Unlock the full potential of your projects.
Try MeisterTask for free.
Vous n'avez pas de compte ?
Inscription gratuite
Parcourir
Cartes en vedette
Catégories
Affaires
Design
Education
Loisirs
Vie courante
Marketing
Productivité
Résumés
Technologie
Autre
Langues
English
Deutsch
Français
Español
Português
Nederlands
Dansk
Русский
日本語
Italiano
简体中文
한국어
Autre
Montrer carte totale
Copier éditer carte
Copier
Sweeteners
Autre
Jack Tee
Suivre
Lancez-Vous.
C'est gratuit
S'inscrire avec Google
ou
s'inscrire
avec votre adresse e-mail
Cartes mentales similaires
Plan de carte mentale
Sweeteners
par
Jack Tee
1. Nutritive Sweeteners -less sweetness -higher cost
1.1. Glucose, Fructose, Galactose -monosaccharide found in fruit, vegetables, honey, dairy product -sources of energy
1.2. Sucrose -Disaccharides -table sugar
1.3. Maltose - 2 glucose units forms maltose - found in molasses
1.4. High Fructose Corn Syrup - formed through hydrolysis of corn starch - Dextrose Equivalent(DE) as measuring unit
1.5. Maple syrup -derived from sap of maple tree -syrup or granulated form
1.6. Honey - made up of water and mixture of glucose and fructose with <8% of sucrose - nectar from a flower - increase the moisture level
1.7. Granulated sugar -common sugar, >99.8%sucrose - obtained from sugar cane or sugar beet
1.8. Molasses - thick & brown syrup - by-product of sugar refining process -Type : light molasses, dark molasses, blackstrap
2. Non-nutritive sweeteners -synthetic or plant-based -lower cost compared to table sugar -150-200 times sweeter than nutritive -undesired bitterness
2.1. Aspartame -180-200 times sweeter than sucrose - does not promote tooth decay -used in carbonated beverages
2.2. Sucralose -600 times sweeter than sucrose -sweetness maintain upon heating or long period storage -used in pudding, jam, chewing gum, cerreal
2.3. Saccharin - 300 times sweeter than sucrose - lingering bitter aftertaste - high conc -> bitter aftertaste
3. Functions
3.1. - add sweetness into products - preservatives - enhance flavours - base for fermentation of yeast - balance acidity - lower freezing point
Lancez-vous. C'est gratuit!
Connectez-vous avec Google
ou
S'inscrire