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Sweeteners and Sugar Cookery
Chapter 11
Sugar Consumption
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USDA Food Consumption Data
Sugar and sweetener consumption has
increased since 1909.
Fructose use has increased
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Nutrition
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Sugar provides only energy
Molasses and honey
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Provide very small amounts of other nutrients
Should be considered primarily an energy source
Sugars
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Do promote tooth decay
Are an energy source not a source of nutrients
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Sugar
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Monosaccharide
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Simple sugar with one basic unit
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Glucose (dextrose), fructose, and galactose
Disaccharide
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Two monosaccharides linked together
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Sucrose = glucose + fructose
Lactose = glucose + galactose
Maltose = glucose + glucose
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Properties of Sugar
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Solubility
Melting point and decomposition by heat
Absorption of moisture
Fermentation
Acid hydrolysis
Enzyme hydrolysis
Decomposition by alkalies
Sweetness
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Solubility
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Sugars vary in solubility
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Fructose most soluble
Lactose least soluble
Sugar solutions
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Unsaturated
Saturated
Supersaturated
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Melting Point and Decomposition
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With dry heat
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Sugars melt
With heat beyond melting
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Decomposition changes
Caramelization
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Different sugars caramelize at different temperatures
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Absorption of Moisture
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Sugar absorbs moisture
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Note clumping in humid environments
Fructose absorbs more moisture than other sugars
Hygroscopic
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Fermentation
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Sugars (except lactose)
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Fermented by yeast to produce carbon dioxide gas
and alcohol
Fermentation important
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Bread making
Beer and wine making
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Acid Hydrolysis
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Disaccharides “hydrolyzed” by weak acids to
produce monosaccharides
Monosaccharides not affected appreciably by
acids
Glucose and fructose
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End product of sucrose hydrolysis
Also called invert sugar
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Enzyme Hydrolysis
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Disaccharides may be hydrolyzed by enzymes
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Sucrase or invertase
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Used in candy industry to produce soft, semifluid
centers in chocolates
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Decomposition by Alkalies
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Monosaccharides are affected by alkalies
Decomposition of glucose and fructose
produces
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Brownish color
Strong and bitter flavor
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Sweetness
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Perceived sweetness varies
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Most sweet to least sweet
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Fructose (most)
Sucrose
Glucose
Galactose
Maltose
Lactose (least)
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Crystalline Forms of Sugar
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Granulated sugar (table sugar)
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From beet or cane sugar
Other Crystalline sugars
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Crystalline glucose, fructose, and maltodextrins
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Brown sugar
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Cocrystallized sucrose
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A 2nd ingredient is “cocrystallized” with glucose to
produce a homogeneous sugar
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Syrups, Molasses, and Honey
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Corn syrups
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Corn syrup solids
High-fructose corn syrup
Molasses
Sorghum
Maple sugar
Honey
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Low Calorie Sweeteners
No one low calorie sweetener or sugar substitute is
best for all applications.
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Saccharin
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Aspartame
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Sunnet
Sucralose
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NutraSweet, Equal, Spoonful
Acelfame-K
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Sweet ‘n Low
Splenda
Neotame
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Sugar Alcohols (Polyols)
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Improve bulk, mouthfeel, and texture when used with
low calorie sweeteners
May be labeled
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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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Sugar Alcohols
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Erythritol
Mannitol
Isomalt
Lactitol
Maltitol
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Xylitol
Sorbitol
Hydrogenated Starch
Hydrolysates
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Novel Sugar Sweeteners
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Trehalose
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Naturally occurring disaccharide
4 Kcal per gram
Less sweet and lower glycemic response
Tagatose
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Isomer of fructose manufactured from lactose
Almost as sweet as sugar
1.5 Kcal per gram
Lower glycemic response
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Bulking Agents
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Also called macronutrient substitutes
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Low in calories
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Provides volume, texture, and thickened consistency
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Examples –
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Polydextrose
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Marketed as Litesse
Cellulose
Maltodextrins
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Sugar Cookery
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Concepts to know
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Boiling of Pure Liquids
Boiling Solutions
Use of candy thermometers
Inversion of Sucrose
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Boiling Pure Liquids
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At sea level water boils at 212°F
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Lower boiling point
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Higher altitudes
Creation of partial vacuum
Higher boiling point
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Increase pressure (pressure cooker)
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Boiling Solutions
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If vapor pressure of liquid decreased then boiling
point increased
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Sugar and salt in solution
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Salt that ionizes in solution
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Decrease vapor pressure
Increase boiling point
Decrease vapor pressure
Increase boiling point
Sugar solutions
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Boiling point NOT constant
Sugar solution becomes more concentrated because of water
evaporation
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Inversion of Sucrose
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Invert sugar
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Invert sugar
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Hydrolysis of sucrose
Produce glucose and fructose
Controls sugar crystallization
Helps to produce small crystals
If too much invert sugar
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Crystallization will not occur
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Invert Sugar in Candy Making
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Long slow heating produces some invert sugar
Cream of tartar (acid) often added to sugar to produce
invert sugar
Corn syrup may be added
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High glucose content in corn syrup
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Classification of Candies
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Crystalline
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Soft, smooth, and creamy
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i.e. fondant, fudge, panocha, and divinity
Noncrystalline (amorphous)
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Chewy or hard
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i.e. caramels, butterscotch, toffees, and brittles
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Crystalline Candy Tips
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Ingredients that decrease or interfere with sugar
crystallization
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Glucose, corn syrup, invert sugar, fats, and proteins
(decrease)
Milk, fat, cream, butter, margarine, chocolate and proteins
from milk and egg white (interfere)
Technique
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Cool to about 104° F before beginning to beat
Agitate and stir until crystallization is complete
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Noncrystalline candies
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Sugar does not crystallize
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Crystallization prevented by
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Cooking to very high temperatures
Adding large amounts of interfering substances
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Fondant Confections
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Fondant candy
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Fondant dipping
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Fondant patties
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Chocolate Dipping

Dipping chocolate

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A type that will harden with a smooth, glossy finish
Control temperature and humidity
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