sugars, sweeteners and crystalization Flashcards
(103 cards)
1
Q
what are the 3 major groups of natural sweeteners?
A
sugars
syrups
sugar alcohols
2
Q
where does sugars come from?
A
sugar cane
sugar beet
3
Q
how to make beet sugar?
A
beets are washed and sliced into cosettes which are then soaked in hot water to produce juice which gets purified with lime and co2 into thin juice. it is the evaporated to concentrate into thick juice which gets fruther evaporated and centrifuged to separate syrup and crystals. the syrup is reprocessed and evaportated. the final syrup will produce beet molases and the cyrstals=sugar
4
Q
what are the 3 monosaccharides
A
glucose
fructose
galactose
5
Q
what is lactose
A
glucose + galactose
least sweet of all sugars. extracted from whey
6
Q
what is maltose
A
glucose+ glucose
malt sugar
lends certain milk shakes and candies their characteristic malt taste
7
Q
what is sucrose
A
glucose + fructose
table sugar
derived from sugar cane or beets
8
Q
what are 3 complex carbs
A
glycogen
starch
dietary fiber
9
Q
what is glucose
A
dextrose
basic building block of most carbohydrates
major sugar found in the blood
10
Q
fructose
A
levulose or fruit sugar
naturally found in fruits and honey
sweetest of all granulated sugar
11
Q
what is granulated sugar
A
aka refined/table/white sugar
sold in varying crystals sizes including course, fine, superfine (castor, fruit sugar or instant dissolving)
12
Q
what is powdered or confectioners sugar?
A
granulated sugar with 3% cornstarch
13
Q
what is brown sugar?
A
either produced by crystalizing golden sugar or adding molasses to pure white sugar
name will vary based on color, amount of molasses and moistures
ex: dark/light brown, demerara, muscovado, turbinado
14
Q
what is corn syrup
A
75% sugar
25% water
hydrolyzed cornstarch
dextrose equivalents vary
15
Q
what is high fructose corn syrup?
A
42-55% fructose
16
Q
what surgar mostly composes molasses, maple syrup?
A
sucrose
17
Q
what sugar composes inverted syrup?
A
50% fructose
18
Q
how does sugar inversion occurs?
A
in the presence of acid and heat. sucrose is hydrolyzed to glucose & fructose in equal quantities.
inverted sugar is sweet, resists crystalization and can retain moisture.
19
Q
gives examples of invert sugars
A
molasses, cocoa, fruit juices, honey, fruits contain acid and will cause heating at elevated temperature lead to Inversion of sugar.
20
Q
how is honey produced?
A
bees collect nectar and their enzymes convert sucrose to glucose and dructose. they deposit nectar on the honeycombs and water evaporates forming a stick substances. the enzymes in bees is what created their flavour
21
Q
how many flowers are needed to make 1lb of honey
A
2 million flowers
22
Q
how much honey does an average bee make in its life?
A
1/2 tsp.
23
Q
what are sugar alcohols?
A
aka as polyols naturally occuring in f&v commercially made by hydrogenating specific sugars not as sweet as sucrose provides 0.2-3 kCals/g labeled as “sugar free” may cause Gi distress
24
Q
give examples of sugar alcohol
A
hydrogenated starch, mannitol, sorbitol, xylitol, erythritol
25
non nutritive sweeteners
```
acesulfame K
aspartame
sucralose
saccharin
neotame
steviol glucosides
```
26
what are the new generation sweeteners
acesulfame -k
sucralose
neotame
27
what are first generation sweeteners
saccharine
cyclamate
aspartame
sucralose
28
what is an other name for nutritive sweeteners
intense sweeteners
| as they are substantially sweeter than sucrose by weight.
