Sweets Flashcards by Sydney Perry

________ vary in chemical structure, affecting the function in food and beverage

natural sweeteners

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examples of what natural sweeteners are

sugars
syrups
sugar alcohols

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sugars are _________ and are ___ kcal/g

sacharides
4

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monosaccharide sugars

glucose
fructose
galactose

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disaccharide sugars

Sucrose
maltose
lactose

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sources of sugars include

sugarcane
sugar beets
maple trees
corn
milk
fruit
honey
flower nectar

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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

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what is the only sugar from an animal source

lactose (milk and dairy)

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lactose is called ____ sugar

milk

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maltose is called ____ sugar

malt

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primary use of maltose is for _______

color and flavoring beer

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sources of maltose

malted rye and barley
molasses
beer

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glucose is also called ______

dextrose

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sources of pure glucose

honey
agave
molasses
fruits
corn

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blooding block of most CHO

glucose

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major sugar in blood

glucose

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sucrose is also called _____

table sugar

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sucrose is made up of ____ and _____

50 fructose
50 glucose

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forms of sucrose

raw
white
powdered
invert
fruit
liquid
brown

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sources of sucrose

sugar cane
sugar beets

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sweetest of the granulated sugars

fructose

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fructose is also called _______

fruit sugar

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main uses of fructose

pharmaceutics
HFCS

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sources of fructose

fruit
honey

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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