{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

fsnlab6 - Amanda Jacques FSN 103 Lab#6 Sweeteners Sugar...

Info icon This preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Amanda Jacques FSN 103 3/19/10 Lab #6 Sweeteners & Sugar Cookery 1.) The supersaturated solution is needed to make crystalline candies because the boiling temperature becomes higher. With the addition of sugar to water it makes the boiling temperature rise, so when the solution boils the water evaporates and the sugar is left. The higher the sugar boils, the harder it becomes. 2.) When sugar is heated in a dry state it causes sugar to melt and becomes a liquid. This is important in food preparation because when the moisture is added it becomes lumpy, and when it his welted in a dry state it is smooth. When it is heated beyond its melting point, decomposition occurs and caramelizatiion occurs. This was seen in the butterscotch recipe. The result was a smooth liquid, with a caramel taste. 3.) The hydrolysis of sucrose forms the monosaccharide’s glucose and fructose. This creates an invert sugar, which is important in candy making because it prevents crystallization. This is used in many of the recipes in lab, but specifically in angle food candy. The dark corn syrup is the invert sugar. This allows it to heat to high temperatures without crystallizing. 4.) The Sugar highers the boiling point of water. The more sugar that is added the higher it becomes. When you continue to boil a sugar solution it begins to crystallize. 5.) The two major classifications of candies are crystalline and noncrystaline candies. Crystalline candies are made form boiled sugar solutions and example are the never fail fudge and the peanut butter balls. This is because they are smooth and creamy in texture. Noncrystaline candies are also boiled sugar solutions but have a more stiff texture. Examples of these would be the cashew crinkle, angle food
Image of page 1

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern