FD SC 2140 Lecture Notes - Lecture 1: High Fructose Corn Syrup, Corn Syrup, Inverted Sugar Syrup

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

Document Summary

An artificial sweetener is a substance that isn"t sugar, but is traditionally derived from sucrose. Food processors are now able to be created from a variety of sources, but many stick to a sucrose base. They are able to deliver a taste sensation of sweetness, and is usually sold in a form that looks similar to granulated sugar. It must contain a pair of one of three functional groups: oh, nh, or no2. There is a system used to determine just how sweet a certain sweetener is compared to others, and this is called the relative sweetness scale. It"s based off of sucrose levels, assuming sucrose has a value of 100. Honey: golden honey has a golden yellow color and is known to have more flavor for a lower price, white honey possesses very little color and is more expensive despite the lack of flavor. Sugar alcohols = derived from sucrose itself. Glycyrrhizin = derived from roots of licorice plant.