SWEET 1

Question 1

what are the primary sources of sugar

Answer 1

sugar cane and sugar beets

Question 2

whats the most common sweetener

Answer 2

sucrose (table sugar)

Question 3

what are nonutrive sugars

Answer 3

FDA approved additives that provide sweetness with no/insignificant amount of calories

Question 4

what are the four functions of sugar besides sweetening

Answer 4

• Texture, increases viscosity
• Browning reactions
• Fermentation
• Extend shelf life

Question 5

how do plants produce sugar

Answer 5

photosynthesis

Question 6

whats most sugar extracted from

Answer 6

sugar cane, sugar beets, maple trees, and corn

Question 7

whats the only sweetener of animal orgin

Answer 7

lactose

Question 8

what are the three major groups of sweeteners based on chemical
structure?

Answer 8

1. Sugars
2. Syrups
3. Sugar alcohols

Question 9

whats sucrose made from

Answer 9

glucose+sucrose

Question 10

what are the building blocks of sugar

Answer 10

mono and disaccaharides

Question 11

how is sucrose extracted

Answer 11

sugar canes are crushed and squeezed, sugar beets are sliced and soaked in water to extract sugar

Question 12

what happens to the juices that are extracted

Answer 12

heated and concentrated to form molasses syrup, which is then heated under a vacuum

Question 13

when do sugar crystals form and how are they separated

Answer 13

when solution becomes saturated; separated via centrifugation

Question 14

can you sell raw sugar

Answer 14

no banned by FDA to sell to public

Question 15

whats raw sugar

Answer 15

extracted from sugar cane juice with no
further refinement— contains natural contaminants
(soil, insects, waxes, molds, etc.)

Question 16

whats turbinago sugar

Answer 16

partly refined
* Not truly raw

Question 17

how is white sugar refined

Answer 17

refined by repeatedly washing and filtering
until syrup is clear

Question 18

how is brown sugar made

Answer 18

with added molasses

Question 19

whats dextrose

Answer 19

commercial name for glucose derived
from cornstarch breakdown

Question 20

whats glucose

Answer 20

major building block for most carbs; major sugar in the blood

Question 21

whats fructose

Answer 21

“levulose” or “fruit sugar” thats rarely used in food prep
Naturally found in fruits and honey

Question 22

whats the sweetest of all granulated sugars

Answer 22

fructose

Question 23

how is fructose added to foods

Answer 23

• Added to foods in the form of high-fructose corn syrup
  (HFCS) which is ~42-55% fructose

Question 24

what does fructose cause

Answer 24

• Can cause excessive stickiness and browning

Question 25

what is fructose the most of

Answer 25

hygroscopic sugar

Question 26

whats lactose

Answer 26

glucose + galactose * Extracted from whey portion of milk

Question 27

whats the least sweet sugar

Answer 27

lactose

Question 28

what is lactose used commercially for

Answer 28

browning of baking products

Question 29

whats maltose

Answer 29

glucose + glucose used in milk shakes, candies, and beer production

Question 30

whats maltose made from

Answer 30

starch from grains that are converted into maltose

Question 31

what are syrups

Answer 31

sugary solutions that vary in viscosity, carbohydrate concentration, flavor, and price

Question 32

whats cornsyrup

Answer 32

A byproduct of corn starch production made of 75% sugar and 25% water * Often used in soft drinks and processed foods as sweeteners, thickeners, and humectants

Question 33

how is corn syrup made

Answer 33

made by adding enzymes or acid to mix of corn starch and water and boiling, filtering and evaporating the mix

Question 34

how can you control the characteristics of the corn syrup

Answer 34

by using different enzymes to yield different length sugars

Question 35

how are short and long syrups different

Answer 35

Small sugars taste sweeter * Longer sugars contribute to viscosity

Question 36

the first step of HFCS production includes turning starch into dextrins. how?

Answer 36

Corn starch treated with α-amylase

Question 37

then dextrins are turned into glucose. how?

Answer 37

Dextrins treated with glucoamylase

Question 38

then glucose is turned into fructose. how?

Answer 38

Glucose treated with glucose isomerase

Question 39

whats dextrose equivalent

Answer 39

Glucose content of corn syrups measured in units of DE (how much starch was converted into dextrose)

Question 40

what does a high DE mean

Answer 40

↑sweetness and ↓viscosity (short mono- and disaccharides)

Question 41

what are high conversion syrups

Answer 41

DE > 58; promote fermentation and browning

Question 42

what does low DE mean

Answer 42

↓sweetness and ↑viscosity (longer dextrins)

Question 43

what syrups cannot be fermented

Answer 43

Low-conversion syrups (DE <37) cannot be fermented