Technical challenges : part 2 : sugars/sweeteners and starch

Question 1

What are the function of sugars

Answer 1

1. sweetners 2. humectants 3. plasticizers 4. color and flavor producers 5. texturizing agents 6. flavor binding agents 7. food preservative

Question 2

What are the two types of alternative sweetners ?

Answer 2

1. bulk sweeteners 2. intense sweetener

Question 3

What type of sweeteners are we referring to : Caloric alternative that are more intense in sweetness than sucrose

Answer 3

bulk sweeteners

Question 4

What type of sweeteners are we referring to : contribute no or very few calories to food

Answer 4

intense sweeteners

Question 5

Fructose would be a ____ (type of alternative sweetener)

Answer 5

bulk sweetener

Question 6

Name the bulk sweeteners we saw in class

Answer 6

1- mannitol 2- maltitol 3- xylitol 4- tagatose

Question 7

Name the intense sweeteners we saw in class

Answer 7

1- aspartame 2-neotame 3- sucralose 4- saccharin 5- stevioside 6- acesulfame K

Question 8

What sweetener are we referring to : non-cariogenic properties, cooling effect and sweetness make it popular in oral-care

Answer 8

xylitol

Question 9

what sweeteners are we referring to : a disaccharide with half the calorie

Answer 9

maltitol

Question 10

what sweeteners are we referring to : High laxation potential, low solubility, high melting point (165-169° C)

Answer 10

mannitol

Question 11

what sweeteners are we referring to : a monosaccharide made from whey and is about 92 percent as sweet as sucrose.

Answer 11

tagatose

Question 12

what are the major determinants for choosing a sweetener?

Answer 12

1- cost 2- quality of flavor 3- consumer perception of safety 4- stability in food system

Question 13

What intense sweetener are we referring to : 180 X more sweeter than sucrose, limited stability to heat, hydrloyze to methanol and dipeptide and participate in non-enzymatic browning

Answer 13

aspartame

Question 14

What intense sweetener are we referring to : 30–60 times sweeter than aspartame, does not participate in maillard rxn

Answer 14

neotame

Question 15

What are the amino acids in neotame and aspartame

Answer 15

phenylalanine and aspartic acid

Question 16

is sucralose heat stable

Answer 16

yes

Question 17

is acesulfame k heat stable

Answer 17

yes

Question 18

is saccharin heat stable

Answer 18

yes

Question 19

What are plasticizers?

Answer 19

additive that increases the softness of fluidity of foods to which they are added

Question 20

The sugars are added as humectants/plasticizers in the ____

Answer 20

intermediate moisture foods

Question 21

**What is the difference between an humectant and a plasticizer ?

Answer 21

humectant –> water is more out of the matrix plasticizers –> water is trapped inside the matrix

Question 22

what is the main function of adding a plasticizer to food ?

Answer 22

to decrease the hardening of the food because of the crystlization when there is not enough moisture

Question 23

higher is the concentration of a ___ and lower will be the hardness

Answer 23

plasticizer

Question 24

Crustallization cannot take place until the phase is ___ or ____

Answer 24

supersaturated or undercooled

Question 25

\*\*\*\*explain this diagram

Answer 25

the state of the a pdt containing sugar depends on composition and temperature. As the % of sugar increases, the boiling point of the solution increases so it is easier to obtain saturation at lower temperatures.

Question 26

The supersaturation concentration of sucrose will ___ when in presence of other sugars

Answer 26

decrease

Question 27

\*\*\* exam : looking at this table, which alternate sweetener would you use for a sugar free hard candy

Answer 27

you need to select a candy that has a Tg temperautre higher than room temperautre because you don't want it to convert from the hard glassy state to the rubbery state. So mannitol and isomalt

Question 28

What is the Tg ?

Answer 28

it is the temperature at which you have a conversion of the glassy state to the rubbery state.

