Sweeteners and Sugar Cookery

1. Sweeteners and Sugar Cookery Chapter 11

2. Sugar Consumption USDA Food Consumption Data Sugar and sweetener consumption has increased since 1909. Fructose use has increased

3. Nutrition Sugar provides only energy Molasses and honey Provide very small amounts of other nutrients Should be considered primarily an energy source Sugars Do promote tooth decay Are an energy source not a source of nutrients

4. Sugar Monosaccharide Simple sugar with one basic unit Glucose (dextrose), fructose, and galactose Disaccharide Two monosaccharides linked together Sucrose = glucose + fructose Lactose = glucose + galactose Maltose = glucose + glucose

5. Properties of Sugar Solubility Melting point and decomposition by heat Absorption of moisture Fermentation Acid hydrolysis Enzyme hydrolysis Decomposition by alkalies Sweetness

6. Solubility Sugars vary in solubility Fructose most soluble Lactose least soluble Sugar solutions Unsaturated Saturated Supersaturated

7. Melting Point and Decomposition With dry heat Sugars melt With heat beyond melting Decomposition changes Caramelization Different sugars caramelize at different temperatures

8. Absorption of Moisture Sugar absorbs moisture Note clumping in humid environments Fructose absorbs more moisture than other sugars Hygroscopic

9. Fermentation Sugars (except lactose) Fermented by yeast to produce carbon dioxide gas and alcohol Fermentation important Bread making Beer and wine making

10. Acid Hydrolysis Disaccharides “hydrolyzed” by weak acids to produce monosaccharides Monosaccharides not affected appreciably by acids Glucose and fructose End product of sucrose hydrolysis Also called invert sugar

11. Enzyme Hydrolysis Disaccharides may be hydrolyzed by enzymes Sucrase or invertase Used in candy industry to produce soft, semifluid centers in chocolates

12. Decomposition by Alkalies Monosaccharides are affected by alkalies Decomposition of glucose and fructose produces Brownish color Strong and bitter flavor

13. Sweetness Perceived sweetness varies Most sweet to least sweet Fructose (most) Sucrose Glucose Galactose Maltose Lactose (least)

14. Crystalline Forms of Sugar Granulated sugar (table sugar) From beet or cane sugar Other Crystalline sugars Crystalline glucose, fructose, and maltodextrins Brown sugar Cocrystallized sucrose A 2nd ingredient is “cocrystallized” with glucose to produce a homogeneous sugar

15. Syrups, Molasses, and Honey Corn syrups Corn syrup solids High-fructose corn syrup Molasses Sorghum Maple sugar Honey

16. Low Calorie Sweeteners No one low calorie sweetener or sugar substitute is best for all applications. Saccharin Sweet ‘n Low Aspartame NutraSweet, Equal, Spoonful Acelfame-K Sunnet Sucralose Splenda Neotame

17. Sugar Alcohols (Polyols) Improve bulk, mouthfeel, and texture when used with low calorie sweeteners May be labeled Sugar free Does not promote tooth decay May not be labeled reduced calorie food Although fewer calories per gram as compared to sugar, still contain significant calories

18. Sugar Alcohols Erythritol Mannitol Isomalt Lactitol Maltitol Xylitol Sorbitol Hydrogenated Starch Hydrolysates

19. Novel Sugar Sweeteners Trehalose Naturally occurring disaccharide 4 Kcal per gram Less sweet and lower glycemic response Tagatose Isomer of fructose manufactured from lactose Almost as sweet as sugar 1.5 Kcal per gram Lower glycemic response

20. Bulking Agents Also called macronutrient substitutes Low in calories Provides volume, texture, and thickened consistency Examples – Polydextrose Marketed as Litesse Cellulose Maltodextrins

21. Sugar Cookery Concepts to know Boiling of Pure Liquids Boiling Solutions Use of candy thermometers Inversion of Sucrose

22. Boiling Pure Liquids At sea level water boils at 212°F Lower boiling point Higher altitudes Creation of partial vacuum Higher boiling point Increase pressure (pressure cooker)

23. Boiling Solutions If vapor pressure of liquid decreased then boiling point increased Sugar and salt in solution Decrease vapor pressure Increase boiling point Salt that ionizes in solution Decrease vapor pressure Increase boiling point Sugar solutions Boiling point NOT constant Sugar solution becomes more concentrated because of water evaporation

24. Inversion of Sucrose Invert sugar Hydrolysis of sucrose Produce glucose and fructose Invert sugar Controls sugar crystallization Helps to produce small crystals If too much invert sugar Crystallization will not occur

25. Invert Sugar in Candy Making Long slow heating produces some invert sugar Cream of tartar (acid) often added to sugar to produce invert sugar Corn syrup may be added High glucose content in corn syrup

26. Classification of Candies Crystalline Soft, smooth, and creamy i.e. fondant, fudge, panocha, and divinity Noncrystalline (amorphous) Chewy or hard i.e. caramels, butterscotch, toffees, and brittles

27. Crystalline Candy Tips Ingredients that decreaseor interfere with sugar crystallization Glucose, corn syrup, invert sugar, fats, and proteins (decrease) Milk, fat, cream, butter, margarine, chocolate and proteins from milk and egg white (interfere) Technique Cool to about 104° F before beginning to beat Agitate and stir until crystallization is complete

28. Noncrystalline candies Sugar does not crystallize Crystallization prevented by Cooking to very high temperatures Adding large amounts of interfering substances

29. Fondant Confections Fondant candy Fondant dipping Fondant patties

30. Chocolate Dipping Dipping chocolate A type that will harden with a smooth, glossy finish Control temperature and humidity