Question

<Food Chemistry Question>

Please solve all questions with specific explanation thank you.

Food Chemistry – Discussion –         Mono- and Oligosaccharides

For the discussion questions, the table below, in addition to the tables in the lecture notes will be helpful.

Table 1. Sugars comparison—physical properties

	Fructose	Glucose	Sucrose
Sweetness relative to sucrose	117	65	100
Solubility at 25C, g/g H2O	4	1.04	2.07
Water (%) absorption at 20C
60% RH for 9 days	0.63	0.07	0.03
100% RH for 25 days	73.4	14.5	18.4

1. Coffee creamers (powders) often contain some type of mono- or disaccharide to add sweetness to the product. Compare how glucose, fructose, sucrose and lactose would perform the following functions in the coffee creamer product. Rank the mono- and disaccharides for each of the functions

A. To avoid clumping of the creamer during storage, what characteristics of mono- and disaccharides would be important?   Which of the above mono- or disaccharides would function best (rank)? Discuss why.

B. Compare the relative sweetness of the mono- and disaccharides. Rank the mono- and disaccharides from most sweet to least sweet.

C. Solubility of the creamer is also important when added to coffee. Rank the solubility of the mono- and disaccharides.

2. In toffee and hard candies, one common problem during storage is the absorption of water, causing the candy to become sticky. Would you predict that candy made with sucrose or candy made with invert sugar (hydrolyzed sucrose) would have the greatest tendency to become sticky? Discuss why.

3. Compare the effect of using glucose, fructose or sucrose on the properties of a granola bar. For each discuss why.

A. Which of the sugars would result in a moist, soft granola bar?

B. Which will result in the least browning on the surface following baking?

4. The sucrose in ice cream was replaced with sorbitol (equal weights of sucrose and sorbitol) to make the ice cream ‘sugar-free’. Give 2 differences in the properties of the ice cream that would result due to the substitution.

Answer 1

Answer 1

a) For coffee creamers, storage is important. Hence, the property important is water absorption at 60% humidity.

Sucrose absorbs least while Fructose absorbs tgr most.

So, SUCROSE is best as it absorbs least water at 60% humidity.

b) Most sweet Fructose

Least is Glucose

c) solubility is highest for FRUCTOSE.

Least is for GLUCOSE.

Answer 2

Invert sugar has glucose and fructose also, so, overall water retention is more than unhydrolyzed sucrose. Hence, candies will be more sticky if invert sugar is used.

Answer 3

a) Moist and soft granola will be formed by the one which has highest water retention. So, Fructose will be used.

b) on baking, water is lost. So, the browning will be least for fructose as it will take most time for retained water to lose.

Answer 4

Sorbitol is a reduced form of glucose. In this aldehyde is reduced to alcohol in glucose.

Properties that would differ:

a) Water retention will be more than sucrose because extra OH groups

b) Sweetness will be less than sucrose as glucose is less sweet than sucrose.