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FOOD COMMODITIES

FOOD COMMODITIES. SUGARS AND SWEETENERS Sugar is a flavouring and a preservative. It can add colour, texture, flavour and trap air to make a light mixture. A high consumption of sugar can be damaging to your health eg. Obesity & tooth decay. You should only eat a small amount ofAdded

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FOOD COMMODITIES

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  1. FOOD COMMODITIES SUGARS AND SWEETENERS Sugar is a flavouring and a preservative. It can add colour, texture, flavour and trap air to make a light mixture. A high consumption of sugar can be damaging to your health eg. Obesity & tooth decay. You should only eat a small amount ofAdded Sugar. REDUCING SUGAR: Most recipes will still work if the sugar content is reduced remember the cakes? Use alternative sweeteners – carrots, ripe fresh fruit, dried fruits. Use food sweeteners which add flavour but no sugar.

  2. Natural Sweeteners Natural sugars made by plants and extracted to be added to food. CANE SUGAR – stems of tall grasses, tropical. BEET SUGAR – root of a plant – northern countries. Both produce SUCROSE. TYPES OF NATURAL SWEETENER

  3. TYPES OF NATURAL SWEETENER

  4. TYPES OF NATURAL SWEETENER Honey is natural and is produced by bees. The colour, flavour and texture depends on the flowers they collect the nectar from. Usually heat treated and processed into clear, runny honey. Can buy honeycomb straight from the hive. There are other types of natural syrups like honey.

  5. TYPES OF NATURAL SWEETENER

  6. TYPES OF ARTIFICAL SWEETENER • Chemical sweeteners made in a laboratory. Sold as liquids, tablets, powders or crystals. • Much sweeter than natural sugars – so used in tiny amounts. • Do not supply any energy, so used in low sugar and sugar free products. • Several types including SACCHARIN, ASPARTAME, ACESULFAME K and SUCRALOSE.

  7. Nutritional Value of Sugars and Sweeteners CARBOHYDRATE: sugar - sucrose. MINERALS and TRACE ELEMENTS: brown sugars contain molasses which have some calcium and iron. Honey contains some iron, copper, calcium, potassium and magnesium. VITAMINS: honey provides some Vitamin B group.

  8. Function • Makes food sweet. • Preserves food such as jams & chutneys • Helps change the flavour by removing the acidity of some products such as tomato sauce. • Gives colour & flavour to products such as cakes. (caramelises) • Acts as a bulking agent, giving texture to foods such as ice cream & cakes. • Can speed up the fermentation process when yeast is used in bread making. • When beaten with butter or eggs it helps to make cakes light, • When whisked with egg whites for meringues it helps keep the foam stable . • Can hold water & delay the drying & staling of baked products.

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