29
what is saccharin
```
brand name: hermesetas
not metabolized by the body
heat stable
rapidly excreted in urine
300x sweeter than sugar
needs to be limited during pregnancy
banned in canada except in certain products
```
30
what is aspartame
```
brand name: nutrasweet & equal
4kcals/g
very potent= needed in small amounts
200x sweeter than sugar
made of aspartic acid & phenyylalanine
avoided by people with pku
not heat stable
safe within recommended intake (95 packets/day)
acceptable during pregnancy
used in diet coke
```
31
what is sucralose
```
brand name: splenda
non-nutritive
made from sucrose
600x sweeter
used for home baking
safe during pregnancy
used in soft drinks, candy & baked goods
```
32
what is acesulfame potassium
non nutritive
only used by food manufacturer (in Pepsi)
not used as a table top sweetener
people on low potassium diet should avoid consuming it
safe during pregnancy
33
what is cyclamate
```
brand names: sucaryl, sugar twin, sweet N low
non nutritive
table top sweetener
cannot be used as an additive in food
flavour changes when heated
to be avoided during pregnancy
```
34
what are steviol glycosides
```
brand name: stevia, truvia
extracted from stevia leaves
table top sweetener
safe during pregnancy
added to beverages, yogurt, cereals, spreads etc.
```
35
effect of non nutritive sweeteners on weight gain/control
helps control calories
reduced caloric intake
some studies suggest increased weight gain
36
effect of non nutritive sweeteners on metabolic syndrome
Consumption saccharin, sucralose and aspartame has been
| tentatively linked to metabolic syndrome
37
effect of non nutritive sweeteners on dental care
sugar substitutes unlike sugars do not erode the teeth are they are not fermented by the microflora of the dental plaque
38
effect of non nutritive sweeteners on type 2 diabetes
allow to sweeten foods without raising blood glucose
| some do release energy but are metabolized more slowly preventing spiking
39
effect of non nutritive sweeteners on hypertension and cardiovascular diseases
studies show an increased risk of heart disease from artificial sweeteners
40
do articifial sweeteners have the same bulking, binding, fermenting and browning characteristics as sugar?
no
41
can artificial sweeteners have potential effect on microbiome?
yes
42
why is sugar used in desserts?
```
for its sweetness
hygroscopic- it absorbs moisture
decreases the freezing point of a liquid
stabilized egg whites
helps to incorporate air (creaming method)
```
43
what is the key element to making candy?
controlling crystallization
44
what is a crystalline candy?
made from sugar solutions that crystallized
crystal size will differ in size resulting in different products and textures
large crystals = rock candy
tiny crystals-=fudge
45
what is non crystaline (amorphous) candy?
made from osultions where the sugar did not crystalize either hard or gummy/chewy
ex: peanut brittle, taffy, gummy candies and marshmallows
46
what happens to sugar crystals when a grainy product is obtained?
sugar crystals precipitated
47
what is a crystaline structure
when the molecules/atoms are arranged in a fixed, orderly pattern
48
what is a crystal structure?
compilation of loosely packed sugar molecules organized around the nuceli (nucleation)
49
what does the rate of nucleation determine
the size of the crystals
50
what does fast formation of crystals result in?
smaller nuclei, finer crystals
51
what is needed to obtain small nuceli
- correct ingredients and interfering agents
- correct temp for crystallization
- correct cooking temps to get the right concentration
- correct stirring
52
what are the 4 basic steps in controlling crystal formation
1- create a syrup solution by dissolving sugar
2- concentrate contents by heating and evaporating (supersaturation)
3- cooling
4- beating (crystaline) or leaving undisturbed (non-crystaline)
53
how to prepare the syrup solution
1lbs of sugar/ cup of water
sucrose is most commonly used
used of interfering agents
54
what interfering agent should be used to disrupt crystal lattice?
glucose
fructose
inverted sugar
55
what interfering agent should be used to increase viscosity
corn syrup
56
what interfering agent should be used to coat the crystals
butter
cream
eggs
57
heating the syrup to specific temperature
heat/evaporate --> supersaturated solution
boiling point increases with concentration
concentration determines final product
higher the temperature harder the candy
environmental humidity will result in a softer candy
boiling point is an indirect measure of concentration
58
what are the 2 methods used to determine the final temperature of candy?
- using a candy thermometer
| - using the cold water test
59
what needs to be avoided during heating to avoid pre mature crystallization?
agitation as splashing may cause the solution to seed.
60
at what temperature should fondant and fudge be when syrup begins?
112C (234 F)
61
at what temperature should marshmallows and popcorn balls be when syrup begins?
121 C (250F)
62
at what temperature should brittle be when syrup begins?
149C (300 F)
63
soft ball doneness applies to which type of candy and explain how to evaluate it?
fudge & fondant
| syrup forms a soft ball that flattens out between fingers
64
hard ball doneness applies to which type of candy and explain how to evaluate it?
marshmallows
| syrup forms a ball that is hard enough to hold its shape yet plastic enough to be rolled out.
