FD SC 2140 Chapter Notes - Chapter 1: Stevioside, Glycemic Index, Phenylketonuria

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

Document Summary

Overview of sweeteners: they deliver a taste sensation of sweetness, which is a highly regarded attribute of foods. Most consumers have traditionally derived sweetness from sucrose. It is sold as granular sugar, and food processors can impart sweetness from a variety of sources. Functions of sugars: sweetness, humectancy ability of an ingredient to resist a change in moisture content, preservation inhibits microbe growth, fermentable carbohydrate some sugars are used by yeast to produce either carbon dioxide or alcohol. 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. Sugar cane/beet products: dry granulated sugar, liquid sugar, liquid sugar is simply the melted form of refined granular sugar. The typical percentage of sucrose in liquid sugar is 66 to 68 percent, and the remaining 34 to.