ANFS 305 SUGARS
__________ material is crushed or sliced, and sugar is pressed or leached out.
Plant
SACCHARIN IS Stable under extreme processing conditions; cheap and easy to produCE T/F
TRUE
why was french wine coca off the market
because the prohibition in atlanta
where do we get brown sugar from
cane sugar
sucralose Discovered in 1976; derived from sugar through a patented process that ___________sugar.
chlorinates
♦ Same osmotic pressure as human blood (isotonic) for rapid absorption; for electrolyte replacement: K phosphate, NaCl, Na __________, and KCl used.
citrate
Carbohydrate content of 6 to 8% common; sweeteners are usually glucose, maltodextrins (of intermediate length) and sucrose. In non-diet carbonated soft drinks, carbohydrate content is normally____ to _____%.
10 to 12
Sugars in dry form are ~_____% carbohydrate, so foods high in sugars have low nutrient density; the more refined the sugar, the lower the level of accompanying nutrients.
100
hires root beer is a Combination of _______ 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
16
___________________ - forced the removal of cocaine in the product (it was only at trace levels to begin with).
1906 Pure Food and Drugs Act
_______________, used globally in over 3,000 products
Aspartame
Disadvantagesof stevia
Bitter licorice-like aftertaste, bloating, gas and allergic reactions
_____________ include cellulose, maltodextrins, soy fiber, and polydextrose.
Bulking agents
. ♦ Syrup is diluted with water and carbonated in a pressurized _________vessel (a carbo-cooler).
CO2
30 times sweeter than sucrose
CYCLAMATES
___________________ Sugar crystals melt at 170°C (338°F), a complex chemical breakdown.
Caramelization:
______________ content of 6 to 8% common; sweeteners are usually glucose, maltodextrins (of intermediate length) and sucrose. In non-diet carbonated soft drinks, carbohydrate content is normally 10 to 12%.
Carbohydrate
Development of HFCS manufacture a direct result of _________revolution in Cuba due to embargo of Cuban cane sugar in U.S.
Castro's
____________ = carbonated water with sodium bicarbonate and potassium carbonate added
Club soda
_____________________occurs 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
Colony collapse disorder (CCD)
__________ from Maillard browning & degradation products from exposure to heat.
Color
how is honey processed?
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.
___________________of Atlanta, former Confederate calvaryman who became a pharmacist (or medicine man
John S. Pemberton
________e is filtered, clarified and evaporated under a vacuum (at this point it is raw sugar containing ~3% impurities).
Juice
♦(LOW/HIGH) level of carbonation to avoid GI discomfort when consumed in large volumes.
LOW
Sugars in dry form are ~100% carbohydrate, so foods high in sugars have low nutrient density; the more refined the sugar, the (HIGHER/LOWER) the level of accompanying nutrients.
LOWER
___________commercial polydextrose) = 89:10:1 mixture of polydextrose:sorbitol:citric acid.
Litesse™
Boiled sap from the sugar maple tree in spring.
MAPLE SYRUP
__________________ substitutes needed when taking the sugar out in any product.
Macronutrient
_____________reaction is involved in caramelization
Maillard
_________________ (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.
Maltodextrins
_______________of aspartate and phenylalanine (so it's a dipeptide)
Methyl ester
cyclamates were Discovered by a student, ________________, at the University of Illinois in 1937
Michael Sveda
________________(thickening and tenderization).
Mouthfeel
People with _________ should never use aspartame.
PKU (phenylketonuria)
In 1893 he began bottling and selling Hires' Root Beer in _____________
Philadelphia.
White crystalline glucose (~75 to 80% as sweet as sucrose) - made from the ____________ __________ of corn starch (used chiefly by the food industry).
complete hydrolysis
what does the process of HFCS start with
corn starch ** a polysaccharide of glucose
Contain ~75% carbohydrate (type varies widely) and 25% water.
corn syrup
Compared with its precursor, sucrose, invert sugar is sweeter and its products tend to remain more moist and are less prone to ___________________.
crystallization
Commonly used as artificial sweeteners until 1969, when use was banned by the FDA after reports that ingestion of large quantities of _____________appeared to cause cancer in some animals.
cyclamates
Cyclamates are the sodium and calcium salts of _____________________ ACID
cyclohexanesulfamic acid
Methyl ester of aspartate and phenylalanine (so it's a _________)
dipeptide
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_____________extract.
