Updated:

Sugar Results: Experiment on Chocolate Essay

Exclusively available on Available only on IvyPanda® Made by Human No AI

Non-enzymic browning

Color and aroma development was due to the new compounds formation. A chemical (Maillard) reaction occurred between the carbonyl group of glucose and the amino group of the amino acids. As sucrose does not contain a free carbonyl group, the Maillard reaction did not occur, and no significant change was observed in the mixture’s appearance and odor.

However, when sucrose is hydrolyzed, fructose and glucose are obtained. These in turn react with amino acids and proteins to give colored products. When the concentration of glucose was high, the color and odor of the reaction mixture were darker and more intense, respectively, due to a larger amount of products formed. Glycine, leucine, and methionine formed different products that obviously had different colors and aromas. This is how food technologists develop a combination of aromas and color for the food industry.

Effect of processing, packaging and storage on chocolate

Due to a sugar re-crystallisation process, the appearance and physical property of the chocolate was slightly altered. The packaging prevented the chocolate from getting in direct contact with humidity. However, when the unwrapped chocolate was exposed to a humid environment, it absorbed water, and some sugar molecules got dissolved in the water. Upon the evaporation of the absorbed water at a lower humidity level, the sugar molecules formed larger crystals and left a dusty rough layer.

Making sweets

The table below gives a list of products that can be made at the indicated temperatures.

Temperature (°C)ClassConfectionery products
106Crystallinesyrup
110Crystallinesyrup, delicate sugar candies
113Crystallinesyrup, Italian meringue
115Crystallinefudge, fondant, soft caramel
126Amorphousnougat, divinity
132 – 138Amorphoustaffy, butterscotch
143-145Amorphouscaramel
154-156lollipop

Crystallisation is a process in which solids are formed from a solution or melt. Crystals are normally formed from supersaturated solutions.

Sweetness

The sweetness of a matrix depends on the type (chemical structure) and concentration of sweetener, its pH, temperature and composition. The solubility of particular sugar in water depends on its chemical structure, polarity and its ability to form hydrogen bonds with water. The solubility of sugars is also affected by temperature, pH and the presence of other compounds in the medium.

When a sugar is insoluble in a product, a rough texture is obtained, for example, apple crumble. As the solutions containing the artificial sweeteners were less viscous, they were less palatable than those containing the natural sugars.

Effect of sugar type on hygroscopicity

From the results obtained, it can be concluded that lactose is more hygroscopic than glucose.

References

Maillard reaction. Wikipedia. n.d. Web.

More related papers Related Essay Examples
Cite This paper
You're welcome to use this sample in your assignment. Be sure to cite it correctly

Reference

IvyPanda. (2022, May 5). Sugar Results: Experiment on Chocolate. https://ivypanda.com/essays/sugar-results-experiment-on-chocolate/

Work Cited

"Sugar Results: Experiment on Chocolate." IvyPanda, 5 May 2022, ivypanda.com/essays/sugar-results-experiment-on-chocolate/.

References

IvyPanda. (2022) 'Sugar Results: Experiment on Chocolate'. 5 May.

References

IvyPanda. 2022. "Sugar Results: Experiment on Chocolate." May 5, 2022. https://ivypanda.com/essays/sugar-results-experiment-on-chocolate/.

1. IvyPanda. "Sugar Results: Experiment on Chocolate." May 5, 2022. https://ivypanda.com/essays/sugar-results-experiment-on-chocolate/.


Bibliography


IvyPanda. "Sugar Results: Experiment on Chocolate." May 5, 2022. https://ivypanda.com/essays/sugar-results-experiment-on-chocolate/.

If, for any reason, you believe that this content should not be published on our website, please request its removal.
Updated:
This academic paper example has been carefully picked, checked and refined by our editorial team.
No AI was involved: only quilified experts contributed.
You are free to use it for the following purposes:
  • To find inspiration for your paper and overcome writer’s block
  • As a source of information (ensure proper referencing)
  • As a template for you assignment
1 / 1