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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This note was uploaded on 02/21/2009 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.
- Fall '08