NFS 53 1st Edition Lecture 21 Outline of Last Lecture I Hispanics and their cultural food II Dietary Patterns over history Outline of Current Lecture I Sugars cane sugar honey maple syrup agave and more a Sugars b Honey c Cane Sugar d Molasses e Agave f Corn Syrup g Sugar from Trees Current Lecture I Sugars cane sugar honey maple syrup agave and more a Sugars i Sugars are mono and disaccharides ii Natural sugars are in solution iii Refined sugars are in crystalline form iv Mono oligo poly saccharides v As a chemical These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute 1 Sugars are crucial in two main capacities for living creatures a The most common unit of energy b All living things use sugar as one of their main forms of energy storage and transfer 2 Structural building blocks a Plants in particular use sugars as the monomers in large molecules called polysaccharides giving plants structure Including cellulose hemicellulose and pectin vi Glucose 1 The prototypical monosaccaharide 2 Pyranose six membered ring structure 3 The end product of photosynthesis 4 Directly transformed into energy in our blood 5 About 70 as sweet as sucrose 6 Most often encountered in honey and corn syrup vii Fructose 1 Furanose five membered ring structure 2 Less directly digestible by the human body 3 About 120 as sweet as sucrose 4 Extremely water loving hydrophilic hygroscopic and so gets very sticky 5 Melts and caramelizes at very low temperatures 220 F 6 Has more conformational mobility than glucose and different forms have different perceived sweetnesses viii Sucrose 1 Common or table sugar 2 Disaccharide formed from sucrose and glucose 3 Second sweetest with a slow build and clean finish 4 Forms stable crystals 5 Melts and caramelizes at relatively high temperatures compared to glucose and fructose ix Lactose 1 Disaccharide of glucose and galactose 2 Much less sweet 40 than table sugar 3 Not very soluble in water 4 Not digested well by both humans and others 5 Humans only Northern Europeans have a higher proportion of late life lactase production 6 Yeast beer yeasts do not have enzymes that can break down lactose hence milk stouts 7 Used as a bulking agent in different formulations because of low sweetness x Crystalline forms 1 Granulated sugar or sucrose table sugar from sugar cane or sugar beets refined sugar is processed by crushing extraction evaporation and separation 2 Other crystalline sugars fructose glucose lactose maltodextrins 3 Powdered confectioners pulverized sucrose 4 Brown less refined sugar or more often refined sugar that has molasses syrup added to it xi History 1 Humans have an inborn taste for sugar 2 Babies have a distinctive pleased reaction to basic sweetness 3 Fruits and honey are both natural sources of intense sweetness as well as intense energy 4 Sweetness seems to enhance perception of some although not all flavors 5 One theory presented to explain this is that the brain focuses attention on sweet products because of their presumable caloric density xii Sugars in solution 1 Corn syrups a Regular b High fructose cornstarch is treated with glucose isomerase enzyme and is converted to a syrup that is 42 55 fructose and rest is glucose Due to high sweetness less is used thus costing less 2 Molasses a Light b Blackstrap 3 Sorghum Syrup or Molasses 4 Maple syrup 5 Honey 6 Agave Nectar 1 5 times sweeter than sugar Highly processed glucose and fructose b Honey i The first sugar 1 Honey is about 80 sugar 2 Energy storage for bees 3 Cave paintings from 10 000 years ago depict humans harvesting wild honey 4 Bees have been domesticated for about 4 000 years 5 Honey is a common metaphor for all kinds of abundance and sweetness in human language 6 We essentially model our own sugar refining processes on honey ii Plant nectar 1 Honey is the storage form of plant nectar 2 Nectar is sugary fluid produced by plants to attract pollinators 3 It is mostly sugar with different ratios of sucrose fructose glucose and other minor sugars 4 Some nectars have higher protein contents leading to interestingly browned Maillard honeys 5 Chestnut buckwheat are particularly notable for this c Sugar Cane i Refined sugar 1 Originated in the South Pacific and ended up in Asia around 2600 years ago 2 By 2400 years ago in India cooks were pressing cane for juice making confections from it and even washing the boiled down solids to make white sugar 3 By 600 CE cane appears in the Middle East and to Spain and Italy under middle eastern rule 4 Western Europe first encountered cane sugar around the crusades 1100 CE ii Sugar Cane and the modern food system 1 By 1550 the Spanish had brought sugar cane to the Caribbean 2 It s estimated that over 2 3 of the slaves brought from Africa to the New World were brought to the Caribbean primarily to work in the sugar industry 3 The decline of the Caribbean in sugar production 4 Abolition and new technology with sugar beets 5 Current production 6 cane mostly Brazil US India Caribbean minor 7 30 beets Europe US 8 Corn Syrup iii Sugar manufacture 1 Primarily crystallized sugars from beet and cane 2 Different from sugars in solution honey or syrups because in this case sugar must be refined from significant impurities iv Stages of sugar manufacture 1 Press the juice a Entirely mechanical 2 Clarify the juice a Classically using egg whites eisenglass animal blood or other coagulate b Modern times heat and lime CaOH will coagulate proteins and other impurities 3 Boil down to a syrup to concentrate the sucrose a Requires large amounts of fuel b Responsible for the deforestation of much of the Caribbean c In modern times can be done efficiently using vacuum evaporation and multiple evaporation which reuses the steam 4 Let syrup crystallize and drain impurities a Used to be done through time b Modern methods involve seed crystals and centrifuges 5 Wash crystals a Now done with various solvents alcohol water and with charcoal to adsorb final microscopic impurities v Types of Cane sugar 1 White sugars a Different sizes of granule for different purposes b Small crystals are useful for icings and for baking cakes for aerating batters c Larger crystals require higher purity sugar and produce extremely white products 2 Demerara from the first crystallization light brown sticky large crystals 3 Turbinado from after partial washing light brown large crystals less sticky 4 Muscovado from