lec7 - as blackstrap molasses. Brown sugar: Most is...

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Lecture 7 – Main topics CARBOHYDRATES Simple Sugars Monosaccharides, ex.: Glucose, Fructose, Galactose Disaccharides, ex.: Sucrose, Lactose, Maltose Glucose (also called dextrose), Fructose (also called levulose) SUCROSE = glucose + fructose LACTOSE = glucose + galactose MALTOSE = glucose + glucose Glycosidic bond: Linkage between 2 monosaccharide units Sweetness - Simple sugars differ in sweetness (taste intensity) - Sucrose is used as the reference sugar - RELATIVE SWEETNESS is a measure of how sweet a specific substance is in relation to sucrose. Sucrose 100 Lactose 20; Glucose 70; Fructose 120 Common Sweeteners Natural Sweeteners - Sugar (table sugar) - Honey - Maple Syrup - Corn Syrup - High Fructose Corn Syrup Sugar (table sugar); refined sugar > 99.9% Sucrose Disaccharide: Glucose-Fructose Only taste is sweetness Commercial sources: - sugarcane - sugar beets Molasses from sugar cane: Contain substances other than simple sugars. Various grades & darkness of color, such
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Unformatted text preview: as blackstrap molasses. Brown sugar: Most is produced by the addition of molasses to refined white sugar - Has a more complex flavor than white sugar - It is hygroscopic (holds moisture and makes things stay moist) Sucrose Hydrolysis by invertase: Sucrose Glucose + Fructose Honey main sugars: glucose and fructose Maple syrup: 2/3 sugars and 1/3 water; main sugar is sucrose Alternative Sweeteners- Sugar alcohols: are reduced-calorie sweeteners. Nutritive Sweeteners - High Intensity Sweeteners, also called Nonnutritive, Artificial, or Synthetic Sweeteners Sugar alcohols, ex.: sorbitol, mannitol, xylitol, etc. Commercially prepared by hydrogenation of simple sugars. Xylitol is as sweet as sucrose; it is non-cariogenic. High Intensity Sweeteners: Taste sweet, but without the added calories. Approved by the FDA: saccharin, aspartame, acesulfame K, sucralose and neotame....
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