On food and cooking the science and lore of the kitchen ( PDFDrive ) 1242

several different notes, among them buttery and milky (from diacetyl), fruity (esters and lactones), flowery, sweet, rum-like, and roasted As the reactions proceed, the taste of the mixture becomes less sweet as more of the original sugar is destroyed, with more pronounced acidity and eventually bitterness and an irritating, burning sensation Some of the chemical products in caramel are effective antioxidants and can help protect food flavors from damage during storage When sugars are cooked with ingredients that include proteins or amino acids — milk or cream, for example — then in addition to true caramelization, some of the sugars participate with the proteins and amino acids in the Maillard browning reactions (p 778), which produce a larger range of compounds and a richer aroma Sugars and Health “Empty Calories” In one sense, sugars are highly nourishing Pure sugars are pure energy After fats and oils, they’re the most concentrated source of calories we have The problem is that most people in the developed world consume more energy than they need to fuel their activity, and less than they need of hundreds of other nutrients and plant substances that contribute to long-term health (p 253) To the extent that sugar-rich foods displace more broadly nourishing foods from our diet, they are detrimental to human health, a source of calories “empty” of any other nutritional value, and a major contributor to the modern epidemic of obesity and associated health problems, including diabetes (p 659) People in the developed world, particularly in the United States, consume large amounts of refined sugars Adults in the United States get about 20% of their calories from refined sugars, children between 20% and 40% Most ... world consume more energy than they need to fuel their activity, and less than they need of hundreds of other nutrients and plant substances that contribute to long-term health (p 253) To the extent that sugar-rich foods... To the extent that sugar-rich foods displace more broadly nourishing foods from our diet, they are detrimental to human health, a source of calories “empty” of any other nutritional value, and a major contributor to the modern epidemic of obesity and. ..“Empty Calories” In one sense, sugars are highly nourishing Pure sugars are pure energy After fats and oils, they’re the most concentrated source of calories we have The problem is that most people in the developed