Sweetened Beverages

Sugar by Another Name ask if we have to memorize this....

molasses 50% suc 25% gluc 25% fruc

Siraitia grosvenorii

monkfruit scientific name

HFCS The ______ _________ ______ ingredient sweetener Development of HFCS manufacture a direct result of Castro's revolution in Cuba due to embargo of _________ ______ _______ in U.S

most heavily used Cuban cane sugar

soft drink?

non alcoholic beverage typically carbonated

Brown sugar where does it come from?/How is it obtained?

obtained from cane sugars, during the late stages of refining --clumps sucrose crystals, coated with film of molasses--

evaporated cane juice is...

100% sucrose crystals

Root Beer + Others Many of the national brands we drink were created in the ______s and started as ____________ drinks Root beer goes back to _____________ days when farmers' wives brewed it at home; it was a _______-__________________ product that contained sugar. In 1870, a Philadelphia pharmacist, __________ __. ______, spent time experimenting with root beer recipes while on his honeymoon

1800s..... medicinal colonial.... yeast fermented Charles F Hires (made hires root beer, 16 roots!)

Root beer guy?

Charles F Hires

89:10:1 mixture of polydextrose:sorbitol:citric acid.

Litesse

People with what health condition should NEVER consume Aspartame?

PKU (phenylketonuria) (1:16,000 ppl)

What are cyclamates?

the sodium and calcium salts of cyclohexanesulfamic acid

Maltodextrins (from corn starch) - less hydrolyzed to glucose than corn syrup solids, therefore less sweet with a _____ _______ flavor, _______________, _________ properties, and ____________ to candy.

very bland chewiness, binding... viscosity

Nutrasweet aka? Discovery: In December of 1965 while trying to develop a new ulcer drug, _______ ____________ (G.D. Searle & Co.) was recrystalling aspartame (intermediate chemical) from ethanol, the mixture spilled onto the outside of the flask. Some of the powder got onto his fingers. Later, when he _________ ____ _________ to pick up a piece of paper, he noticed a very strong sweet taste.

Aspartame (in over 3000 products globally) James Schlatter... licked his fingers

what enzyme added to a sugar will yield more maltose?

Beta amylase

Combination of 16 roots, herbs and berries: Juniper, spikenard, sarsaparilla, vanilla beans, licorice, dog grass, pipsissewa, wintergreen, hops, ginger, deer tongue (a plant), birch bark, and sassafras root (found in 1960 to cause cancer in lab animals - removed from recipe). Hires' Root Tea? His friends told him root beer sounded better.

Hires Root Beer (Charles F Hires)

Coca Cola guy?

John S Pemberton

carbonated water with sodium bicarbonate and potassium carbonate added also contains fruit extracts and a small amount of quinine

Tonic water

Bulking Agents: Polydextrose Often used with nonnutritive sweeteners in frozen _________, puddings, baked goods, frostings and candies. Polydextrose provides ~____% of the calories of sucrose, therefore when used with a nonnutritive sweetener, can reduce caloric content by >____%. __________™ (commercial polydextrose) = 89:10:1 ________ of polydextrose:sorbitol:citric acid.

desserts ((note all sugary (baked) products)) 25....... 50 Litesse...... mixture

agave syrup or nectar is what % fructose? then what equal percentages of?

fructose 84% 8% glucose 8% sucrose

corn syrup is entirely...

glucose!

John S Pemberton + Coca Cola French Wine Coca, an "Ideal Nerve Tonic & Stimulant" was made with ______ and coca leaves, but Atlanta adopted ______________ in 1886, so Coca-Cola™ was developed. Originally (in 1886) it was _______

wine........ prohibition green -------------------------- (((Produced Globe of Flower Cough Syrup, Indian Queen Hair Dye, Triplex Liver Pills and Extract of Styllinger (to improve one's blood).)))