Question 29

Higher is the molecular weight and ___ will be the Tg

Answer 29

higher

Question 30

looking at the figure, what state will be your sugar in if you increase the sugar % at 85 at boiling temperautre and then you cool it as 40˚C

Answer 30

the sugar will be in the fondant state (half crystallized)

Question 31

Looking at the figure, what state will be a sugar in if you increase boil it and increase the sugar % at 95% and then cool it at 20˚C

Answer 31

it will be in the hard candy

Question 32

in pasta, you want to favor the ___ state

Answer 32

glassy

Question 33

starch : amylose is branched or linear

Answer 33

amylose is linear

Question 34

if 100% ___ would be added to food, it would not gel

Answer 34

amylopectin because it is branched

Question 35

What should be considered about the starch in food product

Answer 35

1. the ratio of amylose and amylopectin of the starch source 2. the morphology of the granule (mechnaical properties or granular starch)

Question 36

Larger granules will produce a ____ (slow/rapid) viscosity

Answer 36

rapid

Question 37

waxy starch is a starch with high levels of \_\_\_

Answer 37

amylopectin

Question 38

from the figure, which one would you use if you want to thicken your product and the formulation will be submitted to a large temperature change

Answer 38

would use the waxy starch because the high amylopectin is less sensitive to the temperautre changes and you don't need to produce gel (amylose)

Question 39

which one would you use for good gelling abilities

Answer 39

the very high amylsoe corn starch

Question 40

what are the functional properties of starch

Answer 40

1. thickening 2. gelling 3. edible films 4. textural modifier

Question 41

higher is the % of amylose and the ___ is the film forming properties

Answer 41

amylose

Question 42

the ___ increases the expansion of the product and so reducing the crispness of the product

Answer 42

amylopectin

Question 43

There swelling temperature of smaller granules will be ____ than bigger granules

Answer 43

hgher because there is more hydrogen bonding in smaller granules sicne they are more compact

Question 44

T or F : the gelatinization properties of smaller and larger granules are the same, the only difference is the process, the temperature for gelatinization, the time for gelatinization.

Answer 44

true

Question 45

What is the retrogradation

Answer 45

formation of compact structure in gelled food pdt because the hydroxyl water bonds are replaced by intra or intermicellar hydroxyl hydroxyl bonds

Question 46

The retrogradation of ____ can be reversed by heating but strong retrogradation of ___ cannot be reversed

Answer 46

reversible --\> amylopectin irreversible --\> amylose

Question 47

The use of ___ can retard the retrogradation

Answer 47

sugar because it will hold the water inside the matrix and increase the mobility of the water

Question 48

what are the modified starch seen in class

Answer 48

1. cross bonding starch 2. carboxylmethyl starch 3. hydroxyethyl starch 4. hydroxypropyl starch 5. acid-modified starch

Question 49

which modified starch are we refering to : retards the swelling of the granules as well as increasing stability against breakdown in viscosity in acid foods and at high temperatures.

Answer 49

the cross-bonding starch

Question 50

which modified starch are we refering to : Retrogradation can be limited by substitution of ester or ether groups for hydroxyl groups, thus decreasing the association of the hydroxyl groups.

Answer 50

1. Carboxylmethyl starch 2. Hydroxyethyl starch 3. Hydroxypropyl

Question 51

which modified starch are we refering to : allow for the preparation of hot starch solutions of low viscosity which gel upon cooling.

Answer 51

the acid-modified starches

Question 52

\_\_\_\_ tend to compete with the starch for water, retarding the swelling of the granule and reducing the viscosity and gel strength.

Answer 52

sugars

Question 53

\_\_\_ are used to minimize the retrogradation of starch

Answer 53

sugars

Question 54

\_\_\_\_ have little to no effect on starches

Answer 54

salt

Question 55

\_\_ have little effect on the viscosirt of starch supsension but cause the temperature of maximum visocisty to decrease

Answer 55

fat

Question 56

\_\_\_\_ with emulsifiers increase the temperautre at which granules swell and prevent gel formation

Answer 56

monoglycerides

Question 57

why does the pH affect the function of the starches ?

Answer 57

because it can rupture the branching of the amylopectin and change its properties