Sweets Flashcards
________ vary in chemical structure, affecting the function in food and beverage
natural sweeteners
examples of what natural sweeteners are
sugars
syrups
sugar alcohols
sugars are _________ and are ___ kcal/g
sacharides
4
monosaccharide sugars
glucose
fructose
galactose
disaccharide sugars
Sucrose
maltose
lactose
sources of sugars include
sugarcane
sugar beets
maple trees
corn
milk
fruit
honey
flower nectar
list the sugar sweetness scale from least sweet (left or top) to more sweet (right or bottom)
lactose
maltose
galactose
glucose
sucrose
fructose
artificial sweeteners
what is the only sugar from an animal source
lactose (milk and dairy)
lactose is called ____ sugar
milk
maltose is called ____ sugar
malt
primary use of maltose is for _______
color and flavoring beer
sources of maltose
malted rye and barley
molasses
beer
glucose is also called ______
dextrose
sources of pure glucose
honey
agave
molasses
fruits
corn
blooding block of most CHO
glucose
major sugar in blood
glucose
sucrose is also called _____
table sugar
sucrose is made up of ____ and _____
50 fructose
50 glucose
forms of sucrose
raw
white
powdered
invert
fruit
liquid
brown
sources of sucrose
sugar cane
sugar beets
sweetest of the granulated sugars
fructose
fructose is also called _______
fruit sugar
main uses of fructose
pharmaceutics
HFCS
sources of fructose
fruit
honey
what is hygroscopic
attracts and retains moisture
what sugar is the most hygroscopic
fructose
what are syrups
sugary solutions
examples of syrups
corn syrup
HFCS
honey
molasses
maple syrup
invert sugar
at is invert sugar
granulated sugar with water
HFCS is derived from _______
corn syrup
to make HFCS, _______ are added to _______ in order to convert some of the ________ to another simple sugar called ________.
enzymes
corn syrup
glucose
fructose
uses of HFCS
processed foods and beverages
advantages of HFCS
cheap
humectant (retains freshness)
thickener
three types of HFCS
HFCS-55
HFCS-42
HFCS-90
HFCS-55 is used in _________
HFCS-42 is used in ________
soft drinks
other beverages and processed foods
HFCS vs. sucrose
HFCS / Sucrose
has more fructose than glucose / 50:50
Consistent prices / prices fluctuate
ready for use in liquid / must be dissolved first
easily transported / hydrolyzes in acid (flavor change)
colorless / white
Obesity linked to increased kcal and sugar consumption, not
______ specifically
However, sugar-sweetened beverages are major source of excess
kcal contributing to obesity
______ main sweetener in processed beverages
_____ of all added sugars accounted for sugar sweetened beverages,
desserts, and sweet snacks
HFCS
HFCS
>1/3
invert sugar is made by ________
sucrose hydrolyzed by acid or enzyme
invert sugar is ___ fructose to ____ glucose
50:50
advantages to invert sugar
resists crystallization
smoother mouthfeel
retains moisture
popular with confectioners and bakers
sugar alcohols are _______ the sweetness of sucrose
40-100%
sugar alcohols are resistant to ________ which means they have _____ kcal
digestion
low
sugar alcohols are / are not carbohydrates ?
are not (they are alcohol counterparts of carbohydrates)
how to identify sugar alcohols
“ol” EX: sorbitol
to be safe, only have _______ of sugar alcohols per day.
gum stick has _____
10-15 g
2 g
nonnutritive (artificial) sweeteners
- low or high calories ?
- sweeteners ?
- disadvantage ?
- popular for ?
low kcal
up to thousands sweeter than sucrose
may lack functions of sugars
diabetes, weight loss, preventing tooth decay
examples of Saccharin
sweet ‘N low
advantage for saccharin
can be used in baked goods
examples of aspartame
nutrasweet
equal
equal granular
aspartame is common in __________ but people with _____ cannot consume it.
diet soft drinks
PKU
examples of Sucralose
splenda
advantage to sucralose
stable at high temps
example of stevia
truvia
pure via
stevia sweetness ?
250-300 times sweeter than sucrose
Diet Coke has _____________
Coke Zero has ____________
aspartame
sucralose
sweetness?
determined by type of sugar
Solubility?
influences mouth feel of food
Crystallization?
vital in candy production
Browning?
Maillard Rxn
Caramelization?
results in less sweet but richer flavor
Moisture Absorption?
hygroscopicity
influences moisture and texture
texture?
body/bulk
moistness
structure
Fermentation?
CHO food source for microorganism
