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FDSC 405 > Technical challenges : part 2 : sugars/sweeteners and starch > Flashcards

Technical challenges : part 2 : sugars/sweeteners and starch Flashcards

1
Q

What are the function of sugars

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

What are the two types of alternative sweetners ?

A
  1. bulk sweeteners 2. intense sweetener
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3
Q

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

A

bulk sweeteners

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4
Q

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

A

intense sweeteners

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5
Q

Fructose would be a ____ (type of alternative sweetener)

A

bulk sweetener

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6
Q

Name the bulk sweeteners we saw in class

A

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

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7
Q

Name the intense sweeteners we saw in class

A

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

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8
Q

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

A

xylitol

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9
Q

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

A

maltitol

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10
Q

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

A

mannitol

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11
Q

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

A

tagatose

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12
Q

what are the major determinants for choosing a sweetener?

A

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

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13
Q

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

A

aspartame

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14
Q

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

A

neotame

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15
Q

What are the amino acids in neotame and aspartame

A

phenylalanine and aspartic acid

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16
Q

is sucralose heat stable

A

yes

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17
Q

is acesulfame k heat stable

A

yes

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18
Q

is saccharin heat stable

A

yes

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19
Q

What are plasticizers?

A

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

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20
Q

The sugars are added as humectants/plasticizers in the ____

A

intermediate moisture foods

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21
Q

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

A

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

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22
Q

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

A

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

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23
Q

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

A

plasticizer

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24
Q

Crustallization cannot take place until the phase is ___ or ____

A

supersaturated or undercooled

25
Q

****explain this diagram

A

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.

26
Q

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

A

decrease

27
Q

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

A

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

28
Q

What is the Tg ?

A

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

29
Q

Higher is the molecular weight and ___ will be the Tg

A

higher

30
Q

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

A

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

31
Q

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

A

it will be in the hard candy

32
Q

in pasta, you want to favor the ___ state

A

glassy

33
Q

starch : amylose is branched or linear

A

amylose is linear

34
Q

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

A

amylopectin because it is branched

35
Q

What should be considered about the starch in food product

A
  1. the ratio of amylose and amylopectin of the starch source
  2. the morphology of the granule (mechnaical properties or granular starch)
36
Q

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

A

rapid

37
Q

waxy starch is a starch with high levels of ___

A

amylopectin

38
Q

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

A

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)

39
Q

which one would you use for good gelling abilities

A

the very high amylsoe corn starch

40
Q

what are the functional properties of starch

A
  1. thickening
  2. gelling
  3. edible films
  4. textural modifier
41
Q

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

A

amylose

42
Q

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

A

amylopectin

43
Q

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

A

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

44
Q

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.

A

true

45
Q

What is the retrogradation

A

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

46
Q

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

A

reversible –> amylopectin
irreversible –> amylose

47
Q

The use of ___ can retard the retrogradation

A

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

48
Q

what are the modified starch seen in class

A
  1. cross bonding starch
  2. carboxylmethyl starch
  3. hydroxyethyl starch
  4. hydroxypropyl starch
  5. acid-modified starch
49
Q

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.

A

the cross-bonding starch

50
Q

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.

A
  1. Carboxylmethyl starch
  2. Hydroxyethyl starch
  3. Hydroxypropyl
51
Q

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

A

the acid-modified starches

52
Q

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

A

sugars

53
Q

___ are used to minimize the retrogradation of starch

A

sugars

54
Q

____ have little to no effect on starches

A

salt

55
Q

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

A

fat

56
Q

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

A

monoglycerides

57
Q

why does the pH affect the function of the starches ?

A

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

58
Q
A

FDSC 405 (14 decks)

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