidifies, swelling of milk proteins/gelatin/stabilizers = +viscosity, smoother texture, +resistance to melting)

44
Q

What is churning of the ice cream?

A

It is when we start freezing ice cream. A dasher turns and mixes the ice cream mix, incorporates air, homogenizes fat. It promotes small nuclei. It lasts 20 minutes is followed by 4-6h in the freezer.

Food Fun (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions