FST 504: TECHNOLOGY OF MISCELLANEOUS FOOD COMMODITY 3 Units Section 2 Dr Mrs J.M. Babajide Department of Food Science and Technology, University of Agriculture, Abeokuta

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FST 504 TECHNOLOGY OF MISCELLANEOUS FOOD
COMMODITY 3 UnitsSection 2Dr Mrs J.M.
BabajideDepartment of Food Science and
Technology,University of Agriculture, Abeokuta
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• Course requirements
• CAT 30 (Test 20 assignment 10)
• Exam 70
• 70 Class attendance compulsory

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SUGAR AND CONFECTIONERY

• INTRODUCTION
• Definition of sugar (sucrose) - form of
  carbohydrate suitable as a sweetener
• Major source of sugar e.g cane and beet
• World production of sugar - The worlds highest
  producer of sugar produce about 90 million
  tones/year, 60 sugar cane and 40 from sugar
  beet.
• Sugar as an important confectionery ingredient -
  basic ingredient for classical sugar confectionery

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Production of raw sugar

• sugar cane
• shredding
• Squeezing under hydrolytic pressure
• raw sucrose sugar
• 
  Sugar cane
• Sugar beet
• washing
• slicing
• diffusing
• sucrose liquor
• 
  Sugar Beet
• At this stage the liquor contain 13 14
  sucrose.

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• Purification/Refinery of raw sugar
• Raw sugar
• Mixing (with syrup obtained from the latter
  stages)
• concentrating (under vacuum)
• Centrifuging (at high speed of 1,200 rpm or
  more)
• Sugar crystals
• Washing (with hot water thus causing
  re-dissolution of sugar)
• Adding Lime milk /carbonation
• Filtering (under pressure)
• Decolourising (with active carbon)
• Concentration to super-saturation level (using
  evaporator)
• Refined sugar (80 solid) Drying
  Dried Sugar crystals

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Typical analyses of cane or beet sugar
White Sugar () Brown Sugar ()
Purity (Sucrose) 99.8 92.0
Moisture 0.1 3.5
Reducing Sugar (as in invert sugar) 0.05 4.0
Ash 0.02 0.5
Impurities 0.005 0.01
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Physical properties of sucrose
Temperature Temperature Solubility
oC oF
1. Solubility 20 50 100 68 122 212 67.1 72.4 84.1
SH
2. Specific heat (SH) (67 solution) 20 106 68 218 0.63 0.72
3. Equilibrium relative humidity 60
4. Boiling point 67 solution boils at 105oC (225oF) 67 solution boils at 105oC (225oF) 67 solution boils at 105oC (225oF)
5. Optical rotation 66.5o 66.5o 66.5o
6. Specific gravity (SG) for 67.1 solution Temp 20 60 SG 1.33 1.29
for 74 solution 20 60 1.37 1.33
7. Bulk density 47 -55lb/ft3 (varying according to package) Bulk density 47 -55lb/ft3 (varying according to package) Bulk density 47 -55lb/ft3 (varying according to package) Bulk density 47 -55lb/ft3 (varying according to package)
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Traditional Degree of sugar boilings Name
(Consistency) Observation Approx. temp Thread
(gloss) Thin strands 103oC Large
Thread (large gloss) Stronger strand
104oC Small pearl form small droplets
105oC Large pearl form large
droplets 106oC Blow (scuffle) bubbles set
on syrup 110oC Feather form feathery hard
strands 111oC Small ball syrup form soft
ball 116oC Large ball syrup form hard
ball 120oC Large Crack form thin
sheet 129oC Medium Crack form slightly
brittle sheet 132oC Hard crack rapidly
formed sheet 143oC Extra hard crack sheet
shows signs of browning 168oC Caramel brown
brittle sheet 180oC
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PROPERTIES OF SUCROSE SUGAR

• Solubility of Sugar
• Saturation concentration of sugar- (at room
  temperature a part of H2O will dissolve 2 parts
  of sugar (67)
• Factors that determine concentration of sugar-
  temperature, rate of agitation, degree of under
  saturation and inversely to the crystal size).
• Rate of dissolution of sugar- For example , in
  preparing a saturated solution at room
  temperature, the last few of sugar will
  dissolve very slowly except in the use of heat

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• Super-saturated sugar solution- (a solution
  containing more sugar than the saturation level),
  when heated and allowed to cool to room
  temperature a 74 solution may be obtained.
• Instability of super-saturated sugar- any
  vibration or ingress of solid particles (which
  act as nuclei) may result in rapid
  crystallization of excess sugar.

