Sugars, Sweeteners & Crystallization Flashcards
1
Q
What are the 3 major groups of natural sweeteners?
A
– Sugars
– Syrups
– Sugar alcohols
2
Q
What are natural sugars alternatives?
A
Corn, maple and honey
3
Q
Where did sugar cane come from?
A
Papua new guinea
4
Q
Where did sugar beet come from?
A
North Europe
5
Q
What does sugar beet contain in high concentrations?
A
Sucrose
6
Q
How much sugar do we consume in western countries now?
A
100g per day per person
7
Q
_% of sugar comes from sugar cane
_% comes from sugar beet
A
80% comes from sugar cane
20% comes from sugar beet
8
Q
Largest producers of sugar beet?
A
Russia, France, Us and germany
9
Q
Sugar cane is a part of __ family
A
Sugar cane is a part of grass family
10
Q
What type of sugar is produced from beet and cane
A
Table sugar
11
Q
Do we need to label where is sugar extracted from?
A
No
12
Q
Sugar beet processign
A
Harvest Washing and slicing Cleaning to remove impurities Crystallization of sugar from syrup Drying o sugar crystals
13
Q
Bagasse is used for what?
A
Feed animals and produce electricity
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
15
Q
Is white sugar bleached?
A
No, it is just very pure
16
Q
Light vs dark brown sugar
A
Dark has more molasses- more moisture
17
Q
Centrifugation of crystals does what?
A
Gets out the molasses
18
Q
What is the effect of uses brown sugar in baking?
A
Molasses adds moisture and flavor
19
Q
Where does molasses on our shelves come from
A
Sugar cane
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
21
Q
Wha is the other name for fructose?
A
Levulose or fruit sugar
22
Q
What is the sweetest of all granulated sugars?
A
Fructose
23
Q
What is the name of table sugar?
A
Sucrose
24
Q
What lends certain milk shakes and
candies malt taste
A
Maltose
25
What is the least sweet of all sugars? What is it is extracted from?
Lactose
| extracted from whey
26
What is the other name for granulated sugar?
Also called refined sugar, table sugar, white sugar
27
Describe Powdered/icing/confectioner’s sugar
finely ground granulated sugar w 3% cornstarch
28
How's brown sugar made?
crystallizing golden sugar liquid OR adding
| molasses to pure white sugar crystals
29
What do various names of molasses indicate?
Variety of names that indicate colour, amount of molasses, moisture (e.g. dark brown, light brown, Demerara, Muscovado,
Turbinado)
30
Describe blackstrap molasses
More concentrated, less water, more iorn
| Stronger taste
31
Describe Fancy molasses
Typically seen on the shell, typically used
| Made of cane sugar
32
Is dark molasses and blackstrap molasses he same?
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
33
What are the 6 types of syrup?
* Corn syrup
* High-fructose corn syrup (HFCS)
* Molasses
* Maple syrup
* Inverted Sugar
* Honey (
34
Which syrup has same relative sweetness as granulated sugar?
Honey
35
What do small sugars in syrup contribute to? Long?
Smaller sugars taste sweeter.
| Longer ones contribute to viscosity
36
What is inverted sugar?
Liquid mix of glucose and fructose that were made of sucrose . Sucrose that was heated
37
What corn syrup do in cooking?
Soften texture
Prevent crystallization
Humectant- retains moisture
38
How is corn syrup made
Adding acid and enzymes to mix o fcornstarch and water
39
What is Hydrolyzed cornstarch? How is it made? How can it have different properties?
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
40
How to determine sweetness?
Measure dextrose equivalents (DE)
| The higher it is, the sweeter and thinner it is
41
How is High-fructose corn syrup made. Why is it used
Made of corn syrup. Using an enzyme, glucose is converted to fructose
Cheaper, sweeter
42
Why is High-fructose corn syrup so commonly used
Extends shelf life
| Allows the product to be more moist
43
What is glucose fructose on labels?
