Deck 21: Sweeteners

Question 1

How are high-fructose corn syrups (HFCSs) different from corn syrups?

A) because HFCS is made commercially by adding acids or enzymes to a mixture of cornstarch and water
B) because HFCSs are used in dry mixes for beverages, sauces, and instant breakfast drinks
C) because HFCSs are often used in soft drinks and processed foods to reduce manufacturing cost
D) because a high number of glucose molecules are converted to fructose in HFCS

Answer 1

D

Question 2

Glucose is

A) also known as dextrose.
B) more sweet than sucrose.
C) a disaccharide.
D) comes from animal fat.

Answer 2

A

Question 3

If you want to substitute honey for sugar in baked products,

A) it is ok to substitute at a 1:1 ratio.
B) no more than half the granulated sugar should be replaced with honey.
C) you should add 1 tablespoon of baking soda for every cup of honey.
D) use 2 parts honey for every 1 part sugar.

Answer 3

B

Question 4

In baked goods, sugars play all of the following roles except

A) produce a finer texture.
B) generate the browning of crust.
C) promote fermentation of yeast breads.
D) promote moisture loss that reduces shelf life.

Question 5

Most "maple syrup" sold today is a blend of

A) maple syrup and invert sugar.
B) HFCS and maple syrup.
C) corn syrup and invert sugar with maple flavoring.
D) maple syrup and corn syrup and/or cane sugar syrup.

Question 6

Which of the following sugars is the least sweet?

A) sucrose
B) glucose
C) fructose
D) lactose
E) maltose

Question 7

Fruit canned in heavy syrup is ___% sugar.

A) 29
B) 18
C) 33
D) 7

Question 8

The sweetest of all the granulated sugars is

A) glucose.
B) galactose.
C) sucrose.
D) fructose.
E) maltose.

Question 9

How many flowers does it take to produce enough nectar to make 1 pound of honey?

A) 2 million flowers
B) 1 pound of flowers
C) 100 flowers
D) 7,500 flowers

Question 10

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

A) dextrose
B) fructose
C) galactose
D) sucrose
E) maltose
F) lactose

Question 11

The thick gumminess of molasses is due to

A) hemicellulose and pectin.
B) waxes.
C) proteins.
D) dextran.
E) All of these are correct.
F) None of these are correct.

Question 12

What sweetener is associated with Clostridium botulinum and is a risk to children under 1 year of age?

A) agave nectar
B) invert sugar
C) molasses
D) honey
E) maple syrup

Question 13

The major sources of sweeteners in the United States include

A) sugar cane.
B) sugar beets.
C) maple trees and their sap.
D) corn.
E) All of these are correct.
F) a and b only.

Question 14

What is the only sweetener of animal origin, even though it is not very sweet?

A) sucrose
B) maltose
C) fructose
D) lactose
E) levulose

Question 15

Which of the following is made up of glucose and fructose?

A) maltose
B) lactose
C) sucrose
D) fructose

Question 16

HFCS

A) is made by treating cornstarch with a series of enzymes including glucose isomerase.
B) is approximately 75% fructose and 25% glucose.
C) costs more than sucrose.
D) cannot be used when clarity and colorlessness are desired.

Question 17

Most of the sweeteners added to foods are extracted from all of the following except

A) sugar cane.
B) sugar beets.
C) maple trees.
D) bees.

Question 18

As compared with lower-conversion syrups, high-conversion corn syrups

A) are more viscous.
B) have greater sweetening power.
C) have less ability to promote fermentation.
D) contribute less to browning.

Question 19

Per level tablespoon, granulated white sugar delivers

A) 16 calories.
B) 23 calories.
C) 48 calories.
D) 98 calories.

Question 20

Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer?

A) glucose
B) fructose
C) galactose
D) sucrose
E) maltose
F) lactose

Question 21

All of the following polyols are examples of sugar alcohols approved for use in the United States except

A) sorbitol.
B) mannitol.
C) xylitol.
D) stevia.

Question 22

What polysaccharide is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

A) inulin
B) invert sugar
C) sucrose
D) molasses

Question 23

Lactose is extracted from whey for commercial use in baked products, where it aids in browning.

Question 24

The acid or enzyme hydrolyzes sucrose into two equal portions of glucose and fructose. This process is called

A) fermentation.
B) inversion.
C) caramelization.
D) crystallization.

Question 25

Which percentage of fructose is present in honey?

A) 35 %
B) 40 %
C) 2 %
D) 50%

Question 26

How many pounds of maple sugar are produced from 1 gallon of maple syrup?

A) 6 pounds
B) 5 pounds
C) 4 pounds
D) 8 pounds

Question 27

The most widely used sweeteners in food preparation are sugars.

