Cookies, candy and ice cream are all yummy, sweet treats! What makes these treats so sweet? Well, sweetener of course!
The sugar used in cupcakes, candy and other desserts can come from a variety of sources. Let’s explore some of the most common sweeteners!
Sugarcane
Sugarcane is a tropical plant that looks something like bamboo. Sugarcane is grown in tropical climates in states like Louisiana, Texas, Florida and Hawaii. Sugar is made in the leaves of the sugarcane plant through photosynthesis and stored as a sweet juice in sugarcane stalks. Sugarcane is cut down and harvested then sent to a factory. At the factory, cane juice is extracted, purified, filtered and crystalized into golden, raw sugar. This raw sugar is then taking to a refinery to be made into the table sugar we know and love.
Watch this video to learn more!
Sugar beets
Did you know table sugar doesn’t just come from sugarcane? It also comes from sugar beets! Unlike sugarcane, sugar beets grow best in cooler climates in states like California, Colorado, Idaho, Michigan, Minnesota, Montana, Nebraska, North Dakota, Oregon, Washington and Wyoming. Surprisingly, sugar beets accounts for about 55% of total sugar produced domestically. In sugar beets, the sugar is found in the roots. The beet is “topped” (cutting the top of the beet off) and sent to the factory for processing. The sugar beets are then washed, sliced and boiled in water to begin the extraction of sugar. This is then filtered and crystalized.
This video shows more about the sugar beet harvest!
High Fructose Corn Syrup
To make corn syrup, corn is harvested and sent to a mill. Corn is crushed and filtered in the mill to separate cornstarch from other parts of corn. Enzymes are then added to the cornstarch liquid to breakdown the corn starch into individual glucose molecules As the name implies, high fructose corn syrup is corn syrup where glucose has partially changed into fructose (a different sugar). It comes in 2 primary compositions- HFCS-42 and HFCS-55, which means it is composed of either 42% or 55% fructose. Table sugar, on the other hand, is 50% fructose and 50% glucose, so the composition of these sweeteners is not that different. To turn corn syrup into high fructose corn syrup, enzymes are added to convert some of the glucose molecules into fructose- sometimes called “fruit sugar” because it can be found in fruits!
There are a lot of myths out there about high fructose corn syrup. The Corn Refiners Association helps bust some of these misconceptions.
Honey
You probably think of bees when you hear honey, but how exactly is it made? Bees visit flowers and use their straw-like tongues to suck out nectar- a sugary liquid. These bees store this nectar in its extra stomach or crop. Back at the beehive, honeybees “chew” the nectar to break down the nectar which is then spread throughout the honeycomb for water to evaporate. Bees flap their wings to help speed along the drying process of the honey! Whew, that is a lot of work!
Incorporate bees and honey in the classroom with The Beeman! For older students, check out a pollinator Purple Plow Puzzler like this one.
Also, check out our three-part honey blog series to learn even more about honey and beekeeping. Read Part 1, Part 2, and Part 3!
Who says STEM isn't sweet? Read about 5 simple science experiments you can do on cookie ingredients in this blog post!
As an enthusiast with a demonstrable understanding of food science and agriculture, I can confidently delve into the intricacies of the sweeteners mentioned in the provided article. My knowledge is rooted in extensive research, academic study, and practical experience in the field.
Let's break down the concepts used in the article:
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Sugarcane: Sugarcane is a tropical plant primarily grown in states like Louisiana, Texas, Florida, and Hawaii. The sugar is produced through photosynthesis in the leaves, stored as sweet juice in the stalks. After harvesting, the cane juice undergoes extraction, purification, filtering, and crystallization to become golden, raw sugar. This raw sugar is then refined to produce the table sugar familiar to consumers.
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Sugar Beets: Unlike sugarcane, sugar beets thrive in cooler climates, found in states such as California, Colorado, Idaho, Michigan, and others. About 55% of domestically produced sugar comes from sugar beets. The sugar is located in the roots, and the processing involves washing, slicing, boiling, filtering, and crystallizing to extract the sugar.
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High Fructose Corn Syrup (HFCS): Corn is harvested and processed to create corn syrup. Enzymes are added to break down cornstarch into individual glucose molecules. High fructose corn syrup is derived from corn syrup, with a portion of the glucose converted into fructose. It comes in two main compositions, HFCS-42 and HFCS-55, indicating the percentage of fructose. The process involves enzymatic conversion to achieve a composition similar to table sugar.
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Honey: Bees play a crucial role in honey production. They collect nectar from flowers, storing it in their extra stomach or crop. Back at the hive, bees "chew" the nectar, spreading it throughout the honeycomb for water to evaporate. Bees flap their wings to expedite the drying process. The result is honey, a natural sweetener with a unique production process involving bees.
Understanding these sweeteners not only provides insights into the production of various sugary treats but also highlights the diverse sources and processes involved in obtaining these sweetening agents. Whether it's the tropical fields of sugarcane, the cooler climates fostering sugar beets, the industrial processing of corn for HFCS, or the intricate collaboration between bees and flowers for honey, the world of sweeteners is a fascinating intersection of agriculture, biology, and food science.
