6 sugar and sugar products

8/7/2019 6 Sugar and Sugar Products

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Definition

Sugars are sweet crystalline organic

compounds classified under

carbohydrates. Simplest of the digestible carbohydrates


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Classification and Occurence

MONOSACCHARIDES glucose : fruits, honey, corn syrup

fructose : fruits, honey, corn syrup

galactose : does not occur in free form in foods

DISACCHARIDES lactose : glc + gal; milk and milk products

maltose : glc + glc; malt products, low concentrationsin plants and processed foods

sucrose : glc + fru; beet and cane sugars, molasses,maple syrup, comes in many crystal sizes and grades


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Market forms

Crystalline or

granulated sugar

Sanding sugar

Powdered or

confectioners sugar

Lump sugar

Brown sugar Panutsa or panocha

Washed sugar


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Syrups

Cane syrup

Molasses

Corn Syrup

Honey


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Properties and Characteristics

Solubility

Nature of solute

Ease of solubility: fru > suc > glc > malt > lac

Size of granules

Temp. of solution

Concentration

Ease ofCrystallization

Lact > malt > glc > suc > fru


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Hygroscopicity fru > suc > glc > malt > lac

Degree or intensity of sweetness

fru > suc > glc > malt > lac 0.6 1.0 1.3 3.1 6.3 equivalence

(sugar units=1 unit suc)

Melting &C

aramellizationDry sugarpmelted sugarpcaramelized sugar

160C 170C


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Hydrolysis/ Inversion

CH2OH

OH

OH

OH

O

OCH

2OH

HOH2C

OH

OH

1

12

23

34

45

56

6

* *

O

CH2OH

OH

OH

OH

OH

OCH

2OHOH

HOH2C

OH

OH

1

23

4

5

6

1

2

3 4

5

6

* *+

glucose fructosesucrose

H2O

H+, heat

invertase

Invert Sugar


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Maillard Reaction/ Nonenzymic Browning

H C O

R

H2N R1H C

OH

R

NH R1H C

R

N R1O

CH2OH

OH

NH R1

OH

OH+

brown pigments

(melanoidins)


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Fermentation

Glucose 2Ethanol + 2CO2


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Effect of sugar on freezing and boiling points

1 gram molecular weight of sugar in 1 liter of

water increases the boiling point by 0.52 degree

Celsius (C). 1 gram molecular weight of sugar in 1 liter of

water lowers the freezing point by -1.86 degrees

Celsius (C).

Effect of sugar on microorganisms

decreased water activity

high concentrations dehydrates bacterial cells by

osmosis


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Functions in Food Preparation

Sweetening agent

Main Ingredient

Preserving agent Colorant & Flavoring agent

Peptizing agent

Volume and structure improver

Humectant

Tenderizing agent

Nutritive quality


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Synthetic or Artificial Sweeteners

Saccharin: 300x sweeter than sucrose

Aspartame: 180x; Nutrasweet, Equal

Acesulfame K: 200x; Sunnette, Sweet One

Sucralose: 600x; Splenda Cyclamate: 30x (approval by US FDA pending)


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SugarCookery

Classification

Crystalline Candies: contains numerous tiny

crystals which melt in the mouth

Example: fondant, fudge, cream, divinity and

penuche

Non-crystalline (amorphous candies): crystal

formation is prevented resulting in a verysmooth, glassy texture.

Example: caramel, brittle, taffy, lollipop, and

butterscotch


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Preparation ofCrystalline Candies

Dissolution

Concentration

Supersaturation (cooling) Crystallization (beating)


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Factors Affecting Crystallization

Type of crystallizing substance

Presence of foreign sugar produces numerous

nuclei & interfere with crystal growth; i.e. invert

sugar due to partial hydrolysis in the presence ofacid such as cream of tartar; corn syrup; other

sugars

Concentration of the solution

Crystallization occurs only in supersaturated

solution


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Factors Affecting Crystallization

Temperature

For fondant, 112C (~80% sugar)

C

ool to ~40C

before beating Agitation

Sufficient beating to complete crystallization

Interfering agents Butter, cream, milk, egg white, chocolate, cocoa,

corn syrup


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STAGES OF SUGAR COOKERY

Ice water

test

Final Temperature

of Syrup

Product

oC oF

Thread 110-112 230-234 SyrupSoft ball 112-116 234-240 Fondant, Fudge

Firm ball 118-120 244-248 Caramels

Hard ball 121-130 250-266 Divinity, Marshmallow

Soft crack 132-143 270-290 Butterscotch, Taffy

Hard crack 149-154 300-310 Brittle, Glac, Toffee

Clear liquid 160 320 Barley sugar

Brown liquid 170 338 Caramelized sugar

6 sugar and sugar products

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