Beverages

Many of the national brands we drink were created in the

1800s and started as medicinal drinks

Nutrasweet = How was it discovered?

Aspartame 1965 while trying to develop a new ulcer drug, James Schlatter (G.D. Searle & Co.) was recrystalling aspartame (intermediate chemical) from ethanol, mixture spilled onto the outside of the flask. Some of the powder got onto his fingers. Later, when he licked his fingers to pick up a piece of paper, he noticed a very strong sweet taste.

maple syrup

Boiled sap from the sugar maple tree in SPRING. Sap contains only about 2% sugar. Water content reduced to 35% (40:1 reduction is necessary). For flavor development, boiling of the sap is necessary.

Brown sugar = Corn Syrup =

Brown sugar = 97% sucrose, 1% fructose, 1% glucose (granulated white sugar mixed with a small amount of molasses). Corn syrup = 8 to 96% glucose, 0% fructose, 0% sucrose (liquid made from cornstarch).

In 1870, a Philadelphia pharmacist, _____, spent time experimenting with root beer recipes while on his honeymoon. Made a combination of 16 roots, herbs and berries

Charles F. Hires

Most honey comes from ___ , where beekeepers are notorious for keeping their bees healthy with ____ (especially chloramphenicol) banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

China, antibiotics

Processing of honey

Comb is uncapped and centrifuged. May be pasteurized to kill yeasts and delay crystallization. Honey may be strained to remove wax particles and foreign matter, and perhaps filtered to remove pollen, air bubbles, and other fine particles.

substitutes needed when taking the sugar out in any product.

Macronutrient

Degradation:

Opening of ring structure as a result of cooking (acid conditions enhance); leads to further breakdown.

People with ___ should not use aspartame

PKU (phenylketonuria) affects one in 16,000 people.

4 steps in granulated sugar production

Plant material is crushed or sliced, and sugar is pressed or leached out. Juice is filtered, clarified and evaporated under a vacuum (at this point it is raw sugar containing ~3% impurities). Raw sugar is further refined by dissolving, purifying and recrystallizing to produce a granulated sugar. Wet sucrose crystals pressed into a cake and cut into cube or tablet form is called lump sugar.

Cocrystallized sucrose process

Process - supersaturated solution of sucrose is rapidly agitated with cooling, resulting in aggregates of micro-sized crystals that are 'sponge-like' A second ingredient can be absorbed or crystallized onto it; there is no settling-out of the second ingredient Second ingredients can be flavorings and additives for instant-type products

Pemberton

Produced Globe of Flower Cough Syrup, Indian Queen Hair Dye, Triplex Liver Pills and Extract of Styllinger (to improve one's blood). French Wine Coca, an "Ideal Nerve Tonic & Stimulant" was made with wine and coca leaves, but Atlanta adopted prohibition in 1886, so Coca-Cola™ was developed DEVELOPED COCA COLA (it was green at first)

HFCS blamed for

leading to diabetes, obesity, metabolic syndromes, increases in triglycerides and LDL cholesterol, liver disease.

Maltodextrins (from corn starch) -

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.

Sugars in dry form are ~100% carbohydrate, so foods high in sugars have ___ nutrient density; the more refined the sugar, the lower the level of accompanying nutrients.

low

Besides sweetening, table sugar also is fermentable by yeasts, and binds water to ___ available moisture and retard microbial growth in foods.

lower

Powdered sugars -

machine-ground from granulated sucrose; different grades based on particle size. (contain small amount of corn starch to prevent caking)

White crystalline glucose (~75 to 80% as sweet as sucrose) -

made from the complete hydrolysis of corn starch (used chiefly by the food industry).

John S. Pemberton of Atlanta, former Confederate calvaryman who became a pharmacist (or ______)

medicine man

Noncarbonated fruit beverages (not juices) are susceptible to

microbial spoilage, so in addition to preservatives, pasteurization is required (by heat or microfiltration)

Invert[sugar syrup is a .

mixture of glucose and fructose; it is obtained by splitting sucrose into these two components

Sweet taste of fruit comes mainly from _____, a group of triterpene glycosides that make up ~1% of the flesh of the fruit.

mogrosides

invert sugar is sweeter and its products tend to remain more ___ and are ___ prone to crystallization. Invert sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.

moist, less

Sugar alcohols are absorbed ____into the body than sugars

more slowly

As with Hires' Root Beer™, ___ was emphasized,

national advertising

Brown sugars -

obtained from cane sugar during the late stages of refining ♦ Clumps of sucrose crystals coated with a film of molasses

Polydextrose -

often used with nonnutritive sweeteners in frozen desserts, puddings, baked goods, frostings and candies. can reduce caloric content by >50%.