High-fructose corn syrup
44
What is sugar inversion? What can lead to sugar inversion?
• 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
45
How's maple syrup made?
Sap is concentrated
46
How's honey made?
* Bees collect nectar
* Their enzymes convert sucrose to FRU + GLU
* They deposit nectar on honeycombs
* Water evaporates
* Bee enzymes develop flavour
47
_ million flowers = _ lb honey
• 2 million flowers = 1 lb honey
48
What are polyols?
Sugar alcohols
49
Where can sugar alcohols be found?
Occur naturally in small amounts in F and Vs
50
Avg worker bee makes _ tsp honey in life
Avg worker bee makes ½ tsp honey in life
51
How can sugar alcohols be made?
Commercially made by hydrogenating specific sugars
52
Describe sweetness of sugar alcohols
Not as sweet as sucrose
53
+ and - of sugar alcohols
+ 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
54
What are high intensity sweeteners?
Nonnutritive sweeteners that are substantially sweeter than sucrose by weight
55
Describe Saccharin
```
• 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
```
56
Describe cyclamate
* Table top sweetener
* Not allowed as additive in foods
* Flavour changes when heated
* To be avoided during pregnancy
57
Describe Aspartame
• 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
58
Describe sucralose
```
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
```
59
Describe Acesulfame potassium
```
• 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
```
60
Describe Steviol glycosides
```
• 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
```
61
What are important sweeteners in candy
granulated sugars, corn syrup
62
What are the 2 types of candy + examples ?
Non-crystalline (amorphous)- (e.g. peanut brittle, taffy, hard candy, gummy
candies, marshmallows)
Crystalline e.g. rock candy, fondant, fudge, penuche
63
What are crystalline candy made of? What does it yield?
```
– Made from sugar solutions that crystallized
– Yields many crystals
• Large crystals (rock candy)
• Very tiny crystals (fudge etc.)
– soft, smooth, creamy
```
64
What are non-crystalline candy made of? What does it yield?
(e.g. peanut brittle, taffy, hard candy, gummy
candies, marshmallows)
– Made from solutions where the sugar did
NOT crystallize
• hard or gummy/chewy
65
What does grainy product result from?
Precipitation of sugar crystals
66
What are qualities of sugar that art. sweeteners lack?
- Bulking- diet drinks lack viscosity
| - Taste
67
What are the roles of sugar in desserts
- 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
How does sugar stabilize egg white?
Sugar attracts water in egg white and keeps it stable in colloidal mixture
69
How to make sure that the texture of your ice cream is nice
– Do not thaw (even partially), then refreezing= negative effect on quality
– Keep at freezing temperatures
– Protect from changes in temperature
70
What does churning do?
incorporates air, homogenizes fats, promotes small nuclei-> smooth velvety
texture
71
What does aging do to ice cream
– Fat solidifies, milk proteins/gelatin/stabilizers swell (incr viscosity)
– Smoother texture, improved body, incr resistance to melting
72
Which compounds affect ice cream texture? How?
- Sugar adds smoothness to the products by making
mixture viscous;
- fat, gelatin, eggs, milk powder, starch separate the ice crystals.
73
What is the texture of ice cream affected by?
affected by the size and arrangement of the
| ice crystals in the mixture.
74
What is 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%
75
What is ice cream a combination of ?
combination of milk products with
ingredients such as water, eggs, gelatin, vegetable
gums, emulsifiers, flavors, color
76
What do you not want in Noncrystalline candy
You do not want the sugar syrup to form
| crystals
77
Describe beating. What is the purpose?
After reaching specific temp:
Beat mixture rapidly
Promotes small numerous crystals,
therefore smoother consistency
78
What is the secret for perfect fudge?
Stirring fudge after it cools-> formation of small crystals
79
Correct cooling=
small crystals
80
What does crystal growth depend on?
level of supersaturation,
| agitation, additives
81
What should be done after desired temperature was reached? What does it allow for?
cool immediately with no
agitation
Allows for formation of nuclei
82
Desired crystallization begins during ___ of sugar solution
Desired crystallization begins during cooling of sugar solution
83
What should be avoided during heating? Why?
