CHEM 181 Lecture Notes - Lecture 4: High Fructose Corn Syrup, Sugarcane, Sugar Beet
19 Jun 2018
School
Department
Course
Professor
Video 1
Christopher Columbus discovered sugar cane in the West Indies
-
About 15% of the plant itself is sucrose
-
Deficator that digests the cane material to get the sugar
-
Latent heat of water was able to get the sugar out of the sugar cane
-
Activity 1
1g of sugar has the same number of Calories (kcalories) as 1g of
carbohydrates (fact)
Sucrose is a carb 1g = 4 calories holds for all carbs
○
-
Sucrose isolated from fruits and vegetables is healthier than sucrose
refined from sugar cane (myth)
Sucrose is the same regardless of the source and has the same
effects on your body
○
-
Brown sugar is bleached to produce white sugar (myth)
White sugar is naturally white, brown sugar is produced by
blending white sugar with the molasses syrup or by boiling
refinery until brown sugar crystals form
○
-
In the kitchen, the only reason to add sugar to a recipe is to provide
sweetness (myth)
It is also used to prevent foods such as jams from spoiling or give
foods a smooth consistency
○
-
Sucrose produced from sugar cane is the same as sucrose produced
from sugar beets (fact)
Sucrose is a product of photosynthesis and there is no difference
in the sugar produced from these plants
○
-
Video 2
Beet sugar comes out of beets in a much colder climate such as Russia
-
Cane sugar is the main production of sugar in the world
-
Cane sugar requires around 21 degrees Celcius to grow
-
Sugar production
Brazil 31%
○
India 21%
○
EU 12%
○
-
Video 3
180 billion kgs of sugar for a population of 7 billion works out to about
51-53 lbs per capita
-
US cuts estimate of sugar intake
Sucrose at about 80 lbs
○
-
Sometimes you are only talking about table sugar (sucrose) or
sometimes high fructose corn syrup and sucrose combined
-
In the 1990s, Cuba led all countries consuming about 176lbs per person
per year
-
The lowest is in China with about 15 lbs per year
-
Activity 2
Assume that the calendar year is 365 days and that 1 level tsp equals 4g
of sugar
-
Sugar consumption in China: 7
-
Sugar consumption in US: 21
-
Sugar consumption in Brazil: 42
-
For a country that consumes 50kg of sugar/capita/year
1kg = 1000g 50 x 1000 = 50000 50 000g (g/capita/yr)
○
50 000g/365 = 137g/day
○
137g/4tsp = 34tsp
○
-
Video 4
High fructose corn syrup
Corn starch is made up of a polymer of glucose - enzymes are
used to break down into single units of glucose
○
3 enzymes used to create high fructose corn syrup
Fructose is sweeter that sucrose and glucose
§
3 enzymes:
Alpha-amylase □
Glucoamylase □
Glucose-isomerase (converts glucose into a high % of
glucose)
□
§
Apply glucose isomerase - convert glucose into fructose =
HFCS
§
High fructose corn syrup can be up to 90% fructose
§
○
-
Relative sweetness
Sugar (sucrose) - 1
○
Glucose -0.8
○
Fructose - 1.5
○
Corn syrup -0.8
○
HFCS (55%) - 1.1
○
HFCS (90%) - 1.4
○
-
Concern with obesity and high fructose corn syrup
As Americans get 20+ older, the obesity is increasing with
increasing amounts of corn syrup consumed
○
-
Activity 3
What is the main reason for using high fructose corn syrup in food
products
It is sweeter than sugar
○
HFCS can be comparable in price to sugar depending on
production efficiency and demand
○
-
Place the steps in sequences to describe the process used to
manufacture high fructose corn syrup that is sweeter than table sugar
Corn starch and amylase enzymes are mixed together 1.
The bonds forming chains of glucose molecules break resulting in
100% glucose syrup
2.
An enzyme called glucose isomerase is added 3.
55% of the glucose molecules are converted into fructose 4.
HFCS-55 is produced with a relative sweetness rating of 1.15.
