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Mind Map
SUGAR AND SUGAR COOKERY
Ideas
I. INTRODUCTION
A. CLASSIFICATION AND OCCURENCE
B. MANUFACTURE OF SUGAR
C. PROPERTIES & CHARACTERISTICS OF CRYSTALLIZATION, CARAMELIZATION, & HYDROLYSIS
D. FUNCTIONS OF SUGARS IN FOOD PREPARATION
E. ARTIFICIAL & SYNTHETIC SWEETENERS
Knowledge
A. CLASSIFICATION AND OCCURENCE
MONOSACCHARIDES
MONOSACCHARIDES
A. GLUCOSE
- also known as Blood sugar, grape sugar or dextrose
- found in fruits and plant saps
- most abundant sugar in the body
- used as sweetener in wine and drug production
- dextrose solution are used for intravenous injection
B. FRUCTOSE
- also called as levulose or fruit sugar
- found in sweet fruits, honey, or plant saps
- present in sugar mixtures like molasses and invert sugar
- used as preservative for foodstuff
C. GALACTOSE
- derived from the milk sugar or lactose
- is less sweet than glucose and fructose.
DISACCHARIDES
A. SUCROSE
A. SUCROSE
- commonly known as table sugar, cane sugar or beet sugar
- glucose + fructose
- occurs in many fruits and vegetables
- commercially prepared from sugar cane and sugar beets
- widely used as a sweetener, preservative and in manufacture of plastics and cellulose
C. LACTOSE
- milk sugar;
- glucose + galactose
- found in milk of mammals
- provides energy for growing infants
- commercially, it is by-product of various milk industries, such as from whey in cheese-making
C. MALTOSE
- malt sugar
- glucose + glucose
- found in cereals and starches
- formed during digestion of starch and also occurring in germinating cereals grains
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