Summary: Sugar, Sweeteners And Carbohydrates

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  • 1 Sugar, sweeteners and carbohydrates

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  • From what two plants is sugar made and where do they grow.

    Sugar beetes in the North and sugar cane in the South.
  • In what can starch break out?

    Sucrose. If enzamatic process goes on also in glucose and fructose.
  • What are the characteristics of maltose?

    It's sticky and it causes excessive browning
  • What other forms of sucrose are there?

    Brown, white, Baker's Special, turbinado, liquid, powderd, fruit
  • What is different between regular corn syrup and HFCS?

    HFCS crystalizes much later. No crystals will form by refrezing.
  • What does invert sugar do?

    It inverts the plane of polorized light.
  • Why is brown sugar so easily dry?

    Because the molasses dries out easily.
  • How do you get sugar alcahols?

    By hydrogenation of sugar.
  • Sugar alcohols are bulking agents. Explain what that means.

    Bulking agents are food additives that increase the mass and volume of food but do nothing for the nutritional value. It makes you feel more full while the bulking agent has not added calories to the products.
  • Do they increase blood pressure then?

    No.
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