Difference Between Reducing Sugar and Starch Key Difference - Reducing Sugar Vs Starch
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FOOD ALLERGEN LABELING All Food Labels Printed After Jan
FOOD ALLERGEN LABELING All food labels printed after Jan. 1, 2006 Must comply with the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) • Eight foods or food groups have been identified as causing 90% of all documented food allergies & represent the foods most likely to result in severe or life-threatening reactions. • These 8 are: peanuts, tree nuts (e.g., walnuts, hazel nuts, almonds), soybeans, wheat, eggs, milk, fish (e.g., bass, flounder, cod), & crustacean shellfish (e.g., crab, lobster, shrimp). Tree nuts, fish, and crustacean shellfish must be listed by individual name, not as group term such as “tree nuts”. • FALCPA requires that food manufacturers label food products that contain an ingredient that is one of the eight major allergens or that contains protein from a major food allergen in one of the following ways: 1. The ingredient statement lists by name all of the allergenic ingredients in the food, for instance: INGREDIENTS: WHOLE WHEAT FLOUR, WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, MILK, EGGS, YEAST, SALT. or 2. The name of the food source is listed in parenthesis following the common or usual name of the major food allergen in the list of ingredients when the name of the food source of the major allergen isn’t a required part of the ingredient name. INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PARTIALLY HYDROGENATED SOYBEAN OIL, AND/OR COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, WHEY (MILK), ALBUMIN (EGGS), VANILLA, NATURAL AND ARTIFICIAL FLAVORING), SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), SOY LECITHIN, MONO-AND DIGLYCERIDES (EMULSIFIER). -
Sweeteners Georgia Jones, Extension Food Specialist
® ® KFSBOPFQVLCB?O>PH>¨ FK@LIKUQBKPFLK KPQFQRQBLCDOF@RIQROB>KA>QRO>IBPLRO@BP KLTELT KLTKLT G1458 (Revised May 2010) Sweeteners Georgia Jones, Extension Food Specialist Consumers have a choice of sweeteners, and this NebGuide helps them make the right choice. Sweeteners of one kind or another have been found in human diets since prehistoric times and are types of carbohy- drates. The role they play in the diet is constantly debated. Consumers satisfy their “sweet tooth” with a variety of sweeteners and use them in foods for several reasons other than sweetness. For example, sugar is used as a preservative in jams and jellies, it provides body and texture in ice cream and baked goods, and it aids in fermentation in breads and pickles. Sweeteners can be nutritive or non-nutritive. Nutritive sweeteners are those that provide calories or energy — about Sweeteners can be used not only in beverages like coffee, but in baking and as an ingredient in dry foods. four calories per gram or about 17 calories per tablespoon — even though they lack other nutrients essential for growth and health maintenance. Nutritive sweeteners include sucrose, high repair body tissue. When a diet lacks carbohydrates, protein fructose corn syrup, corn syrup, honey, fructose, molasses, and is used for energy. sugar alcohols such as sorbitol and xytilo. Non-nutritive sweet- Carbohydrates are found in almost all plant foods and one eners do not provide calories and are sometimes referred to as animal source — milk. The simpler forms of carbohydrates artificial sweeteners, and non-nutritive in this publication. are called sugars, and the more complex forms are either In fact, sweeteners may have a variety of terms — sugar- starches or dietary fibers.Table I illustrates the classification free, sugar alcohols, sucrose, corn sweeteners, etc. -
Is There Hidden Sugar in Your Drink?
