Lecture 11- Sugar

Color

- Molasses, brown sugar and white sugar - Sugar plays a role in a. Maillard reaction b. Caramelization

Stevia

- Natural alternative to artificial sweeteners - FDA- stevia-derived sweetener Reb A given GRAS status as a good additive - On Nov 30th 2012, Health Canada's Food Directorate modified the List of Permitted Sweeteners to enable the use of steviol glycosides as a sweetener in certain food categories - Licorice and bitter flavours, aftertaste - May be beneficial to maintenance of healthy blood sugar and blood pressure levels -one of newest ones permitted

Caramelization

- Non-enzymatic browning - Heat applied- other flavors developed when heat applied. - Resulting caramel is much less sweet than the original sugar

Sweetener chart

Sweeteners - Approved and considered additives in Canada - (Get list (don't know the list, but know the high-intensity, give ex, and for the chart they are different - *Mannitol*- 50-70% (sweetness vs. normal sugar), low impact on blood sugar and insulin, calorie value= 1.6 cal/g, derived from fructose - *Sorbitol*- 50-70%, low impact on blood sugar, calories- 2.6 cal/g, derived from glucose - Xylitol- 100%, malitol- 90% - These sugars are added into diabetic products, and they can get sweetness but its going to have a slow affect so diabetics can have a sweet candy that wont immediately affect blood sugar like regular candies - Sugar alcohols important because they have low impact of blood sugar/insulin. Low in cals. - Give a couple of examples here of the sweeteners.

final notes about these sweeteners

Can be used for baking: Sucralose, neotame, Acesulfame Potassium CANT be used for baking: aspartame - Sucralose- doesn't give activities/non cariogenic - Acesulfame postasium= 0 calories

Carbohydrates

Carbohydrates are: - *Sugar (simple)*- ex: glucose, fructose (one sugar unit)- not much to break down so they go into blood stream quickly. - *Starch (complex CHO)*- broken down slower - *Fiber (complex)*- keeps you feeling full for longer, some fibre doesn't get broken down

CHO Classifications- Disaccharides

*Disaccharides* - Simple sugar with two basic units linked together Ex: - Sucrose- table sugar - Lactose- milk sugar - Maltose- malt products and flavourings (different sugar combinations are used to get different effects)

Types of Sugar

*Granulated sugar* - Cane sugar - Sugar beet - Other *crystalline sugars* (glucose, fructose, lactose, maltose) - *Powdered sugars*- ex: icing sugar, fine table sugar. - *Brown sugar*- molasses determines amount of brownness - Other *concentrated* sources of sugar- corn syrups, maple syrups, molasses, honey - *Artificial* or *alternate sweeteners* - *Type, source and granulation* will impact how they will react in foods.

CHO Classifications- Monosaccharides

*Monosaccharides* - Simple sugar with one basic unit - Same number of elements but differences in position of chemical groups produce differences in properties - Ex: glucose, fructose, galactose. - Glucose- part of sucrose - Galactose- milk sugar - Fructose- fruit sugar. (sweetest)

CHO Classifications- Oligosaccaride

*Oligosaccharide* - CHO containing 3-9 monosaccharide units Ex: - Raffinose (galactose + glucose + fructose) - Stachyose (galactose + galactose + glucose + fructose) - Both are found in beans, acts as fibre. Since can beans to get rid of some of the gas production.

CHO Classifications- Polysaccharides

*Polysaccharides* - Complex CHO containing 10+ monosaccharide units - Basic units linked to produce long, straight chains or branched molecules - Ex; starch and fibers

Polysaccharides

*Starch* - basic storage CHO of plants - Hundreds or thousands of glucose units. - Two major components of starch: 1. Amylose- linear- higher the amount, the more gelling/cooling you get. 2. Amylopectin- highly branched- responsible for thickening. Notes: -Amylose levels are responsible for long grain rice and short grain rice- long grain rice will separate when cooked, short grain will stick together. Ex: rice pudding- uses a shorter grain. Long grain rice has more amylose, allowing it to stay separate.

Sugar Sources-Disaccharides

*Sucrose* - Beet and cane sugars, molasses, maple syrup - Molasses- gives brown sugar the brown colour. The darker the brown sugar, the more molasses remain and the more flavour. - Maple syrup- sap from maple trees, not sweet when comes from trees. *Lactose* - Milk and milk products - Lease sweet, doesn't get fermented by yeast/ can't be used to make bread *Maltose* - Malt products - All about taking something like barley, sprouting it. These enzymes break down starch and sugars in barely seeds. used in beer making industry.

Aspartame

- 200 times sweeter than sucrose - Allowed as a food additive in Canada since 1981 - Made by the bonding together of amino acids aspartic acid and phenylalanine- problem with ppl who have PKU - Presence of phenylalanine must be indicated on label - ADI - *Not recommended* for lengthy heating or *baking* time-loses flavour when heated.

Acesulfame Potassium

- 200 x sweeter than sucrose - Approved in both Canada and US as a food additive - Does not metabolize in the body- goes straight, through 0 cals - *Heat resistant- can be used in baking* - Stable - Non-caloric - ADI...

