Sugars, sweeteners and crystallization Flashcards
(44 cards)
From what can sugar (sucrose) be produced?
Sugar cane (80%) and sugar beet (20%)
In what part of the sugar cane is the sugar concentrated? In the sugar beet?
Sugar cane: Between the nodes
Sugar Beet: In the roots
Of what nutrient is molasses a good source? How does it gain this nutrient?
It is a good source of Iron. Iron comes from the machinery in which sugar is produced.
What is powdered sugar composed of?
Finely ground granulated sugar with 3% cornstarch
How is brown sugar produced?
By crystallizing golden sugar liquid OR adding molasses to pure white sugar crystals
How is corn syrup produced and what is it composed of?
Made by hydrolyzing cornstarch (adding acid or enzymes).
It is composed of 75% sugar and 25% water
What are dextrose equivalents (DE)? Does a higher DE result in a thinner or thicker syrup?
Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. A higher DE results in a thinner syrup.
What is the approximate percentage of fructose in high fructose corn syrup?
42-55% fructose. There is more fructose than sucrose, therefore you can use less to achieve the same sweetness.
What is honey composed of? How sweet is it compared to granulated sugar?
40% fructose, 35% glucose, some sucrose and other CHO. It has the same relative sweetness as granulated sugar.
What could we add to our granulated sugar (sucrose) in order for it to resist crystallization during candy making?
Cream of tartar (or any acidic ingredient) could be added in order to produce invert sugar, which resists crystallization
*molasses, cocoa, fruit juices, honey, fruits contain acids. Prolonged heating at elevated temperature lead to inversion of sugar
How do bees produce honey? How much honey does one bee produce on average in its life?
1- They collect nectar
2- They convert sucrose to glu+fru with their enzymes
3- They deposit nectar on honeycombs
4- Water evaporates
5- Bees add enzymes to enhance the flavor
An average bee produced 1/2 tsp of honey in its life
Are sugar alcohols non-nutritive sweeteners? How sweet are they compared to sucrose?
Sugar alcohols are not non-nutritive sweeteners because they do provide some energy (0.2-3kcal/g). – They are quite resistant to digestion
They are not as sweet as sucrose.
Can a product containing only sugar alcohols as a sweetener be labelled “sugar-free” ?
Yes
What are the 6 non-nutritive sweeteners allowed for use in Canada?
– Acesulfame K – Aspartame – Sucralose – Saccharin – Neotame – Steviol glycosides
What non-nutritive sweetener should you not add when making muffins? Why?
Aspartame (Nutrasweet, Equal) is not heat stable.
Why can aspartame and cyclamates be called non-nutritive sweeteners even though they do provide as much calories as regular sugar?
Because they are needed in minimal quantities due to their high relative sweetness.
Which two non-nutritive sweeteners need to be avoided during pregnancy?
Saccharin and cyclamates
Saccharin
Name a brand name, how our body excretes it and its relative sweetness to sugar.
Brand name: Hermesetas
Secreted in urine
300x sweeter than sugar
* Bitter aftertaste
Aspartame
Name 2 brand names and its relative sweetness to sugar.
Brand names: NutraSweet (breakfast cereals, soft drinks, etc), Equal (powder for home use)
200x sweeter than sugar, 4cal/g
Sucralose
Name one brand name, its relative sweetness to sugar
Brand name: Splenda
600x sweeter than sugar
*passes through GI tract undigested
Acesulfame K
Why is there no brand name for it?
Because it cannot be used as a table top sweetener. It is only used by food manufacturers for sweetening soft drinks and candy
Cyclamate
Name 3 brand names. Is it used as a table top sweetener or as additive in foods?
Brand names: Sucaryl, Sugar Twin, Sweet ‘N Low
It is used as a table top sweetener only
What is the link of non-nutritive sweeteners with:
1- Weight control?
2- Metabolic syndrome?
3- Hypertension and cardiovascular diseases?
– Weight gain/control
• Calorie control
• Reduced calorie intake
• Some studies suggest increased weight gain
– Metabolic syndrome
• Consumption saccharin, sucralose and aspartame has been tentatively linked to metabolic syndrome
– Hypertension and cardiovascular diseases
• Some studies report an increased risk of heart disease from artificial sweeteners
What are sugar crystals and when do they form?
Sugar crystals are loosely packed sugar molecules organized around nuclei. They form when a supersaturated mixture cools
