1. MONOSACCHARIDES Single Sugar Unit Cx(H2O)y
Glucose
Fructose
Galactose

2. DISACCHARIDES Two Sugar Units
Sucrose (i.e cane sugar, beet sugar)
Lactose (i.e milk sugars)
Maltose (i.e corn syrup)

3. SUCROSE
GLUCOSE + FRUCTOSE

4. LACTOSE
GLUCOSE + GALACTOSE

5. MALTOSE
GLUCOSE + GLUCOSE

6. Reducing Sugars
a. Sucrose is a non-reducing because the (-OH) functional group on carbon #1 of glucose and the (-OH) on carbon #2 of fructose are covalently bonded together
b. All other simple CHO are reducing sugars
Simple sugars are hydrophilic and readily form hydrogen bonds with water and solubilize
Covalent bonds-held together by sharing electrons.

7. SUCROSE
GLUCOSE + FRUCTOSE

8. Not a Reducing Sugar
GLUCOSE + FRUCTOSE

9. MALTOSE
GLUCOSE + GLUCOSE

10. YES!
GLUCOSE + GLUCOSE

11. LACTOSE
GLUCOSE + GALACTOSE

12. YES!
GLUCOSE + GALACTOSE

13. Relative Sweetness of Sugars
Sucrose
1-00
Fructose
Glucose
40-79
Lactose 48
Galactose 27

14. Lactose Breakdown

15. Lactose Breakdown Continued
48%
40-79%
40-79%

16. Maillard Browning Reaction
Non-enzymatic browning
Complex set of reactions between amines, (fr. Proteins), and carbonyl compounds (fr. Sugar).
Resulting in the formation of many products, most of which have some impact on the flavor and appearance of the cooked food.

17. Maillard Reaction Equation
Reducing Sugar + Protein 
Brown Pigment
Heat speeds it up
*PROTEIN -a compound which contains an amine group (as in Amino Acid: the building blocks of protein) *REDUCING SUGAR -a carbohydrate with an aldehyde group or ketone group. It can gain electrons from other molecules and reduce it. reducing sugars are all monosaccharides (simple sugars-glucose, frutose, galactose) and some disaccharides (ex. lactose-sugar in milk) This reaction will occur over time, but will occur more rapidly with the help of heat (as in the cookie case, baking)

18. Caramelization Non-enzymatic browning
Caused by Heating and Oxidation of Sugars

19. Browning Reactions Maillard browning
reducing sugar + amine brown pigments
+ flavors
Caramelization
sugar brown pigments
high temps
Enzymatic browning
phenolics brown pigments

20. Browning Reactions Desirable: – Color- bread crust, syrup, meat
Flavor - coffee, cocoa, meats
Antioxidants
Undesirable
Color- changes in color during storage
Flavor - changes during processing and storage
Nutritional loss- essential amino acids
Toxicity

21. Ways to speed Maillard Reaction
Increase pH (alkalinity)
Add a protein
Add a reducing sugar such as lactose, fructose and glucose.
Sucrose (table sugar) is not a reducing sugar, but becomes when cooked breaking into fructose and glucose.
Increase temperature
Reduce amount of water (or boil it off, as in sauteing onions.)
Temperature: Temperature must be above boiling, 212°F (100°C), to begin browning.

22. Ways to increase Maillard Reaction
baking soda increases alkalinity, increases carmelization, sweetness.
Makes onions softer, mushier.
Brush baked goods with milk or eggs to put necessary protein on the surface for browning.
Eggs, Milk -add protein to baked goods
Soup stocks and demi-glace are boiled for long times to create complex Maillard products.
When making thickened sauces, a roux heats to cook flour, also to change flavor.
Brown sauces, using pan drippings, get much flavor from Maillard reaction in drippings.

23. This work is licensed under the Creative Commons Attribution 4
This work is licensed under the Creative Commons Attribution 4.0 International License (CC BY). To view a copy of this license, visit Creative Commons Attribution 4.0 International License "This workplace product was funded by a grant awarded by the U.S. Department of Labor. All other uses require the prior authorization of the copyright owner."