Comments on: Sugar (Part 1): Sucrose http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/?utm_source=rss&utm_medium=rss&utm_campaign=sugar-part-1-sucrose James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: gas card http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-96365 gas card Sat, 06 Jun 2009 04:38:11 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-96365 This post was a blast from the past into my old chemistry and biology classes in high school … the components of “C6H12O6” or sugar =D -Randy This post was a blast from the past into my old chemistry and biology classes in high school … the components of “C6H12O6” or sugar =D

-Randy

]]> By: TT http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-89529 TT Thu, 16 Oct 2008 20:54:06 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-89529 Your fructose molecule is incorrect. When forming a ring, fructose forms a hemiketal when Carbon #5 creates an ester linkage with Carbon #2. Fructose therefore contains a 5 member ring. Your fructose molecule is incorrect. When forming a ring, fructose forms a hemiketal when Carbon #5 creates an ester linkage with Carbon #2. Fructose therefore contains a 5 member ring.

]]> By: Peter http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-89200 Peter Thu, 05 Jun 2008 10:12:20 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-89200 "Any infro on dextrose and multidextrin?" Dextrose is really the same as glucose, tends to be called dextrose in the US more. Maltodextrin is not particularly sweet, it is used in alcohol brewing to add body since it does not really ferment. I would be interested to hear if people use lactose (milk sugar) in coffee. “Any infro on dextrose and multidextrin?”

Dextrose is really the same as glucose, tends to be called dextrose in the US more. Maltodextrin is not particularly sweet, it is used in alcohol brewing to add body since it does not really ferment.

I would be interested to hear if people use lactose (milk sugar) in coffee.

]]> By: aaron http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-88751 aaron Sat, 09 Feb 2008 02:39:29 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-88751 Hey Jim: Can you give me citation for the claim here that sucrose is present in green beans but not present in roasted coffee? Is this because of its relatively low (~320F) caramelization point vis-a-vis normal roast temps, or because Maillard/Strecker take care of it before then? Hey Jim:

Can you give me citation for the claim here that sucrose is present in green beans but not present in roasted coffee? Is this because of its relatively low (~320F) caramelization point vis-a-vis normal roast temps, or because Maillard/Strecker take care of it before then?

]]> By: aaron http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-88750 aaron Sat, 09 Feb 2008 02:38:08 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-88750 Jim: Can you give me citation for the claim here that sucrose is present in green beans but not present in roasted coffee? Is this because of its relatively low (~320F) caramelization point vis-a-vis normal roast temps, or because Maillard/Strecker take care of it before then? Jim:

Can you give me citation for the claim here that sucrose is present in green beans but not present in roasted coffee? Is this because of its relatively low (~320F) caramelization point vis-a-vis normal roast temps, or because Maillard/Strecker take care of it before then?

]]> By: OziBarista http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-51291 OziBarista Wed, 20 Jun 2007 01:01:32 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-51291 Hey was looking for part 2.. Any infro on dextrose and multidextrin? Also wondering what you would think would be best for chocolate powders. Hey was looking for part 2..
Any infro on dextrose and multidextrin?
Also wondering what you would think would be best for chocolate powders.

]]> By: alex http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-28387 alex Wed, 11 Apr 2007 21:01:52 +0000 http://www.jimseven.com/2007/04/01/sugar-part-1-sucrose/#comment-28387 hi nice site. hi nice site.

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