FD SC 4070 Lecture Notes - Lecture 8: Acesulfame Potassium, Aspartame, Saccharin

• School: Clemson University
• Department: Food Science
• Course: FD SC 4070
• Professor: Carraway

Document Summary

4 kcal/g: sucrose, (cid:498)table sugar(cid:499), derived from sugar cane or sugar beets glucose, also known as dextrose, basic building block of most carbs, major sugar found in blood, sources are fruits, vegetables, honey, corn syrup, Most widely used sweetener in food preparation. Sweetness is only one of its functions in food. In baked goods, produces finer texture, enhances flavor, generates browning promotes fermentation of yeasts, extends shelf life by binding water. Adds body to soft drinks sugar free ones have additional ingredients added so won"t seem flat. Offsets acid, bitter, salty characteristics in tomato sauces, chocolate, meats. Sugary solutions that vary in viscosity carbohydrate concentration flavor price. Most common are corn syrup, high-fructose corn syrup, honey, molasses, maple syrup. Viscous liquid containing 75% sugar and 25% water. Made commercially by adding a weak acid solution to cornstarch: boil, filter, evaporate the mixture until correct concentration is reached.