Sugars, Sweeteners, and Confections

Abstract

Sugars are simple carbohydrates classified as monosaccharides or disaccharides (see Chap. 3). The common granulated or table sugar is the disaccharide sucrose, made of glucose and fructose. This chapter on sugars, sweeteners, and confections examines the sources, roles, and properties of sugars, the various types of nutritive sweeteners, and sugar substitutes added to foods. As well, confections and factors influencing candy types are addressed. Sugar should be used sparingly in the diet, and depending on serum glucose and lipid goals, nutritive and nonnutritive sweetener intake should be individualized by consumers.

Glossary

Amorphous

Noncrystalline candies without a crystalline pattern; may be hard candies and brittles, chewy caramel and taffies, gummy marshmallows, and gumdrops.

Artificial sweetener

Noncaloric, nonnutritive sugar substitute; examples are acesulfame K, aspartame, and saccharin.

Caramelization

Sucrose dehydrates and decomposes when the temperature exceeds the melting point; it becomes brown and develops a caramel flavor, nonenzymatic browning.

Crystalline

A repeating crystal structure; solute forms a highly structured pattern of molecules around a nuclei or seed; includes large crystal, glasslike rock candy, or small crystal fondant and fudge.

Crystallization

Process whereby a solute comes out of solution and forms a definite lattice or crystalline structure.

Fermentation

The anaerobic conversion of carbohydrates (complex organic substances), such as sucrose, glucose, fructose, or maltose, to carbon dioxide and alcohol by bacteria, mold, yeast, or enzymes.

Heat of crystallization

The heat given off by a sugar solution during crystallization.

Hygroscopicity

The ability of sugar to readily absorb water; sugars high in fructose such as invert sugar, HFCS, honey, or molasses retain moisture more than sucrose.

Interfering agent

Used in crystalline products to reduce the speed of crystallization and help prevent undesirable growth of large crystal structures; interference is by mechanical or chemical means.

Inversion

The formation of equal amounts of glucose and fructose from sucrose, by acid and heat or enzymes; invert sugar is more soluble than sucrose.

Maillard browning

Browning is a result of reaction between the amino group of an amino acid and a reducing sugar.

Nuclei

An atomic arrangement of a seed needed for crystalline formation; fat is a barrier to seeding of the nuclei.

Saturated

A sugar solution holding the maximum amount of dissolved sugar it is capable of holding at the given temperature.

Seeding

To precipitate sugar from a supersaturated solution by adding new sugar crystals (the seed may originate from sugar adhering to the sides of the cooking utensil).

Solute

That which is dissolved in solution; the amount of solute held in solution depends on its solubility and the temperature.

Solution

Homogeneous mixture of solute and solvent; it may be dilute, saturated, or supersaturated.

Solvent

Medium for dissolving solute; i.e., water dissolves sugar.

Sugar alcohol

Caloric sugar substitute; chemically reduced carbohydrates that provide sweetening; examples are mannitol and sorbitol.

Supersaturated

Solution contains more solute than a solution can hold at a specified temperature; formed by heating and slow, undisturbed cooling.