Sports drinks have same

osmotic pressure as human blood (isotonic) for rapid absorption; for electrolyte replacement: K phosphate, NaCl, Na citrate, and KCl used.

Splenda = Discovered by

sucralose Discovered in 1976; derived from sugar through a patented process that chlorinates sugar. It looks like granulated sugar. 600 times sweeter than sucrose with no bitter aftertaste Very water-soluble and heat-stable, can be used in baked goods Does not interact with any other food component, but cariogenic

FDA states that honey cannot have >8% _____ (otherwise it's an indication of adulteration); also, no HFCS allowed.

sucrose

of molasses depends on what point of the crystallization process it is derived

sugar and mineral content LIGHT COLOR = FIRST CRYSTALIZATION DARK = LAST CRYSTALIZATION

Hires realized that the future of soda pop did not lie with home-brewed drinks, but in soda fountains where customers liked the convenience of

take-home bottles; he developed a liquid extract. Started bottling root beer in 1893

consumption of soft drinks (incl. bottled waters, iced coffees and teas), fruit juices and alcoholic beverages ____; consumption of milk ____, sweetened, carbonated soft drinks ____ in sales

up, down, down

Truvia Nectar

use of stevia fractions, honey, sugar, water, citric acid Positioned as a lower-calorie alternative to honey

Crystalline fructose -

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

what becomes America's favorite drink again

water

Colony collapse disorder

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

HFCS

The most heavily used ingredient sweetener not pure fructose (55%) Development of HFCS manufacture a direct result of Castro's revolution in Cuba due to embargo of Cuban cane sugar in U.S.

Molasses

The residue remaining after sucrose crystals have been removed from the concentrated juices of the sugar cane or beet

Litesse

(commercial polydextrose) = 89:10:1 mixture of polydextrose:sorbitol:citric acid

3 processing steps of carbonated drinks

-Syrup contains flavorings, coloring, acid and preservative that are thoroughly mixed before-hand. ♦ Syrup is diluted with water and carbonated in a pressurized CO2 vessel (a carbo-cooler). ♦ Liquid is packaged.

cyclamates

30 times sweeter than sucrose Cyclamates are the sodium and calcium salts of cyclohexanesulfamic acid First big-time noncaloric sweetener; diet sodas started with cyclamates Tastes very similar to sugar; heat-stable; features "slow onset" sweetness. Discovered by a student, Michael Sveda, at the University of Illinois in 1937.

Agave syrup or nectar = Apple juice concentrate =

84% fructose, 8% glucose, 8% sucrose (from Mexican Agave cactus). = 60% fructose, 27% glucose, 13% sucrose (made by cooking down apple juice).

corn syrups

Contain ~75% carbohydrate (type varies widely) and 25% water. Composition varies dependent upon manufacturing process and proposed use of product

evaporated cane juice = Grape juice concentrate =

Evaporated cane juice = 100% sucrose (crystals from evaporated sugarcane juice). Grape juice concentrate = 52% fructose, 48% glucose (from cooking down grape juice).

saccharin

First synthesized in 1878 (Johns Hopkins Univ), in use in foods since 1901 ♦ 300 to 700 times more sweet than sucrose ♦ Stable under extreme processing conditions; cheap and easy to produce ♦ Cyclamates though safer than saccharin at one time (and now again?) Bladder tumors developed in male rats fed high doses of sodium saccharin.

Honey

From domesticated European honeybee; honey bees transform nectar into honey by regurgitation. Composition: 17% water and 82.5% carbohydrate with small amounts of minerals, vitamins and enzymes

Bulk honey

Giant steel drums of honey bound for grocery store shelves and the food processors that crank out your cereal are in constant flow through the global market

HFCS Step 2

Glucose solution is then treated with the enzyme, glucose isomerase Glucose isomerase converts glucose to fructose Fructose is sweeter than sucrose or glucose HFCS = 42 to 55% fructose with the remaining sugars being glucose and higher sugars

HFCS = Honey = Molasses =

High-fructose corn syrup (HFCS) = typically 55% fructose, 45% glucose or 58% glucose, 42% fructose. Honey = 50% fructose, 44% glucose, 1% sucrose. Molasses = 53% sucrose, 23% fructose, 21% glucose (from sugarcane refining).

