SWEET 2

Question 1

why is less HFCS needed than sucrose

Answer 1

because Fructose is sweeter than sucroses(and cheaper!)

Question 2

how much of HFCS is fructose

Answer 2

50%

Question 3

what do enzymes in bees convert sucrose to

Answer 3

glucose + fructose

Question 4

how can honey be collected

Answer 4

by centrifugation or by
crushing the combs and straining

Question 5

what can extracted heated honey do

Answer 5

destroy microorganisms

Question 6

what about honey keeps water activity low and prevents microbial growth

Answer 6

Naturally high sugar content

Question 7

whats molasses

Answer 7

• Highly concentrated sucrose syrup produced from boiling down sugar cane or beet juice
• Contains no more than 75% water

Question 8

what is molasses fermented to create

Answer 8

rum

Question 9

when is maple syrup collected

Answer 9

late winter/early spring from locations
having relatively warm temps during the day and cold
temps at night

Question 10

whats the difference between light / fancy syrup and dark / commercial syrup

Answer 10

• Fancy has more delicate flavor
• Commercial has more pronounced flavor

Question 11

how is invert sugar syrup made

Answer 11

Made by hydrolyzing sucrose into glucose and fructose

Question 12

why does invert sugar syrup stay moist

Answer 12

because its very hhygroscopic

Question 13

what does invert sugar syrup cause

Answer 13

rapid crust coloration

Question 14

what happens to sucrose during invert sugar syrup production

Answer 14

dissolved in water and treated with heat and either acid or enzymes

Question 15

what are sugar alcohols

Answer 15

Alcohol counterparts of specific carbs
that are found naturally in fruits and veggies and can also be synthesized

Question 16

how sweet are sugar alochols

Answer 16

40-100% as sweet as sucrose

Question 17

why do sugar alcohols contribute fewer calories

Answer 17

because resistant to digestion

Question 18

what are foods labelled as when they contain sugar alcohols

Answer 18

labelled “sugar-free”
(but not “calorie-free”)

Question 19

sugar alcohol functions as hummectants. what does this mean

Answer 19

substances that attract water
and help retain moisture

Question 20

whats a drawback of sugar alcohols

Answer 20

slow digestion/absorption can cause GI
distress

Question 21

what are nonnutritive sweeteners

Answer 21

sweeteners that are sweeter than sucrose (30-70x as sweet) and provide minimal to no energy (low or zero Calorie)

Question 22

what are nonnutritive sweeteners common in

Answer 22

diet soft drinks, sugar-free gum, and as
tabletop sweeteners

Question 23

how many nonnutritive sweeteners have been approved by FDA

Answer 23

8

Question 24

whats saccharin

Answer 24

nonnutritive sweetener thats Commonly known as Sweet’N Low and is 200-700x sweeter than sucrose

Question 25

what are two major drawbacks os saccharin

Answer 25

bitter aftertaste; used to have a warning label bc of 1970s study with bladder cancer in rats but removed in 2000

Question 26

whats aspartame

Answer 26

Nutrasweet or Equal 180x sweeter than sucrose Provides 4 kcal/g energy but so little of the sweetener is used that the Calorie contribution is negligible

Question 27

who shouldn't consume aspartame

Answer 27

PKU

Question 28

how is aspartame created

Answer 28

* Synthetic combination of two amino acids: * Aspartic acid and phenylalanine

Question 29

whats sterol glycosides

Answer 29

* Commonly known as Truvia or Pure Via * Extracted from leaves of stevia plant

Question 30

whats revaudioside A

Answer 30

common sterol glycoside thats 200x sweeter than sugar

Question 31

whats neotame

Answer 31

7000-13,000x sweeter than sucrose * Like aspartame made from phenylalanine and aspartate but not significantly risk to people with phenylalanine

Question 32

whats monk fruit

Answer 32

Native to Southern China * First cultivated by Buddhist monks * Fruit’s extract contains mogrosides: 150-300x sweeter than sucrose

Question 33

whats advantame

Answer 33

* Approved as sweetener in 2014 * 20,000x sweeter than sucrose! * Heat stable

Question 34

what are the functions of sugars in foods

Answer 34

solubility, crystallization, caramelization, moisture abosporton, fermentation and preservation

Question 35

what are the most and least soluble sugars

Answer 35

Fructose is most soluble, lactose is least soluble

Question 36

how is solubility noticeable

Answer 36

influences perceived mouthfeel and texture of food/beverage

Question 37

whats caramelization

Answer 37

dry [or almost dry] sugar first melts into a clear, viscous liquid and then turns brown as it is heated

Question 38

what kind of chem rxn happens in caramelization

Answer 38

Thermochemical decomposition

Question 39

what kind of flavor does caramelization result in

Answer 39

less sweet but more flavorful

Question 40

how does preservation work

Answer 40

(i) Water activity is lowered * (ii) Osmotic pressure dehydrates microorganisms

Question 41

what foods are most moist

Answer 41

* Foods made with high-fructose syrups (HFCS, honey, molasses) are notably more moist