Table Sugar Besides sweetening, table sugar also is fermentable by _______, and binds water to _______ _____________ ___________ and retard microbial growth in foods. Table sugar is produced commercially either from ________ ______ (~⅔ of world production) and ________ _______ (~⅓ of world production).

yeasts.... lower available moisture (retard microbe growth) sugar cane.... sugar beets

Sugars Sugars in dry form are ~100% ______________________ , so foods high in sugars have ____ __________ _________; the more _____ the sugar, the _______ the level of accompanying nutrients. ________ of sweetness vary. As do ____________. Hygroscopicity = ability to _________ and _____ _______, which is _____________________ of sugars to varying degrees.

-carbohydrate -low nutrient density..... refined... lower levels solubilities attract and hold water...... characteristic

Noncarbonated fruit beverages (not juices) Content varies tremendously; fruit juice content may range from __.__ to ___% In addition to juice, water, sweeteners, flavoring, coloring and preservatives added, acids are ____________ used; can be low-calorie or high-calorie Susceptible to __________ ____________, so in addition to ____________________, ____________________ is required (by heat or microfiltration)

1.5% to 70% normally microbial spoilage...... preservatives, pasteurization

Sacccharin ♦ First synthesized in ______ (Johns Hopkins Univ), in use in foods since ______ ♦ _____ to _____ times more sweet than sucrose ♦ Stable under ____________ processing conditions; ______ and _____ to produce ♦ _______________, though safer than saccharin at one time (and now again?)

1878...1901 300-700 extreme...... cheap and easy cyclamates

Law that forced the removal of cocaine (though it was trace) from

1906 Pure Food and Drug Act

Coca Cola: continued. ______ ______ ______ and ______ ____ - forced the removal of cocaine in the product (it was only at trace levels to begin with). As with Hires' Root Beer™, ____________ __________________ was emphasized, "a leisure drink enjoyed by opera stars, middle-class theatre patrons, sportsmen, and young, female models, for only a nickel a bottle!"

1906 Pure food and Drug Act national advertising ------------------------- (("A cure for all nervous afflictions -Sick Head-ache, Neuralgia, Hysteria, Melancholia"))

Sucralose (splenda) Discovered in _____; derived from sugar through a patented process that chlorinates sugar. It looks like granulated sugar. ____ times sweeter than sucrose with no bitter aftertaste Very ______-_________ and _____-_________, can be used in baked goods Does not interact with any other food component, but _____________.

1976 600 water soluble... heat-stable cariogenic (csausing tooth decay)

Corn Syrups % H2O? % carbohydrate? Corn syrup produced by using _____ and _____ ________________ to __________ ________ ♦ Carbohydrate content varies from 10 to 36% ___________ and from 9 to 20% ___________, the remainder higher sugars and dextrins (polysaccharides smaller than starch)

25% H2O//75% carbs (varies widely, comp/proposed use) acid... high temperatures.. hydrolyze starch glucose..... maltose

Cyclamates 30 times sweeter than sucrose Cyclamates are the _________ and ___________ salts of ______________________ acid First big-time noncaloric sweetener; _____ _______ started with cyclamates Tastes very similar to sugar; ______-__________; features "______ _________" sweetness. Discovered by a student, __________ ________, at the University of Illinois in 1937.

30 sodium.... calcium..... cyclohezanesufamic diet sodas heat stable......slow onset Michael Sveda

adulteration of honey from overseas (china) is common such demand, i mean the US comsumes over how many pounds a yeaR?

400 million lbs

HFCS % fructose? remaining sugars are glucose and higher sugars

42-55% ((been demonized))

Fitness Beverages ♦ Carbohydrate content of __ to __% common; sweeteners are usually glucose, maltodextrins (of intermediate length) and sucrose. In non-diet carbonated soft drinks, carbohydrate content is normally ___ to ___%. ♦ Low level of carbonation to avoid ___ _______________ when consumed in large volumes.

6-8% 10-12% -------- GI discomfort

when the majority of worker bees in a colony disappear and leave behind a queen, plenty of food and a few nurse bees to care for the remaining immature bees and the queen.

