Sugars, Sugar Alcohols and Honey

Among the principal natural sugars are fructose, glucose (also called dextrose), honey, invert sugar, lactose, maltose, raffinose and stachyose, sucrose, sugar alcohols, and xylitol. 

Sugars, including glucose, sucrose syrup, and honey, sorbitol, mannitol, and xylitol, sodium and calcium salts of saccharin, aspartame, potassium thaumatin Sugars and polyvinyl alcohol, povidone, and cellulose Electrolytes, polymers, starch, sodium alginate, and carbomer... 

Natural sources of sugar available to primitive people were fruit and honey, both of which can be made into wine with a maximum alcohol content of about 12 percent. Starch is also a potential source of alcohol, but it must be converted to sugar by enzymes before yeast can digest it. There are enzymes in saliva that can accomplish this, and one of the earliest kinds of hecr was made by Indians in tropical America who learned to chew corn to a pulp, spit it into clay pots, mix it with water, and let it ferment. Sprouting grains also produce usable enzymeS in standard beermaking, sprouted barley (malt) is used to convert the starcli of... 

Belitz, H. D. and Grosch W., Sugars, sugar alcohols, honey. Food Chemistry, 2nd ed.. Chap. 19, Springer, New York, USA, 1999. 

MEAD IS A NAME RESERVED FOR beers made with honey. These beers are usually brewed to high gravities. The sugars in honey are easily fermented and ending gravities below 1.000 are not at all unusual. Meads may have as much as 14% alcohol and are often made with wine yeasts, especially champagne yeast. 

Although the yeasts are a relatively minor group numerically, they are important both industrially and medically. The majority do not live in the soil but have become adapted to environments with a high sugar content, such as fruit and honey, and although responsible for the production of alcoholic drinks such as wine, may also cause serious spoilage problems in a variety of fruit and sugar based products. 

C4H,o04, Mr 122.12, a sugar alcohol occurring in the (2/J,3/ )-form in the edible honey mushroom Armil-laria mellea) and some plants. The 1,4-0-bismethane-sulfonate of the (2S,35)-form is used as a cytostatic drug. Both enantiomers of T. melt between 88-89 C, the racemate at 72 C. d-T. [a]o 44.3 (H2O). The meso-form is known as erythritol. 

Classification Aliphatic polyhydric alcohol Definition Sugar occurring in fruit and honey Empirical C6H12O6... 

Pasteur showed that small quantities of succinic acid and glycerol are formed in alcoholic fermentation. Beissenhirtz found that succinic acid is formed in the fermentation of honey, bread, etc. It was detected in alcoholic fermentation by Carl Schmidt (Mitau, Curland, i June 1822 (O.S.)-Dorpat, 27 February 1894 (O.S.)), a pupil of Liebig and later professor in Dorpat, and by Schunck. It is now known that the amyl alcohol and succinic acid formed in alcoholic fermentation originate from amino-acids and proteins, but the glycerol is apparently formed from sugar. 

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