Podcast
Questions and Answers
What distinguishes reducing sugars from non-reducing sugars?
What distinguishes reducing sugars from non-reducing sugars?
Which type of sugar is considered a disaccharide?
Which type of sugar is considered a disaccharide?
Which ingredient plays a crucial role in the structure-function relationship of chocolate?
Which ingredient plays a crucial role in the structure-function relationship of chocolate?
What is a key difference between caramelization and Maillard browning?
What is a key difference between caramelization and Maillard browning?
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Which of these sweeteners is classified as a non-sugar sweetener?
Which of these sweeteners is classified as a non-sugar sweetener?
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What is the sweetening power of fructose compared to sucrose?
What is the sweetening power of fructose compared to sucrose?
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Which type of sugar is primarily produced through the hydrolysis of starch?
Which type of sugar is primarily produced through the hydrolysis of starch?
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What phase transition is associated with the formation of glass in sugar candy making?
What phase transition is associated with the formation of glass in sugar candy making?
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What common ingredient is used along with sugar to create syrup in candy making?
What common ingredient is used along with sugar to create syrup in candy making?
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Which of the following sugars contains the highest percentage of fructose?
Which of the following sugars contains the highest percentage of fructose?
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How does candymaking utilize the boiling point elevation phenomenon?
How does candymaking utilize the boiling point elevation phenomenon?
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What is the primary purpose of chocolate tempering?
What is the primary purpose of chocolate tempering?
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What characteristic distinguishes crystalline solids from amorphous solids?
What characteristic distinguishes crystalline solids from amorphous solids?
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Which phase of cocoa butter crystals is desirable for chocolate's final texture?
Which phase of cocoa butter crystals is desirable for chocolate's final texture?
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What is the primary difference between high fructose corn syrup and standard corn syrup?
What is the primary difference between high fructose corn syrup and standard corn syrup?
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What role does stirring play in the crystallization process of chocolate?
What role does stirring play in the crystallization process of chocolate?
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Cocoa butter can form how many different crystalline configurations?
Cocoa butter can form how many different crystalline configurations?
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What temperature should the chocolate be cooled to in order to encourage the formation of phase IV crystals?
What temperature should the chocolate be cooled to in order to encourage the formation of phase IV crystals?
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Which property of cocoa butter contributes to its ability to form various crystalline structures?
Which property of cocoa butter contributes to its ability to form various crystalline structures?
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Why is it important to heat chocolate back up after cooling it to 28°C?
Why is it important to heat chocolate back up after cooling it to 28°C?
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What is the process of forming a large crystal from a small one called?
What is the process of forming a large crystal from a small one called?
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Study Notes
Course Information
- Course: NUT 1104 Food Sciences I
- Term: 2024 Fall
- Instructor: Ezgi Pulatsu, Ph.D.
- Department: School of Nutrition Sciences
- University: University of Ottawa/Université d'Ottawa
Course Content
-
Module 1: Introduction
- Course Introduction
- Syllabus
- Course Content
- Course Calendar
- Rules & Regulations
-
Module 2: Food Components and Chemistry
- Water
- Carbohydrates
- Proteins
- Lipids
- Vitamins & Minerals
-
Module 3: Food and Food Materials
- Meat, Poultry and Fish
- Eggs and Dairy
- Legumes, Pulses and Cereals
- Flour and Pasta
- Bread and Baked Goods
- Chocolate
-
Module 4: Food Additives and Food Safety
- Food Additives
- Food Safety
Course Calendar
- Dates and times for lectures and quizzes
- Specific topics for each lecture
- Reading materials.
Learning Outcomes
- Familiarize with the physics and chemistry of chocolate
- Gain knowledge on sweeteners, types of sugar and syrups.
- Understand the structure-function relationships.
- Distinguish between caramelization and Maillard browning.
Outline
-
Introduction
- Confectionery and types of candies
- Candy making principles
- Reactions
-
Chocolate
- Physics and chemistry of chocolate
- Roles of ingredients
- Quality attributes
Sugars
-
Saccharides
- Monosaccharides (e.g., glucose, fructose)
- Disaccharides (e.g., table sugar)
-
Sucrose
- Sugar cane/sugar beets
- Used for centuries
Sucrose Molecule
- Chemical structure of sucrose
- Reaction forming sucrose from glucose and fructose
What is Reducing Sugar?
