Sugars, Sweeteners & Crystallization Flashcards Preview

Food Fund: Application > Sugars, Sweeteners & Crystallization > Flashcards

Flashcards in Sugars, Sweeteners & Crystallization Deck (22)
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1
Q

What are the 3 major groups of Natural Sweeteners?

A

Sugars
Syrups
Sugar Alcohols

2
Q

What is a byproduct when making sugar

A

Molasses

3
Q

What is the name of the sugar we commonly use and what is it composed of?

A

Sucrose: Glucose + Fructose

4
Q

What are the differences between Granulated Sugar, Powdered/Icing sugar and Brown Sugar?

A

Granulated: pure sucrose
Powdered: fine granulated sugar with cornstarch
Brown: crystallizing golden sugar or granulated sugar with molasses

5
Q

What are some Syrups? and how do their sweetness vary (why)?

A
Corn Syrup
High-fructose corn syrup
Molasses
Maple syrup
Inverted Sugar
Honey
The more monosaccharides, the sweeter.
6
Q

What is inverted sugar

A

A liquid syrup resisting crystallization and retaining moisture obtained by the hydolysis of sucrose in the presence of heat and acid to produce glucose and fructose

7
Q

What is collected by bees and what is the final product?

A

Bees collect sucrose and their enzyme convert it to fructose + glucose

8
Q

What are polyols? What happens when they get ingested?

A

They are sugar alcohols and are resistant to digestion and therefore provide less calories

9
Q

Name some nunnutritive sweeteners (6)

A

S-A-S-C-AP-SG
Saccharin (banned, oldest artificial sweetener)
Aspartame (Equal -> table top sweetener, not heat stable)
Sucralose (Splenda, baking heat stable, made from sucrose)
Cyclamate (Table top sweetener)
Acesulfame Potassium (undigested)
Steviol Glycosides (stevia)

10
Q

What are 3 advantages of nonnutritive sweeteners?

A

Fewer calories
Not fermented by mouth microflora (no cavities)
No promotion of type-2 diabetes (slow or no increase in blood sugar)

11
Q

What are 3 disadvantages of nonnutritive sweeteners

A

Potential issue with microbiome, metabolism and heart disease
Lack sugar characteristics (bulking, browning, etc.)
Are not all heat stable

12
Q

What are the two types of candy?

A

Crystalline (many crystals)

Non-crystalline (no sugar crystallization, amorphous = no shape)

13
Q

What factors influence the size of sugar crystals? (4)

A

Ingredients (sugars, interfering agents)
Temperature
Sugar concentration
Stirring

14
Q

What are the two types (functions) of interfering agents?

A

Disturb crystal lattice (glucose, fructose, invert sugar)

Coats the sugar crystals (butter, cream, eggs)

15
Q

What is linked with a greater sugar concentration?

A

A higher boiling point

16
Q

What are the two ways to determine the final temperature of the supersaturated sugar solution

A

Thermometer test

Cold-Water test

17
Q

What needs to be done when heating the solution?

A

No agitation (can seed solution –> start crystallization too early)

18
Q

What does cooling down the supersaturated solution to the right temperature allows to from?

A

Formation of nuclei (seed crystals)

19
Q

What needs to be done once the solution has cooled down to the right temperature ? What will happen?

A

Beating/Agitation;

It will promote the formation of small numerous crystals

20
Q

How does the procedure for crystalline and non-crystalline candies differ?

A

For non-crystalline, the solution needs to have a greater sugar concentration, the solution is left to cool untouched and interfering agents (syrup, milk, cream, butter) are added

21
Q

Define Ice Cream

A

A foam of air bubbles trapped in a frozen liquid (made of sugar and milk solids), surrounded with fat globules coated with emulsifiers (gelatin, egg yolk solids)

22
Q

When it comes to ice cream, what is defined as the Overrun?

A

The difference in volume of the unfrozen ice cream mixture and the frozen ice cream due to incorporation of air.