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.Asthereactionsproceed,thetasteof
themixturebecomeslesssweetasmoreofthe
original sugar is destroyed, with more
pronounced acidity and eventually bitterness
and an irritating, burning sensation. Some of
thechemicalproductsincaramelareeffective
antioxidantsandcanhelpprotectfoodflavors
fromdamageduringstorage.
Whensugarsarecookedwithingredients
thatincludeproteinsoraminoacids—milk
orcream,forexample—theninadditionto
truecaramelization,someofthesugars
participatewiththeproteinsandaminoacids
intheMaillardbrowningreactions(p.778),
whichproducealargerrangeofcompounds
andaricheraroma.
SugarsandHealth


“EmptyCalories”Inonesense,sugarsare
highlynourishing.Puresugarsarepure
energy.Afterfatsandoils,they’rethemost
concentratedsourceofcalorieswehave.The
problemisthatmostpeopleinthedeveloped
worldconsumemoreenergythantheyneedto
fueltheiractivity,andlessthantheyneedof
hundredsofothernutrientsandplant
substancesthatcontributetolong-termhealth

(p.253).Totheextentthatsugar-richfoods
displacemorebroadlynourishingfoodsfrom
ourdiet,theyaredetrimentaltohumanhealth,
asourceofcalories“empty”ofanyother
nutritionalvalue,andamajorcontributorto
themodernepidemicofobesityand
associatedhealthproblems,includingdiabetes
(p.659).
Peopleinthedevelopedworld,particularly
intheUnitedStates,consumelargeamounts
ofrefinedsugars.AdultsintheUnitedStates
getabout20%oftheircaloriesfromrefined
sugars,childrenbetween20%and40%.Most