Properties of Fructose, Lactose, Caramel

Question 1

What is fructose commonly referred to as?

Answer 1

Fruit sugar

Question 2

Name two other common natural monosaccharides alongside fructose.

Answer 2

• Glucose
• Galactose

Question 3

Where is fructose primarily found?

Answer 3

• Almost all fruits
• Sugarcane
• Sugarbeets
• Corn

Question 4

What are the two hemiketal rings that fructose exists in?

Answer 4

• β-D-fructopyranose
• β-D-fructofuranose

Question 5

What percentage of fructose in aqueous solution is pyranose?

Answer 5

70%

Question 6

List two uses of fructose in sugar confectionery.

Answer 6

• Increase sweetness level
• Inhibit crystallisation

Question 7

What is the melting point range of fructose?

Answer 7

102°-104° C (216°-219° F)

Question 8

How does fructose compare in sweetness to sucrose?

Answer 8

Approximately twice as sweet

Question 9

What is the molar mass of fructose?

Answer 9

180.16 g/mol

Question 10

What is lactose commonly known as?

Answer 10

Milk sugar

Question 11

What two simpler sugars are linked in the lactose molecule?

Answer 11

• Dextrose
• Galactose

Question 12

What are the two forms of lactose?

Answer 12

• α
• β

Question 13

What is mutarotation in relation to lactose?

Answer 13

Interchange between the two isomers in aqueous solution

Question 14

At equilibrium (0–100 °C), what is the approximate ratio of β to α lactose?

Answer 14

60:40

Question 15

What is the solubility of β lactose at 20 °C?

Answer 15

0.5 g/mL

Question 16

What happens to lactose when it crystallises from solutions?

Answer 16

The resultant crystals are large and coarse.

Question 17

What is the main application for monohydrate lactose?

Answer 17

As a diluent and granulating product in pharmaceutical tablets

Question 18

What is caramel essentially made from?

Answer 18

Burnt sugar

Question 19

What are the main sources of sugar for caramel manufacture?

Answer 19

• Invert sugar
• Glucose syrup
• Dextrose-hydrate

Question 20

What is the significance of the caramelization temperature?

Answer 20

Must be strictly controlled to avoid harsh flavors

Question 21

What are the four distinct types of caramel color?

Answer 21

• Caramel Color I
• Caramel Color II
• Caramel Color III
• Caramel Color IV

Question 22

What is maltose composed of?

Answer 22

Two glucose molecules linked by an α-1,4-glycosidic bond

Question 23

What process gives maltose its name?

Answer 23

Malting

Question 24

What is the solubility of maltose at 20 °C?

Answer 24

Over 40%

Question 25

What property allows maltose to enhance the texture of baked goods?

Answer 25

Hygroscopic properties

Question 26

What is the relative sweetness of a 10% solution of maltose compared to sucrose?

Answer 26

About 46%

Question 27

What is honey often used for in confectionery?

Answer 27

Manufacture of specialty sweet products

Question 28

What factors influence the composition of honey?

Answer 28

* Source * Season of gathering * Weather at collection time

Question 29

What defines honey according to the earlier U.S. Food and Drug Act?

Answer 29

Nectar and saccharine exudation of plants gathered, modified, and stored by honey bees

Question 30

What is the pH range of honey?

Answer 30

3.4-6.1

Question 31

What is the recommended maximum incorporation of honey in a sweet?

Answer 31

Under 20%

Question 32

What is the effect of prolonged storage on honey?

Answer 32

Changes in sugar ratios and rising acid content