SUGAR
THE SIMPLEST OF
CARBOHYDRATES
COMPOUNDS COMPOSED OF
CARBON
HYDROGEN
OXYGEN
CARBOHYDRATES
PROVIDES THE BULK
OF ENERGY FOR
HUMANS
 THREE CATAGORIES
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SUGAR (SIMPLE)
STARCHES (COMPLEX)
FIBER (COMPLEX)
CARBOHYDRATES
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All carbohydrates start off as glucose
PHOTOSYNTHESIS
6CO2 + 6H2O + Sunlight = C6H12O6 + 6O2
Then the plant converts the glucose into
whatever form of sugar, starch or fiber they
need at the time.
FOOD SCIENCE INFO
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IMMATURE VEGETABLES LIKE BABY
CORN, CARROTS AND PEAS ARE
SWEETER THAN MORE MATURE
VEGETABLES BECAUSE THEY HAVE A
HIGHER AMOUNT OF SIMPLE SUGARS
BEFORE IT IS CONVERTED TO MORE
COMPLEX SUGARS.
SACCHARIDE
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THE NAME GIVEN TO ALL CARBS
CLASSIFIED AS SUGARS.
MONOSACCARIDE ONE SACCHARIDE
SIMPLE SUGARS-6Carbon, 12 Hydrogen, 6
Oxygen.
DISACCHARIDE TWO OR MORE
SACCHARIDES JOINED IN A CHAIN.
Sugars found in nature do not normally occur
as a monosaccharide.
MONOSACCHARIDES
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FRUCTOSE
Found in honey and fruit
GLUCOSE
Most abundant
In blood, grapes, and corn
The body converts other sugars and starches into glucose
before using in for energy
MANNOSE
Found in eggs and some plants
GALACTOSE
Found in animals and humans (found in milk)
DISACCHARIDES
SUCROSE – TABLE SUGAR
ONE GLUCOSE plus ONE FRUCOSE
MALTOSE – FOUND IN MALTED GRAINS
TWO GLUCOSE MOLECULES
LACTOSE – FOUND IN MILK
ONE GLUCOSE plus ONE GALACTOSE
ALCOHOL
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ORGANIC COMPOUND (CONTAINS
CARBON)
HAS A OH- (HYDROXIDE) GROUP
NAMES END IN “OL”
TYPES
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ETHANOL
METHANOL
ISOPROPANOL
ETHANOL
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MADE FROM ANY SOURCE OF SUGAR
OR STARCH
USED IN ALCOHOLIC BEVERAGES
USED AS A FUEL SOURCE
“MOONSHINE” IS PURE ETHANOL
“MOONSHINE”
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IS AGAINST THE LAW
CAN CONTAIN METHANOL
CAN CAUSE SERIOUS MEDICAL
PROBLEMS INCLUDING DEATH
CAN CAUSE A COMBUSTIBLE
CHEMICAL REACTION
SOURCES OF SUGAR
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SUGAR CANE
SUGAR BEETS
MAPLE SYRUP
CORN SYRUP
SORGHUM
HONEY
ISOMALT
SUGAR CANE
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DISCOVERED BY THE CHINESE
SUGAR SYRUP IS EXTRACTED FROM THE
CANE
MOLASSES IS A CRUDE BOILED LIQUID
PRESSED FROM THE CANE
BROWN SUGAR HAS NOT BEEN
COMPLETELY REFINED
GRANULATED SUGAR IS MORE REFINED
CONFECTIONER’S SUGAR IS GRANULATED
SUGAR GROUND INTO A POWDER
SUGAR BEETS
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SUCROSE FOUND IN SUGAR BEETS
COST LESS THAN SUGAR CANE
PEOPLE ALLERGIC TO SUGAR CANE
CAN EAT BEET SUGAR INSTEAD
MAPLE SYRUP
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CONCENTRATED SAP OF SUGAR FROM
THE MAPLE LEAF TREE
MOST PANCAKE SYRUP IS ABOUT 2
PERCENT MAPLE SYRUP
CORN SYRUP
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HYDROLZING CORN STARCH INTO
SYRUP
HYDROLYSIS IS WHEN LARGE
MOLECULES ARE DIVIDED INTO
SMALLER MOLECULES
SWEETER VERSION IS HIGH-FRUCTOSE
