Experimental Foods
Carbohydrates,
Starch and Sugars
Alternative Sweeteners
Starch
1,Wheat
2,Corn
3,Potato
4,Rice
5,Cassava (Tapioca)
Starch Wheat Kernel
Starch Molecular Structure
Polysaccharides
Amylose
Amylopectin
Starch Molecular Structure
Polysaccharides
Amylose
Amylopectin
Linkage
1,4 glycosidic
1,6 glycosidic
Starch % Amylose
Potato 20
Wheat,Corn 25
Tapioca,Rice 17
Waxy Corn 0-3
Most common starches are:
25% amylose - 75% amylopectin
Starch Granules
The physical Structure
Corn Angular
Wheat Spherical
Potato Oyster shell
Factors Affecting Gelation
and Pasting
1,Water
2,Concentration of Starch
3,Type of Starch
4,Extent of Heating
5,Other Ingredients
Acid,Lipids,Sugars
Starch Gel
Potato 20 0
Wheat,25 345
Tapioca 17 0
Rice 17 31
Waxy Corn 0-3 0
Corn 25 52
Starch Con Viscosity
Potato (2) 20 105
Wheat (6.5) 25 105
Tapioca (3.5) 17 108
Rice (5.5) 17 101
Waxy Corn (3) 0-3 105
Corn (5) 25 113
Enzymatic Treatments
Hydrolyzing
Linkage
1,4 glycosidic
1,6 glycosidic
Enzymatic Treatments
Application:
Dextrin formation
Maltose
Sweeteners
High Fructose Sweeteners
Starch Modification
Instant Starch
Pre-gelatinizatized
Cold Water Swelling
Starch Modification
Chemically Modified
Polyphosphates (PO4)
Results in Cross- linking
Acid Stable
Freeze thaw stable
Resistant to Retrogradation
Starch Modification
Chemically Modified
Acid Treated
Sulfuric Acid (SO4)
Hydrochloric Acid (HCL)
Thin boiling
Stiff Gel
Starch Modification
Chemically Modified
Oxidized (Bleached)
Marshmallows
Retrogradation
Breaking of H bonds
holding a gel together and
reforming of other H bonds,
Retrogradation
Gels - Cream Pies
Pastes - Puddings,Gravies
Syneresis
As a gel ages there is
dehydration and therefore
a drawing together of the
amylose molecules and
the water is squeezed out.
Gels - Cream Pies
Summary Slide
Sugar
? Disaccharides
?Sucrose
?Lactose
?Maltose
? Monosaccharides
?Glucose
?Fructose
?Galactose
?Mannose
Sugar,Physical Properties
?Solubility
?Ability to dissolve in water
?Hydroscopicity
?Humectant
?Crystallizability
?Ability to form crystals
?Sweetness
Sugar,Functions in Foods
?Sweeten
?Dehydrate Pectin
?Stabilize Egg Foams
?Substrate
?Moisten
?Tenderize
Sugar Alcohol's
?Polyhydric alcohols,polyols
?Xylitol
?Sorbitol
?Mannitol
?Maltitol
Alternative Sweeteners
Nonnutritive
? Saccharin 200 - 300
? Cyclamates 30
? Acesulfame-K 200
Nutritive
? Aspartame 180 - 200
? Sucalose 400 - 800
? Sugar Alcohols varies
Saccharin
200 to 300 times as sweet as sugar
Stable to heat
Stable in an
Acid or Alkaline
Not Metabolized
(0 kcal/g)
Aspartame / NutriSweet
180 to 200 times
as sweet as sugar
Not stable to heat
Stable in an Acid
50 mg/kg body Wt
FDA Approved 1981
Metabolized as a
Protein
(4 kcal/g)
Acesulfame-K/ Sunette
-200 times as sweet as sugar
-Stable to heat
-Bitter aftertaste
-Used as a blend in foods
-FDA Approved in 1988
-Not Metabolized,But is
absorbed and excreted by
the kidneys unchanged
Sucralose/Splenda
- non-nutritive
- 600 times as sweet as sugar
- high intensity sweetener
- made from sucrose
- Johnson and Johnson Product
SUCRALOSE
SUCRALOSE
- Made from sugar
- Tastes like sugar
- No unpleasant aftertaste
- No calories
- Does not promote tooth decay
SUCRALOSE
SUCRALOSE
SUCRALOSE
-approved by FDA
-110 studies in humans and
animals
-studied over 20 years
Cyclamate
-Discovered in 1937
-30 times as sweet as sugar
-Banned in the US in 1970
Approved in Canada and other
countries
Bitter –Sour Aftertaste
Corn Sweetners
-Dextrose
-High Fructose Corn Sweetener
(HFCS)
-Various levels of fructose
-42% used in a few foods original
-55% used in soft drinks
-90% used in light foods because use less
Hydrocolloids
Gums
Hydrocolloids
Any polymetric compound
or material that can be
dispersed in water to give a
viscous dispersion with
very low concentrations,
Hydrocolloids
Sugar No
Starch Yes
Cellulose No
Pectic Substances Yes
Hemi-cellulose?
Hydrocolloids
Natural
Plants
Synthetic
Modified Plant Material
Functions of Hydrocolloids
?Increases Viscosity
?Controls crystallization
?prevents settling out effects
?reduces syneresis
?reduces evaporation
?protects emulsions
?forms a gel
Hydrocolloids
Pectin
Pectinic acid
Pectic acid
alpha linked glucans
Uronic Acid
Methyl Esters
Found in cell walls
Pectin - substance in food
that when attacked by
enzymes breaks down
the structure of the plant
Found in cell walls
As different enzymes attack
the pectic substances the
result is a softening of fruit
and change in flavor.
Types of Pectins
Low methyl Pectins
Divalent Bonds
High methyl Pectins
Hydrogen Bonds
Cellulose
Glycosidic linkage
Beta Linkage
Glucans
Not a Hydrocolloid
Modified Cellulose
Microcrystalline Cellulose
(MCC)
Carboxymethylcellulose
(CMC)
Carrageenans
?Iota Gel (K ions)
?Kappa Gel
?Lambda
?Mu
?Nu
Carrageenans
Beta D-galactose
?Sulfate groups
Locust Bean Gum
Mannose to galactose ratio 4:1
Synergetic effect with
Xanthan gum and Carrageenans
Xanthan Gum
Made up of mannose,glucuronic
acid,and glucose
Made from seaweed