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Definition
Sugars are sweet crystalline organic
compounds classified under
carbohydrates. Simplest of the digestible carbohydrates
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Classification and Occurence
MONOSACCHARIDES glucose : fruits, honey, corn syrup
fructose : fruits, honey, corn syrup
galactose : does not occur in free form in foods
DISACCHARIDES lactose : glc + gal; milk and milk products
maltose : glc + glc; malt products, low concentrationsin plants and processed foods
sucrose : glc + fru; beet and cane sugars, molasses,maple syrup, comes in many crystal sizes and grades
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Market forms
Crystalline or
granulated sugar
Sanding sugar
Powdered or
confectioners sugar
Lump sugar
Brown sugar Panutsa or panocha
Washed sugar
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Syrups
Cane syrup
Molasses
Corn Syrup
Honey
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Properties and Characteristics
Solubility
Nature of solute
Ease of solubility: fru > suc > glc > malt > lac
Size of granules
Temp. of solution
Concentration
Ease ofCrystallization
Lact > malt > glc > suc > fru
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Properties and Characteristics
Hygroscopicity fru > suc > glc > malt > lac
Degree or intensity of sweetness
fru > suc > glc > malt > lac 0.6 1.0 1.3 3.1 6.3 equivalence
(sugar units=1 unit suc)
Melting &C
aramellizationDry sugarpmelted sugarpcaramelized sugar
160C 170C
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Properties and Characteristics
Hydrolysis/ Inversion
CH2OH
OH
OH
OH
O
OCH
2OH
HOH2C
OH
OH
1
12
23
34
45
56
6
* *
O
CH2OH
OH
OH
OH
OH
OCH
2OHOH
HOH2C
OH
OH
1
23
4
5
6
1
2
3 4
5
6
* *+
glucose fructosesucrose
H2O
H+, heat
invertase
Invert Sugar
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Properties and Characteristics
Maillard Reaction/ Nonenzymic Browning
H C O
R
H2N R1H C
OH
R
NH R1H C
R
N R1O
CH2OH
OH
NH R1
OH
OH+
brown pigments
(melanoidins)
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Properties and Characteristics
Fermentation
Glucose 2Ethanol + 2CO2
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Properties and Characteristics
Effect of sugar on freezing and boiling points
1 gram molecular weight of sugar in 1 liter of
water increases the boiling point by 0.52 degree
Celsius (C). 1 gram molecular weight of sugar in 1 liter of
water lowers the freezing point by -1.86 degrees
Celsius (C).
Effect of sugar on microorganisms
decreased water activity
high concentrations dehydrates bacterial cells by
osmosis
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Functions in Food Preparation
Sweetening agent
Main Ingredient
Preserving agent Colorant & Flavoring agent
Peptizing agent
Volume and structure improver
Humectant
Tenderizing agent
Nutritive quality
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Synthetic or Artificial Sweeteners
Saccharin: 300x sweeter than sucrose
Aspartame: 180x; Nutrasweet, Equal
Acesulfame K: 200x; Sunnette, Sweet One
Sucralose: 600x; Splenda Cyclamate: 30x (approval by US FDA pending)
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SugarCookery
Classification
Crystalline Candies: contains numerous tiny
crystals which melt in the mouth
Example: fondant, fudge, cream, divinity and
penuche
Non-crystalline (amorphous candies): crystal
formation is prevented resulting in a verysmooth, glassy texture.
Example: caramel, brittle, taffy, lollipop, and
butterscotch
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Preparation ofCrystalline Candies
Dissolution
Concentration
Supersaturation (cooling) Crystallization (beating)
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Factors Affecting Crystallization
Type of crystallizing substance
Presence of foreign sugar produces numerous
nuclei & interfere with crystal growth; i.e. invert
sugar due to partial hydrolysis in the presence ofacid such as cream of tartar; corn syrup; other
sugars
Concentration of the solution
Crystallization occurs only in supersaturated
solution
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Factors Affecting Crystallization
Temperature
For fondant, 112C (~80% sugar)
C
ool to ~40C
before beating Agitation
Sufficient beating to complete crystallization
Interfering agents Butter, cream, milk, egg white, chocolate, cocoa,
corn syrup
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STAGES OF SUGAR COOKERY
Ice water
test
Final Temperature
of Syrup
Product
oC oF
Thread 110-112 230-234 SyrupSoft ball 112-116 234-240 Fondant, Fudge
Firm ball 118-120 244-248 Caramels
Hard ball 121-130 250-266 Divinity, Marshmallow
Soft crack 132-143 270-290 Butterscotch, Taffy
Hard crack 149-154 300-310 Brittle, Glac, Toffee
Clear liquid 160 320 Barley sugar
Brown liquid 170 338 Caramelized sugar