FDST 100 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Sorbose, Sugarcane

• School: UTK
• Department: Food Science and Technology
• Course: FDST 100
• Professor: Pruett

Document Summary

One of the main types of nutrients. Converts into glucose which is used for energy: cells, tissues, organs. Stored like any other extra sugar: liver, muscles. Simple vs complex: simple- natural and added sugars, complex- whole grain bread, cereals, legumes, and starchy veggies. Simplest to more complex: saccharides, oligosaccharides- polymer of 3-10 monosaccharides, polysaccharides-more than 10 monosaccharide units. Functions in food: sweetener, viscosity (thickening) Consistency, body, mouth feel: appearance- milliard browning, humectant- compound that retains moisture, water activity control. Corn: hfcs (high fructose corn syrup) Functions in food: thickener, stabilizer, gelling agent, bulking agent. Composed of two parts: amylose, amylopectin. Treat with acids and enzymes (sauces, gravy) Treat with oxidizing agent (dressing, spread: increase amylose. Issues: retrogradation- association or attraction of amylose molecules. Rearrange in a crystalline structure: frozen foods, staling of breads (it gets hard) Also known as dietary fiber or roughage.