SWEET 1 Flashcards
what are the primary sources of sugar
sugar cane and sugar beets
whats the most common sweetener
sucrose (table sugar)
what are nonutrive sugars
FDA approved additives that provide sweetness with no/insignificant amount of calories
what are the four functions of sugar besides sweetening
- Texture, increases viscosity
- Browning reactions
- Fermentation
- Extend shelf life
how do plants produce sugar
photosynthesis
whats most sugar extracted from
sugar cane, sugar beets, maple trees, and corn
whats the only sweetener of animal orgin
lactose
what are the three major groups of sweeteners based on chemical
structure?
- Sugars
- Syrups
- Sugar alcohols
whats sucrose made from
glucose+sucrose
what are the building blocks of sugar
mono and disaccaharides
how is sucrose extracted
sugar canes are crushed and squeezed, sugar beets are sliced and soaked in water to extract sugar
what happens to the juices that are extracted
heated and concentrated to form molasses syrup, which is then heated under a vacuum
when do sugar crystals form and how are they separated
when solution becomes saturated; separated via centrifugation
can you sell raw sugar
no banned by FDA to sell to public
whats raw sugar
extracted from sugar cane juice with no
further refinement— contains natural contaminants
(soil, insects, waxes, molds, etc.)
whats turbinago sugar
partly refined
* Not truly raw
how is white sugar refined
refined by repeatedly washing and filtering
until syrup is clear
how is brown sugar made
with added molasses
whats dextrose
commercial name for glucose derived
from cornstarch breakdown
whats glucose
major building block for most carbs; major sugar in the blood
whats fructose
“levulose” or “fruit sugar” thats rarely used in food prep
Naturally found in fruits and honey
whats the sweetest of all granulated sugars
fructose
how is fructose added to foods
- Added to foods in the form of high-fructose corn syrup
(HFCS) which is ~42-55% fructose
what does fructose cause
- Can cause excessive stickiness and browning
what is fructose the most of
hygroscopic sugar
whats lactose
glucose + galactose
* Extracted from whey portion of milk
whats the least sweet sugar
lactose
what is lactose used commercially for
browning of baking products
whats maltose
glucose + glucose
used in milk shakes, candies, and beer production
whats maltose made from
starch from grains that are converted into maltose
what are syrups
sugary solutions that vary in viscosity, carbohydrate
concentration, flavor, and price
whats cornsyrup
A byproduct of corn starch production made of 75% sugar and 25% water
* Often used in soft drinks and processed foods as
sweeteners, thickeners, and humectants
how is corn syrup made
made by adding enzymes or acid to mix of corn starch and water and boiling, filtering and evaporating the mix
how can you control the characteristics of the corn syrup
by using different enzymes to yield different length sugars
how are short and long syrups different
Small sugars taste sweeter
* Longer sugars contribute to viscosity
the first step of HFCS production includes turning starch into dextrins. how?
Corn starch treated with α-amylase
then dextrins are turned into glucose. how?
Dextrins treated with glucoamylase
then glucose is turned into fructose. how?
Glucose treated with glucose isomerase
whats dextrose equivalent
Glucose content of corn syrups measured in units of DE
(how much starch was converted into dextrose)
what does a high DE mean
↑sweetness and ↓viscosity
(short mono- and disaccharides)
what are high conversion syrups
DE > 58; promote fermentation and browning
what does low DE mean
↓sweetness and ↑viscosity (longer dextrins)
what syrups cannot be fermented
Low-conversion syrups (DE <37) cannot be fermented
