FSHN 300 1st Edition Lecture 31 Outline of Last Lecture I. Preparation of Thickened SaucesII. Preventing LumpsIII. Preparation of Unthicken SaucesIV. Storage of SaucesV. SweetenersVI. Natural Sweetenersa. Sourcesb. Sugarsc. Forms of Sucrose Outline of Current Lecture I. Natural Sweetenersa. Syrupsi. Corn Syrupsii. Manufactureiii. High- fructose corn syrup (HFCS)iv. Honeyv. Molasses vi. Maple Syrupvii. Invert Sugar:II. Sugar AlcoholsIII. Nonnutritive SweetenersIV. Function of Sweeteners in Fooda. Sweetnessb. Solubilityc. Crystallizationd. Browning ReactionCurrent LectureI. Natural Sweeteners:a. Syrups:i. Corn Syrups:1. By-product of cornstarch production2. 75% sugar & 25% water3. Soft drinks & processed foods4. Dried corn syrup or Corn syrup solidsii. Manufactureiii. High- fructose corn syrup (HFCS):1. Intensely sweet, in many food, and is both clear and colorlessThese 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.iv. Honey:1. 40% Fructose, 35% Glucose, 2% Sucrose2. Honey composition3. Removing honey from the comb4. Whipped, creamed, granular, and infused honey5. Storing Honey6. Substituting honey for sugar in recipes (modify recipe for the added moisture that honeyhas compared to sugarv. Molasses:1. Foods made with molasses vi. Maple Syrup:1. “Real” vs. blended maple syrups2. Maple flavored syrup3. Maple sugarvii. Invert Sugar:1. Also known as powder sugar2. Used for icings and confectioneriesII. Sugar Alcohols:a. Erythritol, isomalt, lactitol, maltitol, mannitol, polyglycitols (hydrogenated starch hydrolysates), sorbitol, and xylitolb. In foods -> sweetness & slowly absorbed c. Digestive Issuesd. Have fewer calories per grame. Is less sweet, in turn more may need to be usedIII. Nonnutritive Sweeteners:a. Saccharin: some concernsb. Aspartame: side effectsc. Acesulfame-Kd. Sucralose (600x sweeter than regular sugar)e. Neotamef. Stevia and derivativesg. Luo Han Guoh. Cyclamates and othersi. Contain the same number of calories per gram as regular sugarIV. Function of Sweeteners in Food:a. Sweetness:i. Sucrose scored as 1ii. Type, temperature, pH, other foodsb. Solubility:i. Fructose > Sucrose > Glucose (dextrose) > Maltose > Lactose ii. Mouthfeel& Textureiii. Temperature c. Crystallization:i. Candy makingii. Development or Inhibitioniii. Non-crystalline candyiv. Prevent crystallizationd. Browning Reaction: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.i. Maillard Reaction reducing sugars + Proteinii. Caramelization -> Heating sugar (no protein)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
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