D3 - FST 100A Food Chemistry Discussion Hour III Prepared by Mecit Oztop Sugar Alcohols Enzymatic Browning Sweeteners Sugar Alcohols Hydrogenated

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FST 100A: Food Chemistry Discussion Hour III Prepared by Mecit Mecit Oztop Oztop Sugar Alcohols Enzymatic Browning Sweeteners
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Sugar Alcohols • Hydrogenated form of carbohydrate – Carbonyl group is reduced to a hydroxyl group • Commonly used for replacing sucrose in foodstuffs ; – often in combination with high intensity artificial sweeteners to counter the low sweetness. Sugar Alcohols 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 A ra bitol Erythritol G lyc erol Iso malt Lactito l Maltitol Mann ito Sorbitol Xylitol S ucros e Sweetness Calories (kcal/g)
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Sugar Alcohols • Not as sweet as sucrose • Some sugar alcohols can produce a noticeable cooling sensation in the mouth Due to the dissolving of the sugar alcohol into solution being an endothermic – Do not contribute to tooth decay • Since not metabolized by oral bacteria • Do not brown and caramelize when heated Slide to know Sugar Alcohols • Incompletely absorbed into the blood stream from the small intestines – Popular sweeteners among diabetics – Overconsumption of sugar alcohols : • bloating, diarrhea (since not absorbed in the small intestine) – As an exception, erythritol is actually absorbed
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Sugar Alcohols – Timeline First mention - 1879 Enzymatic Browning
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Enzymatic Browning Phenols Antioxidants Polyphenoloxidase (PPO) Phenolics +O 2 Æ Quinones Æ dark, insoluble polymers melanins •These melanins form barriers and have antimicrobial properties •Plants Æ
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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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D3 - FST 100A Food Chemistry Discussion Hour III Prepared by Mecit Oztop Sugar Alcohols Enzymatic Browning Sweeteners Sugar Alcohols Hydrogenated

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