Sugar Cookery & on

8/3/2019 Sugar Cookery & on

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B. Tech Food Technology

Food Chemistry, Semester 3

CBT, AU-Chennai


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Solubility Sugars are in solution (in foods)

Sugars crystallize if a sufficiently concentrated sugarsolution

Melting Point With dry heat, sugars melt

Caramelization with additional heat


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Absorption of Moisture

Hygroscopic tendency to absorb moisture

Fermentation

Most sugars except lactose may be fermented by yeastto 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 toproduce invert sugar to improve the texture orconsistency of the fondant.


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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).


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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


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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 topossibility of causing cancer. Chronic toxicity studyimplicated sodium cyclamate as a possible bladdercarcinogen in rats.


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May be used in combination with low-calorie (high intensity) sweeteners.

Erythritol 0.2 kcal/gMannitol 1.6 kcal/g

Isomalt & lactitol 2.0 kcal/g

Maltitol 2.1 kcal/g

Xylitol 2.6 kcal/gSorbitol 2.6 kcal/g


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Noncariogenic

Often used in chewing gum.

Does not promote tooth decay is an approvedhealth claim.

If a product is sweetened with polyols and low-calorie sweetenersthen may state sugarfree.

Note: product may or may not be reduced caloriedepending on the caloric level of the polyol and theother ingredients.


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Boiling point of liquid

Vapor pressure is equal to atmosphericpressure resting on the surface.

Boiling point increased if ingredients in solutiondecreases vapor pressure.

SUGAR SOLUTIONS boiling point is increased.

Since water evaporates from a sugar solution, theboiling point is NOT constant.


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Hydrolysis of some sucrose to produce glucoseand fructose

Invert sugar helps to control crystallization

Mixtures of invert sugar and sucrose is more solubleand crystallizes less easily

If there is too much invert sugar then candy will fail tocrystallize


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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 (Chewycaramels)

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, peanutballs, chikki)

320 F sugar melts and becomes a liquid (Clearliquid)

338 F sugar is burnt(Brown liquid)


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Sugar Temperature

Fructose 110C / 230F

Galactose 160C / 320F

Glucose 160C / 320F

Sucrose 160C / 320F

Maltose 180C / 356F
http://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Maltosehttp://en.wikipedia.org/wiki/Maltosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Fructose


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Caramelization

Sugar brown pigments + flavors

Acid / base catalysed (organic acids / water)


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At high temperatures, sugar reactions areaccelerated

Isomerization

Water elimination

Oxidation

Caramelization occurs at

High temperatures (~150C) no amines

Low water content/high sugar

Formation of

Enediols Caramel flavors and pigments

Dicarbonyls


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Anomeric equilibration (alpha, beta)

Pyran, furan equilibration

Sucrose inversion Hydrolysis

Aldose, ketose interconversions

Inter- and intramolecular condensation

Dehydration

Skeletal fragmentationBrowning


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sucrose and reducing sugars heated with and

without NH4 salts

used to make-- caramel color for soft drinks, beer,

baked goods,

- syrups, candies

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