The World Of Sugar

This course provides an in-depth study of sucrose, covering its structure, synthesis, reactions, and industrial uses.

What you'll learn

Learn the fundamental concepts and an overview of oligosaccharides, including their structure, types, and applications in various fields.

Gain insights into the concept of glucose reversion, its underlying chemical mechanisms, and its practical applications in industrial processes

Explore the definition of disaccharides, encompassing their structures, functions, biosynthesis, and diverse applications.

Understand the structure and functionality of sucrose byproducts, such as sucrose esters and sucralose, and their roles in various applications

Requirements

No prerequisites

Description

This course provides an in-depth exploration of sucrose, emphasizing its nomenclature, fundamental structures, types, synthesis, and industry applications. Participants will begin by understanding the definitions of monosaccharides, disaccharides, and oligosaccharides, along with their nomenclature and structures. Key topics include glycosidic linkages, branching patterns, and their implications.Learners will gain a foundational understanding of the biosynthesis, refining processes, and structural characteristics of common disaccharides (e.g., maltose, sucrose, lactose), along with an explanation of non-reducing sugars. The course delves into reactions involving sucrose as a non-reducing sugar, such as the Maillard reaction, caramelization, and the production of inverted sugar, highlighting their applications in the sugar industry.Additionally, participants will explore the general processing steps involved in transforming glucose into table sugar (sucrose) through "glucose reversion." This chemical reaction involves the recombination of individual glucose molecules, often produced during sucrose hydrolysis, to form larger sugar molecules (primarily disaccharides) under specific conditions, such as high temperature and acidity.By the end of the course, participants will have a comprehensive understanding of other types of sugars, including liquid sugar, brown sugar, fondant sugar, and powdered sugar. A unique feature of this course is its focus on real-world applications, such as the industrial synthesis of sucrose derivatives. Topics include its role as a cryoprotectant agent, the production of sucrose esters (used as fat replacers), and the development of sucralose (commonly known as Splenda).

Overview

Section 1: The world of sugar

Lecture 1 Oligosaccharides overview

Lecture 2 Glucose reversion

Lecture 3 Common disaccharides_Sucrose part 1

Lecture 4 Common disaccharides_Sucrose part 2

Lecture 5 Common disaccharides_Sucrose part 3

Food professionals, Undergraduate/Graduate students, Food passionate, Product developer