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FOODS > SWEET 2 > Flashcards

SWEET 2 Flashcards

1
Q

why is less HFCS needed than sucrose

A

because Fructose is sweeter than sucroses(and cheaper!)

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2
Q

how much of HFCS is fructose

A

50%

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3
Q

what do enzymes in bees convert sucrose to

A

glucose + fructose

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4
Q

how can honey be collected

A

by centrifugation or by
crushing the combs and straining

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5
Q

what can extracted heated honey do

A

destroy microorganisms

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6
Q

what about honey keeps water activity low and prevents microbial growth

A

Naturally high sugar content

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7
Q

whats molasses

A
  • Highly concentrated sucrose syrup produced from boiling down sugar cane or beet juice
  • Contains no more than 75% water
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8
Q

what is molasses fermented to create

A

rum

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9
Q

when is maple syrup collected

A

late winter/early spring from locations
having relatively warm temps during the day and cold
temps at night

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10
Q

whats the difference between light / fancy syrup and dark / commercial syrup

A
  • Fancy has more delicate flavor
  • Commercial has more pronounced flavor
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11
Q

how is invert sugar syrup made

A

Made by hydrolyzing sucrose into glucose and fructose

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12
Q

why does invert sugar syrup stay moist

A

because its very hhygroscopic

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13
Q

what does invert sugar syrup cause

A

rapid crust coloration

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14
Q

what happens to sucrose during invert sugar syrup production

A

dissolved in water and treated with heat and either acid or enzymes

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15
Q

what are sugar alcohols

A

Alcohol counterparts of specific carbs
that are found naturally in fruits and veggies and can also be synthesized

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16
Q

how sweet are sugar alochols

A

40-100% as sweet as sucrose

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17
Q

why do sugar alcohols contribute fewer calories

A

because resistant to digestion

18
Q

what are foods labelled as when they contain sugar alcohols

A

labelled “sugar-free”
(but not “calorie-free”)

19
Q

sugar alcohol functions as hummectants. what does this mean

A

substances that attract water
and help retain moisture

20
Q

whats a drawback of sugar alcohols

A

slow digestion/absorption can cause GI
distress

21
Q

what are nonnutritive sweeteners

A

sweeteners that are sweeter than sucrose (30-70x as sweet) and provide minimal to no energy (low or zero Calorie)

22
Q

what are nonnutritive sweeteners common in

A

diet soft drinks, sugar-free gum, and as
tabletop sweeteners

23
Q

how many nonnutritive sweeteners have been approved by FDA

A

8

24
Q

whats saccharin

A

nonnutritive sweetener thats Commonly known as Sweet’N Low and is 200-700x sweeter than sucrose

25
Q

what are two major drawbacks os saccharin

A

bitter aftertaste; used to have a warning label bc of 1970s study with bladder cancer in rats but removed in 2000

26
Q

whats aspartame

A

Nutrasweet or Equal
180x sweeter than sucrose
Provides 4 kcal/g energy but so little of the sweetener is
used that the Calorie contribution is negligible

27
Q

who shouldn’t consume aspartame

A

PKU

28
Q

how is aspartame created

A
  • Synthetic combination of two amino acids:
  • Aspartic acid and phenylalanine
29
Q

whats sterol glycosides

A
  • Commonly known as Truvia or Pure Via
  • Extracted from leaves of stevia plant
30
Q

whats revaudioside A

A

common sterol glycoside thats 200x sweeter than sugar

31
Q

whats neotame

A

7000-13,000x sweeter than sucrose
* Like aspartame made from phenylalanine and
aspartate but not significantly risk to people with
phenylalanine

32
Q

whats monk fruit

A

Native to Southern China
* First cultivated by Buddhist monks
* Fruit’s extract contains mogrosides:
150-300x sweeter than sucrose

33
Q

whats advantame

A
  • Approved as sweetener in 2014
  • 20,000x sweeter than sucrose!
  • Heat stable
34
Q

what are the functions of sugars in foods

A

solubility, crystallization, caramelization, moisture abosporton, fermentation and preservation

35
Q

what are the most and least soluble sugars

A

Fructose is most soluble, lactose is least soluble

36
Q

how is solubility noticeable

A

influences perceived
mouthfeel and texture of food/beverage

37
Q

whats caramelization

A

dry [or almost dry] sugar first
melts into a clear, viscous liquid and then turns
brown as it is heated

38
Q

what kind of chem rxn happens in caramelization

A

Thermochemical decomposition

39
Q

what kind of flavor does caramelization result in

A

less sweet but more flavorful

40
Q

how does preservation work

A

(i) Water activity is lowered
* (ii) Osmotic pressure dehydrates microorganisms

41
Q

what foods are most moist

A
  • Foods made with high-fructose syrups
    (HFCS, honey, molasses) are notably more moist

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