D1 - 1 FST 100A Discussion Hour 1 FST 100A Food Chemistry Discussion Hour I Prepared by Mecit Oztop Mecit Oztop Review of Friday& Monday Lecture

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Unformatted text preview: 1 FST 100A Discussion Hour 1 FST 100A: Food Chemistry Discussion Hour I Prepared by Mecit Oztop Mecit Oztop Review of Friday & Monday Lecture • Definition of carbohydrate • Monosaccharides – Carbon # – Carbonyl group – Form ring • Stereochemistry stereoisomer enantiomer diasteromer anomer epimer others 2 FST 100A Discussion Hour 1 The Quest for Sweetness Outline • Historical & current sources of sweetness • Chemistry of sugar refining • Polarimeter : – a fundamental technique for measuring and characterizing sugar solutions 3 FST 100A Discussion Hour 1 Historical Perspective • Sugar – Delivers a primary taste sensation of sweetness – Originally people chewed cane raw – First production -India • Early sources of sweetness: – Fruits Fruits • Temperate fruits 5-15% sugar – lemon only 2% sugar • Tropical fruits 15+% sugar – dates ~60% sugar! – Honey Honey • >70% sugar – Maple syrup Maple syrup Principal sources of sweeteners today Principal sources of sweeteners today • White & Brown Sugars, Molasses White & Brown Sugars, Molasses – Sugar Cane – Sugar beets • Corn Sugars Corn Sugars – Corn syrup, – High Fructose Corn Syrup, – Maltodextrins • “Intense” Sweeteners “Intense” Sweeteners – Aspartame, Acesulfame-K, – Saccharin, Sucralose Sugar beets 4 FST 100A Discussion Hour 1 www.sugaralliance.org June 2000 Sugar Beet Sugar Beet-Northwest, Eastern Europe Northwest, Eastern Europe...
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This note was uploaded on 11/03/2010 for the course FST 100A taught by Professor Dungan during the Fall '08 term at UC Davis.

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D1 - 1 FST 100A Discussion Hour 1 FST 100A Food Chemistry Discussion Hour I Prepared by Mecit Oztop Mecit Oztop Review of Friday& Monday Lecture

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