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HDSO Food Science > Sugars, Sweeteners & Crystallization > Flashcards

Sugars, Sweeteners & Crystallization 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

What are natural sugars alternatives?

A

Corn, maple and honey

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3
Q

Where did sugar cane come from?

A

Papua new guinea

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4
Q

Where did sugar beet come from?

A

North Europe

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5
Q

What does sugar beet contain in high concentrations?

A

Sucrose

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6
Q

How much sugar do we consume in western countries now?

A

100g per day per person

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7
Q

_% of sugar comes from sugar cane

_% comes from sugar beet

A

80% comes from sugar cane

20% comes from sugar beet

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8
Q

Largest producers of sugar beet?

A

Russia, France, Us and germany

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9
Q

Sugar cane is a part of __ family

A

Sugar cane is a part of grass family

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10
Q

What type of sugar is produced from beet and cane

A

Table sugar

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11
Q

Do we need to label where is sugar extracted from?

A

No

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12
Q

Sugar beet processign

A 
Harvest
Washing and slicing 
Cleaning to remove impurities 
Crystallization of sugar from syrup   
Drying o sugar crystals
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13
Q

Bagasse is used for what?

A

Feed animals and produce electricity

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14
Q

How is cane sugar shipped to countries that don’t produce it?

A

Cane is left in raw sugar state

It is then melted and filtered to remove impurities

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15
Q

Is white sugar bleached?

A

No, it is just very pure

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16
Q

Light vs dark brown sugar

A

Dark has more molasses- more moisture

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17
Q

Centrifugation of crystals does what?

A

Gets out the molasses

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18
Q

What is the effect of uses brown sugar in baking?

A

Molasses adds moisture and flavor

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19
Q

Where does molasses on our shelves come from

A

Sugar cane

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20
Q

What are the steps of processing of beets

A

Beets are washed and sliced -> cossettes
Soaked in hot water-> juice
Purified-> thin juice
Evaporates-> thick juice
More evaporation; Centrifugation separates crystals and syrup-> syrup and crystals
Crystals become sugar
Syrup is centrifuged 3 times -> beet molasses

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21
Q

Wha is the other name for fructose?

A

Levulose or fruit sugar

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22
Q

What is the sweetest of all granulated sugars?

A

Fructose

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23
Q

What is the name of table sugar?

A

Sucrose

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24
Q

What lends certain milk shakes and

candies malt taste

A

Maltose

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25
Q

What is the least sweet of all sugars? What is it is extracted from?

A

Lactose

extracted from whey

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26
Q

What is the other name for granulated sugar?

A

Also called refined sugar, table sugar, white sugar

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27
Q

Describe Powdered/icing/confectioner’s sugar

A

finely ground granulated sugar w 3% cornstarch

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28
Q

How’s brown sugar made?

A

crystallizing golden sugar liquid OR adding

molasses to pure white sugar crystals

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29
Q

What do various names of molasses indicate?

A

Variety of names that indicate colour, amount of molasses, moisture (e.g. dark brown, light brown, Demerara, Muscovado,
Turbinado)

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30
Q

Describe blackstrap molasses

A

More concentrated, less water, more iorn

Stronger taste

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31
Q

Describe Fancy molasses

A

Typically seen on the shell, typically used

Made of cane sugar

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32
Q

Is dark molasses and blackstrap molasses he same?

A

No
Blackstrap molasses is the syrup produced after the third boiling. It is very thick and dark in color. It is also bitter in taste.
Dark molasses, also known as “full” or “second” molasses, results after the second boiling and more sugar is extracted. It is darker in color, thicker and less sweet

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33
Q

What are the 6 types of syrup?

A
  • Corn syrup
  • High-fructose corn syrup (HFCS)
  • Molasses
  • Maple syrup
  • Inverted Sugar
  • Honey (
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34
Q

Which syrup has same relative sweetness as granulated sugar?

A

Honey

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35
Q

What do small sugars in syrup contribute to? Long?

A

Smaller sugars taste sweeter.

Longer ones contribute to viscosity

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36
Q

What is inverted sugar?

A

Liquid mix of glucose and fructose that were made of sucrose . Sucrose that was heated

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37
Q

What corn syrup do in cooking?

A

Soften texture
Prevent crystallization
Humectant- retains moisture

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38
Q

How is corn syrup made

A

Adding acid and enzymes to mix o fcornstarch and water

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39
Q

What is Hydrolyzed cornstarch? How is it made? How can it have different properties?

