Simple Sugars
... • SWEETNESS DETERMINED BY THEIR MOLECULAR STRUCTURE AND INTERACTION W/ SENSORY RECEPTORS IN THE TONGUE ...
... • SWEETNESS DETERMINED BY THEIR MOLECULAR STRUCTURE AND INTERACTION W/ SENSORY RECEPTORS IN THE TONGUE ...
Organic Compounds
... • Inorganic compounds have either one or none of carbon and hydrogen. Water is inorganic as it only has hydrogen and carbon dioxide is also ...
... • Inorganic compounds have either one or none of carbon and hydrogen. Water is inorganic as it only has hydrogen and carbon dioxide is also ...
HL-04 Week 3, Spring 2016
... Food Additives and You • Preservatives and artificial flavors and colors – Staple in processed market foods – Interact with digestive system even if calorie free – Some have been linked to cancer and addiction ...
... Food Additives and You • Preservatives and artificial flavors and colors – Staple in processed market foods – Interact with digestive system even if calorie free – Some have been linked to cancer and addiction ...
Sugar alcohols – not sugar, not alcohol!
... “non-nutritive sweeteners” such as SplendaJ, EqualJ, Sweet n=LowJ, or Sweet OneJ. ÿ Sugar alcohols are not sugar and not alcohol. They are carbohydrates that have a chemical structure similar to sugar and similar to alcohol – but are neither! ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, a ...
... “non-nutritive sweeteners” such as SplendaJ, EqualJ, Sweet n=LowJ, or Sweet OneJ. ÿ Sugar alcohols are not sugar and not alcohol. They are carbohydrates that have a chemical structure similar to sugar and similar to alcohol – but are neither! ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, a ...
The Chemistry of Food
... Also known as milk sugar Primary sugar in mammalian milk (human > cow) Also is a by-product of cheese manufacture Not very sweet (relative intensity ≤ 0.3 cf sucrose) Hydrolyzed by enzyme b-galactosidase. Many adults lack this enzyme and are therefore lactose intolerant ...
... Also known as milk sugar Primary sugar in mammalian milk (human > cow) Also is a by-product of cheese manufacture Not very sweet (relative intensity ≤ 0.3 cf sucrose) Hydrolyzed by enzyme b-galactosidase. Many adults lack this enzyme and are therefore lactose intolerant ...
Sucrose
Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts. Saccharose is an obsolete name for sugars in general, especially sucrose. The molecule is a disaccharide combination of the monosaccharides glucose and fructose with the formula C12H22O11.Sucrose is often extracted and refined from either cane or beet sugar for human consumption. Modern industrial sugar refinement processes often involves bleaching and crystallization also, producing a white, odorless, crystalline powder with a sweet taste of pure sucrose, devoid of vitamins and minerals. This refined form of sucrose is commonly referred to as table sugar or just sugar. It plays a central role as an additive in food production and food consumption all over the world. About 175 million metric tons of sucrose sugar were produced worldwide in 2013.The word ""sucrose"" was coined in 1857 by the English chemist William Miller from the French sucre (""sugar"") and the generic chemical suffix for sugars -ose. The abbreviated term Suc is often used for sucrose in scientific literature.