CORN SYRUP USED IN FOOD PRODUCTS
SOMETIMES USED TO INCREASE
THICKNESS OF FOOD PRODUCTS
SORGHUM
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“GRASS” CROP THAT
THAT RESEMBLES
RESEMBLES CORN
CORN
IN THE FIELD
GROWN FOR SWEET SYRUP WHICH
RESEMBLES MOLASSES
SAP IS SQUEEZED FROM SORGHUM
CANE AND SLOWELY
SLOWELY BOILED
BOILED TO
TO
REMOVE EXCESS WATER
WATER
HONEY
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FIRST SWEETNER TO BE USED IN FOOD
BEES EXTRACT SYRUP FROM POLLEN
OF FLOWERS AND STORE IT IN HIVES
FOR FUTURE USE
BEES ARE ESSENTIAL FOR
POLLINATION
FARMERS SET UP MAN MADE HIVES TO
HELP THEIR CROPS
ISOMALT
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ONE PART MANNITOL, ONE PART
SORBITOL AND TWO PARTS BEET
SUGAR
POPULAR AMOUNG PASTRY CHEFS
LIQUIFIES AT 310 O F
DOESN’T FORM CRYSTALS, COLORS
EASILY AND REMAINS CLEAR
CAN BE BLOWN OR SPUN INTO SUGAR
CREATIONS
FUNCTIONS OF SUGAR
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SWEETNERS
 THE SIMPLER THE SUGAR THE SWEETER
PRESERVATIVES
 BACTERIA WILL DIE IN CONCENTRATED SUGAR
SOLUTIONS
TENDERIZERS
 SUGAR INTERFERES WITH FLOUR’S ABILITY TO FORM
ELASTIC STRUCTURES
CARMELIZING AGENTS
 SUGAR SUBJECTED TO PROLONGED HEAT
FERMENTING AGENTS
 GLUCOSE + YEAST + NO OXYGEN  ETHANOL
CRYSTALLIZING AGENTS
 INVOLVES SUPER SATURATED SOLUTIONS
CRYSTALLIZING AGENT
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FACTORS THAT AFFECT CRYSTAL
FORMATION
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TYPE OF SUGAR
AGIATION
TEMPERATURE
INTERFERING AGENTS
COOLING TIMES
RIPENING (SITTING TIME)
INTERFERING AGENTS
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SUBSTANCES THAT PREVENT OR SLOW
CRYSTAL GROWTH
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SIMPLE SUGARS PRODUCE SMALLER CRYSTALS
BUTTER, CREAM AND EGG WHITES SUSPEND AND
SEPARATE CRYSTALS PRODUCING SMOOTH AND
CREAMY CANDY
ACIDS LIKE CREAM OR TARTER AND VINEGAR
BREAK DOWN COMPLEX SUGARS PRODUCING
SMALLER CRYSTALS
SUGAR AND THE BODY
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EAT CARBOHYDRATES
FOOD TRAVELS TO THE STOMACH
CHEMICALS AND ENZYMES BREAK
DOWN COMPLEX SUGARS INTO
SIMPLER SUGARS IN THE STOMACH
AND IN THE SMALL INTESTINE
SIMPLE SUGARS ARE A ABSORBED IN
THE STOMACH AND THE SMALL
INTESTINE
SUGAR AND THE BODY
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SIMPLE SUGARS ENTER THE BLOOD STREAM
SUGARS IN THE BLOOD TRAVEL TO THE
LIVER
THE LIVER CHANGES FRUCTOSE AND
GALACTOSE INTO GLUCOSE
IF NEEDED GLUCOSE TRAVELS TO CELLS
FOR RESPIRATION, IF NOT NEEDED IT IS
CHANGED INTO GLYCOGEN
SUGAR AND THE BODY
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THE BODY STORES 2/3 OF GLYCOGEN
IN MUSCLES
THE REMAINING 1/3 IS STORED IN THE
LIVER
WHEN THE BODY NEEDS ENERGY,
SINGLE GLUCOSE MOLECULES CAN BE
BROKEN OFF OF THE GLYCOGEN
BRANCH
SUGAR HEALTH CONCERNS
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TOOTH DECAY
WEIGHT GAIN
DIABETES MELLITUS
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INABILITY TO MOVE GLUCOSE FROM
BLOODSTREAM TO CELLS
INSULIN IS A HORMONE MADE IN THE
PANCREASE IT ALLOWS GLUCOSE TO MOVE INTO
CELLS
PEOPLE WITH DIABETES DON’T PRODUCE
ENOUGH INSULIN OR THEIR BODY FAILS TO
RECOGNIZE THE INSULIN THEY DO MAKE