Sugar alcohols – not sugar, not alcohol!
... ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, and xylitol sometimes called “polyols”. They can replace sugar, usually on a oneto-one basis and contain fewer calories than sugar. Remember- they are not calorie-free! ÿ Sorbitol, mannitol, and xylitol are found in plant products such as fruit ...
... ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, and xylitol sometimes called “polyols”. They can replace sugar, usually on a oneto-one basis and contain fewer calories than sugar. Remember- they are not calorie-free! ÿ Sorbitol, mannitol, and xylitol are found in plant products such as fruit ...
HL-04 Week 3, Spring 2016
... What’s Suppose to be on the Label – Product identity and net content – Nutrition facts and Ingredients – Name and address of responsible company and country of origin if imported ...
... What’s Suppose to be on the Label – Product identity and net content – Nutrition facts and Ingredients – Name and address of responsible company and country of origin if imported ...
The Chemistry of Food
... • Carbohydrates consist of single units known as monosaccharides or multiple units thereof. • Simple sugars (mono- and disaccharides) • Oligo- and polysaccharides (sugar polymers) ...
... • Carbohydrates consist of single units known as monosaccharides or multiple units thereof. • Simple sugars (mono- and disaccharides) • Oligo- and polysaccharides (sugar polymers) ...
Carbohydrates
... Building block molecules = sugars sugar - sugar - sugar - sugar - sugar sugar sugar sugar sugar sugar sugar sugar sugar ...
... Building block molecules = sugars sugar - sugar - sugar - sugar - sugar sugar sugar sugar sugar sugar sugar sugar sugar ...
FST Ch 5 Carbohydrates
... Sugars added to foods during processing or at the table. Called REFINED SUGARS ...
... Sugars added to foods during processing or at the table. Called REFINED SUGARS ...
Carbohydrates
... The result is that -H and -OH groups projecting above the page are on the left and right of the chiral carbons, and groups projecting behind the page are above and below the chiral carbons ...
... The result is that -H and -OH groups projecting above the page are on the left and right of the chiral carbons, and groups projecting behind the page are above and below the chiral carbons ...
Lecture Resource ()
... Compounds that can be hydrolyzed to polyhydroxy aldehydes or polyhydroxy ketones are also classified as carbohydrates ...
... Compounds that can be hydrolyzed to polyhydroxy aldehydes or polyhydroxy ketones are also classified as carbohydrates ...
History of sugar
The history of sugar has five main phases: The extraction of sugar cane juice from the sugar cane plant; and, the subsequent domestication of the plant in tropical Southeast Asia many thousands of years ago (a firm date is unknown). The invention of manufacture of cane sugar granules from the sugar cane juice in India a little over two thousand years ago, followed by improvements in refining the crystal granules in India in the early centuries A.D. The spread of cultivation and manufacture of cane sugar to the medieval Islamic world together with some improvements of production methods. The spread of cultivation and manufacture of cane sugar to the West Indies and tropical parts of the Americas beginning in the 16th century, followed by more intensive improvements in production in the 17th through 19th centuries in that part of the world. The development of beet sugar, high fructose corn syrup and other sweeteners in the 19th and 20th centuries.Worldwide through the end of the medieval period, sugar was very expensive and was considered a ""fine spice"", but from about the year 1500, technological improvements and New World sources began turning it into a much cheaper bulk commodity.
