Chapter 21- Sweeteners

Chapter 21- Sweeteners - NTR 307 Chapter 21 Sweeteners...

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NTR 307 Chapter 21- Sweeteners 10/18/10 Natural Sweeteners o Sweeteners can be placed into three major groups based on their different chemical structures, which influence their functions in foods and beverages: sugars, syrups, sugar alcohols o o The sugars include Sucrose- table sugar and delivered from either cane or sugar beets Glucose- is the basic building block of most carbohydrates Fructose (levulose, fruit sugar)- found naturally in fruits and honey, sweetest Lactose- a disaccharide- least sweet of all the sugars and is extracted from whey Maltose- lends certain milk shake and candies o Syrups Honey Bees convert nectar into fructose & glucose, deposit in hive where it evaporates Can range from dark brown to clear, can be fluid, viscous, or solid 40% fructose, 35% glucose, 2% sucrose Clostridium botulinum spores in honey dangerous to child under 1 yr of age Substituting for sugar o In baked products, no more than half the granulated sugar should be
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Chapter 21- Sweeteners - NTR 307 Chapter 21 Sweeteners...

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