65
hard crack doneness applies to which type of candy and explain how to evaluate it?
brittle
| syrup separates into threads that are hard and brittle but does not stick to fingers
66
what must not be done when cooling and what does it allow?
should not be agitated
| it allows for the formation of nuclei
67
during cooling, what does the growth depend on?
levels of supersaturation
agitation
additives
68
what will correct cooling result in?
small crystals
69
is the perfect fudge obtained when it has small or large sugar crystals?
small crystals will give it a smooth texture, large one give it a grainy texture.
70
what should be done one mixture reaches a specific cooling temperature?
mixture should be rapidly beat. it will promote the formation of numerous small crystals yielding a smooth texture
71
what will overcooling result in?
it will inhibit smooth crystalline candy from forming & fine crystals won’t develop
72
in noncrystalline candy what do you not want the sugar syrup to form?
crystals
73
to prevent crystal formation in noncrystalline candy what must be done?
- the sugar solution should be concentrated so higher temperatures should be used to increase evaporation
- interfering agents should be added to prevent sugar molecules from clumping. (corn syrup, milk, cream, butter)
74
what is the moisture content in non crystalline candy?
<2% moisture
75
what does the addition of baking soda in brittle and toffee result in?
gas is produced which adds bubbles to the candy
76
in order to cool the noncrystalline candy what should be done to it?
it should be spread on a hard surface
77
what type of solution is ice cream?
colloid food foam
description: foam of air bubbles trapped in a frozen liquid containing dissolved sugar and milk solids and surrounded with fat globules coated with an emulsified protein layer.
78
what is overrun?
the difference in volume between frozen and unfrozen ice cream.
79
what is the result of overrun and what is it caused by?
-due to the incorporation of air into the mixture frozen ice cream has a greater volume (commercially made --> 80-100% increase)
it should be controlled as it will affect the body of the products
80
what is the “body" of ice cream?
the consistency of the ice cream.
81
what is considered to be a good “body” for ice cream?
the product will no melt fast
82
what factors affect the “body” of ice cream?
- amount of fats
| - other fillers
83
what is the texture of ice cream affected by?
size and arrangement of the ice crystals in the mixture
84
what does the sugar in ice cream products do?
it adds smoothness by making the mixture viscous
85
what products are used to separate the ice crystals?
```
fat
gelatin
eggs
milk powder
starch
```
86
what is the difference between ice cream and frozen dairy dessert?
the fat content
87
what % of milk fat needs to be found in icecream
at least 10%
88
what do milk solids (not fats) yield in ice cream?
a smooth texture
89
what do egg yolk solids cause in ice cream?
act as an emulsifier
90
what is the main ingredient in commercial ice cream?
cream
91
cooked ice cream requires what ingredients? and what type of product does it yield?
egg yolk
milk
sugar
cream
yields a custard like product.
92
what is the consistency of uncooked ice cream like?
it is similar to that of sherbet
93
what is the 3 steps in the heating and aging in commercial preparations?
- heating at 43 C
- pasteurization and homogenization
- aged for 3-4H at 4.4C in large vat
94
what does the aging process of ice cream result in?
- allows the fat to solidify, milk proteins/gelatin/stabilizers to swell increasing their viscosity
- yields a smoother texture, improved body and increased resistance to melting.
95
what does churning do?
it incorporates air, homogenizes the fats and promotes a small nuceli
this all yields a smooths and velvety texture
96
for how long should ice cream be churned fo?
20 minutes and then frozen for 4-6h
97
what happens when ice cream is thawed and then refrozen?
it has negative effects on its quality as the crystals will take up water and become larger and more grainy.
98
for best texture should ice cream be kept frozen and protected from changes in temperature?
yes.
99
what is frozen dairy dessert?
frozen dessert made from a cultured dairy produce with added sweeteners and flavour.
100
what is gelato?
frozen dessert with intense flavour and colour. contains sugar, milk, cream, yolks.
101
what is mousse?
airy dish that can be hot, cold or frozen. can either be savoury or sweet. the fluffy texture is either wrapped in whipped cream or egg whites.
102
what is sherbet?
frozen dessert containing <2% milk fat. often more sugar than ice cream.
103
what is sorbet?
similar to sherbet but contains no dairy, fat, egg or gelatin ingredients.
