An elementary course of food chemistry by Egdahl Zella Isabel (Perkins) 1882-

Author:Egdahl, Zella Isabel (Perkins), 1882- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Food
Publisher: [Menomonie, Wis., Dunn Co. news co.
Published: 1913-03-25T05:00:00+00:00

CHAPTER XI

Disaccharides

Cane Sugar. Cane sugar, sucrose, C12H22O11, is by far the most important of all the sugars. The annual consumption amounts to about 80 pounds per capita. It is obtained from the sugar cane, sugar beet, sorghum cane, and from maple sap. It occurs in the juice of sweet fruits, such as the pine-apple, in vegetables, such as the carrot, and in all cereals.

Cane sugar is very soluble in water and crystallizes out in well defined prisms. When melted and allowed to cool it forms a clear yellow mass called barley sugar. Barley sugar slowly changes back to the crystalline form.

At high temperatures cane sugaT is decomposed yielding water and carbon. The first stage in its decomposition results in the formation of caramel.

Disaccharide sugars are so named because, when boiled with acids, or acted upon by ferments, they yield two parts of a monosaccharide sugar. Cane sugar forms glucose and fructose.

cane sugar glucose fructose

C12H22O114-H2O -^ CeHi206 -|- CeHjgOe

This reaction is spoken of as the inversion of cane sugar and the resulting mixture of glucose and fructose is called invert sugar. In cookery the inversion occurs whenever cane sugar is cooked with acid substances such as vinegar, fruit juices, or cream of tartar. Invert sugar does not crystallize as readily as cane sugar.

Cane sugar does not ferment directly but must first be inverted. Ordinary yeast secretes a ferment, invertase, which causes the inversion. The invert sugar then under-

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