A

Many monomers of carbs in liquid form
The smaller the pieces of monomers are the longer the mix of enzymes and cornstarch was left out. It is more sweeter and thinner

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40
Q

How to determine sweetness?

A

Measure dextrose equivalents (DE)

The higher it is, the sweeter and thinner it is

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41
Q

How is High-fructose corn syrup made. Why is it used

A

Made of corn syrup. Using an enzyme, glucose is converted to fructose
Cheaper, sweeter

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42
Q

Why is High-fructose corn syrup so commonly used

A

Extends shelf life

Allows the product to be more moist

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43
Q

What is glucose fructose on labels?

A

High-fructose corn syrup

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44
Q

What is sugar inversion? What can lead to sugar inversion?

A

• In the presence of acid and heat sucrose is
hydrolyzed to glucose and fructose (50/50)
• the liquid is called inverted sugar
Prolonged heating at elevated temperature

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45
Q

How’s maple syrup made?

A

Sap is concentrated

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46
Q

How’s honey made?

A
  • Bees collect nectar
  • Their enzymes convert sucrose to FRU + GLU
  • They deposit nectar on honeycombs
  • Water evaporates
  • Bee enzymes develop flavour
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47
Q

_ million flowers = _ lb honey

A

• 2 million flowers = 1 lb honey

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48
Q

What are polyols?

A

Sugar alcohols

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49
Q

Where can sugar alcohols be found?

A

Occur naturally in small amounts in F and Vs

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50
Q

Avg worker bee makes _ tsp honey in life

A

Avg worker bee makes ½ tsp honey in life

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51
Q

How can sugar alcohols be made?

A

Commercially made by hydrogenating specific sugars

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52
Q

Describe sweetness of sugar alcohols

A

Not as sweet as sucrose

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53
Q

+ and - of sugar alcohols

A

+ Resistant to digestion - provide less kcal (0.2-3 kcal/g)
Used to sweeten foods labeled “sugar free” or “no added sugar”
- Possible GI distress

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54
Q

What are high intensity sweeteners?

A

Nonnutritive sweeteners that are substantially sweeter than sucrose by weight

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55
Q

Describe Saccharin

A 
• Oldest artificial sweetener
• Heat stable
• Rapidly excreted in urine
• 300Xs sweeter 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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56
Q

Describe cyclamate

A
  • Table top sweetener
  • Not allowed as additive in foods
  • Flavour changes when heated
  • To be avoided during pregnancy
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57
Q

Describe Aspartame

A

• 4 kcal/g but only need very small amounts
(200Xs sweeter than sugar), therefore “non-nutritive”
• Made of 2 amino acids (aspartic acid + phenylalanine)
– People with phenylketonuria (PKU) should avoid
• NutraSweet™: bkfst cereals, soft drinks, yogurt, dessert,
candy, gum
• Equal™: powder for home use
• Not heat stable
• Safe within recommended intakes (ADI:40mg/kg/day =
95 packets)
• Acceptable during pregnancy
• Diet Coke

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58
Q

Describe sucralose

A 
Brand name: Splenda™
• Non-nutritive (passes through GI tract
undigested)
• Made from sucrose
• 600Xs sweeter than sucrose
• Used in soft drinks, candy, baked goods,
frozen desserts
• Used for home baking (heat stable)
• Considered safe during pregnancy
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59
Q

Describe Acesulfame potassium

A 
• Non-nutritive (passes through GI tract
undigested)
• Used by food manufacturers for
sweetening soft drinks (eg. Pepsi), candy
and other products
• Table top sweetener
• People on low potassium diets should
avoid
• Considered safe during pregnancy
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60
Q

Describe Steviol glycosides

A 
• Extracted from stevia leaves
• Commonly referred to as “stevia”
• Table top sweetener
• Added to pre-packaged foods
– beverages, yogurt, bkfst cereals, spreads,
snack foods
• Considered safe during pregnancy
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61
Q

What are important sweeteners in candy

A

granulated sugars, corn syrup

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62
Q

What are the 2 types of candy + examples ?

A

Non-crystalline (amorphous)- (e.g. peanut brittle, taffy, hard candy, gummy
candies, marshmallows)
Crystalline e.g. rock candy, fondant, fudge, penuche

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63
Q

What are crystalline candy made of? What does it yield?

