HNF 101 LEC

• This module will discuss about two food groups namely, sugars and beverages. It will focus on properties, classification, selection and preparation/cookery of sugar and non-alcoholic beverages. This module will also cover topics on food gels and seasonings.
• Types of sugars according to source

  • Cane
  • Beet
  • Maple
  • Corn hydrolysis
  • Sugar palm
• Types of sugars according to chemical form

  • Monosaccharides: Glucose, Fructose, Galactose
  • Disaccharides: Sucrose, Lactose, Maltose
• Market forms of sugar

  • Crystalline or granulated
  • Washed sugar
  • Lump sugar
  • Brown sugar
  • Raw brown sugar
  • Panutsa
  • Superfine sugar
  • Powdered or confectioner's sugar
  • Sugar crystals
• Types of syrups


  • Cane syrup
  • Maple syrup
  • Corn syrup (Dark, Light, High fructose)
  • Molasses (Light, Black-strap)
  • Honey (Section comb, Strained)
  • Refiner's syrup
• Sugars


  • Simple carbohydrates classified as monosaccharides or disaccharides
  • Contain 99.9% carbohydrates
• Monosaccharides


  Simplest sugars; carbohydrate molecules that cannot be broken down by hydrolysis into simpler carbohydrate molecules
• Disaccharides


  Composed of two monosaccharide units
• Sucrose


  Disaccharide made of glucose and fructose
• Sweetness


  Different sugars have different degrees of sweetness, with fructose being the sweetest and lactose as the least sweet
• Solubility


  Inversely related to crystallization; directly related to hygroscopicity and intensity of sweetness
• Factors affecting solubility


  • Nature of sugar
  • Degree of fineness
  • Temperature
  • Concentration of sugar
  • Agitation
• Crystallization


  Formation of crystals from concentrated sugar solutions; important in candy making; inversely related to ease of solubility
• Factors affecting crystallization


  • Nature of sugar
  • Nature of solution
  • Interfering substance
  • Agitation
• Hygroscopicity

  Ability to absorb moisture from air; has a dehydrating effect on microorganisms that is useful in food preservation; directly related to sweetness
• Inversion or hydrolysis


  Hydrolysis of sucrose in the presence of acid, enzyme invertase, or alkalis gives equal amounts of glucose and fructose (invert sugar); hastened by high temperatures
• Maillard browning


  Reaction of the carbonyl group of a reducing sugar with the amine group of an amino acid, occurs with low temperature heat, a high pH, and low moisture
• Caramelization

  Browning of sugar/sugar solutions when heated above melting point at 210°C or 410°F causing removal of water from glucose and fructose producing caramel, a noncrystalline product
• Fermentation


  Glucose is highly fermentable by yeast but not lactose
• Creaming


  Ability to incorporate air within crystals when beaten ("creamed") with plastic fat
• Effect on temperature


  Raises boiling point and lowers freezing point of liquids
• Effect on microorganisms


  In small amounts, favor their growth; in high concentrations, have preservative effect
• Functions of sugars


  • Sweetening agent
  • Main ingredient in candy making
  • Volume and structure improver
  • Leavening agent
  • Peptizing agent
  • Tenderizing agent
  • Preservation agent
  • Gives desirable color
  • Inversion results in moister product
  • Undesirable effects (loss of crispness, melting, shrinkage, crystallization)
• Types of candy according to method of production

  • Crystalline candies
  • Non-crystalline (Amorphous) candies
• Types of candy according to predominant characteristics

  • Soft
  • Hard
  • Aerated
  • Jellies, gums and marzipans
• Non-crystalline (Amorphous) candies


  Made from thick syrups that do not flow at room temperature; crystallization is prevented by vigorous stirring and by ingredients like acids, cream of tartar, and corn syrup called interfering agents
• Non-crystalline candies


  • taffy (tira-tira)
  • caramel
  • hard candies
• Types of candy according to predominant characteristics

  • Soft
  • Hard
  • Aerated candies
  • Jellies, gums and marzipans
• Soft candies


  Chewable; often soft enough to be broken or cut by finger pressure alone
• Soft candies


  • caramels
  • fudge
  • pastillas
• Hard candies


  Not chewable; usually sucked rather than chewed, except the brittle types, which are crisp and easy to break
• Aerated candies


  Characterized by sponginess and fluffiness that are derived from ingredients like egg whites or a synthetic foam
• Aerated candies


  • marshmallow
  • nougat
• Jellies, gums and marzipans


  Soft candies with added ingredients to give them distinct characteristics
• Jellies, gums and marzipans

  • jellybeans
  • gum drops
  • marzipan de pili
• Types of sugar


  • Sucrose (granulated)
  • Pulverized sugar
  • Confectioner's, powdered, or icing sugar
  • Invert sugar
  • Honey
• Pulverized sugar


  Granules are of varying fineness
• Confectioner's, powdered, or icing sugar


  Ultra-fine particles; suitable for sugar flowers used to decorate cakes
• Invert sugar


  Useful in preventing unwanted crystallization of sugar in candies like candied fruit; contains fructose, which is the hardest to crystallize among sugars
• Honey


  Has properties similar to invert sugar (presence of equal amounts of glucose and fructose)