CCD (colony collapse disorder)

Apartame (nutrasweet) Methyl ester of ___________ and _________________ (so it's a dipeptide) 180 to 200 times sweeter than sucrose No bitter aftertaste, but ____ _________ to heat (this is solved by using encapsulation in a water-resistant polymer). (((Does have caloric value, but so low as to be insignificant.)))

aspartate.... phenylalaline 180 to 220 not stable

Maple Syrup ________ sap from the sugar maple tree in spring. Sap contains only about ___% sugar. Water content reduced to ___% (40:1 reduction is necessary). For flavor development, _______ of the sap is necessary.

boiled 2% 35 boiling

Chemical Rxns of Sugar hydrolysis? with? degradation? with?

break bond in disaccharide. with heat and acid ((prod invert sugar this way)) opening of ring structure from cooking with heat and acid ((leads to further breakdown))

Clumps of sucrose crystals coated with a film of molasses

brown sugars (((late stages of refining from cane sugars)

Cyclamates Commonly used as artificial sweeteners until 1969, when use was banned by the ____ after reports that ingestion of large quantities of cyclamates appeared to cause cancer in some animals. ____________ was the replacement for cyclamates. There is ___ _____________ that cyclamates are associated with cancer in humans

FDA ((Currently banned in the US)) saccharin no evidence

Bulking agents include..(4)...?

cellulose, maltodextrins, soy fiber, and polydextrose.

carbonated water with sodium bicarbonate and potassium carbonate added

club soda

Coca Cola In the early 1880s, a number of soft-drink makers were experimenting with ingredients from the coca shrub (_________), the cola tree (____________) and ___________. ______ __. ______________ of Atlanta, former Confederate calvaryman who became a pharmacist (or medicine man)

cocaine.... caffeine.... alcohol John S. Pemberton --------------------------^^ ((Such as: Cocafeine, French Wine Coca, Coca-Coffee, Burgundia Coca, Kola Phosphate, and Coca-Malta))

supersaturated solution of sucrose is rapidly agitated with cooling, resulting in aggregates of micro-sized crystals that are 'sponge-like'

cocrystallized sucrose

less hydrolyzed to glucose than corn syrup solids, therefore less sweet with a very bland flavor, but contributes chewiness, binding properties, and viscosity to candy.

Maltodextrins (from corn starch) -

Processing Honey ______ is uncapped and centrifuged. May be _______________ to kill yeasts and _______ crystallization. Honey may be __________ to remove wax particles and foreign matter, and perhaps filtered to remove pollen, air bubbles, and other fine particles.

comb pasteurized.... delay strained

MonkFruit: Sugar Substitute ZenSweet uses monkfruit, polydextrose, and erythritol monkfruit sci name? where does the sweet taste come form? how many times sweeter than sugar?

Siraitia grosvenorii mogrosides (<1% of fruit flesh) 300x

(~75 to 80% as sweet as sucrose) - made from the complete hydrolysis of corn starch (used chiefly by the food industry).

White crystalline glucose

what is Aspartame chemically?

a methly ester of aspartate, and phelylanine (dipeptide)

Hygroscopicity?

ability to attract/hold H2O sugar characteristics (to varying degrees)

White crystalline glucose (~75 to 80% as sweet as sucrose) - made from the ___________ ___________ of corn starch (used chiefly by the food industry).

complete hydrolysis

Hired Root Beer: Expansion Hires realized that the future of soda pop did not lie with home-brewed drinks, but in soda fountains where customers liked the ___________________ of take-home bottles; he developed a _________ __________. In 1893 he began bottling and selling Hires' Root Beer in __________________. "Soothing to the nerves, vitalizing to the blood, refreshing the brain, beneficial in every way."

convenience....... liquid extract philadelphia

HFCS starting ingredient? then treated with? which removes? following treatment with enzyme one, what enzyme is used? why?

corn starch (polysachharide of glucose) alpha amylase (removes individual gluc united from starch) - glucose isomerase (convert glucose to fructose)

used mainly by food processors; it thickens more rapidly and has greater gel strength than sucrose.

crystalline fructose

Fitness Beverages (sports/isotonic beverages) Designed to prevent _________________ and give a quick _________ burst during strenuous exercise ♦ Same ___________ ____________ as human blood (isotonic) for rapid absorption; for _________________ replacement: K phosphate, NaCl, Na citrate, and KCl used.