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• Addition of mixtures of sugars (fructose, sobitol
  etc) can lead to higher dissolved solids e.g. the
  inclusion of invert sugar in the optimal ratio
  increases the solubility at 20oC from 67.7 for
  sucrose alone to 75.1 for the mixture.
• The degree brix is the unit of measurement of
  concentration of sugar solution and the common
  instrument used is hydrometer having Baume scale
  ( of sucrose by wt.) e.g if 50g sugar is
  dissolved in 50g of H2O, it will be written as
  50 w/w.

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• 2. Bulkiness property of sugar
• It acts as a bulking agent (filler), a diluents
  and carrier of trace ingredients like colourants,
  flavours thereby improving their dispersion.
• Sugar crystals improve the particulate flow
  characteristics of mixture, an important feature
  in a highly mechanized food industry.
• Its particle size aids wetting and dispersion
  when H2O is added.

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• When mixed with fats, it enables the
  incorporation of air into the mixture which makes
  it important in generating the lightens of cake.
• It provides mouth feel in soft drinks at
  relatively low concentration while at high
  concentration, it gives the characteristics
  e.g. in boiled sweets.

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3. Relative Humidity of sugar

• Sucrose sugar can tolerate to a wide range of
  humidity. However, it does have its limitations
  in its tendency to cake or solidify in its
  storage container.
• Thus, sugar remains free flowing under normal
  European climatic conditions. When the relative
  humidity drops below 70, the syrup form
  crystals. When the R.H is over 70, it gives rise
  to conditions which encourage mould growth during
  storage.

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4. Sugar Confectionery Texture
A B C D E
Brittle, crisp, Crunchy, flaky chewy, fluffy, hard, light, short, Soft, spongy, Springy, stiff, Tender, tough chalky, coarse, crystalline, lumpy, powdery, rough, sandy, , smooth Crumbly, dough, fibrous, mushy, pasty, spongy, Stringy greasy, dry moist, oily sticky , tacky tready, waxy, wetty,
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• Texture variation can be achieved for confections
  by one or more of the following procedures
• vary the moisture content
• vary the content type and strength of gelling
  agent
• vary the sucrose-glucose syrup ratio
• vary the sucrose-invert sugar solid ratio
• vary the pH
• alter the process temperature conditions
• vary the milk protein content
• seed the batch with fondant or icing sugar
• change the required level of total sugars
• alter processing conditions to vary the particle
  size
• alter the incorporated air content

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FORMS/TYPES OF SUCROSE SUGAR

• 1. Granulated mineral water sugar
• 2. Granulated sugar
• 3. Industrial granulated
• Cube sugar
• 5. Nibs
• 6. Caster
• 7. Icing sugar
• Liquid sugar
• 9. Brown sugar
• 10. Mollases
• 11. Microcrystalline sugar

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GLUCOSE SYRUP

• Glucose syrup - key ingredient in the
  confectionery industry.
• It is a refined concentrate aqueous solution of
  D()-1-glucose, maltose and other polymers of
  D-glucose obtained by controlled partial
  hydrolysis of edible starch.
• According to Codex Alimetarius, Glucose syrup can
  be defined as a purified concentration of aqueous
  solution of nutritive saccharides obtained from
  starch.
• Can be obtained from starchy foods such as corn,
  cassava, potato etc.
• The industrial production of glucose syrup
  consists of 2 basic processes
• 1. Starch hydrolysis
• 2. Refining of the hydrolysate

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• In acid hydrolysis, dextrose equivalent (degree
  of hydrolysis) of 30-35DE could be obtained which
  is still of higher quality required by the food
  and confectionery industry.
• DE is the degree of hydrolysis of starch that
  takes place and it is the total reducing power
  i.e. in the acid hydrolysis of glucose syrup, we
  have the composition of dextrose, maltose,
  malto-triose, malto-tetrose, malto-pentose,
  malto-hexose and higher sugars in various
  percentages making a total of 100 for each DE,
  as shown below

