MONOSACCHARIDES Single Sugar Unit CxH 2 Oy Glucose

MONOSACCHARIDES Single Sugar Unit Cx(H 2 O)y • Glucose • Fructose • Galactose

DISACCHARIDES Two Sugar Units • Sucrose (i. e cane sugar, beet sugar) • Lactose (i. e milk sugars) • Maltose (i. e corn syrup)

SUCROSE GLUCOSE + FRUCTOSE

LACTOSE GLUCOSE + GALACTOSE

MALTOSE GLUCOSE + GLUCOSE

Reducing Sugars • a. Sucrose is a non-reducing because the (-OH) functional group on carbon #1 of glucose and the (-OH) on carbon #2 of fructose are covalently bonded together • b. All other simple CHO are reducing sugars – Simple sugars are hydrophilic and readily form hydrogen bonds with water and solubilize

SUCROSE GLUCOSE + FRUCTOSE

Not a Reducing Sugar GLUCOSE + FRUCTOSE

MALTOSE GLUCOSE + GLUCOSE

YES! GLUCOSE + GLUCOSE

LACTOSE GLUCOSE + GALACTOSE

YES! GLUCOSE + GALACTOSE

Relative Sweetness of Sugars Sugar Sucrose Fructose Glucose Lactose Galactose Relative Sweetness (%) 1 -00 100 -175 40 -79 48 27

Lactose Breakdown

Lactose Breakdown Continued 48% 40 -79%

Maillard Browning Reaction • Non-enzymatic browning • Complex set of reactions between amines, (fr. Proteins), and carbonyl compounds (fr. Sugar). • Resulting in the formation of many products, most of which have some impact on the flavor and appearance of the cooked food.

Maillard Reaction Equation Reducing Sugar + Protein Brown Pigment Heat speeds it up

Caramelization • Non-enzymatic browning • Caused by Heating and Oxidation of Sugars

Browning Reactions Maillard browning • reducing sugar + amine brown pigments • + flavors Caramelization • sugar brown pigments • + flavors • high temps Enzymatic browning • phenolics brown pigments • + flavors

Browning Reactions Desirable: • – Color- bread crust, syrup, meat • Flavor - coffee, cocoa, meats • Antioxidants Undesirable • Color- changes in color during storage • Flavor - changes during processing and storage • Nutritional loss- essential amino acids • Toxicity

Ways to speed Maillard Reaction • Increase p. H (alkalinity) • Add a protein • Add a reducing sugar such as lactose, fructose and glucose. – Sucrose (table sugar) is not a reducing sugar, but becomes when cooked breaking into fructose and glucose. • Increase temperature • Reduce amount of water (or boil it off, as in sauteing onions. ) • Temperature: Temperature must be above boiling, 212°F (100°C), to begin browning.

Ways to increase Maillard Reaction • baking soda increases alkalinity, increases carmelization, sweetness. – Makes onions softer, mushier. • Brush baked goods with milk or eggs to put necessary protein on the surface for browning. • Eggs, Milk -add protein to baked goods • Soup stocks and demi-glace are boiled for long times to create complex Maillard products. • When making thickened sauces, a roux heats to cook flour, also to change flavor. • Brown sauces, using pan drippings, get much flavor from Maillard reaction in drippings.

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