Out of Class Assignment

Out of Class Assignment - glucose to a sweeter fructose and...

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Out-of-Class Assignment 1. What are the four common monosaccharides? How sweet are they compared to one another? They are glucose, galactose, mannose and fructose. Fructose is the sweetest and then glucose is the second sweetest, galactose is the third sweetest and mannose is very bitter. 2. Give an example of a disaccharide and list the sugars that make up the disaccharide. Lactose, which is made up of galactose and glucose. 3. What is synergism? Give an example of synergism involving artificial sweeteners. It is when two sweeteners come together and actually enhance each others’ sweetness so the overall sweetness is greater than sum of their parts. An example of the process of synergism is in the artificial sugars such as Aspartame. 4. How is high fructose corn syrup (HFCS) made? It is made through the process of using the enzyme glucose isomerase, which converts
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Unformatted text preview: glucose to a sweeter fructose and thus high fructose corn syrup is made. 5. Name 4 characteristics of an ideal synthetic sweetener. The ideal synthetic sweetener must be heat resistant, have the sweet tasting quality, no bitter after taste and it is non-caloric so it is not absorbed into the body or metabolized. 6. Name 4 synthetic sweeteners. For each, name a property that gives it either an advantage or disadvantage in food processing. Aspartame (NutraSweet) – it is 200x sweeter than regular sugar but it is unstable when heated so it could not be used for cooking. Acesulfame-K – it has no strong aftertaste and it is heat stable so it can be used for cooking Saccharin – it has a bitter aftertaste Cyclamate – discontinued because there was a link found to bladder cancer in rats...
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This note was uploaded on 03/02/2010 for the course FOOD-SCI 150 taught by Professor Levin during the Spring '09 term at UMass (Amherst).

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