dehydration ..... energy osmotic pressure. (isotonic)... electrolyte

Honey from what type of honey bee? % water? % carbs? FDA limit on sucrose? flavor can depend upon?

domesticated european honeybee (it regurgitates nectar--> honey) 17% 83% cannot exceed 8% sucrose source of nectar

Energy drinks Energy drink: Soft drinks advertised as providing __________ to improve ___________ activity of the drinker as compared to a conventional soft drink.

energy.... physical (or i guess could be mental)

Xylitol, sorbitol, erythritol, mannitol

examples of sugar alcohols

Bulking Agents Many high-intensity non-nutritive sweeteners, but all used at far lower levels than sucrose. _______________ ___________ needed when taking the sugar out in any product. Bulking agents also used with ____-_____ products. Bulking agents include ___________, maltodextrins, ____ _______, and polydextrose.

far lower levels macronutrient substitutes fat free cellulose.... soy fiber

both grape juice conc. and HFCS are about equal parts what and what? even honey too!

fructose and glucose

Bulk Honey stored in? source of most honey?

giant steel drums China (tho can have antibiotics-chloramphenical)(hide acrid notes with sugar or corn syrup)

what enzyme added to sugar will yield more glucose? (lower viscosity, higher sweetening power)

glucoamylase

Other corn Syrup Manipulations Enzymes can be used to modify syrups for different uses ♦ _________________ yields more glucose (high-glucose syrups have lower viscosity and higher sweetening power) ♦ __-___________ yields more maltose - Dried corn syrups or corn syrup solids produced by ________ or __________ drying of refined corn syrup for use in dry beverage mixes, instant breakfast mixes, cereal bars and sauce mixes.

glucoamylase beta amylase - spray... vacuum

Invert Sugar Invert[sugar syrup is a mixture of __________ and ____________ ; it is obtained by splitting __________ into these two components. Compared with its precursor, sucrose, invert sugar is _________ and its products tend to remain ______ ________ and are _____ _______ to __________________. Invert sugar is therefore valued by bakers, who refer to the syrup as ____________ or ________ _______.

glucose and fructose...... sucrose sweeter.... more moist..... less prone to crystallization trimoline or invert syrup

As a Result of Demonization of HFCS it isbeing replaced, with what? or use of less refined alternatives, like?

granulated white been + cane sugars Turbinado

"Anybody who says saccharin is injurious to health is an idiot," said President Teddy Roosevelt at the turn of the century when critics proposed banning it. Warning label: "This product contains saccharin which has been determined to cause cancer in laboratory animals." Bladder tumors developed in male rats fed _____ ______ of sodium saccharin.

high doses

first sweetener?

honey

seltzer water? club soda? what if you add fruit extracts/quinine?

just carbonated water carbonated water + Na(CO3)2/KCO3 added (sodium bicarbonate... potassium carbonate) tonic water!

Stevia Currently most popular for use in teas and coffees. Disadvantages: Bitter __________-like aftertaste, ___________ , gas and __________ reactions.

licorice.... bloating... allergic

Powered Sugars what is it? different grades are based on..? sometimes will contain a small amount of...? to prevent caking

machine ground from granulated sucrose particle size corn starch

Energy Drinks ____________________________ (esp. caffeine), __ vitamins and herbs. Also usually ____________ (high caffeine content) and ___________, along with ginseng, maltodextrin, carbonated water, inositol, carnitine, creatine, gluconolactone and gingko biloba. Typically there are high levels of sugar or artificially sweetened diet varieties with Splenda, aspartame, etc. Caffeine can be in the form of guarana or ________ ____. The average 8-fluid-ounce energy drink has about ____ mg of caffeine

methlyxanthines....... B guarana, taurine yerba mate 80

Hires Root Beer: Advantages His ____ of herbs and roots not only made good root beer, but also ____________ ______ _________ in water. Packet sold for 25¢ and when brewed with water, yeast and sugar, made 5 gallons of root beer (__¢ per 12-oz. glass) In 1876, he began selling his packets of powder by mail with advertisements in the national publication, __________ Magazine.

