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NUTR 205 > Sugars and Sweeteners (1/22) > Flashcards

Sugars and Sweeteners (1/22) Flashcards

1
Q

What are monosaccharides?

A

simple sugar with one basic unit

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2
Q

What are examples of monosaccharides?

A

glucose (dextrose), fructose, and galactose

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3
Q

What are disaccharides?

A

two monosaccharides linked together

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4
Q

What are examples of disaccharides?

A

sucrose, lactose, and maltose

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5
Q

What makes up sucrose?

A

glucose + fructose

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6
Q

What makes up lactose?

A

glucose + galactose

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7
Q

What makes up maltose?

A

glucose + glucose

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8
Q

T/F: glucose and dextrose are the same thing

A

true

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9
Q

What does sucrose and high fructose corn syrup provide?

A

energy

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10
Q

What does sugars promote?

A

tooth decay

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11
Q

Do sugars take up a little or a lot of space?

A

a lot of space

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12
Q

What does sugars hold onto?

A

water

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13
Q

What do sugars react to make?

A

caramelization and maillard browning

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14
Q

rank the sugars from sweetest to least sweet:

A

fructose, sucrose, glucose, galactose, maltose, lactose

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15
Q

What are examples of low calorie sweeteners?

A

saccharin (bitter), aspartame (bitter), ace-K (bitter), sucralose (lingers), neotame (rare in US), stevia and monkfruit (bitter)

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16
Q

What is the structure of aspartame?

A

two amino acids with a methyl group

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17
Q

T/F: aspartame is heat stable

A

false

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18
Q

What is typically added to low-calorie sweeteners?

A

bulking agents such as sugar alcohol, maltodextrin, and dextrose

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19
Q

What is maltodextrin?

A

starch chopped up into tiny pieces (not calorie free)

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20
Q

What is dextrose?

A

GLUCOSE

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21
Q

What effects do sugar alcohols have in the mouth?

A

a cooling effect

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22
Q

What may sugar alcohols be labeled?

A

sugar free and does not promote tooth decay

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23
Q

Sugar alcohols may not be labeled what?

A

reduced calorie food due to still containing a significant amount of calories

24
Q

What are examples of sugar alcohols?

A

erythritol, mannitol, isomalt, lactitol, maltitol, and xylitol, sorbitol

25
Q

What is erythritol common in?

A

sweetener packets

26
Q

What is isomalt useful for?

A

sugar art

27
Q

What is xylitol common in?

A

sugar free candies

28
Q

What is sorbitol common in?

A

sugar free candies and some beverages

29
Q

What are examples of granular sugar?

A

table sugar, crystalline glucose/fructose/maltodextrins, and brown sugar

30
Q

What is brown sugar?

A

sucrose with molasses added

31
Q

What are examples of liquid sugar?

A

corn syrups, molasses, sorghum, maple syrup, honey

32
Q

What sugars does high-fructose corn syrup have?

A

the same sugars as table sugar

33
Q

What are the different properties of sugar?

A

solubility; melting point & decomposition by heat; absorption of moisture; fermentation; acid hydrolysis; enzyme hydrolysis; decomposition by alkalies; sweetness

34
Q

What is the most soluble sugar?

A

fructose

35
Q

What is the least soluble sugar?

A

lactose

36
Q

What does unsaturated mean?

A

less than the max dissolved

37
Q

What does saturated mean?

A

the max is dissolved

38
Q

What does supersaturated mean?

A

over the max is dissolved

39
Q

What happens to sugars with dry heat?

A

sugars melt

40
Q

What happens to sugars with heat beyond melting?

A

decomposition changes resulting in caramelization

41
Q

What happens when sugar absorbs moisture?

A

clumping

42
Q

Which sugar absorbs the most moisture?

A

fructose

43
Q

What does hygroscopic mean?

A

pulls water out of the air around it

44
Q

What does hydroscopic mean?

A

a term for a thing used to view stuff underwater

45
Q

What does hydrophilic mean?

A

water-loving/water soluble

46
Q

What does sugars (except lactose) being fermented by yeast produce?

A

carbon dioxide gas and alcohol

47
Q

What is fermentation important for?

A

bread making and beer and wine making

48
Q

What does disaccharides “hydrolyzed” by weak acids produce?

A

monosaccharides

49
Q

T/F: monosaccharides are not affected by acids

A

true

50
Q

What is the end product of sucrose hydrolysis?

A

a liquid mixture of glucose and fructose

51
Q

What is another term for the end product of sucrose hydrolysis?

A

invert sugar

52
Q

What may be hydrolyzed by enzymes?

A

disaccharides

53
Q

What is sucrase used for in the candy industry?

A

to produce soft, semifluid centers in chocolates

54
Q

Where is lactase found?

A

in your gut as a child, may lose it with age

55
Q

When is lactase used in food?

A

to make dairy tolerable to lactose-intolerant folks

56
Q

T/F: if enzymes are present in food product they must be labeled if they are still active

A

true

NUTR 205 (17 decks)

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