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Sweeteners and Sugar Cookery Chapter 11

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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)

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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

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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

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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

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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

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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

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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

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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

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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

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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)

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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

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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

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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

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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

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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

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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

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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

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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