Sweeteners and Sugar Cookery Chapter 11 Sugar Consumption

Sweeteners and Sugar Cookery Chapter 11

Sugar Consumption n USDA Food Consumption Data Sugar and sweetener consumption has increased since 1909. Fructose use has increased Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Nutrition n n Sugar provides only energy Molasses and honey n n n Provide very small amounts of other nutrients Should be considered primarily an energy source Sugars n n Do promote tooth decay Are an energy source not a source of nutrients Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sugar n Monosaccharide n Simple sugar with one basic unit n n Glucose (dextrose), fructose, and galactose Disaccharide n Two monosaccharides linked together n n n Introductory Foods, 13 th ed. Bennion and Scheule Sucrose = glucose + fructose Lactose = glucose + galactose Maltose = glucose + glucose 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Properties of Sugar n n n n Solubility Melting point and decomposition by heat Absorption of moisture Fermentation Acid hydrolysis Enzyme hydrolysis Decomposition by alkalies Sweetness Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Solubility n Sugars vary in solubility n n n Fructose most soluble Lactose least soluble Sugar solutions n n n Unsaturated Supersaturated Introductory Foods, 13 th ed. Bennion and Scheule 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Melting Point and Decomposition n With dry heat n n Sugars melt With heat beyond melting n n Decomposition changes Caramelization n Different sugars caramelize at different temperatures Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Absorption of Moisture n Sugar absorbs moisture n n n Note clumping in humid environments Fructose absorbs more moisture than other sugars Hygroscopic Introductory Foods, 13 th ed. Bennion and Scheule 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fermentation n Sugars (except lactose) n n Fermented by yeast to produce carbon dioxide gas and alcohol Fermentation important n n Bread making Beer and wine making Introductory Foods, 13 th ed. Bennion and Scheule 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Acid Hydrolysis n n n Disaccharides “hydrolyzed” by weak acids to produce monosaccharides Monosaccharides not affected appreciably by acids Glucose and fructose n n End product of sucrose hydrolysis Also called invert sugar Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Enzyme Hydrolysis n Disaccharides may be hydrolyzed by enzymes n Sucrase or invertase n Used in candy industry to produce soft, semifluid centers in chocolates Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Decomposition by Alkalies n n Monosaccharides are affected by alkalies Decomposition of glucose and fructose produces n n Brownish color Strong and bitter flavor Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sweetness n Perceived sweetness varies n Most sweet to least sweet n n n Fructose (most) Sucrose Glucose Galactose Maltose Lactose (least) Introductory Foods, 13 th ed. Bennion and Scheule 13 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Crystalline Forms of Sugar n Granulated sugar (table sugar) n n From beet or cane sugar Other Crystalline sugars n Crystalline glucose, fructose, and maltodextrins n Brown sugar n Cocrystallized sucrose n A 2 nd ingredient is “cocrystallized” with glucose to produce a homogeneous sugar Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Syrups, Molasses, and Honey n Corn syrups n n n Corn syrup solids High-fructose corn syrup Molasses Sorghum Maple sugar Honey Introductory Foods, 13 th ed. Bennion and Scheule 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Low Calorie Sweeteners No one low calorie sweetener or sugar substitute is best for all applications. n Saccharin n n Aspartame n n Sunnet Sucralose n n Nutra. Sweet, Equal, Spoonful Acelfame-K n n Sweet ‘n Low Splenda Neotame Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sugar Alcohols (Polyols) n n Improve bulk, mouthfeel, and texture when used with low calorie sweeteners May be labeled n n n Sugar free Does not promote tooth decay May not be labeled reduced calorie food n Although fewer calories per gram as compared to sugar, still contain significant calories Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sugar Alcohols n n n Erythritol Mannitol Isomalt Lactitol Maltitol Introductory Foods, 13 th ed. Bennion and Scheule n n n 18 Xylitol Sorbitol Hydrogenated Starch Hydrolysates © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Novel Sugar Sweeteners n Trehalose n n Naturally occurring disaccharide 4 Kcal per gram Less sweet and lower glycemic response Tagatose n n Isomer of fructose manufactured from lactose Almost as sweet as sugar 1. 5 Kcal per gram Lower glycemic response Introductory Foods, 13 th ed. Bennion and Scheule 19 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Bulking Agents n Also called macronutrient substitutes n Low in calories n Provides volume, texture, and thickened consistency n Examples – n Polydextrose n n n Marketed as Litesse Cellulose Maltodextrins Introductory Foods, 13 th ed. Bennion and Scheule 20 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sugar Cookery n Concepts to know n n Boiling of Pure Liquids Boiling Solutions Use of candy thermometers Inversion of Sucrose Introductory Foods, 13 th ed. Bennion and Scheule 21 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Boiling Pure Liquids n At sea level water boils at 212°F n Lower boiling point n n n Higher altitudes Creation of partial vacuum Higher boiling point n Increase pressure (pressure cooker) Introductory Foods, 13 th ed. Bennion and Scheule 22 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Boiling Solutions n If vapor pressure of liquid decreased then boiling point increased n Sugar and salt in solution n Salt that ionizes in solution n Decrease vapor pressure Increase boiling point Sugar solutions n n Introductory Foods, 13 th ed. Bennion and Scheule Boiling point NOT constant Sugar solution becomes more concentrated because of water evaporation 23 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Inversion of Sucrose n Invert sugar n n n Hydrolysis of sucrose Produce glucose and fructose Controls sugar crystallization Helps to produce small crystals If too much invert sugar n Crystallization will not occur Introductory Foods, 13 th ed. Bennion and Scheule 24 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Invert Sugar in Candy Making n n n Long slow heating produces some invert sugar Cream of tartar (acid) often added to sugar to produce invert sugar Corn syrup may be added n High glucose content in corn syrup Introductory Foods, 13 th ed. Bennion and Scheule 25 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Classification of Candies n Crystalline n Soft, smooth, and creamy n n i. e. fondant, fudge, panocha, and divinity Noncrystalline (amorphous) n Chewy or hard n i. e. caramels, butterscotch, toffees, and brittles Introductory Foods, 13 th ed. Bennion and Scheule 26 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Crystalline Candy Tips n Ingredients that decrease or interfere with sugar crystallization n Glucose, corn syrup, invert sugar, fats, and proteins (decrease) Milk, fat, cream, butter, margarine, chocolate and proteins from milk and egg white (interfere) Technique n n Cool to about 104° F before beginning to beat Agitate and stir until crystallization is complete Introductory Foods, 13 th ed. Bennion and Scheule 27 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Noncrystalline candies n Sugar does not crystallize n Crystallization prevented by n n Cooking to very high temperatures Adding large amounts of interfering substances Introductory Foods, 13 th ed. Bennion and Scheule 28 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fondant Confections n Fondant candy n Fondant dipping n Fondant patties Introductory Foods, 13 th ed. Bennion and Scheule 29 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Chocolate Dipping n Dipping chocolate n n A type that will harden with a smooth, glossy finish Control temperature and humidity Introductory Foods, 13 th ed. Bennion and Scheule 30 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.