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Destrose Equivalent of sugars Type
Low Low Regular Intermediate
High High Maltose DE 26 DE
38 DE 42 DE 55 DE 64
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Monosacchari de-dextrose 8.0
15.0 19.3 30.8 37.0
5.9 Disaccharide -maltose 7.5
12.5 14.3 18.1 31.5
44.7 Trisaccharides 7.5 11.0
11.8 13.2 11.0 12.7 Tetra-sacchari
des 7.0 9.0 10.0 9.5
5.0 3.3 Penta-ssacharides 6.5
8.0 8.4 7.2 4.0
1.3 Hexo-saccharide 5.0 7.0
6.6 5.1 3.0
1.5 Hepta-saccharides 4.5 5.0
5.6 4.2 2.0 1.0 High
sugars 54.0 32.5 24.0 11.9
6.5 27.4
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Function of Glucose syrup in confectionery T
ype of Syrup Property/functional use Low DE
High DE Body agent
Browning reaction
Cohesiveness Colour
stabilization Crystallisate
control Emulsion
stabilizer Fermentability
Flavour
enhancement Flavour
transfer medium Foam stabilizer
Freezing point depression Humenctan
cy
Hygroscopicity Increased vapour
pressure Nutritive value
Osmotic pressure
Preservation Prevention of coarse
ice crystals
Prevention of sucrose crystallisate
Sheen power

Solubility effect Sweetness
Thickening agent
Viscosity Key type of syrup
which have the function
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BOILED SWEETS

• High boiled sweets are sugar products which are
  glossy in appearance. They can be considered as
  sugar liquids with very high viscosities.
• The finished product of boiled sweet is a super
  cooled liquid at ambient temperature with a solid
  content of 97 98.

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• Although there is super saturation at the solid
  state with respect to sucrose, but because of the
  addition of glucose syrup, the formulation cannot
  crystallize.
• Other ingredients that can be added to boiled
  sweets are flavours, milk, fruits, chocolate,
  colours etc.

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• Production of High Boiled Sweets (HBS)
• There are 3 main production methods for HBS. They
  are
• Open pans
• Vacuum cookers
• Continuous cookers
• Each of this require different ratio of sugar to
  glucose syrup to give the best result.
• Sucrose glucose
• Open pan 7030 to 66.533.5
• Vacuum cookers 6535 to 5050
• Continuous cookers 6040 to 4555

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• Approximate temperature of 156OC is used during
  open pans.
• Vacuum cooking can be as low as 110 129OC
• Precautions during HBS production
• During cooling, prevent seeding (introduction of
  nuclei), this is because a grain of sugar drop
  into the mass will induce crystallisation
• Ensure good doctoring
• Stop stirring after attaining desired temperature

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• Product types of boiled sweets
• High boiled sweets manufacturing technology
  ranges from lollipops, candies, cones, medicated
  confectioneries, lettered rock, soft centred
  sweets, butter boilings, laminated (crackened or
  honey combed sweets to grained Edinburgh rock
  marshmallow, Nougat, butterscotch, candy etc.
• Description of some Boiled sweets
• E.G
• Laminated or Honey comb sweet
• This is a multilayered sweets with a crunchy
  texture made from many layers of cooked sugar
  having its centre filled with honey, nut paste,
  peanuts or other suitable fillings and finally
  wrapped in a thin envelope of high boiled sweets
  or sugar.

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Sweets
Candy cane
lollipop
Rockets
Marshmallow
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• Gums, Jellies and Pastilles
• Gums, Jellies and Pastilles constitute a large
  class of confectionery which can be manufactured
  with many variations.
• They are comparatively low boiled and contain
  about 20 moisture.
• Obtained by the use of various types of water
  binding gelling agents such as gum Arabic,
  starch, gelatin, agar and pectin.

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• Tablets and Lozenges
• Tablets are made by compressing powdered or
  granulated ingredients in a confined space (die)
  until the particles bond together.
• They have very smooth surface and very little
  amount of moisture.
• Ingredients Base material (sucrose), binders
  (gum) lubricants, starch (which swells upon
  contact with water and breaks up the tablet).

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• Lozenges are made from icing sugar, mixed with a
  binder, sheeted, but into shape and allowed to
  dry.
• When menthols/mints, vitamin C or other sore
  throat medicines are added, they are called
  medicated lozenges.
• In effervescent tablets, citric acid and sodium
  bicarbonate are included. Colours and flavours
  can also be added.
• Lozenges tend to have hard rough finishing while
  compressed tablets have smooth shiny surfaces.

