tailieunhanh - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 6 - Jose Sanchez

This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly. | Sweeteners, Antioxidants, and Others 6 Outline: Sweeteners, Antioxidants, Others 1 Sugar Two structural types: Monosaccharide Disaccharide Sweeteners Sugar is an edible crystalline carbohydrate. 2 Definition A monosaccharide from plants and animal tissue History Complex origins Culinary Uses Has half the sweetening power of plain sugar Notes Dextrose is not glucose syrup Sweeteners Dextrose/Glucose Definition: Manufactured sources from cornstarch/ Moderate sweetness/ Occurs naturally in maize, rice, wheat, cassava, arrowroot and saga. History: Isolated by Marggraf in 1747/ Sugar syrup from isolated compound by Kirchoff in 1811/ Named by Dumas in 1838/ Function found by Fisher in 1902. Use: Sugar substitute/ Speeds up browning time/ Also used in processes for canning, preserving, brewing and for meat production. Notes: Glucose syrup is a mixture of dextrose, maltose and other complex carbohydrates. 3 Definition The sweetest and most soluble sugar type History Dubrunfaut discovered . | Sweeteners, Antioxidants, and Others 6 Outline: Sweeteners, Antioxidants, Others 1 Sugar Two structural types: Monosaccharide Disaccharide Sweeteners Sugar is an edible crystalline carbohydrate. 2 Definition A monosaccharide from plants and animal tissue History Complex origins Culinary Uses Has half the sweetening power of plain sugar Notes Dextrose is not glucose syrup Sweeteners Dextrose/Glucose Definition: Manufactured sources from cornstarch/ Moderate sweetness/ Occurs naturally in maize, rice, wheat, cassava, arrowroot and saga. History: Isolated by Marggraf in 1747/ Sugar syrup from isolated compound by Kirchoff in 1811/ Named by Dumas in 1838/ Function found by Fisher in 1902. Use: Sugar substitute/ Speeds up browning time/ Also used in processes for canning, preserving, brewing and for meat production. Notes: Glucose syrup is a mixture of dextrose, maltose and other complex carbohydrates. 3 Definition The sweetest and most soluble sugar type History Dubrunfaut discovered fructose molecule in 1847 High fructose corn syrup developed in the 1970s Culinary Use Low cost and high sweetening power Notes Has 125% to 170% more sweetening power than sucrose Sweeteners Fructose Definition: Found naturally in honey, tree fruits, berries and melons/ Synthetically made from high fructose corn syrup/ Fructose and glucose combined makes disaccharide sucrose. History: HFCS first made by Japanese researchers. Use: Commonly used in sodas and candies/ Can enhance other sweeteners when combined. Notes: Can lose sweetening power in higher temps./Not used directly. 4 Definition A disaccharide sugar substitute derived from sucrose History Discovered in the 1960s Approved for use in the United States in 1990 Culinary Use Sweetening power dependent on three factors: Type, concentration and temperature Notes 45% to 65% sweetening power of sucrose Sweeteners Isomalt (E-953) Definition: Also called isomaltitol/ Composed of gluco-mannitol and gluco-sorbitol/ More stable than sucrose/ A