SWEET 2 Flashcards
why is less HFCS needed than sucrose
because Fructose is sweeter than sucroses(and cheaper!)
how much of HFCS is fructose
50%
what do enzymes in bees convert sucrose to
glucose + fructose
how can honey be collected
by centrifugation or by
crushing the combs and straining
what can extracted heated honey do
destroy microorganisms
what about honey keeps water activity low and prevents microbial growth
Naturally high sugar content
whats molasses
- Highly concentrated sucrose syrup produced from boiling down sugar cane or beet juice
- Contains no more than 75% water
what is molasses fermented to create
rum
when is maple syrup collected
late winter/early spring from locations
having relatively warm temps during the day and cold
temps at night
whats the difference between light / fancy syrup and dark / commercial syrup
- Fancy has more delicate flavor
- Commercial has more pronounced flavor
how is invert sugar syrup made
Made by hydrolyzing sucrose into glucose and fructose
why does invert sugar syrup stay moist
because its very hhygroscopic
what does invert sugar syrup cause
rapid crust coloration
what happens to sucrose during invert sugar syrup production
dissolved in water and treated with heat and either acid or enzymes
what are sugar alcohols
Alcohol counterparts of specific carbs
that are found naturally in fruits and veggies and can also be synthesized
how sweet are sugar alochols
40-100% as sweet as sucrose
why do sugar alcohols contribute fewer calories
because resistant to digestion
what are foods labelled as when they contain sugar alcohols
labelled “sugar-free”
(but not “calorie-free”)
sugar alcohol functions as hummectants. what does this mean
substances that attract water
and help retain moisture
whats a drawback of sugar alcohols
slow digestion/absorption can cause GI
distress
what are nonnutritive sweeteners
sweeteners that are sweeter than sucrose (30-70x as sweet) and provide minimal to no energy (low or zero Calorie)
what are nonnutritive sweeteners common in
diet soft drinks, sugar-free gum, and as
tabletop sweeteners
how many nonnutritive sweeteners have been approved by FDA
8
whats saccharin
nonnutritive sweetener thats Commonly known as Sweet’N Low and is 200-700x sweeter than sucrose
what are two major drawbacks os saccharin
bitter aftertaste; used to have a warning label bc of 1970s study with bladder cancer in rats but removed in 2000
whats aspartame
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
who shouldn’t consume aspartame
PKU
how is aspartame created
- Synthetic combination of two amino acids:
- Aspartic acid and phenylalanine
whats sterol glycosides
- Commonly known as Truvia or Pure Via
- Extracted from leaves of stevia plant
whats revaudioside A
common sterol glycoside thats 200x sweeter than sugar
whats neotame
7000-13,000x sweeter than sucrose
* Like aspartame made from phenylalanine and
aspartate but not significantly risk to people with
phenylalanine
whats monk fruit
Native to Southern China
* First cultivated by Buddhist monks
* Fruit’s extract contains mogrosides:
150-300x sweeter than sucrose
whats advantame
- Approved as sweetener in 2014
- 20,000x sweeter than sucrose!
- Heat stable
what are the functions of sugars in foods
solubility, crystallization, caramelization, moisture abosporton, fermentation and preservation
what are the most and least soluble sugars
Fructose is most soluble, lactose is least soluble
how is solubility noticeable
influences perceived
mouthfeel and texture of food/beverage
whats caramelization
dry [or almost dry] sugar first
melts into a clear, viscous liquid and then turns
brown as it is heated
what kind of chem rxn happens in caramelization
Thermochemical decomposition
what kind of flavor does caramelization result in
less sweet but more flavorful
how does preservation work
(i) Water activity is lowered
* (ii) Osmotic pressure dehydrates microorganisms
what foods are most moist
- Foods made with high-fructose syrups
(HFCS, honey, molasses) are notably more moist