- Sugars with reactive aldehyde or ketone groups
- Sucrose is not a reducing sugar
Sweeteners, Type of Sugars and Syrups
- Sweeteners: Compounds providing sweet taste
- Natural sugar-based sweeteners: Glucose, fructose
- Non-sugar sweeteners: Aspartame (blue), Saccharin (pink), Stevia-derived (green)
- Sucralose: Artificial sweetener (e.g., Splenda)
- Polyols: Sugar alcohols (e.g., erythritol, isomalt, lactitol, etc.)
Sweeteners, Type of Sugars and Syrups (continued)
- White granulated sugar: Table sugar (sucrose).
- Liquid sugar: Hydrolysis of sucrose into glucose and fructose (using acid/enzyme).
- Special sugars: Icing sugar, brown sugar
Sweeteners, Type of Sugars and Syrups (continued 2)
- Other sugar types:
- Corn syrup
- High fructose corn syrup
- Maple syrup
- Honey
- Molasses
Different Forms of Available Sucrose
- Raw sugar
- Turbinado sugar
- White sugar
- Powdered sugar
- Invert sugar
- Fruit sugar
- Baker's Special
- Sanding sugar
- Liquid sugar
- Brown sugar
- Muscovado sugar
How Do We Have So Many Different Types of Candies?
- Ingredients: Sugar, water
- Conditions: Cooling conditions
Stages of Sugar
- Candymakers using boiling point elevation
- Changes to temperature of the sugar solution during boiling
Stages of Sugar (continued)
- Specific temperatures for different stages of candy formation
Glass vs Crystal
- Glass: Solid, amorphous structure, irregular, no pattern
- Crystal: Solid with a highly ordered structure
How Can We Control Crystallization?
- Crystallization influenced by time, temperature, agitation, and presence/absence of impurities
- Rock candy, fudge, and other candies have different crystal structures.
Types of Candies
- Crystalline Candies: Chocolates, fudge, fondant, nougat, tablets, panned candies.
- Non-Crystalline Candies: Hard candies, toffee, caramel, gummed candies, marshmallows, cotton candy
Types of Candies (Table)
- Table with different candy types, final temperature, and % sucrose
Caramelization
- Sugar decomposes into fructose and glucose with heat
- Molecules break apart into different molecules
What is the Difference Between Caramelization and Non-Enzymic Browning?
- Caramelization: Sugar breakdown, nutty flavor, brown color
- Non-enzymic browning: Complex mixture of polymeric compounds from unsaturated cyclic compounds.
Maillard Reaction
- Reaction between sugar and protein (reducing sugar with amine group).
- Low temperature, high pH, and low moisture
- Amino acid or a side chain in a protein molecule
Maillard Reaction (continued)
- Happens in three primary stages:
- Initial condensation of carbonyl compound with amine
- Rearrangements and reactions of intermediates
- Reaction of products to form flavor and pigment compounds
Do We Have World Chocolate Day?
- Yes
- Cocoa bean cultivation dates back to 1250 BC in Mexico, South and Central America.
- Archaeological findings: 3300 BC in Ecuador.
- July 7th is due to belief of cocoa arrival in Europe in 1550.
Hummingbird Chocolate Maker, Almonte, ON
- Website and location information
Chocolate Tempering and Crystallization
- Chocolate contains cocoa butter
- Cocoa butter: Special type of fat, interesting properties
- Chocolate tempering is a process to achieve desired texture, shine, and melting properties
- Cocoa butter crystals are polymorphs, up to six different crystalline configuration
The Six Polymorphs of Chocolate
- Diagram showing six forms of chocolate crystallisation
- Temperatures for each
The Six Polymorphs of Chocolate (continued)
- Importance of temperature control in forming the desired chocolate structure
- Different crystalline configurations for various forms of chocolate
Next Topic...
- End of Module 3
- Food Additives
References
- Included lists of relevant books.
Contact Information
- Email address for instructor for questions.
- Office hour schedule
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Description
Take this quiz to test your knowledge on the basics of food sciences covered in NUT 1104. Topics include food components, food chemistry, and food safety. Perfect for students wanting to reinforce their understanding of food sciences as outlined in the course syllabus.