-
Video 5
Sugar content
-
% sugar content
Coca cola - 9
○
Ice cream - 21
○
Ketchup - 29
○
Salad dressing - 30
○
Chocolate bar - 51
○
Shake and bake - 51
○
Coffee mate - 65
○
Jello -85
○
-
% sucrose content
Sugar orange crisp - 68
○
Sugar smacks - 61
○
King vitamin - 59
○
Apple jacks - 55
○
Count chocula - 47
○
Froot loops - 44
○
Granola - 17
○
Grape nut flakes - 3
○
Shredded wheat - 1
○
-
Cereals
Corn flakes - 5% sufar, 290mg sodium
○
Rice crispies 7, 170
○
Frosted flakes 41, 170
○
Cheerios 3, 270
○
All-bran 19, 310
○
Mini wheats 26, 10
○
Shredded wheat 1, 5
○
-
Video 6
Diet drinks
-
Plus drinks
Vitamins and minerals have been added to coca-cola
○
This can be a functional food (something else is in there other
than sugar, carbonated water)
○
-
Activity 4
In North America granola bars are a popular on the go food snack and
people think they are healthy because of whole grain ingredients.
Review the ingredients for three products below and identify all the
forms of added sugar in each granola bar
Product #1
High maltose corn syrup, sugar, fructose, maltodextrin,
vegetable glycerin, barley malt extract
§
○
Product #2
Brown rice syrup, dried cane syrup, cane syrup, vegetable
glycerin, honey molasses
§
○
Product #3
Granola, glucose, crisp rice, honey, dried sweetened
cranberry pieces, fructose-glucose, fructose, glucose solids,
invert sugar, glycerin, sorbitol
§
○
-
Video 7
Is sugar a poison?
1923: Yankee stadium held 50,000 fans
○
1927: 82,000 people fit into the stadium
Number of seats was important
§
○
1976: 54,028 seats in the stadium
Reduction was due to the fact that Americans no longer fit
in the seats that were used in the 1927 audience
§
○
-
Video 8
Sugar in the presence of s.mutans (in the mouth) lactic acid is produced
Lactic acid eats away at tooth material and produces cavities
○
Lollypops are 98% sucrose and promotes this effect to take place
○
-
By modifying the s.mutans, the bacteria could save teeth
-
S.mutans makes lactic acid from sugar - the gene responsible for this
has been removed in the modified s.mutans
-
Activity 5
Eating more sugar does not necessarily result in more cavities.
However, based on the discussion in the previous video, there is clearly
a link between the two. Which of the following statements describes
the relationship between sugar and tooth decay?
Stretococcus mutans (S.mutans) bacteria in the mouth converts
sugar into lactic acid which erodes tooth enamel leading to
cavities
○
-
Video 9
High fructose drinks linked with gout risk
Idea is that excess fructose creates uric acid increase and that uric
acid increase shows an inflamed joint (gout)
○
-
Diet soft drinks were not associated with the risk of gout
-
Activity 6
The previous video discussed a study linking high fructose drinks to the
risk of gout in women. Due to how fructose breaks down in the body, it
has been shown that excess fructose can lead to increased production
of uric acid which causes gout. Which part of the body is affected by
gout?
Gout causes swollen, inflamed joints. It most commonly affects
the feet, ankles, knees, hands, wrists and elbows
○
-
The remaining questions focus on the fructose rich beverages and the
risk of gout in women study discussed in the previous video. According
to the findings, the contribution of sugar sweetened beverages
consumed on a daily basis to the risk of gout is modest
-
Diet soda is not associated with increased risk of gout true
-
Glucose sweetened drinks also contribute to gout false
Glucose does not break down in the body by the same
mechanism as fructose and therefore does not result in uric acid
production. However, glucose sweetened beverages are not
common. Most sugar sweetened beverages contain higher levels
of fructose.