A 
– Made from sugar solutions that crystallized
– Yields many crystals
• Large crystals (rock candy)
• Very tiny crystals (fudge etc.)
– soft, smooth, creamy
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64
Q

What are non-crystalline candy made of? What does it yield?

A

(e.g. peanut brittle, taffy, hard candy, gummy
candies, marshmallows)
– Made from solutions where the sugar did
NOT crystallize
• hard or gummy/chewy

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65
Q

What does grainy product result from?

A

Precipitation of sugar crystals

66
Q

What are qualities of sugar that art. sweeteners lack?

A
  • Bulking- diet drinks lack viscosity

- Taste

67
Q

What are the roles of sugar in desserts

A
  • Sweetness
  • Helps incorporate air (creaming method)
  • Hydroscopic (attracts water)-> moist product from
  • Stabilizes egg
  • Decreases freezing point of liquid
  • Tenderizes and inhibits gluten formation
  • Color: caramelization and maillard reaction
68
Q

How does sugar stabilize egg white?

A

Sugar attracts water in egg white and keeps it stable in colloidal mixture

69
Q

How to make sure that the texture of your ice cream is nice

A

– Do not thaw (even partially), then refreezing= negative effect on quality
– Keep at freezing temperatures
– Protect from changes in temperature

70
Q

What does churning do?

A

incorporates air, homogenizes fats, promotes small nuclei-> smooth velvety
texture

71
Q

What does aging do to ice cream

A

– Fat solidifies, milk proteins/gelatin/stabilizers swell (incr viscosity)
– Smoother texture, improved body, incr resistance to melting

72
Q

Which compounds affect ice cream texture? How?

A
  • Sugar adds smoothness to the products by making
    mixture viscous;
  • fat, gelatin, eggs, milk powder, starch separate the ice crystals.
73
Q

What is the texture of ice cream affected by?

A

affected by the size and arrangement of the

ice crystals in the mixture.

74
Q

What is overrun?

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%

75
Q

What is ice cream a combination of ?

A

combination of milk products with
ingredients such as water, eggs, gelatin, vegetable
gums, emulsifiers, flavors, color

76
Q

What do you not want in Noncrystalline candy

A

You do not want the sugar syrup to form

crystals

77
Q

Describe beating. What is the purpose?

A

After reaching specific temp:
Beat mixture rapidly
Promotes small numerous crystals,
therefore smoother consistency

78
Q

What is the secret for perfect fudge?

A

Stirring fudge after it cools-> formation of small crystals

79
Q

Correct cooling=

A

small crystals

80
Q

What does crystal growth depend on?

A

level of supersaturation,

agitation, additives

81
Q

What should be done after desired temperature was reached? What does it allow for?

A

cool immediately with no
agitation
Allows for formation of nuclei

82
Q

Desired crystallization begins during ___ of sugar solution

A

Desired crystallization begins during cooling of sugar solution

83
Q

What should be avoided during heating? Why?

A

Avoid agitation during heating (splashing can seed solution)

– Crystallization not desired before cooling phase

84
Q

What are the 2 ways to determine final temperature?

A

Candy Thermometer

Cold-Water Test

85
Q

Final temperature:
Over-Heating = __ = ___
Under-Heating = __ = __

A

Final temperature:
Over-Heating = too hard = excessively brittle
Under-Heating = too soft = runny

86
Q

BP __ with concentration

A

BP increases with concentration

87
Q

Environmental humidity = __

A

softer candy

88
Q

What determines the final product type ?

A

Sugar concentration

89
Q

higher temp of BP =

A

harder candy (lost water)

90
Q

What do interfering agents do + give examples

A

• disturb crystal lattice (GLU, FRU, invert sugar…)
• increase viscosity (corn syrup…)
• Another type of interfering agent coats the crystals
(butter, cream, eg

91
Q

Why would interfering agents would be added to syrup solution

A

To give a smoother product

92
Q

What are the 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)
93
Q

Fast formation of crystals=

A

smaller nuclei, fine crystals

94
Q

Size of crystals determined by rate of ___

A

Size of crystals determined by rate of nucleation

95
Q

What does crystalline mean?

