Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 2 Sugar Consumption USDA Food Consumption Data Sugar and
sweetener consumption has increased since 1909. Fructose use has
increased
Slide 3
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 3 Nutrition Sugar provides only energy Molasses and honey
Provide very small amounts of other nutrients Should be considered
primarily an energy source Sugars Do promote tooth decay Are an
energy source not a source of nutrients
Slide 4
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 4 Sugar Monosaccharide Simple sugar with one basic unit
Glucose (dextrose), fructose, and galactose Disaccharide Two
monosaccharides linked together Sucrose = glucose + fructose
Lactose = glucose + galactose Maltose = glucose + glucose
Slide 5
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 5 Properties of Sugar Solubility Melting point and
decomposition by heat Absorption of moisture Fermentation Acid
hydrolysis Enzyme hydrolysis Decomposition by alkalies
Sweetness
Slide 6
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 6 Solubility Sugars vary in solubility Fructose most
soluble Lactose least soluble Sugar solutions Unsaturated Saturated
Supersaturated
Slide 7
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 7 Melting Point and Decomposition With dry heat Sugars
melt With heat beyond melting Decomposition changes Caramelization
Different sugars caramelize at different temperatures
Slide 8
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 8 Absorption of Moisture Sugar absorbs moisture Note
clumping in humid environments Fructose absorbs more moisture than
other sugars Hygroscopic
Slide 9
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 9 Fermentation Sugars (except lactose) Fermented by yeast
to produce carbon dioxide gas and alcohol Fermentation important
Bread making Beer and wine making
Slide 10
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 10 Acid Hydrolysis Disaccharides hydrolyzed by weak acids
to produce monosaccharides Monosaccharides not affected appreciably
by acids Glucose and fructose End product of sucrose hydrolysis
Also called invert sugar
Slide 11
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 11 Enzyme Hydrolysis Disaccharides may be hydrolyzed by
enzymes Sucrase or invertase Used in candy industry to produce
soft, semifluid centers in chocolates
Slide 12
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 12 Decomposition by Alkalies Monosaccharides are affected
by alkalies Decomposition of glucose and fructose produces Brownish
color Strong and bitter flavor
Slide 13
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 13 Sweetness Perceived sweetness varies Most sweet to
least sweet Fructose (most) Sucrose Glucose Galactose Maltose
Lactose (least)
Slide 14
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 14 Crystalline Forms of Sugar Granulated sugar (table
sugar) From beet or cane sugar Other Crystalline sugars Crystalline
glucose, fructose, and maltodextrins Brown sugar Cocrystallized
sucrose A 2 nd ingredient is cocrystallized with glucose to produce
a homogeneous sugar
Slide 15
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 15 Syrups, Molasses, and Honey Corn syrups Corn syrup
solids High-fructose corn syrup Molasses Sorghum Maple sugar
Honey
Slide 16
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 16 Low Calorie Sweeteners No one low calorie sweetener or
sugar substitute is best for all applications. Saccharin Sweet n
Low Aspartame NutraSweet, Equal, Spoonful Acelfame-K Sunnet
Sucralose Splenda Neotame
Slide 17
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 17 Sugar Alcohols (Polyols) Improve bulk, mouthfeel, and
texture when used with low calorie sweeteners May be labeled Sugar
free Does not promote tooth decay May not be labeled reduced
calorie food Although fewer calories per gram as compared to sugar,
still contain significant calories
Slide 18
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 18 Sugar Alcohols Erythritol Mannitol Isomalt Lactitol
Maltitol Xylitol Sorbitol Hydrogenated Starch Hydrolysates
Slide 19
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 19 Novel Sugar Sweeteners Trehalose Naturally occurring
disaccharide 4 Kcal per gram Less sweet and lower glycemic response
Tagatose Isomer of fructose manufactured from lactose Almost as
sweet as sugar 1.5 Kcal per gram Lower glycemic response
Slide 20
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 20 Bulking Agents Also called macronutrient substitutes
Low in calories Provides volume, texture, and thickened consistency
Examples Polydextrose Marketed as Litesse Cellulose
Maltodextrins
Slide 21
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 21 Sugar Cookery Concepts to know Boiling of Pure Liquids
Boiling Solutions Use of candy thermometers Inversion of
Sucrose
Slide 22
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 22 Boiling Pure Liquids At sea level water boils at 212F
Lower boiling point Higher altitudes Creation of partial vacuum
Higher boiling point Increase pressure (pressure cooker)
Slide 23
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 23 Boiling Solutions If vapor pressure of liquid
decreased then boiling point increased Sugar and salt in solution
Decrease vapor pressure Increase boiling point Salt that ionizes in
solution Decrease vapor pressure Increase boiling point Sugar
solutions Boiling point NOT constant Sugar solution becomes more
concentrated because of water evaporation
Slide 24
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 24 Inversion of Sucrose Invert sugar Hydrolysis of
sucrose Produce glucose and fructose Invert sugar Controls sugar
crystallization Helps to produce small crystals If too much invert
sugar Crystallization will not occur
Slide 25
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 25 Invert Sugar in Candy Making Long slow heating
produces some invert sugar Cream of tartar (acid) often added to
sugar to produce invert sugar Corn syrup may be added High glucose
content in corn syrup
Slide 26
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 26 Classification of Candies Crystalline Soft, smooth,
and creamy i.e. fondant, fudge, panocha, and divinity
Noncrystalline (amorphous) Chewy or hard i.e. caramels,
butterscotch, toffees, and brittles
Slide 27
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 27 Crystalline Candy Tips Ingredients that decrease or
interfere with sugar crystallization Glucose, corn syrup, invert
sugar, fats, and proteins (decrease) Milk, fat, cream, butter,
margarine, chocolate and proteins from milk and egg white
(interfere) Technique Cool to about 104 F before beginning to beat
Agitate and stir until crystallization is complete
Slide 28
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 28 Noncrystalline candies Sugar does not crystallize
Crystallization prevented by Cooking to very high temperatures
Adding large amounts of interfering substances
Slide 29
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 29 Fondant Confections Fondant candy Fondant dipping
Fondant patties
Slide 30
Introductory Foods, 13 th ed. Bennion and Scheule 2010 Pearson
Higher Education, Upper Saddle River, NJ 07458. All Rights
Reserved. 30 Chocolate Dipping Dipping chocolate A type that will
harden with a smooth, glossy finish Control temperature and
humidity