Avoid agitation during heating (splashing can seed solution)
| – Crystallization not desired before cooling phase
84
What are the 2 ways to determine final temperature?
Candy Thermometer
| Cold-Water Test
85
Final temperature:
Over-Heating = __ = ___
Under-Heating = __ = __
Final temperature:
Over-Heating = too hard = excessively brittle
Under-Heating = too soft = runny
86
BP __ with concentration
BP increases with concentration
87
Environmental humidity = __
softer candy
88
What determines the final product type ?
Sugar concentration
89
higher temp of BP =
harder candy (lost water)
90
What do interfering agents do + give examples
• disturb crystal lattice (GLU, FRU, invert sugar…)
• increase viscosity (corn syrup…)
• Another type of interfering agent coats the crystals
(butter, cream, eg
91
Why would interfering agents would be added to syrup solution
To give a smoother product
92
What are the 4 basic steps in controlling crystal formation?
1. Create syrup solution (dissolve sugar)
2. Concentrate contents by heating and evaporation
(supersaturation)
3. Cooling
4. Beating (crystalline) or leaving undisturbed
(noncrystalline)
93
Fast formation of crystals=
smaller nuclei, fine crystals
94
Size of crystals determined by rate of ___
Size of crystals determined by rate of nucleation
95
What does crystalline mean?
when molecules/atoms are arranged in fixed, orderly pattern
96
What can cause a domino effect in crystallization
temp change; foreign particle; crack/nick ->
| initiate domino effect
97
What are crystals? When do they form
–compilation of loosely packed sugar molecules organized around nuclei (nucleation)
–Form when a supersaturated mixture cools
98
What are the 4 things needed for small nuclei?
–Correct ingredients (type of sugar, interfering agents)
–Correct temp for crystallization
–Correct cooking temp to get correct concentration
–Correct stirring
99
What is the ratio of sugar and water for saturated solution?
1 lb sugar/cup water
100
What is the sugar used for saturated sugar solution
Sucrose most common
101
Why do we need to heat the syrup to a specific temp?
Heat/evaporate -> supersaturate the solution
102
What determines the final product?
Concentration of the supersaturated solution
103
BP is an indirect measure of __
BP is an indirect measure of [ ]
104
How fast do stages of Soft->firm->hard change?
rapidly
105
Describe candy made out of soft ball stage + description of the test for soft ball
Fondant, fudge, panocha
| Syrup forms a soft ball that flattens out between fingers
106
Describe candy made out of hard ball stage + description of the test for soft ball
Divinity, Marshmallows, Popcorn balls
| Syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out
107
Describe candy made out of hard crack stage + description of the test for soft ball
brittle, glace, some hard candies
| Syrup separates into thread that are hard and brittle, but do not stick to fingers
108
When does crystallization begin?
Desired crystallization begins during cooling of sugar solution
109
When should the sugar solution be cooled?
Once desired temp reached, cool immediately with no agitation
110
What does cooling allow for?
Allows for formation of nuclei
111
What does crystal size depend on?
level of supersaturation, agitation, additives
112
What gives the fudge its smooth texture?
Tiny sugar crystals
113
How should beating be done? What does it promote
After reaching specific temp:
Beat mixture rapidly
Promotes small numerous crystals,
therefore smoother consistency
114
What is caused by overcooling during beating?
Inhibits smooth crystalline candy
| Fine crystals won’t develop
115
Ingredients for caramels + type of candy
Non crystalline
| corn syrup, light cream or evaporated milk, butter
116
Ingredients for peanut brittle + type of candy
Non crystalline
| corn syrup, water, butter, soda, vanilla, peanuts
117
Ingredients for taffy + type of candy
Non crystalline
| corn syrup, water, butter, salt, peppermint oil
118
Ingredients for marshmallows + type of candy
Non crystalline
| corn syrup, water, egg white
119
Non crystalline candy: You __ the sugar syrup to form crystals
You do not want the sugar syrup to form crystals
120
How an you prevent crystals from forming in non crystalline candy?
