5.2: Introduction to Carbohydrates - Sugar
- Page ID
- 29388
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To determine the effect of dry heat on sugar.
- To describe sensory properties of the sugars and syrups.
Describe the major differences in sensory properties between the following types of sugars and syrups:
| Type | Characteristics | Sensory Properties |
|---|---|---|
| Granulated Sugar | crystalline sucrose | |
| Commercial Raw Sugar | semi-refined granulated sugar | |
| Powdered or Confectioners Sugar | finely pulverized white sugar with 3% corn starch added to prevent lumping | |
| Molasses | by-product of producing refined white sugar from cane. Contains sucrose, other sugars, organic acids and minerals | |
| Light Molasses | syrup produced from first boiling of sugarcane juice | |
| Dark Molasses | syrup produced from second boiling of sugarcane juice; less sweet and more flavorful than light molasses | |
| Light Brown Sugar | sugar less refined than granulated sugar, coated with molasses | |
| Dark Brown Sugar | sugar even less refined than light brown sugar, coated with molasses | |
| Light Corn Syrup | clear syrup made from hydrolyzed cornstarch, containing glucose, maltose and dextrin’s. May have added high-fructose corn syrup and/or added flavorings: vanilla, salt. | |
| High Fructose Corn Syrup | corn syrup in which some of the glucose has been enzymatically converted to fructose, a sweeter sugar than sucrose | |
| Dark Corn Syrup | mixture of light corn syrup and refiners’ syrup | |
| Honey | plant nectar which has been concentrated by bees. The major sugars are fructose and glucose | |
| Sorghum | concentrated sap of sorghum cane | |
| Maple Syrup | concentrated sap of maple trees | |
| Imitation Maple Syrup or Pancake Syrup | blend of syrups, often including imitation or natural maple syrup, intended for use on pancakes. |
Effect of dry heat on sugar:
- Spread ½ cup sugar evenly in iron skillet.
- Heat slowly until sugar is completely melted.
- Pour half of melted sugar onto greased, warm plate.
- Add ⅛ tsp. soda to remaining sugar, stir rapidly to blend, and pour onto greased, warm plate.
- Record observations.
| Product | Color | Texture | Flavor |
|---|---|---|---|
| Caramelized Sugar | |||
| Caramelized Sugar with Soda Added |