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Questions and Answers
What property of sugar crystals makes them useful in dietetics?
What property of sugar crystals makes them useful in dietetics?
- Low carcinogen content
- High viscosity
- High calorific value
- Non-calorific sweetener (correct)
Acesulfame-K is a natural sweetener.
Acesulfame-K is a natural sweetener.
False (B)
What is the temperature range for forming a soft ball consistency in sugar crystals?
What is the temperature range for forming a soft ball consistency in sugar crystals?
234-240°F (112-116°C)
Sucrose is used in _______________________ due to its low carcinogen content.
Sucrose is used in _______________________ due to its low carcinogen content.
Match the following sugar crystal consistencies with their uses:
Match the following sugar crystal consistencies with their uses:
What is a characteristic of Acesulfame-K?
What is a characteristic of Acesulfame-K?
Sugar crystals can contribute to the browning reaction in food.
Sugar crystals can contribute to the browning reaction in food.
Acesulfame-K is not metabolized by the _______________________.
Acesulfame-K is not metabolized by the _______________________.
What is the process by which High Fructose Corn Syrup (HFCS) is obtained?
What is the process by which High Fructose Corn Syrup (HFCS) is obtained?
Lactose is found naturally in food as a standalone sugar.
Lactose is found naturally in food as a standalone sugar.
What is the characteristic flavor of refiner's syrup?
What is the characteristic flavor of refiner's syrup?
The sweetness of sugars is in the order of _______________, glucose, and lactose.
The sweetness of sugars is in the order of _______________, glucose, and lactose.
What is the composition of honey?
What is the composition of honey?
Match the following sugars with their characteristics:
Match the following sugars with their characteristics:
Glucose is not fermentable by yeast.
Glucose is not fermentable by yeast.
What is the result of heating sugar solutions above the melting point of 210°C or 410°F?
What is the result of heating sugar solutions above the melting point of 210°C or 410°F?
What is the percentage of sucrose in cane sugar?
What is the percentage of sucrose in cane sugar?
Maple syrup is obtained from sugar cane juice.
Maple syrup is obtained from sugar cane juice.
What is the name of the sugar obtained from sugar beets?
What is the name of the sugar obtained from sugar beets?
Monosaccharides are the simplest sugars with the formula ______________.
Monosaccharides are the simplest sugars with the formula ______________.
What is Corn Syrup made from?
What is Corn Syrup made from?
Cane sugar is obtained from sugar cane juice.
Cane sugar is obtained from sugar cane juice.
Match the following types of sugar with their sources:
Match the following types of sugar with their sources:
What is the percentage of sucrose in Maple Syrup?
What is the percentage of sucrose in Maple Syrup?
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Study Notes
Types of Sugars
- Glucose or dextrose or grape sugar: high fructose corn syrup (HFCS) obtained by converting most of the glucose in corn syrup to fructose
- Fructose or levulose or fruit sugar: sweetest among all sugars, does not crystallize readily
- Galactose: not found naturally in food except as a component of lactose or milk sugar
Physical and Chemical Properties
- Browning of sugar/sugar solutions when heated above melting point at 210°C or 410°F, producing caramel
- Melting point of sugar: 186°C or 367°F
- Solubility: inversely related to crystallization
- Fermentation: glucose is highly fermentable by yeast but not lactose
Sugar Cookery
- Powdered or confectioner's sugar: mixed with cornstarch to prevent caking
- Syrups: liquid sugars containing varying amounts of water
- Cane syrup: obtained by concentrating and heat treatment of sugar cane juice
- Maple syrup: obtained from sap of maple tree, contains 64-68% sucrose, glucose and fructose
- Corn syrup: obtained by hydrolysing cornstarch, less sweet
Artificial Sweeteners
- Synthetic or artificial sweeteners: add sweetness without any energy value, useful in dietetics as non-calorific sweeteners
- Acesulfame-K: little or no aftertaste, sweetness not perceived immediately, not metabolized by the body, viable for hot and cold beverages, dry mixes, milk products, fruit preparations, chewing gums, candies, and pharmaceuticals
Sugar Crystals and Confections
- Consistency and boiling points of sugar solutions determine their uses in syrups
- Thread: 230-236°F (110-113°C), forms a 2-inch thread as it leaves the spoon, used in syrups
- Soft Ball: 234-240°F (112-116°C), forms in cold water a ball too soft to retain its shape, used in fondant, fudge, and panocha
- Firm Ball: 244-250°F (118-121°C), forms in cold water a ball, used in caramels
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