A

when molecules/atoms are arranged in fixed, orderly pattern

96
Q

What can cause a domino effect in crystallization

A

temp change; foreign particle; crack/nick ->

initiate domino effect

97
Q

What are crystals? When do they form

A

–compilation of loosely packed sugar molecules organized around nuclei (nucleation)
–Form when a supersaturated mixture cools

98
Q

What are the 4 things needed for small nuclei?

A

–Correct ingredients (type of sugar, interfering agents)
–Correct temp for crystallization
–Correct cooking temp to get correct concentration
–Correct stirring

99
Q

What is the ratio of sugar and water for saturated solution?

A

1 lb sugar/cup water

100
Q

What is the sugar used for saturated sugar solution

A

Sucrose most common

101
Q

Why do we need to heat the syrup to a specific temp?

A

Heat/evaporate -> supersaturate the solution

102
Q

What determines the final product?

A

Concentration of the supersaturated solution

103
Q

BP is an indirect measure of __

A

BP is an indirect measure of [ ]

104
Q

How fast do stages of Soft->firm->hard change?

A

rapidly

105
Q

Describe candy made out of soft ball stage + description of the test for soft ball

A

Fondant, fudge, panocha

Syrup forms a soft ball that flattens out between fingers

106
Q

Describe candy made out of hard ball stage + description of the test for soft ball

A

Divinity, Marshmallows, Popcorn balls

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

107
Q

Describe candy made out of hard crack stage + description of the test for soft ball

A

brittle, glace, some hard candies

Syrup separates into thread that are hard and brittle, but do not stick to fingers

108
Q

When does crystallization begin?

A

Desired crystallization begins during cooling of sugar solution

109
Q

When should the sugar solution be cooled?

A

Once desired temp reached, cool immediately with no agitation

110
Q

What does cooling allow for?

A

Allows for formation of nuclei

111
Q

What does crystal size depend on?

A

level of supersaturation, agitation, additives

112
Q

What gives the fudge its smooth texture?

A

Tiny sugar crystals

113
Q

How should beating be done? What does it promote

A

After reaching specific temp:
Beat mixture rapidly
Promotes small numerous crystals,
therefore smoother consistency

114
Q

What is caused by overcooling during beating?

A

Inhibits smooth crystalline candy

Fine crystals won’t develop

115
Q

Ingredients for caramels + type of candy

A

Non crystalline

corn syrup, light cream or evaporated milk, butter

116
Q

Ingredients for peanut brittle + type of candy

A

Non crystalline

corn syrup, water, butter, soda, vanilla, peanuts

117
Q

Ingredients for taffy + type of candy

A

Non crystalline

corn syrup, water, butter, salt, peppermint oil

118
Q

Ingredients for marshmallows + type of candy

A

Non crystalline

corn syrup, water, egg white

119
Q

Non crystalline candy: You __ the sugar syrup to form crystals

A

You do not want the sugar syrup to form crystals

120
Q

How an you prevent crystals from forming in non crystalline candy?

A

–Concentrate the sugar solution
•Use high temps to increase evaporation
(the lower the moisture, the harder the candy)
–Add interfering agents (corn syrup, milk, cream, butter) so that sugar molecules don’t cluster

121
Q

how to make hard and brittle candy and what is the moisture content?

A

–Contain <2% moisture
–Add flavourings, colourings
–Add baking soda (peanut brittle/toffee) –gas produced adds bubbles
–Heated to very high temp; sugar caramelizes
–Spread on hard surface to cool

122
Q

Describe frozen yogurt

A

frozen dessert made from a cultured dairy product with added sweeteners and flavors

123
Q

Describe gelato

A

frozen dessert with intense flavor and colors. It contains sugar, milk, cream, egg yolks and flavouring

124
Q

Describe mellorine

A

A product made without milk fat. Other fats from either animal or vegetable sources can be used as long as fat content os not less than 6%

125
Q

Describe mousse

A

a french term meaning foam or froth and used to describe any airy, rich dish that can be cold, hot or frozen. The dish can be a savoury main meal (meat., fish, shellfish, cheese or vegetables) or a dessert that is cold or frozen. The fluffy texture is either whipped cream or egg whites, and its structure is often strengthened by adding gelatin

126
Q

Describe sherbet

A

Frozen dessert containing less than 2% milk fat and often more sugar that ice cream

127
Q

Describe sorbet

A

Similar to sherbet, but it contains no dairy, fat egg, or gelatin ingredients

128
Q

Describe still-frozen dessert

A

frozen dessert not stirred during freezing- mousses, bombes, and parfait

129
Q

Describe water ice (glace)

A

frozen dessert made from sweetened water and fruit juice

130
Q

What is ice cream?

