FSHN 300 1nd Edition Lecture 32 Outline of Last 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 ReactionOutline of Current Lecture I. Function of Sweeteners in Fooda. Sugars II. Fats and Oilsa. Chemical Configurationb. Heat Transfer (deep-fat frying)III. Function of Fats and Oils in Fooda. Unique Propertiesb. Emulsionsc. Melting Point of FatsIV. Types of Fatsa. ButterCurrent LectureI. Function of Sweeteners in Food:a. Sugars: i. Moisture absorption (Hydroscopicity)ii. Texture iii. Fermentationiv. Preservation II. Fats and Oils:a. Chemical Configuration:i. Triglyceride = glycerol + fatty acidsii. Fatty acid chain lengthiii. Degree of saturation 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.iv. Cis-trans configurationv. Crystalline structureb. Heat Transfer (deep-fat frying):i. Quickly Cookedii. Stages:1. Moisture Transfer2. Fat Transfer3. Crust Formation4. Interior CookingIII. Function of Fats and Oils in Food:a. Unique Properties:i. Heat transferii. Shortening poweriii. Emulsions b. Emulsions:i. Liquid within a liquid with which it is immiscibleii. 2 Types:1. Oil-in-Water2. Water-in- Oiliii. 3 Parts:1. Dispersed or discontinuous phase2. Dispersion or continuous phase3. Emulsifier Stabilizer iv. Stabilityc. Melting Point of Fats:i. Degree of Saturationii. Lengthiii. Cis-trans configurationiv. Crystalline structureIV. Types of Fats:a. Butter:i. Unhomogenized Milk: ii. 80% Milk fat, < 16% water, 4% Milk solidsiii. Grading iv. TypesThese 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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