Question 28

Which nonnutritive sweetener is sold under the trade name Splenda™?

A) aspartame
B) acesulfame-K
C) sucralose
D) neotame

Question 29

The glucose content of corn syrups is measured in units called dextrose equivalents (DEs).

Question 30

It is possible to successfully substitute honey for all of the granulated sugar in a recipe for a baked product if you make several other modifications.

Question 31

_____ was discovered as a sweetener in 1879, is 200 to 700 times as sweet as sucrose, provides no kcalories, and can be used in both baked and processed foods.

A) Acesulfame-K
B) Aspartame
C) Neotame
D) Saccharin
E) Sucralose

Question 32

Alitame, neohesperidine, thaumatin, and cyclamate are some of the nonnutritive sweeteners approved in other countries but not the United States.

Question 33

Which of the following sweeteners will result in the moistest cake?

A) confectioner's sugar
B) granulated sugar
C) molasses
D) sanding sugar

Question 34

Table sugar is a disaccharide that is extracted from plants and thoroughly processed.

Question 35

In which year was saccharin discovered as a sweetener?

A) 1879
B) 1789
C) 1999
D) 2000

Question 36

Invert sugar syrup is sweeter than sugar, and its ability to resist crystallization results in a smooth texture.

Question 37

The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following answers ranks the sugars from most soluble to least soluble?

A) dextrose, lactose, maltose, and sucrose
B) sucrose, glucose, maltose, and lactose
C) dextrose, sucrose, maltose, and lactose
D) glucose, lactose, sucrose, and maltose

Question 38

What is the most widely used sugar alcohol that is frequently used as a humectant?

A) sorbitol
B) mannitol
C) xylitol
D) isomalt

Question 39

What type of sugar is sweeter than sugar and resists crystallization?

A) maple syrup
B) brown sugar
C) honey
D) invert sugar

Question 40

What is obtained from citrus peel, where these compounds are several hundred times sweeter than sucrose, with a slow taste onset and a lingering aftertaste?

A) dihydrochalcones
B) glycyrrhizin
C) miraculin
D) neohesperidin

Question 42

Your friend is baking a pound cake and the recipe calls for 2 cups of sugar. She has some old honey with crystals in it in the pantry and wants to substitute it for the sugar and calls you up on the phone to find out if the cake will still turn out to be delicious. First of all, she wants to know how she can get rid of these hard crystals in the honey. Tell her how to soften the honey. Give your friend the possible measurement guidelines for the substitution. Any tips for reducing the stickiness of the honey when measuring it in a measuring cup? Should oven temperatures be adjusted? Describe the flavor difference from the substitution in the final baked product.

Question 43

How do you determine the relative sweetness of sweeteners? Name eight sweeteners less sweet than sucrose and eight sweeteners sweeter than sucrose.

Question 44

A friend tells you that "honey is healthier than sugar," and so he is going to start making all of his baked goods using honey instead of sugar. Explain how honey and sugar are more similar than they are different and give him three tips for substituting honey for sugar in his baked goods.

Question 45

Name and describe the three instruments used to measure the amount of sugar solids in a sugar solution such as a syrup or liquid. What is the name of the food industry's standard unit of measurement for identifying the sugar concentration in sugar solutions? What is a DE and how is it calculated? Why do we care about DEs when working with sugars?

Question 46

Name the sugar alcohols. What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

Question 47

A food or drink will usually taste sweeter when it is hot than when it is cold.

Question 48

Lactose cannot be fermented, so it is rarely used in preparation of yeast bread products or alcoholic beverages that depend on fermentation.

Question 49

The sweetness of foods is mostly determined by the type and concentration of sugars.

Question 50

Isomalt is the sugar alcohol that appears to be the closest equivalent to sucrose in solubility and functionality.

Question 51

Explain what populations may benefit from nonnutritive sweeteners and why. Give three examples of how nonnutritive sweeteners can be used in foods and cooking.

Question 52

Molasses is the thick, yellow to dark brown liquid made by repeatedly boiling the juice of sugar cane or beets during sucrose extraction.

Question 53

What functions do sugars serve in foods? Give at least two examples of foods that represent each function.

Question 54

High concentrations of sugar act as a preservative by inhibiting the growth of microorganisms.

Question 55

You are getting all of your ingredients ready to make chocolate chip cookies. You take the brown sugar out of the box and it is hard as a rock. Why does brown sugar have a tendency to dry out and become hard? You don't have time to go to the grocery store. Can you soften it after it has already become hard? If so, how? What can you do to prevent it from happening next time?

Question 56

Adding sucrose to a solution decreases its boiling temperature.

Question 57

Despite the controversies over the safety of nonnutritive sweeteners, they are popular with people who have diabetes or are trying to lose weight.