liquid
aspartame Does have caloric value, but so ________ as to be insignificant.
low
Sugars in dry form are ~100% carbohydrate, so foods high in sugars have____________________; the more refined the sugar, the lower the level of accompanying nutrients.
low nutrient density
Carbohydrate content of 6 to 8% common; sweeteners are usually glucose, ____________(of intermediate length) and sucrose. In non-diet carbonated soft drinks, carbohydrate content is normally 10 to 12%.
maltodextrins
♦ Carbohydrate content varies from 10 to 36% glucose and from 9 to 20% _________, the remainder higher sugars and dextrins (polysaccharides smaller than starch)
maltose
♦ β-amylase yields more _________
maltose
Many of the national brands we drink were created in the 1800s and started as____________drinks
medicinal
cocrystallized sucrose Process - supersaturated solution of sucrose is rapidly agitated with cooling, resulting in aggregates of ___________-sized crystals that are 'sponge-like
micro
Susceptible to microbial spoilage, so in addition to preservatives, pasteurization is required (by heat or ______________)
microfiltration
Sweet taste of fruit comes mainly from ______________, a group of triterpene glycosides that make up ~1% of the flesh of the fruit.
mogrosides
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.
monk fruit
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!"
national advertising
Flavor of honey depends on source of___________
nectar.
Polydextrose provides ~25% of the calories of sucrose, therefore when used with a ____________sweetener, can reduce caloric content by >50%.
nonnutritive
♦ Same _____________ as human blood (isotonic) for rapid absorption; for electrolyte replacement: K phosphate, NaCl, Na citrate, and KCl used.
osmotic pressure
600 times sweeter than sucrose with no bitter aftertaste
sucralose
Very water-soluble and heat-stable, can be used in baked goods
sucralose
what looks like granulated sugar
sucralose
BULKING AGENTS Many high-intensity non-nutritive sweeteners, but all used at far lower levels than __________.
sucrose
Polydextrose provides ~25% of the calories of __________, therefore when used with a nonnutritive sweetener, can reduce caloric content by >50%.
sucrose
The residue remaining after ______________ crystals have been removed from the concentrated juices of the sugar cane or beet
sucrose
♦ SACCHARIN IS 300 to 700 times more sweet than __________
sucrose
Packet sold for 25¢ and when brewed with water, yeast and ________, made 5 gallons of root beer (½¢ per 12-oz. glass)
sugar
Naturally occurring in foods and used as additives.
sugar alcs
what are the four functional properties of sugar
sweetness/other flavors color texture/structure mouthfeel
MOST honey comes from china t/f
t
____________/______________(sugars bind water, will thicken, tenderize, & increase volume).
texture/structure tt
A second ingredient can be absorbed or crystallized onto it; there is no settling-out of the second ingredient (cocrystallized sucrose) t/f
true
Bulking agents also used with fat-free products. t/f
true
Composition varies dependent upon manufacturing process and proposed use of product (corn syrup) t/f
true
Invert sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup t/f
true
There is no evidence that cyclamates are associated with cancer in humans. t/f
true
nutra sweet = aspatame
true
sugar alc produce a laxative effct, gas t/f
true
Twice as sweet as honey with 20 calories per teaspoon.
truvia
Use of stevia fractions. Also contains honey, sugar, water, citric acid
truvia nectar
Dried corn syrups or corn syrup solids produced by spray or ___________ drying of refined corn syrup for use in dry beverage mixes, instant breakfast mixes, cereal bars and sauce mixes.
vacuum
His mix of herbs and roots not only made good root beer, but also dissolved more readily in ___________
water.
________________(with heat/acid) → glucose + fructose [aka invert sugar].
Hydrolysis
______________ = ability to attract and hold water, which is characteristic of sugars to varying degrees.
Hygroscopicity
What is the process of granulated sugars?
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.
_______________ - often used with nonnutritive sweeteners in frozen desserts, puddings, baked goods, frostings and candies.
Polydextrose
_________________also contains fruit extracts and a small amount of quinine
Tonic water
what does glucose isomerase convert glucose into
fructose
Second ingredients can be flavorings and additives for ____________-type products
instant
Sugar alcs are NONCARIOGENIC T/F
T
honey is pasturized after the comb is CENTRIFUGED T/F
T
In 1870, a Philadelphia pharmacist, ______________ ,spent time experimenting with root beer recipes while on his honeymoon.
