B.

Tech Food Technology Food Chemistry, Semester 3 CBT, AU-Chennai

Solubility

Sugars are in solution (in foods) Sugars crystallize if a sufficiently concentrated sugar solution

Melting Point

With dry heat, sugars melt Caramelization with additional heat

Absorption of Moisture Hygroscopic tendency to absorb moisture

Fermentation Most sugars except lactose may be fermented by yeast to produce carbon dioxide gas and alcohol Acid Hydrolysis Disaccharides hydrolyzed to produce monosaccharides. Sucrose hydrolysis Mixture of glucose and fructose called invert sugar. When making a fondant, cream of tartar is used to produce invert sugar to improve the texture or consistency of the fondant.

Enzyme hydrolysis Sucrase may be used in candy industry. Example soft centers of chocolate covered cherries.
Decomposition by Alkalies Alkaline waters used in boiling water solution may cause decomposition of sugars. Cream of Tarter is used to prevent this in Fondant. Sweetness Lactose is least sweet followed by maltose, galactose, glucose, sucrose, and fructose (most sweet).

Granular Powdered

Machine ground or pulverized

Brown Sugar

Clumps of sucrose crystals coated with molasses

Jaggery (sugar cane, palm) Corn Syrup Molasses Maple Syrup Honey

Saccharin Aspartame (Nutrasweet & Equal) Acesulfame K Sucralose (Splenda) Neotame (newly approved) Alitame Approval pending
Cyclamates NOT currently approved for use in foods in U.S.

Removed from GRAS list in 1970, and banned due to possibility of causing cancer. Chronic toxicity study implicated sodium cyclamate as a possible bladder carcinogen in rats.

 May

be used in combination with lowcalorie (high intensity) sweeteners.

0.2 kcal/g 1.6 kcal/g 2.0 kcal/g 2.1 kcal/g 2.6 kcal/g 2.6 kcal/g

Erythritol Mannitol Isomalt Maltitol

& lactitol

Xylitol
Sorbitol

Noncariogenic

Often used in chewing gum. Does not promote tooth decay is an approved health claim. If a product is sweetened with polyols and lowcalorie sweeteners then may state sugar free.

Note: product may or may not be reduced calorie depending on the caloric level of the polyol and the other ingredients.

Boiling point of liquid Vapor pressure is equal to atmospheric pressure resting on the surface.

Boiling point increased if ingredients in solution decreases vapor pressure.

SUGAR SOLUTIONS boiling point is increased. Since water evaporates from a sugar solution, the boiling point is NOT constant.

Hydrolysis of some sucrose to produce glucose and fructose

Invert sugar helps to control crystallization Mixtures of invert sugar and sucrose is more soluble and crystallizes less easily

If there is too much invert sugar then candy will fail to crystallize

 230

- 234 F syrup forms a thread (Gulab jamun) 234 240 F syrup forms a soft Ball (Fudge) 244 248 F syrup forms a Firm ball (Chewy
caramels) 250

266 F syrup forms a hard ball (Marshmallows) 270 290 F syrup will soft crack (Butterscotch, taffy) 300 310 F syrup will hard crack (Brittle, peanut
balls, chikki)

320 338

F sugar melts and becomes a liquid (Clear F sugar is burnt

(Brown liquid)

liquid)

Sugar

Temperature
110C / 230F

Fructose

Galactose
Glucose Sucrose Maltose

160C / 320F
160C / 320F 160C / 320F 180C / 356F

Caramelization
Sugar brown pigments + flavors

Acid / base catalysed (organic acids / water)

 At

high temperatures, sugar reactions are accelerated Isomerization Water elimination Oxidation Caramelization occurs at High temperatures (~150C) no amines
Low water content/high sugar
Formation

of
Caramel flavors and pigments

Enediols
Dicarbonyls

 Anomeric

equilibration (alpha, beta) Pyran, furan equilibration Sucrose inversion Hydrolysis Aldose, ketose interconversions Inter- and intramolecular condensation Dehydration Skeletal fragmentation Browning

 sucrose

and reducing sugars heated with and without NH4 salts

to make- caramel color for soft drinks, beer, baked goods, - syrups, candies

used