mix..... dissolved more readily 1/2 Harper's

Functional Properties of Sugars Sweetness and ______ _________ (high temps of candy-making create degradation products that contribute additional flavor, e.g., caramel). ________ from Maillard browning & degradation products from exposure to _____. __________/______________ (sugars bind water, will thicken, tenderize, & increase volume). _______________ (thickening and tenderization).

other flavors color....... heat texture/structure mouthfeel

Granulated sugar, the process? step one (crush?) then you will what? following this, there is a process of dissolve/purify/recrystallize to produce a granulated sugar then, if wet sucrose crystals are pressed into a cake and cut to cubes or tablets, this is called?

plant material (beet or cane) is pressed .... juice is obtained (pressed/leached out) filter juice - lump sugar

High-intensity nonnutritive sweeteners Original desire for these products sparked by goal to reduce calories and tooth decay name a few..?

reduce calories and tooth decay saccharin, cyclamates, aspartame (nutrasweet), sucralose (splenda), stevia/stevioside,

just carbonated water

seltzer water

Relative Sweetness to sucrose ask him what to know here

so many values on slide

Stevia Stevia is a ______ ___________ herb that has been used as a sweetener by the Guarani Indians of ___________ for hundreds of years. From leaves of the small, green _________ ______________. "No calories, no ______ ______, and totally natural" (from plant extract); FDA-approved; _____-________. It is ____-_____times sweeter than sugar; can be ____________

south american..... paraguay Stevia rebaudiana. tooth decay...... heat stable 200-300 ....... blended

Truvia Nectar (cargill) Use of _______ ___________. Also contains ________, sugar, water, ______ _____. Twice as sweet as honey with ___ calories per teaspoon. Positioned as a lower-calorie alternative to honey, suitable for use in ____ and ______ beverages, on toast, or as an add-in to oatmeal or yogurt. -Another one, Nature Sweet™ from Merisant Co. is made with stevia, monk fruit, erythritol and chicory root fiber (has zero calories).-

stevia fractions honey,,, citric acid 20 hot and cold

impart a sweet taste and a cooling effect

sugar alcohols ((polyhydric alcohols))

Chemical Rxns of Sugar Carmelization? Maillard rxn is involved!

sugar crystals melt at 170 C comples chem breakdown (((338 F)))

Cocrystallized sucrose - an industry favorite Process - _____________________ solution of sucrose is _________ ___________ with __________, resulting in aggregates of micro-sized crystals that are 'sponge-like' A second ingredient can be absorbed or crystallized onto it; there is no ___________-_____ of the second ingredient Second ingredients can be _______________ and ___________ for instant-type products

supersaturated..... rapidly agitated with cooling settling out flavoring.... additives

Sugar alcohols naturally occuring and added Impart a somewhat ______ taste of a pleasant _________ sensation (used in chewing gums, hard candies, candies for diabetics, and nut bars), but in excess may produce a laxative effect, gas bacteria cannot ferment them, so they are not what? Absorbed more ________ into the body than sugars; work synergistically with sugars as flavorants.

sweet..... cooling cariogenic slowly

shorter the chain in corn syrup...? texture?

sweeter the sug (mono, and disachhs) longer add texture ((vary ratios of what not to get desired taste///texture)

Crystalline fructose - used mainly by food processors; it ___________ more _________ and has greater ____ __________ than sucrose.

thickens...rapidly gel strength

Carbonated Drinks Procedure ♦ Syrup contains flavorings, coloring, acid and preservative that are ______________ _______ before-hand. ♦ Syrup is __________ with water and _______________ in a pressurized CO2 vessel (a _______-__________). ♦ Liquid is _____________.

thoroughly mixed diluted...... carbonated (i.e. carbo-cooler) packaged

what to bakers sometimes refer to invert sugar as?

trimoline invert syrup

Overall consumption of soft drinks (incl. bottled waters, iced coffees and teas), fruit juices and alcoholic beverages ___; consumption of milk _____[now sweetened, carbonated soft drinks ______ ____] . _________ growth of the beverage industry has been extremely strong. ________ becomes America's favorite drink again.

up....... down.. ..down too overall water