, Charles F. Hires,
FRUCTOSE IS SWEETER T/F
T
HOW much sugar does sap contain
2%
Packet sold for______ cents and when brewed with water, yeast and sugar, made 5 gallons of root beer (½¢ per 12-oz. glass)
25¢
what is the water content reduced to in maple syrup
35%
Packet sold for 25¢ and when brewed with water, yeast and sugar, made ______ gallons of root beer (½¢ per 12-oz. glass)
5
Content varies tremendously; fruit juice content may range from 1.5 to ____%
70
The average 8-fluid-ounce energy drink has about ________mg of caffeine.
80
what is hires root beer?
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
___________________- used mainly by food processors; it thickens more rapidly and has greater gel strength than sucrose.
Crystalline fructose
Overall consumption of soft drinks (incl. bottled waters, iced coffees and teas), fruit juices and alcoholic beverages up; consumption of milk (UP/DOWN) [now sweetened, carbonated soft drinks down too].
DOWN
_______________: Opening of ring structure as a result of cooking (acid conditions enhance); leads to further breakdown.
Degradation
what are sports/ isotonic becerages designed for?
Designed to prevent dehydration and give a quick energy burst during strenuous exercise
who was aspartame discovered by and how
Discovery: In December of 1965 while trying to develop a new ulcer drug, James Schlatter (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 licked his fingers to pick up a piece of paper, he noticed a very strong sweet taste
________________k: Soft drinks advertised as providing energy to improve physical activity of the drinker as compared to a conventional soft drink.
Energy drinK
_______________can be used to modify syrups for different uses
Enzymes
SACCHARIN IS THE First big-time noncaloric sweetener; diet sodas started with cyclamates t/f
FALSE: CYCLAMATES
Another one, ZEN Sweet™ from Merisant Co. is made with stevia, monk fruit, erythritol and chicory root fiber (has zero calories). T/F
FALSE: NATURE
glucose is very sweet t/f
FALSE: NOT SWEET WHY IT IS REMOVED FROM STARCH BY A AMYLASE
Cyclamates though safer than SUCROSE at one time T.F
FALSE: SACCHARIN
powdered sugars ar emade from granulated SACCHARIN T/F
FALSE: SUCROSEc
_____________________ is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components
Invert[sugar syrup
♦ Low level of carbonation to avoid_______ discomfort when consumed in large volumes.
GI
♦________________ yields more glucose (high-glucose syrups have lower viscosity and higher sweetening power)
Glucoamylase
FDA states that honey cannot have >8% sucrose (otherwise it's an indication of adulteration); also, no ___________ allowed.
HFCS
In 1876, he began selling his packets of powder by mail with advertisements in the national publication, ___________ Magazine.
Harper's
describe the expanision of hires rootbeer.
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. In 1893 he began bottling and selling Hires' Root Beer in Philadelphia. "Soothing to the nerves, vitalizing to the blood, refreshing the brain, beneficial in every way."
Overall growth of the beverage industry has been extremely strong. T/F
T
what did pemberton produce?
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. Originally (in 1886) it was green.
_______sugar is further refined by dissolving, purifying and recrystallizing to produce a granulated sugar.
Raw
________________ goes back to colonial days when farmers' wives brewed it at home; it was a yeast-fermented product that contained sugar
Root beer
WHAT WAS First synthesized in 1878 (Johns Hopkins Univ), in use in foods since 1901?
SACCHARIN
Common ingredients OF ENERGY DRINKS include: Methylxanthines (esp. caffeine), B vitamins and herbs. Also usually guarana (high caffeine content) and taurine, along with ginseng, maltodextrin, carbonated water, inositol, carnitine, creatine, gluconolactone and gingko biloba. Typically there are high levels of ____________ or artificially sweetened diet varieties with Splenda, aspartame, etc.
SUGAR
Table sugar is produced commercially either from ____________ (~⅔ of world production) and sugar beets (~⅓ of world production).
SUGAR CANE
_____________ was the replacement for cyclamates.
Saccharin
____________________ is a herbaceous perennial vine, native to southern China and northern Thailand.
Siraitia grosvenorii
________ is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years.
Stevia
stevia is From leaves of the small, green ___________
Stevia rebaudiana.