Is There Hidden Sugar in Your Drink? Anjali Shankar 9th Grade Moravian Academy Upper School June 5th, 2020 Motivation - I have a big passion for the medical field, showed by last year’s project. - Food labels and nutrition have caught my eye and are important when eating. How do glucose levels Research in different drinks change after adding Question an invertase enzyme? Given that the invertase enzyme breaks down sucrose, glucose levels will rise after adding the enzyme because the sucrose will convert to Hypothesis glucose and fructose. Coca Cola will have the most glucose because it has the most calories of each drink. Glucose - Chemical compound in the body - C6H12O6 - Comes from food and drink - Generally rich in sugars/carbohydrates - Used for many purposes: - Used to make energy (ATP) in cellular respiration - Stores energy - Used to build carbohydrates Chemical Reaction - A chemical reaction transfers a set of compounds into another - Reactants: Enter into a chemical reaction - Products: Compounds produced by the reaction - Catalyst: Speeds up the rate of a chemical reaction - Enzyme: Biological catalysts; usually proteins The formula for this experiment is: Invertase Sucrose + Water Glucose + Fructose Invertase C12H22O11 + H20 C6H12O6 + C6H12O6 In the Body - The most common sugar is eaten as sucrose. - Also known as table sugar - It is broken down in the body into glucose and fructose through a chemical reaction during digestion. - Fructose: Contains the same elements as glucose, but has a different chemical construction - Often used to make more glucose - The reaction is catalyzed by an enzyme named sucrase. - Modeled by invertase in experiment - The pancreas monitors blood sugar, or amount of glucose in the body. -
Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1
Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1 R. E. WYSE AND S. T. DEXTER2 Received fo,- /Jub lication July IO. 1970 Introduction The decrease in bagged sucrose per ton of beets during stor age results primarily from two factors. Sucrose is respired, evolv ing CO2 , The transformation of sucrose and other beet con stituents into raffinose, reducing sugars, amino acids, etc., re sults in an accumulation of non-sucrose solutes in the thin juice and corresponding increased sucrose losses into the molasses. Reducing sugars, raffinose and amino acids account for a major portion of the fluctuation in impurities during storage (Wyse et al.) 1970). The purpose of this study was to determine the in fluence of harvest date, nitrogen fertilization and storage tem perature on the content of these three impurities in several sugarbeet varieties. Reducing Sugars The predominant reducing sugars in the beet are glucose and fructose. Free galactose and arabinose are found only in trace amounts (Silin, 1964). Reducing sugars are presumably destroy ed during lime defecation and occur in very small amounts in beet molasses (McGinnis, 1951; Silin, 1964). In this process the reducing sugars are degTaded to acids (lactic, formic, acetic, sac charinic) (Carruthers et al.) 1959) which must be neutralized by the addition of sodium carbonate before evaporation to re duce soluble lime salts and to prevent sucrose inversiop (Silin, 1964; McGinnis, 1951). As a result of the addition of sodium carbonate, molasses quantity and purity are increased resulting in increased sucrose losses (Si Jin, 1%4). -
Lecture 2 Assistant Lecture Tafaoul Jaber
Lecture 2 Assistant Lecture Tafaoul Jaber Effect of alkali on carbohydrates Benidict , Fehling , Barfoed tests . These tests are based on the most important chemical property of sugar, the reducing property. Benidict and fehling tests are used to determine presence of reducing sugar while Barfoed test is used more specifically to distinguish monosaccharides and disaccharides. Reducing and Non- reducing sugars Sugars exist in solution as an equilibrium mixture of open- chain and closed-ring (or cyclic) structures. Sugars that can be oxidized by mild oxidizing agents are called reducing sugars because the oxidizing agent is reduced in the reaction. A non-reducing sugar is not oxidized by mild oxidizing agents. All common monosaccharides are reducing sugars. The disaccharides maltose and lactose are reducing sugars. The disaccharide sucrose is a non-reducing sugar. Common oxidizing agents used to test for the presence of a reducing sugar are: Benedict's solution, Fehling's solution. Benedict's Test Benedict's test determines whether a monosaccharide or disaccharide is a reducing sugar. To give a positive test, the carbohydrate must contain a hemiacetal which will hydrolyse in aqueous solution to the aldehyde form. Benedict's reagent is an alkaline solution containing cupric ions, which oxidize the aldehyde to a carboxylic acid. In turn, the cupric ions are reduced to cuprous oxide, which forms a red precipitate. This solution has been used in clinical laboratories for testing urine. RCHO + 2Cu2+ + 4OH- ----- > RCOOH + Cu2O + 2H2O Hemiacetal & hemiketal formation Procedure Place 1 ml of carbohydrates solutions in test tube. To each tube, add 1 ml of Benedict's reagent. -
MINIMIZATION of SUCROSE LOSSES in SUGAR INDUSTRY by Ph and TEMPERATURE OPTIMIZATION
