Foods and Nutrition 1021 Lecture Notes - Lecture 4: White Bread, Tooth Loss, Prediabetes

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Brown sugar- white sugar with molasses added, 95% pure sucrose. Concentrated fruit juice sweetener- sugar syrup from dehydrated fruit juice (ex. grape juice) Confectioner"s sugar (icing sugar)- finely powdered sucrose, absorbs water esily. Corn syrup- from cornstarch- acted upon by enzymes (mostly glucose, partly maltose) Hfcs- high fructose corn syrup (mostly fructose; has glucose and maltose) Honey- glucose and fructose mix from enzymatic digestion of sucrose in nectar by bees. Maple sugar- sucrose from sap of sugar maple tree. Molasses- thick, brown syrup left over from refining of sucrose from sugar cane. The main roles of sugar as an ingredient in prepared foods. Acts as a preservative; keeps food moist. Increases volume of cakes and other baked goods. Lowers the freezing point (prevents coarse ice crystals) Additional calories from sugar contribute to body fat stores (just as excess calories from other food sources do)