780664110-F.29sweets

780664110-F.29sweets - HAPPY LEAP YEAR DAY!!! sweet-NESS!!!...

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Unformatted text preview: HAPPY LEAP YEAR DAY!!! sweet-NESS!!! Dr. Reid stuff: DR stuff Sugar -glycemic index Honey -diabetes I, II Maple syrup -insulin + metab Corn syrup & Fructose Chocolate SUGAR household Sugars 3 common sugars found in the sugar products we eat: Glucose, Fructose and Sucrose C 6 H 12 O 6 in chem-nerd speak how sweet it is? (complete table on p660) ingredient relative sweetness source sucrose 1 sugar cane & beet corn syrup mostly glucose 0.4 starch lactose 0.2 dairy products sorbitol 0.6 fruits sugarless gum maltitol 0.9 modified maltose baked goods sucralose splenda 600 modified amino acid saccharin sweet + low 300 synthetic 180 synthetic aspartame equal More titbits Non-sugar, artificial sweeteners: Saccharin Aspartame Acesulfame K Sucralose Sugar alcohols (xylitol, sorbitol) Sucrose plays another role OLESTRA engineered fat = fatty acids + sucrose not hydrolysed in the intestine and thus not absorbed Probs: fatty acids bind fat-soluble vitamins A,D,E,K Sugar Processing Sugar cane juice is clarified to remove impurities The juice it heated and concentrated Upon cooling and stirring, a mixture of sugar crystals is formed surrounded by water, uncrystallized sucrose, other sugars and minerals The liquid fraction, called molasses, is removed by centrifugation Sugar crystals are further decolorized Sugar Table sugar is 99.8% pure sucrose Two primary sources 1. Sugar Cane 2. Sugar Beets Both produce identical sugars Sugar Cane Molasses The molasses syrup is added back into the refining process to remove any remaining sucrose By the end of processing it is a very dark color due to extreme caramelization of the remaining sugars Molasses can be added to corn syrup for human consumption, used as cattle feed, or be fermented into alcohol Brown Sugar...
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780664110-F.29sweets - HAPPY LEAP YEAR DAY!!! sweet-NESS!!!...

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