Chapter 8: Sugar: The Simplest of Carbohydrates Part 2

cooler syrup = crystalizes rapidly = creamy smooth

allowing candy to rest promotes a smooth creamy texture (ex: fondant)

sucrose increases sugar size (large crystals), invert sugar slows crystal formation

corn syrups, butter, egg white, cream of tartar, cream, vinegar = prevent/slow crystal growth

• corn syrup = much glucose -> finer, smaller crystals

• Fat and protein in eggs: suspend and separate sugar crystals

• acid: hydrolyze the sucrose in a sugar solution

stirring -> large crystals in hot syrup, but prevents them in cooled syrups

• Monitor temp with candy thermometer
  Concentration of the sugar solution
  Size of the sugar crystals

• Follow preparation directions carefully
  1) Concentration of the sugar solution
  2) Size of the sugar crystals

Caramelization occurs when sugar is heated for a prolonged period and darkens to brown liquid

fuel for microorganisms growth needed for fermented products (yeast breads, beer, wine)
Glucose + yeast -> ethanol (alcohol byproduct)

glucose in liver

Stored as glycogen in muscles and liver

Needs sugar for digestion of fats and proteins
Needed for brain function
Sugars release serotonin (calming effect, addictive)

6.5% ADDED MAX of total kcals

• Dental caries

• Diabetes mellitus

• Weight gain

bacteria feeds on sugar -> produces plaque

body's inability to move glucose from bloodstream to cells because of insulin levels

consuming excess kcals

Biomass: 50%
Dry mass (land plants and seaweed): 75%

Since initially all carbs = glucose. As the plant matures, it changes into more complex starches

Containing MORE than 1 carbon

OH bound together

a-D-glucose: OH down, basic source of energy for humans

| b-D-glucose: OH up, main component of dietary fibre, undigestible

Sugars that contain only five carbon atoms.

Part of the H2O is used to digest the sugar and is not available for other functions

1) Presence of an enzyme
2) Addition of an acid
3) Addition of heat

Adding an enzyme to hydrolyze the sugar, sweeter because the lactose is broken down into glucose and galactose

• Bacteria in the small intestines

• Antibiotics will kill these bacteria

• Yogurt may contain an active culture of Lactobacillus acidophilus

Animal fats

• 35-50% sucrose

• 15-20% invert sugar

• 20-25% water

• 2 to 5% mineral

85 to 92% sucrose

Molasses

Loss of moisture, becomes hard and crumbly, moist texture can be regained by adding apple slices or a slice of fresh bread to the container (sugar will absorb moisture from substances)

When further processing removes all minerals, flavourings, and colouring agents from brown sugar, leaving only the crystalline structure.

Cornstarch

How finely the sugar has been ground - the larger the nb, the finer the powder (4X, 6X, 10X)

4X: cough drops, chewing gum, marshmallows, chocolate
6X: cream fillings, uncooked fondants, icings, sprinkled on buns, pies and pastries
10X: finest icings and fondant fillings

40 gallons of tree sap, slowly simmered down, to make one gallon of maple syrup

The name for glucose used by the confectionary trade.

Technology has made it possible to use enzymes to convert starch from abundant corn supplies into sweet syrups. Its sweetness can be altered by varying the hydrolysis process

Honey

75% invert sugar, 15-20% water

55% fructose and 45% glucose

Invert sugar maintain freshness considerably longer than sucrose

Paler colour and chewier texture (sugar as tenderizer)

Honey and molasses; is also produced commercially

Helps prevent the crystallization and resulting graininess of candy caused by cane and beet sugar because invert sugar is made of two monosaccharides (and not two disaccharides) - so finer texture

Cause crystals to come out of the slightly supersaturated mixture - causes crystallization to occur slowly rather than rapidly --> larger crystals / grainy texture
ex: taffies and fondants are cooled on a marble slate

Furthers hydrolysis of disaccharides into invert sugar -> candy has a smooth, fine, even texture that is semisoft to liquid

Since a very humid day will change the sugar-water balance in candy as it cools, may reduce sugar concentration to keep fudge from setting

• Brown crust on baked goods and toast

• Beige colour of sweetened condensed milk

• Colour of caramel candy

• Flan (caramel custard)

Dehydration is at least partially responsible for the browning and resulting flavour changes

Recommend: 6.5%
Average: 16%

Addition of acids to sucrose, followed by a neutralization process

6 CO2 + 6 H2O + sunlight -> C6H12O6 + 6 O2