__________ = the negative macronutrient in an anti-carb culture, now caught between 'good fats' and the 'power of protein'.
Sugar
______________and other flavors (high temps of candy-making create degradation products that contribute additional flavor, e.g., caramel).
Sweetness
What is the procedure 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.
ess-refined alternatives with a perception of 'wholesome': _____________ cane sugar, sugar brown rice syrup, maple syrup, coconut sugar, date paste, and sweet potato puree
Turbinado
What is americas favorite drink?
WATER
________________________ (~75 to 80% as sweet as sucrose) - made from the complete hydrolysis of corn starch (used chiefly by the food industry).
White crystalline glucose
________________™ is a blend of monkfruit, erythritol, and polydextrose.
ZenSweet
corn starch then treated with and enzyme ____________
a amylase
Corn syrup produced by using _____and high temperatures to hydrolyze starch
acid
In addition to juice, water, sweeteners, flavoring, coloring and preservatives added, _________ are normally used; can be low-calorie or high-calorie
acids
what is 180 to 200 times sweeter than sucrose?
aspatame
Syrup contains flavorings, coloring, acid and preservative that are thoroughly mixed before-hand/afterhand??
before hand
Sugar and mineral content of molasses depends on what point of the crystallization process it is derived ♦ After first crystallization the molasses is light in color and high in sugar; ______________ molasses is from the final process and is dark, bitter and relatively high in minerals.
blackstrap
Clumps of sucrose crystals coated with a film of molasses
brown sugar
obtained from cane sugar during the late stages of refining
brown sugar
how is the flavor developed in sap
by boiling sap
Wet sucrose crystals pressed into a ___________ and cut into cube or tablet form is called lump sugar.
cake
powdered sugars contain corn starch to prevent ______
caking
HIGH INTENSITY NON NUTRITIVE SWEETENERS: Original desire for these products sparked by goal to reduce _______________ and tooth decay.
calories
Seltzer water = just ____________water
carbonated
sucralose Does not interact with any other food component, but ___________
cariogenic
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.
Process - supersaturated solution of sucrose is rapidly agitated with cooling, resulting in aggregates of micro-sized crystals that are 'sponge-like
cocrystallized sucrose
Discovery: In December of 1965 while trying to develop a new ulcer drug, James Schlatter (G.D. Searle & Co.) was recrystalling aspartame (intermediate chemical) from ______________,, the 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
ethanol
table sugar binds water to HIGHER available moisture t/f
false: LOWER
Polydextrose is NOT a bulking agent t/f
false: it is
Besides sweetening, table sugar also is ___________ by yeasts, and binds water to lower available moisture and retard microbial growth in foods.
fermentable
♦ Same osmotic pressure as human blood (_________) for rapid absorption; for electrolyte replacement: K phosphate, NaCl, Na citrate, and KCl used.
isotonic
a amylase removes individual __________units from starch
glucose
corn syrup is made mostly of what carb
glucose
glucose solution treated with
glucose isomerase
what is used now instead of HFCS
granulated white beet and cane sugars
what color was coca cola originally?
green
aspartame has No bitter aftertaste, but not stable to _______(this is solved by using encapsulation in a water-resistant polymer).
heat
cyclamates areTastes very similar to sugar; ________-stable; features "slow onset" sweetness.
heat
The most heavily used ingredient sweetener
high fructose corn syrup
Corn syrup produced by using acid and_____________ to hydrolyze starch
high temperatures
what was the first sweetener
honey
then, ♦ Liquid is _________
packaged.
Susceptible to microbial spoilage, so in addition to preservatives, _____________ is required (by heat or microfiltration)
pasteurization
how was coca cola developed and by who?
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. Originally (in 1886) it was green.
- machine-ground from granulated sucrose; different grades based on particle size.
powdered sugars
Warning label: "This product contains __________ which has been determined to cause cancer in laboratory animals."
saccharin
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 _________ root (found in 1960 to cause cancer in lab animals - removed from recipe).
sassafras
Bladder tumors developed in male rats fed high doses of ________________.
sodium saccharin
"No calories, no tooth decay, and totally natural" (from plant extract); FDA-approved; heat-stable.
stevia
It is 200-300 times sweeter than sugar; can be blended.
stevia
what is most popular in teas and coffees
stevia
Root beer goes back to colonial days when farmers' wives brewed it at home; it was a _________-fermented product that contained sugar
yeast
