Fat StructureFatty acids are either saturated, monounsaturated (contain one C=C double bond) or polyunsaturated (contain two or more C=C double bonds)

Saturated fatty acids stack closely and are more solid. Unsaturated fatty acids are more fluid. “Hydrogenating” unsaturated fatty acids makes them more rigid.

Cis and trans hydrogens

Polyunsaturated > monosaturated

“Attempt” to hydrogenate 4 cis double bonds succeeds with 2, leaves one alone, creates one trans double bond.

Trans fats “look” more like saturated fats.Trans fats “look” more like saturated fats.

“Partially hydrogenated” fats.

Talk Show Schlock – Apples, arsenic, AlarTimely vs “on topic”

Transition: Top Ten Lessons I Learned In College

10. Success is 1% inspiration and 99% cramming the night before the exam.9. Roommates can be pretty harsh if you're still sleeping with your Big Bird doll.8. Laughing at the professor’s jokes brings up the curve.7. The best way to learn biology is in the woods behind Heylar House.6. On Microsoft Word, if you drag down the format window and click on paragraph, adjusting the line spacing can make your papers look a lot longer.5. Do your laundry every six months, whether you need it or not, (or take it home and have Dad do it.)4. Do I have to think of another?3. Um...sorry, I'm drawing another blank.2. My parents wasted about 80 grand.1. If you major in some lightweight field, goof off and get bad grades, you could become rich like that dropout Bill Gates.

Sugars, Starches, Gums and Fibers

Outline1. Video2. Uses in foods3. Structure and function4. “Artificial Sweeteners” Aspartame Smear5. Starches, Pectins and Gums6. Fiber and Diet7. Metabolism of Sugars8. Energy9. Diet and Exercise10.Production of honey, sugar, maple syrup and

molasses

Uses of Carbohydrates in Foods• Sweetener

• Structure• Bulk (sugar substitutes)• Water Binding• “Mouth feel”• Color• Nutrition - Calories - Soluble and Insoluble fiber - Intestinal transit time, cholesterol bile binding• Special uses of gums, starches and pectins: gelation, viscosity, emulsification

Structure of CarbohydratesCartoon Chemistry

High Fructose Corn Syrup, What is it? How is it made? Is it natural? Is it good for you?

Glucose

Glucose

Glucose

Glucose

Glucose

GlucoseGlucose

Fructose GlucoseGlucoseGlucoseGlucoseGlucose

Glucose

Glucose

Fructose

Fructose

Fructose

Sucrose Starch

High Fructose Corn Syrup Corn Syrup

•Its liquid form and dust-free nature make it easy to handle. •The glucose and fructose in HFCS contribute to the desirable brown colors in baked. •HFCS has greater water binding capacity than sucrose. •HFCS has sweetening, thickening, and water binding properties and can balances tartness.• HFCS is more stable than sucrose in acid products.• HFCS is more stable than some artificial sweeteners. •Its sweetness can be manipulated by varying the fructose: glucose ratio. •HFCS is not as likely as sucrose to form crystals, which can impart a “gritty” defect.

Attributes of High Fructose Corn Syrup

Is HFCS healthy?

HFCS has the same 4 Cal/g as sucrose.

HFCS is not the culprit for obesity.

The over consumption of calories in sweetened beverages plays a large role in the obesity problem. Sedentary life style and lack of exercise also play a large role.

Excess calories can come from sucrose, corn syrup, high fructose corn syrup or fat.

Over consumption of calories is not healthy.

Guess the calories

Guess the calories

1,443 Calories 1,500 Calories

Law suits against Snapple and Arizona

“Not natural”

What is the legal definition of a natural ingredient?

“Sugar is Back on Food Labels, This time as a Selling Point” The New York TimesMarch 21, 2009By Kim Severson- The quiet rivalry between sugar and high-fructose corn syrup appears to have a winner.

- “ The first lady, Michelle Obama, has said she will not give her children products made with it (high-fructose corn syrup).”

It’s a choice, market segmentation

•HFCS consumption is at a 20 year low (37 lbs per person, 44 lbs for sucrose).•“Sugar is sugar, HFCS has been highly disparaged and highly misunderstood.”•Analogy to the renaming of other foods – “Rapeseed oil”.•Even CSPI (and AMA) says sugar and HFCS are the same and have same health effect.•“Corn sugar” more easily understood and eliminates the negative connotation.

Relative sweetness of sweeteners“Sugars”

Sucrose 1

Fructose 1.7

Glucose 0.7

Lactose 0.16

Maltose 0.32

Galactose 0.32

Sugar alcohols*

Sorbitol 0.5

Mannitol 1

Xylitol 1

Artificial Sweeteners

Cyclamate Banned in U.S “Delaney Clause”

Saccharin 500

Aspartame 100

Sucralose 600

Acesulfame K 200

*bind water, laxative effect, gassy (caloric)

0.2 Cal/g

Stevia from plant extract 300 times sweeter than sucrose

Truvia based on Stevia

Neotame based on Nutrasweet 7,000 – 13,000 sweeter

Sugar and Sweeteners: a Molecular View

A SHORT REVIEW

Polyunsaturated > monosaturated

“Attempt” to hydrogenate 4 cis double bonds succeeds with 2, leaves one alone, creates one trans double bond.

Trans fats “look” more like saturated fats.Trans fats “look” more like saturated fats.

