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Sweeteners & Sugar World

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Sweeteners & Sugar World Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org INTRODUCTION TO : SWEETENERS & SUGAR WORLD By : TAREK ISMAIL KAKHIA 1 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org No Page Subgecte 1 – 166 PART 1 : Sugar & Carbohydrate 1 3 Barley malt syrup 2 4 Barley sugar 3 6 Brown sugar 4 11 Caramel 5 13 Carbohydrate 6 23 Corn syrup 7 25 Dextran 8 28 Dextrin 9 31 Dextrose equivalent 10 32 Disaccharide 11 35 Fructose 12 52 Galactose 13 55 Glucose 14 63 High – fructose corn syrup 15 77 Inverted sugar syrup 16 80 Lactose 17 83 List of un refined sweeteners 18 87 Malt 19 90 Maltose 20 92 Modified starch 21 95 Molasses 22 99 Mono Saccharide 23 105 Nectar 24 107 Roasted grain beverage 25 109 Starch 26 120 Starch gelatinization 27 122 Sucrose 28 145 Sugar 29 152 Sugar Loaf 30 155 Sugar substitute 167 – 216 Part 2 : Cacoa & Chocolate 1 169 Chocolate 2 177 Chocolate chip 3 180 Chocolate milk 4 183 Cocoa bean 2 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 5 195 History of Chocolate 6 199 Hot Chocolate 7 209 Theobroma cacao 217 – 230 Part 3 : Almond , Grain & Soy Milk 1 219 Almond Milk 2 220 Grain Milk 3 221 Soy Milk 231 – 290 Part 4 : Candy , Gelatin Succady & Toffee 1 233 Aspic 2 235 Candied fruit 3 237 Candy 4 242 Candy apple 5 245 Cany Bar 6 247 Caramel Corn 7 248 Gelatin 8 258 Gelatin Dessert 9 263 Gum Drop 10 264 Gummy Candy 11 267 Jelly 12 268 Jelly Baby 13 270 List of Candy 14 273 List of chewing gumbrands Confectionery 15 277 Sunkist Fruit Gems 16 278 Swedish Fish 17 282 Toffee 18 284 Turkish Delight 19 288 Win Gum 291 -318 Part 5 : Dodurma , Gelato & Ice Cream 1 293 Dondurma 2 295 Gelato 3 298 Ice Cream 319 – 342 Part 6 : Baklava , Kanafeh & Halva 1 321 Baklava 2 325 Halva Tahini 3 337 Ka'ak 4 339 Simit 3 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 5 340 Kanafeh 343 -364 Part 7 : Mramalde 1 345 Fruit preserves 2 353 Lekvar 3 355 Marmalade 4 359 Quince cheese 5 361 Zest ( ingredient ) 6 363 Zester 365 – 394 Part 8 : Sweetness & Sandwish 1 367 Comfort food 2 376 Convenience food 3 379 Fluffernutter 4 380 Fudge 5 383 Mince Pie 6 385 Peanut butter and jelly sandwich 7 387 Sweetness 395 – 420 part 9 : Different 1 397 Confectionery 2 401 Healthy diet 3 406 Mash ingredients 4 418 Mizuame 5 419 Spoon sweets 4 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org Part 1 SUGAR & CARBOHYDRATES 1 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 2 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 1 - Barley malt syrup Adding barley malt syrup to flour for bagels Barley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor that can only be described as "malty". It is about half as sweet as white sugar. Barley malt syrup is best used in combination with other natural sweeteners. 3 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 2 - Barley sugar 1 – Introduction : Barley sugar ( or barley sugar candy ) is a traditional variety of British boiled sweet, or hard candy, yellow or orange in colour with an extract of barley added as flavouring. It is similar to hard caramel candy in its texture and taste. 2 - History : The etymology is uncertain, but it is said to be that during various French / English wars " burnt sugar " (sucre brûlé) was brought by the French to England, and mistranslated as "barley sugar"; the name was then reimported to France as sucre d'orge as the literal translation (orge meaning "barley"). So both French and the English speakers call it barley sugar although its content of barley (in the form of barley water) is trivial . Barley sugar was made in the 17th century by boiling down refined cane sugar with barley water, cream of tartar, and water. A recipe was created in 1638 by the Benedictine monks of Moret - sur - Loing, France, and there is a "Barley Sugar Museum" (Le Musée du Sucre d'Orge) in the town. During the 18th century metal molds were used to create the shapes known as Barley Sugar Clear Toys, a popular Victorian Christmas treat. Many modern confectioners make barley candy without barley allowing the name to become a euphemistic term.[3] The U.S. Food and Drug Administration (FDA) discourages calling a product " barley sugar " or "barley candy" unless the product actually includes barley . 3 - Barley sugar candy : Barley sugar candy differs from barley sugar by the presence of corn syrup and the absence of cream of tartar. This recipe increases the stability of the candy, improves the durability, and prevents liquefaction. Traditionally barley candy was used to soothe sore 4 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org throats and calm upset stomachs. It is also used widely by climbers, scramblers and ramblers to provide a quick source of energy during activities. 4 - 40 Hour Famine : Barley sugars and other energy sweets are the only food allowed to be eaten in the New Zealand & Australian 40 Hour Famine, an annual event which draws attention to world hunger. A single barley sugar is allowed to be consumed once every 4 hours during the 40 Hour Famine. This applies to participants older than primary school age. 5 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 3 - Brown sugar Brown sugar crystals. 1 – Introduction : Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar. Brown sugar contains from 3.5 % molasses ( light brown sugar) to 6.5 % molasses ( dark brown sugar ) . The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and / or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar. Products for industrial use ( e.g. the industrial production of cakes ) may be based on caster sugar which has crystals of approximately 0.35 mm. 6 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 2 - Manufacture : Brown sugar is often produced by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs . This also allows the production of brown sugars to be based predominantly on beet sugar. Brown sugar that is prepared in this manner is often much coarser than its un refined equivalent and its molasses may be easily separated from the crystals by simply washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off - white if washed . This is mainly done for inventory control and convenience. The molasses usually used is that obtained from sugar cane, because the flavor is generally preferred over beet sugar molasses. Although in some areas, especially in the Netherlands, sugar beet molasses is used. The white sugar used can be from either beet or cane as odour and color differences will be covered by the molasses. Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25 % of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately. When a recipe calls for "brown sugar" it is usually referring to light brown sugar; dark brown sugar should be used only when specified . This is relevant primarily when baking recipes sensitive to moisture and density (such as cakes), because of the difference in moisture content between the two types. In other applications, substituting dark brown sugar over light brown will yield a deeper flavor with more caramel, much like adding molasses would do. 7 Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org 3 - Nutritional value : Brown sugar has a slightly lower caloric value by weight than white sugar due to the presence of water. One hundred grams of brown sugar contains 373 calories, as opposed to 396 calories in white sugar.[1] However, brown sugar packs more densely than white sugar due to the smaller crystal size and may have more calories when measured by volume. One tablespoon of brown sugar has 48 calories against 45 calories for white sugar . John Yudkin, in his studies (cited in "Pure, White and Deadly" - UK title) that rats fed brown sugar, as opposed to white sugar, suffered all the same ills from such consumption as did the control group fed white sugar, while their offspring did not exhibit the same abnormalities related to the offspring of the rats fed on white sugar . This led to the conclusion that there are some trace nutritional aspects he was unable to detect in brown sugar that made it less harmful than white sugar, though the impact could only be detected in their offspring.
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