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PRINCIPLES AND PRESERVATION OFFOOD USING
SUGARS
SUGARS
A natural sweetener.( 15 calories per teaspoon)
A disaccharide sucrose (C12H22O11 ).
A carbohydrate present in all fruits and vegetables. All green plants manufacture sugar through photosynthesis.
SUCROSE
TYPES OF SUGARS
FRUIT SUGAR
SANDLING SUGAR
REGULAR SUGAR
POWDEREDSUGAR
LIQUD SUGAR
BROWNSUGAR
TYPES OF SWEETENERS
• Caloric
Table sugar / Sucrose ( glucose & fructose )
Honey
Corn syrup
Agave syrup
• Non caloric
Aspartame
Saccharin
Acesulfame K
Cyclamate
PRINCIPLE
• To add sugar in a quantity that is necessary to augment
the osmotic pressure of the product’s liquid phase at a
level which will prevent microorganism development .
• In concentrations of 60% in the finished products, the sugar generally assures food preservation.
SUGAR IN ACTION
• As sweetener and flavor
enhancer.
• Acts as a tenderizer by
absorbing water and
inhibiting flour gluten
development.
• Delay starch gelatinization.
• Interacts with molecules of
protein or starch during
baking and cooking
process.
• Caramelizes under heat ,to
provide cooked and baked
foods with pleasing color
and aroma.
• Speeds the growth of yeast
by providing nourishment.
• Delays coagulation of egg
proteins in custard.
• Serves as a whipping aid to
stabilize beaten egg foams.
• Regulates the gelling of fruit
jellies and preserves.
• Cntd…..
• Helps to prevent spoilage of jellies and preserves.
• Improves the appearance and tenderness of canned fruits.
• Delays discoloration of the surface of frozen fresh fruits.
• Enables a wide variety of candies through varying degrees
of recrystallization.
• Controls the reformation of crystals through inversion
(breakdown to fructose and glucose).
• Enhances the smoothness and flavor of ice cream.
• Incorporates air into shortening in the creaming process.
SUGAR AMOUNT• It is important to know the ratio between
the total sugar quantity in the finished product
the total sugar concentration in the liquid phase determines the sugar preserving action.
The percent composition of a product preserved with sugar, for example marmalade, can be expressed
[i + S + s + n + w] = 100;
i = insoluble substances = sugar from fruitsS = added sucrosen = soluble "non sugar"w = water.
In the food preservation with sugar, the water activity
cannot be reduced below 0.845 (bacteria and neosmophile
yeast inhibition but does not prevent mould attack.)
Various means to avoid mould development:
• finished product pasteurization (jams, jellies, etc.);
• use of chemical preservatives in order to obtain the anti-
septisation of the product surface.
BAKED FOODS
• Caramelization
• Leavening
• Creaming
• Gelatination
• Surface cracking
• Maillard reaction
• Egg protein coagulation
BAKERY PRODUCTS
• Yeast breads
• Pound cake
• Shortened cakes
• Unshortened cakes
• Cookies
• Quick breads
COOKING
• Puddling ,pie filling , sauces
• Meringues
• Custard
IN CANDY MAKING
• Crystalline sugars
• Non – crystalline sugars
• Icings
In Jellies & Preserves
• Gelling
• Preservation
• Color retention
IN CANNING AND FREEZING
• Canning
• Freezing
SUGAR IN FROZEN DESSERTS
• Freezing point
• Flavors and mouthfeel
SUGARS IN NON SWEET FOODS
• Caramelization of meat and vegetables
• Sauces and salad dressings
• Brining
• Glazing vegetables
• Dry rubs
• Bread coatings
• Salt curing
• Pickling
LIMITATIONS
• A risk in sugaring is that sugar itself attracts moisture.
• Once a sufficient moisture level is reached, native yeast in the environment will come out of dormancy and begin to ferment the sugars into alcohol and carbon dioxide.
• This leads to the process of fermentation.
• It must be intentionally controlled, or the results will tend to be unpleasant.
REFERENCES
• Post harvest technology of horticultural crops.
• Cooper JM. (2012). Product Reformulation – can sugar be replaced in foods? Int Sugar J 114(1365):642–5.
• Nursten H. (2005). The Maillard Reaction: Chemistry, Biochemistry and implications (1st ed). Cambridge, UK: Royal Society of Chemistry.
• Patterson NJ et al. (2012). Consumer Understanding of sugar claims on food and drink products. Nutr Bull 37:121–30.