“Partially hydrogenated” fats.

Hydrogen bonding and solubility in water“Hydrogen

bonding” is nothing more than the attraction of positive and negative.

Structure of sucrose

Fat StructureFatty acids are either saturated, monounsaturated (contain one C=C double bond) or polyunsaturated (contain two or more C=C double bonds)

Saturated fatty acids stack closely and are more solid. Unsaturated fatty acids are more fluid. “Hydrogenating” unsaturated fatty acids makes them more rigid.

Carbohydrates

Structure Importance of glucose Relative sweetness

Lo/no cal sweeteners High fructose corn

syrup No definition of

“natural” My nuanced opinion of

“Is HFCS good or bad?” It all depends…

“Bias”

A Tale of Four SodasComponent Rec’d Amt Cal/

gCal Couch

potatoRunner

Carbohydrate 120 g 4 480

Protein 56 g 4 224

Fat 30% of total 9 300

Required “Nutrient Calories” 1004

“Elective” Calories 540

Total Caloric Requirement 1,544

Add 4 cans soda (150 Cal/can) 600

Activity 0 -800 Cal

Total Cal = 2,154 HFCS Bad

Total Cal = 1,334 HFCS Good

Discuss web rants-Dr Oz - more-Best and worst sugars- new

Other items:

•How can you know?•Questions about the extra credit?•Questions about lipids, or carbs thus far?•Comments on the “Knowledge Assessment Opportunity”•Attendance

Function of StarchesFood Function Benefits

Pies, tarts, fillings Stabilize and thicken Resistant to weeping

Instant puddings Instant thickening Creamy texture, smoothness and fast meltaway

Gravy and sauces Thickening without lumping

Texture and cling

Jelly gums Setting and gelling agent Clarity, easy processing

Baked or fried puffed snacks

Volume control, crispness No need for cooking during forming process

Breakfast cereal Texture enhancement Excellent expansion and bowl life

French fries Form, crisp coating, internal binder

Crispier more appetizing product

Amylose and Amylopectin – Two forms of starch

Structure of StarchAmylose = 30% of the starch, tightly packed, less digestible, insoluble in water.

Amylopectin = 70% starch, soluble in water, many endings, crystalline

Starch retrodegration

Gluten, good or bad?Selling point?

Survey: Do you think gluten is “bad”?Are you more likely to buy a product advertized as “gluten free”?

Gluten Protein from wheat, barley,

and rye (rice and corn different)

Associated with starch Gliadin + gluteline Important global protein

source Plasticity, shape, chewiness Celiac disease < 1.0 % of

population

GumsGums - hydrocolloidal suspensions that don’t gel, aren’t soluble, but bind lots of water. Most important are non digestible soluble fiber.

Source Gum

Seeds Guar and Locust bean

Plants Arabic (soluble in cold water)

Microbes Xanthan and gelan

Sea weed Alginate, carrageen, agar

Chemical synthesis micro-crystalline cellulose, carboxy methyl cellulose

Soluble and Insoluble Fibers

Sources of FiberFoods Rich in Insoluble Fiber Foods rich in Soluble

Apples Citrus fruits

Beets Oatmeal

Cauliflower Potatoes

Seeds Cherries

Nuts Corn

Green beans/peas Seeds

Wheat bran Barley

Health problem

Fiber type

Possible Health Benefits

Obesity Both Replaces calories from fat, provides satiety, prolongs eating time because of chewiness

Constipation Insoluble Provides bulk and aids intestinal motility: binds bile acids

Diabetes Soluble May improve blood sugar tolerance by delaying glucose absorption

Hemorrhoid Insoluble Provides bulk and aids intestinal motility: binds bile acids

Colon Cancer

Insoluble Speeds transit time through intestines and may protect against prolonged exposure to carcinogens

Carbohydrate CharacteristicsSimple Sugars and Starches

Soluble Complex Fibers

Insoluble Complex Fibers

Digested like glucose Nondigestible

High glycemic indexProvokes insulin response

No insulin response

Provides 4cal/g No calories

May lower cholesterol Decreases intestinal transit time

Decreases risk of heart disease

“keeps you loose”

Decrease diabetes Protects against colon cancer

Protects against digestive disorders

Glucose Metabolism

Glycemic index of foods

Low (Used slowly) Medium High (Used rapidly)

Apples bananas Carrots

Beans High-fructose corn syrup

Dry dates

Chickpeas Honey Glucose

Grapefruit Ice cream Instant white rice

Green leafy vegetables

Oatmeal cookies Jelly beans

Soy milk Sucrose Potatoes

Strawberries Sweet corn White bread

Glycemic index – the impact on blood glucose levels

The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. A lower glycemic response usually equates to a lower insulin demand but not always, and may improve long-term blood glucose control[2] and blood lipids.The glycemic index of a food is defined as the area under the two hour blood glucose response curve (AUC) following the ingestion of a fixed portion of carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100. The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows :

Insulin Response to Glucose Metabolism

The Effect of Diet on Physical Endurance

White Sugar ProductionRaw Sugar

Mixed with saturated sugar syrup

Centrifuge to remove impurities*

Dissolve water and raise pH

Heat to 180°F

Filter through diatomaceous earth and charcoal

Package

Screen for size

Dry

Centrifuge and Wash

Crystallize in Vacuum Pans

Supernatant

*“Impurities” become molasses

“The three moles.”