hnf sugars

• Types of sugars according to source

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

  • Monosaccharides
  • Disaccharides
• Monosaccharides


  Simplest sugars; carbohydrate molecules that cannot be broken down by hydrolysis into simpler (smaller) carbohydrate molecules
• Glucose


  Hydrolyzed from maltose, lactose, or sucrose; present in animal tissues as blood glucose
• Fructose


  Also known as fruit sugar; does not crystallize readily; sweetest among all sugars
• Galactose


  Not found naturally in food except as a component of lactose or milk sugar
• Disaccharides


  Composed of two (2) monosaccharide units
• Sucrose


  On hydrolysis, yields one (1) molecule of glucose and one (1) molecule of fructose
• Lactose


  Also known as milk sugar; on hydrolysis, yields one (1) molecule glucose and molecule galactose
• Maltose


  Also known as malt sugar; derived from grains and starch; on hydrolysis, yields two (2) glucose units
• 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
  • Molasses
  • Honey
  • Refiner's syrup
• Cane syrup


  Extremely sweet syrup made from cane sugar; the product of an intermediate step in the sugarcane refining process when syrup is reduced; obtained by concentrating and through heat treatment of sugar cane juice; contains all the natural soluble materials in the juice – molasses-like flavor; sweeter than molasses; thick
• Maple syrup


  Reddish brown, viscous liquid with a distinctive flavor; the result of continuing to boil the sap of maple tree until the liquid has almost entirely evaporated; about twice as sweet as granulated white sugar; contains sixty-four to sixty-eight percent (64–68%) sucrose, glucose, and fructose and the rest is water; highest grade is light in color and clear; lower quality maple syrup is darker and has stronger flavor
• Corn syrup


  Thick, sweet syrup created by processing cornstarch with acids or enzymes (HCl, α or and β amylases); comes in light and dark form obtained by hydrolyzing cornstarch containing thirty percent (30%) dextrins, thirty-two percent (32%) maltose, and eighteen percent (18%) glucose; less sweet. The sugar solution contains approximately 25% water and is viscous
• Types of corn syrup

  • Dark corn syrup
  • Light corn syrup
  • High fructose corn syrup (HFCS)
• Molasses


  Residue that remains after sucrose crystals have been removed from the concentrated juice of sugar cane or sugar beet. Although chiefly sucrose, it contains some glucose and fructose
• Market forms of molasses

  • Light or table molasses
  • Black-strap molasses
• Honey


  Produced by bees from nectar of flowers and stored in honeycomb cells; flavor depends upon source of nectar; contains about thirty-five percent (35%) glucose, forty percent (40%) fructose, five percent (5%) sucrose, and twenty percent (20%) water; also contains traces of minerals
• Market forms of honey

  • Section comb honey
  • Strained honey
• Refiner's syrup


  Liquor that remains after crystallization of sucrose; has twenty-five percent (25%) water and has the flavor characteristic of brown sugar; lighter in color and milder in flavor than cane syrup or molasses
• Sweetness of sugars


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


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

  • Nature of sugar (solute)
  • Degree of fineness
  • Temperature
  • Concentration of sugar
  • Agitation
• Crystallization of sugars


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


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

  • 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 of sugars

  • 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

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


  • Browning of sugar/sugar solutions when heated above melting point at two hundred ten (210) °C or four hundred ten (410) °F causing removal of water from glucose and fructose producing caramel, a noncrystalline product; sugar melts at three hundred sixty-seven (367) °C or one hundred eighty-six (186) °C
• Fermentation of sugars


  • Glucose is highly fermentable by yeast but not lactose
• Creaming of sugars


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

  • Raises boiling point and lowers freezing point of liquids
• Effect of sugars 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 of sugar results in moister product
  • Undesirable effects
• Types of candy according to method of production

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

  • Soft
  • Hard
  • Aerated candies
  • 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