Sucralose

- 600x as sweet as sugar - *Non-cariogenic*- doesn't cause cavities - *Heat stable- can be used in baking* - Retains sweetness through prolonged storage- longer shelf life - No safety or warning statements required/no ADI's

Sweeteners and other alternatives

- Allow manufactures to produce processed foods that: a. taste and perform as well as sugar based products b. offer additional consumer benefits 3 categories: 1. Non-nutritive, high-intensity sweeteners - High intensity= 1000 times sweeter than sugar. 2. Reduced calorie, bulk sweetener 3. Less well established sweetener

9. Describe the two types of browning reactions involving sugars and how these processes are utilized by the food industry.

- Browning reactions involving sugars and proteins are due to the Maillard reaction. Food products relying on browning from the Maillard reaction include microwaved baked products that have incorporated fructose or dextrose sugars. These reducing sugars shouldn't be added to powdered beverage mixes because they may cause browning during storage; sucrose is used instead - Caramelization results from heating sugars. Sucrose placed in a dry pan will state to melt into a clear vicious mass when heated to about 320F. if heating continues to 338F the melted sugar mass will become smooth and glossy and start to caramelize. Caramelization is the result of chemical reactions that break the sugar molecules into smaller pieces which develop a darker color and complex flavor. The food industry relies on caramelized sugars to give a distinct flavor and color to food products such as puddings, frostings, ice cream toppings, and dessert sauces. Candies made using the principles of caramelization include caramels, as well as peanut brittle.

Sugar

- Contributes to *colour, flavour and texture* of any foods - When considering which sugar or sweetener to use in foods you must consider: a. *Desired* sweeteness/taste profile b. *Interactions* between sugars, sweeteners and other ingredients- putting two sugars together can enhance the sweetness or cancel out the other one. c. *Cost* of sugars and sweeteners Colour: -Heating sugar turns brown (caramelization), used to make candies. -Table sugar (sucrose) won't contribute to Maillard reaction, but all monosaccharides and the other two disaccharides (lactose, maltose) will. Texture: -****Sugar is a tenderizer- she likes to know if ingredients are structure builders and tenderizers****

Neotame

- Derived from aspartame - 30-60 x sweeter than aspartame - 7,000-13,000 times sweeter than sugar - Approved for use in US and Canada - Max. levels depend on type of use - *Can be used for cooking and baking* -Adding these sweeteners make beverages thinner

Relative Sweetness of Different Sugars

- Fructose- 174 - Sucrose- 100 - Glucose- 74 - Maltose- 32 - Lactose- 16 Notes: - Less fructose is needed since it's the sweetest. - Fructose made into a syrup, used in carbonated beverages to sweeten.

Role and Function of Sugar in Food

- Gelatinization of starch- the more sugar, the longer the time it takes to gel - Degree of gelatinization - Sweetness - Crystalliztion- important for making candy, fine crystals preferred. - Tenderization - Reduces water activity- add sugar to reduce moisture, increases shelf life - May be fermented by yeasts- yogurt, bread...needs sugar to be fermented.

Sugar Sources- Monosaccharides

- Glucose and fructose- Fruits, honey, corn syrup - Honey- starts off as sucrose - Corn syrup- takes corn starch--> breaks down sugars to get higher levels of fructose.

Maillard Reaction

- Non-enzymatic browning - Reaction between the amino group of a protein or amino acid and the reducing group of a reducing sugar - The type of sugar and type of amino acid will impact the brown colour obtained -Sucrose would not be involved in this reaction, but most disaccharides would be involved in Maillard reaction.

2.Discuss the differences among the following forms of sucrose: raw, turbinado, white, powdered, fruit, Baker's Special, sanding, liquid and brown.

- Raw sugar: extracted from sugar cane juice without any further refining. As a result, it contains natural contaminants such as soil, insect parts, yeast, molds, waxes, and lint. - Turbinado sugar: coarse, crunchy, amber-colored raw sugar that has been centrifuged and purified with steam. Sometimes labeled "raw sugar", it is not raw. Demerara sugar = English version of this sugar that differs in its crystal size. - White sugar: made by further refining raw sugar by repeatedly washing and filtering until the rinse liquid is a clear, colorless syrup. Syrup is then boiled until it crystalizes. Crystals are separated by size into "fine", or table sugar, and "superfine" or "ultrafine", which are used by food industry for cake baking, dry mixes, candy coatings and mixed drinks - Powdered sugar: pulverizing white granulated sugar. Also called confectioners or icing sugar, frequently combined with an anticaking substance such as cornstarch. Classified by the particle size after grinding: confectioners 10X is the finest sugar and gives smooth textures to icings. 6X= the standard and most common confectioners' sugar used for general icings, toppings, and cream fillings; 4X is coarser and used for dusting. - Fruit sugar: very finely granulated sucrose. Uniform crystal size allows it to remain evenly disbursed in a mix. Used in dry mixes such as gelatins, puddings and drink bases - Bakers special: even more finely granulated than fruit sugar. Used primarily by baking industry in cookies, cakes and doughnuts. - Sanding sugar: large granule sugar often used to decorate the tops of baked goods because it doesn't melt during baking and sparkles attractively - Liquid sugar: solution containing a highly purified sugar that is used in canned foods, beverages, confections, baked goods, frozen foods and ice cream - Brown sugar: made by adding molasses syrup to white sugar. Amount and type of molasses determines the grade with higher-grade brown sugars having a darker color and stronger flavor. These are used when strong flavors are desired, as for baked beans, minced meats, plum puddings, and gingerbread cookies.