sugary Flashcards
sweet, crystalline organic compounds classified as carbohydrates
provide 4kcal per gram
Sugar
carbohydrate molecules that cannot be broken down to simpler carbohydrates by hydrolysis
Examples:
Glucose (or grape sugar)
Fructose (or fruit sugar/levulose)
Galactose
Monosaccharides
- Found in fruits and plant saps
- Hydrolyzed from maltose, lactose or sucrose
Glucose (Grape Sugar, Physiologic Sugar)
- Found in fruits, honey or plant saps.
- Present in sugar mixtures like molasses and invert sugar
- Hydrolyzed form of sucrose and inulin
- Sweetest of natural sugars
Fructose (Levulose, Fruit Sugar)
Does not occur in free nature but is hydrolyzable from lactose or milk sugar
Galactose
sugars composed of two monosaccharide units.
Upon hydrolysis they yield two molecules of monosaccharides.
examples:
Sucrose = glucose + fructose
Maltose = glucose + glucose
Lactose = glucose + galactose
Disaccharides
Found in many fruits and vegetables
* Hydrolyzed into one molecule of glucose and fructose
* Commercially prepared as sugar cane or sugar beets
Sucrose (Table Sugar, Cane Sugar, Beet Sugar)
- Primarily found in dairy products
- See lactose intolerance (Page 219)
Lactose (Milk Sugar)
- Hydrolyzes 2 molecules of glucose
- Found in cereals and starches
Maltose (Malt Sugar)
Classification According to Chemical Form
Monosaccharides and Disaccharides
– sugary solutions varying
in viscosity, carbohydrate
concentration, and flavor
Syrup
made by
boiling the sugar cane sap to
a concentrated solution
Cane Syrup
the residue
that remains after sucrose
crystals have been removed
from the concentrated juice
of sugar cane or bee
Molasses
the liquor that remain after
crystallization of sucrose
during the refining process
Refiner’s Syrup
made from sorghum, a cane plant
that grows easily in
temperate climates
Sorghum Syrup
made by evaporating sap of sugar maple tree to a concentration
containing no more than 35%
water
Maple Syrup
a viscous liquid containing maltose,
dextrin, dextrose and other
polysaccharides; can control
crystallization in candy making
and has moisture– containing
properties; prepared by partial
hydrolysis of starch with acid
Corn Syrup
differs from the
conventional corn syrup because
it contains fructose and levulose in
a high range of 42–90%.
High Fructose-Corn Syrup
(HFCS)
comes from nectars of
flowers that is collected, modified
and concentrated by the
honeybees; locally known as
“pulut pukyutan”
Honey
– an equal mixture of glucose and
fructose, created by
hydrolyzing sucrose; it resist
crystallization and yields a
smooth melt–in–the–mouth
texture
Invert Sugar
sugars differ in their ability to sweeten bland foods or
minimize sour tastes
Sweetness
sugar’s ability to dissolve in water
– rise in temperature increases solubility of sugar
Solubility
– important in candy making
– crystal formation determines the
finished product’s quality
Crystallization
– involve sugar and protein due to
Maillard reaction
Browning Reactions
results when sugar is heated
Caramelization
– sugars can attract and retain
moisture
*fructose absorbs the most
moisture
Hygroscopicity
– the texture of many processed food relies on sweeteners
*without sugar, soft drinks feel flat in the mouth
Texture
carbohydrates ferment (ex.
manufacture of beers, wines, cheeses, yoghurts, and certain breads)
Fermentation
high concentrations of sugar act as preservative by
preventing the growth of microorganisms; increase the
osmotic pressure by dehydrating the bacteria or yeast cells
Preservation
most common form of table sugar
Ex. dextrose and table sugar
. Crystalline (or
granulated sugar)
coarsely granulated for
decorative purposes
Sanding Sugar
specially screened, uniformly
fine–grained sugar for rapid
solution
Superfine Sugar
machine–ground from
granulated sucrose; small
quantities of cornstarch are
added to prevent caking
Powdered (or
confectioner’s sugar)
prepared by pressing wet sugar
crystals into a loaf form,
hardened and then cut into
cubes or tablets
Lump Sugar
partially purified product of crystals
varying from very light to very
dark brown
Brown Sugar
unrefined product separated from
molasses; crystals are dark, coarse
and sticky because they contain
some molasses
Raw Brown Sugar (or
moscovado sugar)
– a crude form of sugar;
sugar cane extract is evaporated
into a brown syrup concentrate
and molded in polished,
small–halved coconut shells
Panutsa
sucrose crystal which is
one step short of the
complete refining process
Washed Sugar
color of Carotenoids
Yellow
orange
orange red
*provides sweetness to food
*has the function of altering other basic tastes (reduces
the sharp tartness or acidity of a food and it tones down
saltiness)
Sweetening Agent
sugar in confections like candies and icings acts as the
the structural foundation of the product
Main Ingredient
in highly sugared products (candied fruits, jams, jellies); has a
dehydrating effect on spoilage of microorganisms
*binds with water resulting in a reduced availability of the water
for microbial activity
Preserving Agent
brown sugar, molasses, maple syrup, caramelized sugar, and
honey provide distinct color and subtle flavor to food
*caramelized sugar provides a golden brown color and flavo
Colorant and Flavoring Agent
due to crystallization, aeration, foaming, and its viscosity
and hygroscopicity (fudges, marshmallows, taffy, frozen
desserts, sponge cakes, and icings)
Texture Modifier
in batters and doughs, sugar in increasing amounts prevents gluten development resulting a tender, moist product
Peptizing Agent
in jellies, cakes, and cookies, sugar is part of the framework and
volume of the product
Volume and Structure Improver
because of its hygroscopic ability, products with added sugar,
especially fructose and invert sugar, keep food moist and soft
Humectant
delays gel formation and results in a more tender product
Tenderizing Effect
non–nutritive substances providing
minimal to zero calories
Alternative Sweeteners
Sweeteners Approved by US FDA:
Saccharin
Aspartame
Acesulfame–K
Sucralose
Neotame
500x sweeter than sucrose with a bitter aftertaste
*Ex. Sweet–n–Low
Saccharin
*180x sweeter than sucrose; a synthetic combination of two
amino acids (aspartic acid and phenylalanine)
*it is metabolized to phenylalanine and should not be
consumed by individuals with phenylketonuria or PKU
*Ex. Nutra Sweet, Spoonful, Equal
Aspartame
130x sweeter than sucrose with a bitter aftertaste
*Ex. Sunette, Sweet One
Acesulfame–K
a modified form of sucrose but 600x sweeter
*Splenda
Sucralose
8 000x sweeter than sugar and has no calories
*made from amino acids (aspartic acid and phenylalanine) but not
metabolized to phenylalanine
Neotame
