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FOODS > SWEET 1 > Flashcards

SWEET 1 Flashcards

1
Q

what are the primary sources of sugar

A

sugar cane and sugar beets

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2
Q

whats the most common sweetener

A

sucrose (table sugar)

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3
Q

what are nonutrive sugars

A

FDA approved additives that provide sweetness with no/insignificant amount of calories

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4
Q

what are the four functions of sugar besides sweetening

A
  • Texture, increases viscosity
  • Browning reactions
  • Fermentation
  • Extend shelf life
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5
Q

how do plants produce sugar

A

photosynthesis

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6
Q

whats most sugar extracted from

A

sugar cane, sugar beets, maple trees, and corn

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7
Q

whats the only sweetener of animal orgin

A

lactose

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8
Q

what are the three major groups of sweeteners based on chemical
structure?

A
  1. Sugars
  2. Syrups
  3. Sugar alcohols
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9
Q

whats sucrose made from

A

glucose+sucrose

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10
Q

what are the building blocks of sugar

A

mono and disaccaharides

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11
Q

how is sucrose extracted

A

sugar canes are crushed and squeezed, sugar beets are sliced and soaked in water to extract sugar

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12
Q

what happens to the juices that are extracted

A

heated and concentrated to form molasses syrup, which is then heated under a vacuum

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13
Q

when do sugar crystals form and how are they separated

A

when solution becomes saturated; separated via centrifugation

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14
Q

can you sell raw sugar

A

no banned by FDA to sell to public

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15
Q

whats raw sugar

A

extracted from sugar cane juice with no
further refinement— contains natural contaminants
(soil, insects, waxes, molds, etc.)

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16
Q

whats turbinago sugar

A

partly refined
* Not truly raw

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17
Q

how is white sugar refined

A

refined by repeatedly washing and filtering
until syrup is clear

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18
Q

how is brown sugar made

A

with added molasses

19
Q

whats dextrose

A

commercial name for glucose derived
from cornstarch breakdown

20
Q

whats glucose

A

major building block for most carbs; major sugar in the blood

21
Q

whats fructose

A

“levulose” or “fruit sugar” thats rarely used in food prep
Naturally found in fruits and honey

22
Q

whats the sweetest of all granulated sugars

A

fructose

23
Q

how is fructose added to foods

A
  • Added to foods in the form of high-fructose corn syrup
    (HFCS) which is ~42-55% fructose
24
Q

what does fructose cause

A
  • Can cause excessive stickiness and browning
25
Q

what is fructose the most of

A

hygroscopic sugar

26
Q

whats lactose

A

glucose + galactose
* Extracted from whey portion of milk

27
Q

whats the least sweet sugar

A

lactose

28
Q

what is lactose used commercially for

A

browning of baking products

29
Q

whats maltose

A

glucose + glucose
used in milk shakes, candies, and beer production

30
Q

whats maltose made from

A

starch from grains that are converted into maltose

31
Q

what are syrups

A

sugary solutions that vary in viscosity, carbohydrate
concentration, flavor, and price

32
Q

whats cornsyrup

A

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

33
Q

how is corn syrup made

A

made by adding enzymes or acid to mix of corn starch and water and boiling, filtering and evaporating the mix

34
Q

how can you control the characteristics of the corn syrup

A

by using different enzymes to yield different length sugars

35
Q

how are short and long syrups different

A

Small sugars taste sweeter
* Longer sugars contribute to viscosity

36
Q

the first step of HFCS production includes turning starch into dextrins. how?

A

Corn starch treated with α-amylase

37
Q

then dextrins are turned into glucose. how?

A

Dextrins treated with glucoamylase

38
Q

then glucose is turned into fructose. how?

A

Glucose treated with glucose isomerase

39
Q

whats dextrose equivalent

A

Glucose content of corn syrups measured in units of DE
(how much starch was converted into dextrose)

40
Q

what does a high DE mean

A

↑sweetness and ↓viscosity
(short mono- and disaccharides)

41
Q

what are high conversion syrups

A

DE > 58; promote fermentation and browning

42
Q

what does low DE mean

A

↓sweetness and ↑viscosity (longer dextrins)

43
Q

what syrups cannot be fermented

A

Low-conversion syrups (DE <37) cannot be fermented

FOODS (47 decks)

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