The Malaysian Journal of Analytical Sciences, Vol 12, No 3 (2008): 513 - 519 MINIMIZATION OF SUCROSE LOSSES IN SUGAR INDUSTRY BY pH AND TEMPERATURE OPTIMIZATION Kornvalai Panpae 1*, Wasna Jaturonrusmee 1, Withawat Mingvanish 1 , Chantana Nuntiwattanawong 2, Surapon Chunwiset 2 , Kittisak Santudrob 1 and Siriphan Triphanpitak 1 1Department of Chemistry , Faculty of Science , King’s Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand 2Chaimongkol Refined Sugar Company, Limited.( U-Thong Factory ), Supanburi Province 72160, Thailand * Corresponding author: [email protected] Abstract Invert sugar has several disadvantage properties that play an important role in many food applications. It has a high affinity for water and is the cause of making products retain moisture.Invert sugar also affects the caramelization process , producing a browning effect. In this study, the possibility of minimization of sucrose inversion during the industrial production of sugar cane was investigated by the variation of the important parameters, i.e. temperature and pH of sugar cane juice for each of samples. The amounts of sucrose and reducing sugar alerting during the sucrose inversion process were determined by the values of % Pol and % reducing sugar (% RS), respectively. Starting with the study of temperature and pH effects of the sucrose solution with the concentration of 16 Brix, used as a sample model, it was found that no change in amounts of reducing sugar and sucrose was observed at room temperature (34 oC) in the pH range of 5-11. At pH 3, the amounts of reducing sugar increased and the amount of sucrose decreased as the time increased. -
Matthew Przybysz
Matthew Przybysz Bio Lab Report 11/18/12 OBJECTIVE: The objective of this lab was to determine if LACTAID really works to digest milk sugar, lactose. If lactaid is added to milk, glucose will be detected because lactaid contains lactase, which breaks down the lactose in milk. The dependent variable in this lab was the type of reaction (positive or negative) and the independent variable was the type of liquid, which included lactaid, glucose, milk, water, and lactaid and milk combined. INTRODUCTION: Lactaid is a product that you can purchase in a regular store and it contains lactase. Therefore people who are lactose intolerant can have milk products. Regular dairy products contain lactose. In order for lactose to be broken down, our bodies contain an enzyme called lactase. Enzymes are biomolecules that catalyze chemical reactions. An enzyme doesn’t supply activation energy to the reacting molecules, but instead lowers the energy requirement barrier so that the reaction can proceed at normal cell temperatures. (1) Almost all enzymes are proteins. Like all catalysts, enzymes work by lowering the activation energy for a reaction, thus dramatically increasing the rate of the reaction. (1, 2) A substrate is a specific reactant acted upon by an enzyme. The enzyme breaks the bond of the molecule substrate. In this lab experiment the substrate was lactose. Lactase broke apart the substrate lactose into two different sugar molecules called glucose and galactose. An enzyme substrate complex is a non-covalent complex composed of a substrate bound to the active site of the enzyme. The enzyme takes in substrates to the active zone of the enzyme.(2) The substrates then interact with each other and form new products, and they are released. -
Get Off the Blood Glucose Roller Coaster Avoid the Glucose Highs and Lows That Affect Your Thinking and Mood
Get Off the Blood Glucose Roller Coaster Avoid the glucose highs and lows that affect your thinking and mood. Extreme blood sugar highs and lows can lead to major problems. There are physical symptoms; you are more likely to get long term problems from diabetes as well. Often, there are signs that your blood sugar is off target. Among the first signs are changes in your thinking and mood. Learn to spot and act on the warning signs. This will help you get off the blood sugar roller coaster. The goal is to keep your blood sugar and your mood as stable as you can. Symptoms of low blood sugar (hypoglycemia) When blood sugar drops below the normal range (70-120 mg/dL), you can start to feel signs. You may sweat, get a fast heart beat, and feel jittery. Blood sugar will go lower if you don't take action. Eat or drink something that has sugar. If blood sugar goes lower, things can get worse very fast; you can have confusion, loss of consciousness, or coma. Alice is a patient of mine. She had a recent bout of low blood sugar in the middle of the night. She made it to the kitchen. She knew she needed a snack. She went to the refrigerator and she opened the door; Alice then stood there for 15 minutes. She was trying to decide which juice she should drink to raise her blood sugar. This is how low blood sugar, in its early stage, can affect thinking. Her trouble with being able to make a simple choice like this is common. -
Fructose, Glucose, and Sucrose in Nature
3/13/2017 Fructose, Glucose, and Sucrose In Nature Fructose, Glucose, and Sucrose In Nature By Rex Mahnensmith | Submitted On July 04, 2016 Fructose, glucose and sucrose are often referred to as fruit sugars, and indeed they are. These sugars exist in virtually all tree fruits, in virtually all vine fruits, and in virtually all berries. Fructose, glucose, and sucrose exist in most root vegetables, as well. Fructose and glucose are circular molecules, very similar to each other. Each has 6 carbon atoms, 6 oxygen atoms, and 12 hydrogen atoms. However, the compounds differ slightly in the arrangements of these atoms. Both exist as straight chain molecules and as circular molecules. Both are highly reactive and will react with each other easily, forming sucrose. Glucose and fructose are two products of photosynthesis, whereby plants inspire carbon dioxide from the atmosphere and react this carbon dioxide molecule with water, forming simple single sugars or "monosaccharides." The photosynthetic steps are complex yet precise, yielding glucose principally, then fructose, and ultimately sucrose, which is the result of fructose combining with glucose to form a double sugar or "disaccharide." In the experimental setting, under direct observation, glucose, fructose, and sucrose appear almost simultaneously through the photosynthetic process. The sugar compositions of glucose, fructose, and sucrose differ from plant to plant. http://ezinearticles.com/?Fructose,Glucose,andSucroseInNature&id=9460795 1/3 3/13/2017 Fructose, Glucose, and Sucrose In Nature For example, apples, figs, bananas, grapes, and pears are relatively rich with free fructose sugars when fructosetoglucose ratios within these fruits are analyzed. -
