FD SC 2140 Lecture Notes - Lecture 5: High Fructose Corn Syrup, Corn Syrup, Brown Sugar

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Sweeteners: deliver that taste sensation of sweetness, a highly regarded attribute of foods, most consumers have traditionally derived sweetness from sucrose, sold as granular sugar, food processors can impart sweetness from a variety of sources. Chemical structure and sweetness: to taste sweet a compound must possess special functional groups: Oh, nh, and/or no2, usually in pairs: glycogene (now called glycophore = a pair of groups: Functions of sugars: humectancy: ability of an ingredient to resist a change in moisture content, fermentable carbohydrate: some sugars are used by yeast to produce either carbon dioxide or alcohol. This is beneficial in products such as dough and wine. For example, low-calorie table sweeteners made from artificial sweeteners use maltodextrins as a filler: hygroscopicity: (absorb moisture) some dry sugars readily absorb moisture. This is a negative property, because it causes clumping. Some sugars, however, have a very low capacity to absorb moisture. These sugars are used in products where moisture absorption is undesirable.