Hire's benefits of his production

His mix of herbs and roots not only made good root beer, but also dissolved more readily in water.

sugar alcohols

Impart a somewhat sweet taste of a pleasant cooling sensation (used in chewing gums, hard candies, candies for diabetics, and nut bars), but in excess may produce a laxative effect, gas. noncariogenic

seltzer water vs club soda vs tonic water

Seltzer water = just carbonated water Club soda = carbonated water with sodium bicarbonate and potassium carbonate added Tonic water also contains fruit extracts and a small amount of quinine

energy drinks

Soft drinks advertised as providing energy to improve physical activity of the drinker as compared to a conventional soft drink. Methylxanthines (esp. caffeine), B vitamins and herbs. Lots of sugar and sweeteners The average 8-fluid-ounce energy drink has about 80 mg of caffeine.

Stevia

South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. No calories, no tooth decay, and totally natural" (from plant extract); FDA-approved; heat-stable. It is 200-300 times sweeter than sugar; can be blended. Currently most popular for use in teas and coffees.

HFCS step 1

Starts with corn starch (polysaccharide of glucose) Corn starch treated with the enzyme, α-amylase α-Amylase removes individual glucose units from starch (glucose itself is not very sweet)

Stevia is from small, green what are the disadvantages

Stevia rebaudiana Bitter licorice-like aftertaste, bloating, gas and allergic reactions

Caramelization:

Sugar crystals melt at 170°C (338°F), a complex chemical breakdown. Maillard reaction is involved

Functional properties of sugars

Sweetness and other flavors (high temps of candy-making create degradation products that contribute additional flavor, e.g., caramel). Color from Maillard browning & degradation products from exposure to heat. Texture/structure (sugars bind water, will thicken, tenderize, & increase volume). Mouthfeel (thickening and tenderization

Less-refined alternatives with a perception of 'wholesome'

Turbinado cane sugar, sugar brown rice syrup, maple syrup, coconut sugar, date paste, and sweet potato puree

Monkfruit -

a sweet substitute for sugar ZenSweet™ is a blend of monkfruit, erythritol, and polydextrose.

Hygroscopicity =

ability to attract and hold water, which is characteristic of sugars to varying degrees

Corn syrup produced by using __ and __ temperatures to hydrolyze starch

acid, high

In noncarbonated fruit beverages in addition to juice, water, sweeteners, flavoring, coloring and preservatives added,

acids are normally used; can be low-calorie or high-calorie

Aspartame is a methyl ester of

aspartate and phenylalanine (so it's a dipeptide) 180 to 200 X sweeter than sucrose not stable to heat (this is solved by using encapsulation in a water-resistant polymer).

Low level of carbonation in sports drinks to

avoid GI discomfort when consumed in large volumes.

Table sugar is produced commercially either from sugar ___ (~⅔ of world production) and sugar ___ (~⅓ of world production).

cane and beets sugar cane is the world's largest crop

Bulking agents examples

cellulose, maltodextrins, soy fiber, and polydextrose.

In the early 1880s, a number of soft-drink makers were experimenting with ingredients from the

coca shrub (cocaine), the cola tree (caffeine) and alcohol.

what can be used to modify syrups for different uses

enzymes Glucoamylase yields more glucose (high-glucose syrups have lower viscosity and higher sweetening power) ♦ β-amylase yields more maltose

Overall growth of the beverage industry has been

extremely strong.

Root beer goes back to colonial days when

farmers' wives brewed it at home; it was a yeast-fermented product that contained sugar

Bulking agents also used with

fat-free products.

1906 Pure Food and Drugs Act -

forced the removal of cocaine in the product (it was only at trace levels to begin with).

Hydrolysis (with heat/acid) →

glucose + fructose [aka invert sugar].

In sports drinks: carbohydrate content of 6 to 8% common; sweeteners are usually

glucose, maltodextrins (of intermediate length) and sucrose

High-intensity nonnutritive sweeteners original desire:

goal to reduce calories and tooth decay.

1st sweetener

honey

Siraitia grosvenorii

is a herbaceous perennial vine, native to southern China and northern Thailand Cultivated for its fruit, the extract is ~300 times sweeter than sugar and has been used in China as a low-calorie sweetener for cooling drinks.

flavor of honey depends on

source of nectar

Dried corn syrups or corn syrup solids produced by

spray or vacuum drying of refined corn syrup for use in dry beverage mixes, instant breakfast mixes, cereal bars and sauce mixes.

Nature sweet

stevia, monk fruit, erythritol and chicory root fiber (has zero calories).