–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
how to make hard and brittle candy and what is the moisture content?
–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
Describe frozen yogurt
frozen dessert made from a cultured dairy product with added sweeteners and flavors
123
Describe gelato
frozen dessert with intense flavor and colors. It contains sugar, milk, cream, egg yolks and flavouring
124
Describe mellorine
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
Describe mousse
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
Describe sherbet
Frozen dessert containing less than 2% milk fat and often more sugar that ice cream
127
Describe sorbet
Similar to sherbet, but it contains no dairy, fat egg, or gelatin ingredients
128
Describe still-frozen dessert
frozen dessert not stirred during freezing- mousses, bombes, and parfait
129
Describe water ice (glace)
frozen dessert made from sweetened water and fruit juice
130
What is ice cream?
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
What are the ingredients for ice cream
combination of milk products with ingredients such as water, eggs, gelatin, vegetable gums, emulsifiers, flavors, color
132
What is overrun and what is it caused by? Anything else we need to know about it
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
What is ice cream body? WHat is a good body?
| What is it affected by?
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
What is ice cream texture affected by?
affected by the size and arrangement of the ice crystals in the mixture.
135
What is the role of sugar in ice cream?
Sugar adds smoothness to the products by making mixture viscous
136
Ice cream: At least __% milk fat
Ice cream: At least 10% milk fat
137
What is the difference between ice cream and frozen dairy dessert?
fat percent of milk
138
What is the role of milk solids (not fat)
smooth texture
139
What is the emulsifier in ice cream?
Egg yolk solids
140
What are the ingredients in ice cream?
* 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
What is the main ingredient of commercial mix ice cream?
Cream
142
What are the ingredients of cooked ice cream? Uncooked ice cream?
Cooked: egg yolk+milk+sugar+cream(=custard)
Uncooked: pasteurized eggs, consistency closer to sherbet
143
WHat are the steps of Heating and Aging in commercial preparations of ice cream
•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
How long should you churn ice cream for? What is doen after?
Churn ~20 Minutes
| Place in Freezer 4-6 Hrs
145
What is the purpose of dasher in ice cream machines?
It is inserted into a container to stir ice cream mix while it freezes
146
Why is there space between container holding ice cream mix and the outside insulated wall of ice cream freezer?
To insert ice/salt mixture
147
How does freeze/saw cycle affect ice cream
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
Describe glucose
Dextrose
Basic building block of most
carbohydrates
Major sugar found in the blood
149
Describe sucrose
Table sugar
150
Describe maltose
• Malt sugar
lends certain milk shakes an
candies malt taste
151
Describe lactose
least sweet of all sugars,
| extracted from whey
152
Describe fructose
Levulose or fruit sugar
Found naturally in fruits and honey
Sweetest of all granulated sugars
153
What are the 3 forms of commercially available sucrose?
Granulated sugar
Powdered/icing/confectioner’s sugar
Brown sugar
154
What are the different forms of granulated sugar?
| What does it consist of
Sold in varying crystal sizes including course, fine, superfine (aka
castor, fruit sugar, instant dissolving
- pure sucrose, naturally white
155
What are the properties of invert sugar?
Sweeter, resists crystallization, helps retain
| moisture
156
What are sugar alcohols permitted for use as food additives in Canada
hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, maltitol syrup,
mannitol, sorbitol, sorbitol syrup, xylitol, erythritol
157
What does corn syrup consist of?
75% sugar, 25% water
158
What does high-fructose corn syrup consist of?
42-55% fructose
159
What does molasses consist of?
mostly sucrose
160
What does maple syrup consist of?
mostly sucrose
161
What does honey consist of?
40% fructose, 35% glucose, other