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• Chewing and Bubble gum
• Chewing gums are sticky candy to be chewed but
  not swallowed. It is composed of mixed natural
  (chicle-milky juice of the tropical sapodilla
  tree Archras zapota of Central America) and
  synthetic gums, resins together with various
  sugars and flavouring materials (such as mints).
• The difference between chewing gum and bubble gum
  is the ability of Bubble gum to make bubbles and
  stretch when blown. Bubble gum contains higher
  levels of polymers or rubbers.
• In sugar free or sugar less chewing gum,
  sorbitol, mannitol, xylitol are used.

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SOFT DRINK BEVERAGES

• What is Soft Drink Beverage?
• Soft drinks are non-alcoholic carbonated or
  non-carbonated beverages usually containing a
  sweetening agent, edible acids and natural or
  artificial flavours.
• Examples of Soft Drink
• Soft drinks include, cola beverages, fruit
  flavoured drinks, ginger ale, and root beer, also
  include soda water, seltzer water and tonic
  water.

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• History of Soft drink
• The first attempt to manufacture carbonated soft
  drinks were the result of a desire to duplicate
  the naturally effervescent, mineral-rich waters
  that flowed from the springs at the well-known
  European spas.
• John Pemberton invented caramel coloured syrup in
  1886, when diluted and carbonated, this syrup is
  called coca-cola because it originally contained
  cocaine from coco leaf and rich in caffeine from
  the kolanut. This premiere flavoured soft drink
  was first patented in 1893.

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• In 1984, in response to the public demand for
  more healthful and less fattening foods as
  follows -
• 1. Soft drink manufactures began formulating with
  natural juices.
• 2. Vitamin enriched soft drinks
• 3. Sugar, caffeine, sodium -free soft drinks also
  became popular in the late twentieth century.

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PRODUCTION OF SOFT DRINK

• Water treatment using sand filter /activated
  carbon / superchlorination and coagulation.
• Carbonation of treated water to give the
  characteristic effervescence (fizz and sparkle)
  soft drinks.
• During carbonation, Chilling is carried out

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• Finished soft drinks can be produced by diluting
  a mixture of non-carbonated water and flavoured
  sugar syrup with highly carbonated water then
  bottled
• or syrup is measured directly with bottles then
  filled with carbonated water injected under high
  pressure.
• The bottles are capped by another machine on the
  assembly line, inspected, then packed in cartons
  or cases ready for shipping.

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• Soft Drink Packaging
• Carbonated soft drinks are packaged for sale in
  variety of containers such as glass bottles, tin
  or aluminum cans and plastic bottles.
• Non-carbonated soft drinks can be packaged not
  only in bottles and cans but also in treated card
  board carton (tetrapak) since they are not under
  pressure.

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Some special beverage categories are

• 1. Non-carbonated soft drinks which are produced
  with some ingredients except CO2 and techniques
  of carbonated soft drink but not protected from
  spoilage. They are usually pasteurized in bulk
  or continuous flash pasteurized either prior to
  filling or in the bottle.
•  
• 2. Powdered soft drinks are made by blending
  flavouring materials such as dry acids, gums,
  sweeteners and artificial colour.

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• Nutraceutical beverages are drinks formulated
  with special functional ingredients that promote
  some aspect of health or reduce the risk of
  certain diseases.

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Nutritive Sweeteners used in beverages
Sweetener Sweetness (Sucrose 1) Taste Characteristics Uses
Acesulfame-K (sunette) 130-200 Rapid onset, persistent side-tastes at high concentrations Table sugar, dry beverage mixes, chewing gum
Aspartame (Nutrasweet) 180 Clean, similar to sucrose, no bitter after taste Table sugar, dry beverage , chewing gum, beverage confections, fruit spreads, toppings and fillings
Saccharin 200-700 Slow onset persistent after taste, bitter at high concentrations Soft drinks, juice, fruit drink, other beverage, table use sweeteners, processed fruits, chewing gum and confections, gelatins desserts, salad dressing, baked goods.
Sucralose (Splenda) 600 Can withstand high temperature without losing flavour Soft drinks, baked goods, chewing gum, table use sweetener or table sugar.
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• PROJECT
• Student will produce
• Sugar syrup with various consistency
• High boiled sweets of various types