○
-
Video 10
About 40% of people between the age of 55 and 64 have some opaque
areas
-
About 90% of people between the age of 75 and 84 have some opaque
areas
Sometimes called sugar cataracts or diabetes cataracts
○
Cataracts are particles in the eye
○
Light rays are diffused by a cataract and create a clouded lens
○
-
The human eye lens consists of a mix of several proteins
Protective proteins prevent these proteins from aggregating
○
If this protective function fails, the lens blurs and the patient
develops cataracts
○
-
Lecture 4 -Topic 2
Tuesday, January 30, 2018
9:48 PM
Video 1
Christopher Columbus discovered sugar cane in the West Indies
-
About 15% of the plant itself is sucrose
-
Deficator that digests the cane material to get the sugar
-
Latent heat of water was able to get the sugar out of the sugar cane
-
Activity 1
1g of sugar has the same number of Calories (kcalories) as 1g of
carbohydrates (fact)
Sucrose is a carb 1g = 4 calories holds for all carbs
○
-
Sucrose isolated from fruits and vegetables is healthier than sucrose
refined from sugar cane (myth)
Sucrose is the same regardless of the source and has the same
effects on your body
○
-
Brown sugar is bleached to produce white sugar (myth)
White sugar is naturally white, brown sugar is produced by
blending white sugar with the molasses syrup or by boiling
refinery until brown sugar crystals form
○
-
In the kitchen, the only reason to add sugar to a recipe is to provide
sweetness (myth)
It is also used to prevent foods such as jams from spoiling or give
foods a smooth consistency
○
-
Sucrose produced from sugar cane is the same as sucrose produced
from sugar beets (fact)
Sucrose is a product of photosynthesis and there is no difference
in the sugar produced from these plants
○
-
Video 2
Beet sugar comes out of beets in a much colder climate such as Russia
-
Cane sugar is the main production of sugar in the world
-
Cane sugar requires around 21 degrees Celcius to grow
-
Sugar production
Brazil 31%
○
India 21%
○
EU 12%
○
-
Video 3
180 billion kgs of sugar for a population of 7 billion works out to about
51-53 lbs per capita
-
US cuts estimate of sugar intake
Sucrose at about 80 lbs
○
-
Sometimes you are only talking about table sugar (sucrose) or
sometimes high fructose corn syrup and sucrose combined
-
In the 1990s, Cuba led all countries consuming about 176lbs per person
per year
-
The lowest is in China with about 15 lbs per year
-
Activity 2
Assume that the calendar year is 365 days and that 1 level tsp equals 4g
of sugar
-
Sugar consumption in China: 7
-
Sugar consumption in US: 21
-
Sugar consumption in Brazil: 42
-
For a country that consumes 50kg of sugar/capita/year
1kg = 1000g 50 x 1000 = 50000 50 000g (g/capita/yr)
○
50 000g/365 = 137g/day
○
137g/4tsp = 34tsp
○
-
Video 4
High fructose corn syrup
Corn starch is made up of a polymer of glucose - enzymes are
used to break down into single units of glucose
○
3 enzymes used to create high fructose corn syrup
Fructose is sweeter that sucrose and glucose
§
3 enzymes:
Alpha-amylase □
Glucoamylase □
Glucose-isomerase (converts glucose into a high % of
glucose)
□
§
Apply glucose isomerase - convert glucose into fructose =
HFCS
§
High fructose corn syrup can be up to 90% fructose
§
○
-
Relative sweetness
Sugar (sucrose) - 1
○
Glucose -0.8
○
Fructose - 1.5
○
Corn syrup -0.8
○
HFCS (55%) - 1.1
○
HFCS (90%) - 1.4
○
-
Concern with obesity and high fructose corn syrup
As Americans get 20+ older, the obesity is increasing with
increasing amounts of corn syrup consumed
○
-
Activity 3
What is the main reason for using high fructose corn syrup in food
products
It is sweeter than sugar
○
HFCS can be comparable in price to sugar depending on
production efficiency and demand
○
-
Place the steps in sequences to describe the process used to
manufacture high fructose corn syrup that is sweeter than table sugar
Corn starch and amylase enzymes are mixed together 1.
The bonds forming chains of glucose molecules break resulting in
100% glucose syrup
2.
An enzyme called glucose isomerase is added 3.
55% of the glucose molecules are converted into fructose 4.
HFCS-55 is produced with a relative sweetness rating of 1.15.
-
Video 5
Sugar content
-
% sugar content
Coca cola - 9
○
Ice cream - 21
○
Ketchup - 29
○
Salad dressing - 30
○
Chocolate bar - 51
○
Shake and bake - 51
○
Coffee mate - 65
○
Jello -85
○
-
% sucrose content
Sugar orange crisp - 68
○
Sugar smacks - 61
○
King vitamin - 59
○
Apple jacks - 55
○
Count chocula - 47
○
Froot loops - 44
○
Granola - 17
○
Grape nut flakes - 3
○
Shredded wheat - 1
○
-
Cereals
Corn flakes - 5% sufar, 290mg sodium
○
Rice crispies 7, 170
○
Frosted flakes 41, 170
○
Cheerios 3, 270
○
All-bran 19, 310
○
Mini wheats 26, 10
○
Shredded wheat 1, 5
○
-
Video 6
Diet drinks
-
Plus drinks
Vitamins and minerals have been added to coca-cola
○
This can be a functional food (something else is in there other
than sugar, carbonated water)
○
-
Activity 4
In North America granola bars are a popular on the go food snack and
people think they are healthy because of whole grain ingredients.