A

colloid food foam
A foam of air bubbles trapped in frozen liquid (which contains dissolved sugar and milk solids) and surrounded with fat globules, coated with an emulsified protein layer

131
Q

What are the ingredients for ice cream

A

combination of milk products with ingredients such as water, eggs, gelatin, vegetable gums, emulsifiers, flavors, color

132
Q

What is overrun and what is it caused by? Anything else we need to know about it

A

Overrun = 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%

133
Q

What is ice cream body? WHat is a good body?

What is it affected by?

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.

134
Q

What is ice cream texture affected by?

A

affected by the size and arrangement of the ice crystals in the mixture.

135
Q

What is the role of sugar in ice cream?

A

Sugar adds smoothness to the products by making mixture viscous

136
Q

Ice cream: At least __% milk fat

A

Ice cream: At least 10% milk fat

137
Q

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

A

fat percent of milk

138
Q

What is the role of milk solids (not fat)

A

smooth texture

139
Q

What is the emulsifier in ice cream?

A

Egg yolk solids

140
Q

What are the ingredients in ice cream?

A
  • At least 10% milk fat
  • Sweeteners
  • Milk solids not fat
  • Egg yolk solids (emulsifier)
  • Stabilizers and emulsifiers(e.g. carrageenan, cellulose)
  • Optional ingredients
  • Water
141
Q

What is the main ingredient of commercial mix ice cream?

A

Cream

142
Q

What are the ingredients of cooked ice cream? Uncooked ice cream?

A

Cooked: egg yolk+milk+sugar+cream(=custard)
Uncooked: pasteurized eggs, consistency closer to sherbet

143
Q

WHat are the steps of Heating and Aging in commercial preparations of ice cream

A

•Heated to 104ºF (43ºC)
•Pasteurized and homogenized
•Aged 3-4 h 40ºF (4.4ºC) in large vat
–Fat solidifies, milk proteins/gelatin/stabilizers swell (increased viscosity)
–Smoother texture, improved body, increased resistance to melting

144
Q

How long should you churn ice cream for? What is doen after?

A

Churn ~20 Minutes

Place in Freezer 4-6 Hrs

145
Q

What is the purpose of dasher in ice cream machines?

A

It is inserted into a container to stir ice cream mix while it freezes

146
Q

Why is there space between container holding ice cream mix and the outside insulated wall of ice cream freezer?

A

To insert ice/salt mixture

147
Q

How does freeze/saw cycle affect ice cream

A

Ice cream melts at warmer temp
When frozen again crystals take up water-> larger, grainger
Thawing (even partially), then refreezing= negative effect on quality

148
Q

Describe glucose

A

 Dextrose
 Basic building block of most
carbohydrates
 Major sugar found in the blood

149
Q

Describe sucrose

A

Table sugar

150
Q

Describe maltose

A

• Malt sugar
 lends certain milk shakes an
candies malt taste

151
Q

Describe lactose

A

least sweet of all sugars,

extracted from whey

152
Q

Describe fructose

A

 Levulose or fruit sugar
 Found naturally in fruits and honey
 Sweetest of all granulated sugars

153
Q

What are the 3 forms of commercially available sucrose?

A

Granulated sugar
Powdered/icing/confectioner’s sugar
Brown sugar

154
Q

What are the different forms of granulated sugar?

What does it consist of

A

Sold in varying crystal sizes including course, fine, superfine (aka
castor, fruit sugar, instant dissolving
- pure sucrose, naturally white

155
Q

What are the properties of invert sugar?

A

Sweeter, resists crystallization, helps retain

moisture

156
Q

What are sugar alcohols permitted for use as food additives in Canada

A

hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, maltitol syrup,
mannitol, sorbitol, sorbitol syrup, xylitol, erythritol

157
Q

What does corn syrup consist of?

A

75% sugar, 25% water

158
Q

What does high-fructose corn syrup consist of?

A

42-55% fructose

159
Q

What does molasses consist of?

A

mostly sucrose

160
Q

What does maple syrup consist of?

A

mostly sucrose

161
Q

What does honey consist of?

A

40% fructose, 35% glucose, other

HDSO Food Science (17 decks)

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