High Fructose Corn Syrup How Sweet Fat It Is by Dan Gill, Ethno-Gastronomist
High Fructose Corn Syrup How Sweet Fat It Is By Dan Gill, Ethno-Gastronomist When I was coming along, back in the ‘50s, soft drinks were a special treat. My father kept two jugs of water in the refrigerator so that one was always ice cold. When we got thirsty, we were expected to drink water. Back then Coke came in 6 ½ ounce glass bottles and a fountain drink at the Drug Store was about the same size and cost a nickel. This was considered to be a normal serving and, along with a Moon Pie or a nickel candy bar, was a satisfying repast (so long as it wasn’t too close to supper time). My mother kept a six-pack of 12-oz sodas in the pantry and we could drink them without asking; but there were rules. We went grocery shopping once a week and that six-pack had to last the entire family. You were expected to open a bottle and either share it or pour about half into a glass with ice and use a bottle stopper to save the rest for later, or for someone else. When was the last time you saw a little red rubber bottle stopper? Sometime in the late 70s things seemed to change and people, especially children, were consuming a lot more soft drinks. Convenience stores and fast food joints served drinks in gigantic cups and we could easily drink the whole thing along with a hamburger and French fries. Many of my friends were struggling with weight problems. -
Invert Sugar Determination by Polarimeter
Invert Sugar Determination by Polarimeter Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glu- cose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in many other processed foods like jams and jellies. However, it is being used only in biscuits and soft drinks. A manufacturer of IS expecting to supply it in next couple of years to the confectionery, fruit canning, processed foods and dairy products industries also. Fructose, also known as fruit sugar, is the sweetest natural sugar and is found in fruits, vegeta- bles, and honey. The body responds to fructose in a different way than to glucose and sucrose. Fructose is more satiating, and it is up to 1.8 times sweeter than sucrose, making it useful in foods and bever- ages for the health conscious. Fructose is also ideal for use in diabetic foods as it has very little effect on blood glucose and only a negligible effect on the secretion of insulin. Enzymatic treat- ments are a now a major way of producing sweeteners, including syrups derived from sucrose derived from sucrose or starch th at contain mixtures of glucose, maltose, fructose, and other sugars. Glucose has 70-75% the sweetening strength of beet sugar (sucrose), but fructose is twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable value. Invertase enzyme is used traditionally in the production of inverted sugars for industry, espe- cially in the manufacture of candies and preserves, production of lactic acid and ethanol pro- duction from fermentation of cane sugar molasses. -
Structures of Monosaccharides Hemiacetals
Disaccharides 10:51 AM 1 Disaccharides Definition • Disaccharides are carbohydrates consisting of two monosaccharide units linked via a glycosidic bond. Non-reducing disaccharide (1,1'-Glycosidic linkage) OH HO OH O HO O OH O OH OH HO OH HO O O HO OH + HO OH Glycosidic bond OH OH HO OH HO OH 6' 6 O O Reducing end 5' 1' 4 5 HO 4' O OH 3' 2' 3 2 1 HO OH HO OH Glycone Aglycone Reducing disaccharide (1,4'-Glycosidic linkage) • These disaccharides may be reducing or non-reducing sugars depending on the regiochemistry of the glycosidic 10:51 AM linkage between the two monosaccharides. 2 Nomenclature of Disaccharides • Since disaccharides are glycosides with two monosaccharide units linked through a glycosidic bond, their nomenclature requires the formulation of priority rules to identify which of the two monosaccharides of a disaccharide provides the parent name of the disaccharide and which one will be considered the substituent. • The nomenclature of disaccharides is based on the following considerations: i. Disaccharides with a free hemiacetal group (Reducing disaccharide) ii. Disaccharides without a free hemiacetal group (Non- Reducing Disaccharide) 10:51 AM 3 Nomenclature of Reducing Disaccharides • A disaccharide in which one glycosyl unit appears to have replaced the hydrogen atom of a hydroxyl group of the other is named as a glycosylglycose. The locants of the glycosidic linkage and the anomeric descriptor(s) must be given in the full name. • The parent sugar residue in such a reducing disaccharide is chosen on the basis of the following criteria: • The parent sugar residue is the one that includes the functional group most preferred by general principles of organic nomenclature.