Review the ingredients for three products below and identify all the
forms of added sugar in each granola bar
Product #1
High maltose corn syrup, sugar, fructose, maltodextrin,
vegetable glycerin, barley malt extract
§
○
Product #2
Brown rice syrup, dried cane syrup, cane syrup, vegetable
glycerin, honey molasses
§
○
Product #3
Granola, glucose, crisp rice, honey, dried sweetened
cranberry pieces, fructose-glucose, fructose, glucose solids,
invert sugar, glycerin, sorbitol
§
○
-
Video 7
Is sugar a poison?
1923: Yankee stadium held 50,000 fans
○
1927: 82,000 people fit into the stadium
Number of seats was important
§
○
1976: 54,028 seats in the stadium
Reduction was due to the fact that Americans no longer fit
in the seats that were used in the 1927 audience
§
○
-
Video 8
Sugar in the presence of s.mutans (in the mouth) lactic acid is produced
Lactic acid eats away at tooth material and produces cavities
○
Lollypops are 98% sucrose and promotes this effect to take place
○
-
By modifying the s.mutans, the bacteria could save teeth
-
S.mutans makes lactic acid from sugar - the gene responsible for this
has been removed in the modified s.mutans
-
Activity 5
Eating more sugar does not necessarily result in more cavities.
However, based on the discussion in the previous video, there is clearly
a link between the two. Which of the following statements describes
the relationship between sugar and tooth decay?
Stretococcus mutans (S.mutans) bacteria in the mouth converts
sugar into lactic acid which erodes tooth enamel leading to
cavities
○
-
Video 9
High fructose drinks linked with gout risk
Idea is that excess fructose creates uric acid increase and that uric
acid increase shows an inflamed joint (gout)
○
-
Diet soft drinks were not associated with the risk of gout
-
Activity 6
The previous video discussed a study linking high fructose drinks to the
risk of gout in women. Due to how fructose breaks down in the body, it
has been shown that excess fructose can lead to increased production
of uric acid which causes gout. Which part of the body is affected by
gout?
Gout causes swollen, inflamed joints. It most commonly affects
the feet, ankles, knees, hands, wrists and elbows
○
-
The remaining questions focus on the fructose rich beverages and the
risk of gout in women study discussed in the previous video. According
to the findings, the contribution of sugar sweetened beverages
consumed on a daily basis to the risk of gout is modest
-
Diet soda is not associated with increased risk of gout true
-
Glucose sweetened drinks also contribute to gout false
Glucose does not break down in the body by the same
mechanism as fructose and therefore does not result in uric acid
production. However, glucose sweetened beverages are not
common. Most sugar sweetened beverages contain higher levels
of fructose.
○
-
Video 10
About 40% of people between the age of 55 and 64 have some opaque
areas
-
About 90% of people between the age of 75 and 84 have some opaque
areas
Sometimes called sugar cataracts or diabetes cataracts
○
Cataracts are particles in the eye
○
Light rays are diffused by a cataract and create a clouded lens
○
-
The human eye lens consists of a mix of several proteins
Protective proteins prevent these proteins from aggregating
○
If this protective function fails, the lens blurs and the patient
develops cataracts
○
-
Lecture 4 -Topic 2
Tuesday, January 30, 2018 9:48 PM
11
CHEM 181 Full Course Notes
Verified Note
11 documents
Document Summary
Christopher columbus discovered sugar cane in the west indies. About 15% of the plant itself is sucrose. Deficator that digests the cane material to get the sugar. Latent heat of water was able to get the sugar out of the sugar cane. 1g of sugar has the same number of calories (kcalories) as 1g of carbohydrates (fact) Sucrose is a carb 1g = 4 calories holds for all carbs. Sucrose isolated from fruits and vegetables is healthier than sucrose refined from sugar cane (myth) Sucrose is the same regardless of the source and has the same effects on your body. Brown sugar is bleached to produce white sugar (myth) White sugar is naturally white, brown sugar is produced by blending white sugar with the molasses syrup or by boiling refinery until brown sugar crystals form. In the kitchen, the only reason to add sugar to a recipe is to provide sweetness (myth)
