PRINCIPLES AND PRESERVATION OFFOOD USING

SUGARS

SUGARS

A natural sweetener.( 15 calories per teaspoon)

A disaccharide sucrose (C12H22O11 ).

A carbohydrate present in all fruits and vegetables. All green plants manufacture sugar through photosynthesis.

SUCROSE

TYPES OF SUGARS

FRUIT SUGAR

SANDLING SUGAR

REGULAR SUGAR

POWDEREDSUGAR

LIQUD SUGAR

BROWNSUGAR

TYPES OF SWEETENERS

• Caloric

Table sugar / Sucrose ( glucose & fructose )

Honey

Corn syrup

Agave syrup

• Non caloric

Aspartame

Saccharin

Acesulfame K

Cyclamate

PRINCIPLE

• To add sugar in a quantity that is necessary to augment

the osmotic pressure of the product’s liquid phase at a

level which will prevent microorganism development .

• In concentrations of 60% in the finished products, the sugar generally assures food preservation.

SUGAR IN ACTION

• As sweetener and flavor

enhancer.

• Acts as a tenderizer by

absorbing water and

inhibiting flour gluten

development.

• Delay starch gelatinization.

• Interacts with molecules of

protein or starch during

baking and cooking

process.

• Caramelizes under heat ,to

provide cooked and baked

foods with pleasing color

and aroma.

• Speeds the growth of yeast

by providing nourishment.

• Delays coagulation of egg

proteins in custard.

• Serves as a whipping aid to

stabilize beaten egg foams.

• Regulates the gelling of fruit

jellies and preserves.

• Cntd…..

• Helps to prevent spoilage of jellies and preserves.

• Improves the appearance and tenderness of canned fruits.

• Delays discoloration of the surface of frozen fresh fruits.

• Enables a wide variety of candies through varying degrees

of recrystallization.

• Controls the reformation of crystals through inversion

(breakdown to fructose and glucose).

• Enhances the smoothness and flavor of ice cream.

• Incorporates air into shortening in the creaming process.

SUGAR AMOUNT• It is important to know the ratio between

the total sugar quantity in the finished product

the total sugar concentration in the liquid phase determines the sugar preserving action.

The percent composition of a product preserved with sugar, for example marmalade, can be expressed

[i + S + s + n + w] = 100;

i = insoluble substances = sugar from fruitsS = added sucrosen = soluble "non sugar"w = water.

In the food preservation with sugar, the water activity

cannot be reduced below 0.845 (bacteria and neosmophile

yeast inhibition but does not prevent mould attack.)

Various means to avoid mould development:

• finished product pasteurization (jams, jellies, etc.);

• use of chemical preservatives in order to obtain the anti-

septisation of the product surface.

BAKED FOODS

• Caramelization

• Leavening

• Creaming

• Gelatination

• Surface cracking

• Maillard reaction

• Egg protein coagulation

BAKERY PRODUCTS

• Yeast breads

• Pound cake

• Shortened cakes

• Unshortened cakes

• Cookies

• Quick breads

COOKING

• Puddling ,pie filling , sauces

• Meringues

• Custard

IN CANDY MAKING

• Crystalline sugars

• Non – crystalline sugars

• Icings

In Jellies & Preserves

• Gelling

• Preservation

• Color retention

IN CANNING AND FREEZING

• Canning

• Freezing

SUGAR IN FROZEN DESSERTS

• Freezing point

• Flavors and mouthfeel

SUGARS IN NON SWEET FOODS

• Caramelization of meat and vegetables

• Sauces and salad dressings

• Brining

• Glazing vegetables

• Dry rubs

• Bread coatings

• Salt curing

• Pickling

LIMITATIONS

• A risk in sugaring is that sugar itself attracts moisture.

• Once a sufficient moisture level is reached, native yeast in the environment will come out of dormancy and begin to ferment the sugars into alcohol and carbon dioxide.

• This leads to the process of fermentation.

• It must be intentionally controlled, or the results will tend to be unpleasant.

REFERENCES

• Post harvest technology of horticultural crops.

• Cooper JM. (2012). Product Reformulation – can sugar be replaced in foods? Int Sugar J 114(1365):642–5.

• Nursten H. (2005). The Maillard Reaction: Chemistry, Biochemistry and implications (1st ed). Cambridge, UK: Royal Society of Chemistry.

• Patterson NJ et al. (2012). Consumer Understanding of sugar claims on food and drink products. Nutr Bull 37:121–30.