Part 2.

Text 1. “Sweeteners”

Sweeteners are used in foods for several reasons, besides adding sweetness. Sugar is used as a preservative in jams and jellies; it provides body and texture in ice cream and baked goods; it aids in fermentation in breads and pickles.

Sweeteners that supply energy (calories) are referred to as nutritive sweeteners. Nutritive sweeteners provide 4 calories per gram. For most sugars this is about 17 calories per teaspoon. Sweeteners that do not supply calories are referred to as non-nutritive sweeteners. Saccharin and acesulfame K are non-nutritive sweeteners

All natural sugars are composed of simple carbohydrates..

The simple carbohydrates follow.

Fructose is the sweetest tasting of all the natural sugars. It is found in fruits and honey. Fructose is known as the fruit sugar.

Glucose is in nearly all plant foods. Glucose is known as the “ blood sugar” because it is the main sugar circulating in blood.

Sucrose is the most abundant sugar in plants. Sucrose is a disaccharide composed of two simple sugars. It is produced by concentrating the sugar from sugarcane or sugar beet juice.

Lactose is the sugar found in milk. Lactose is primarily used in products to provide bulk. It is seldom used as a sweetener because it is the least sweet of the sugars.

Maltose is produced during bread making and beer brewing. When you eat or drink a food source of maltose, the maltose is split into 2 glucose units so they can be absorbed.

Honey is a natural syrup made from plants by honeybees. Honey is more concentrated than crystalline table sugar, so it contains more calories.

Maple sugar is produced by boiling off the liquid from the syrup derived from the spring flow of the sap of mature sugar maples.

In human nutrition the primary role of carbohydrates is to supply energy. The body prefers this source of energy over all other available sources of energy nutrients

1)List of words

1 sweetener подслащивающее вещество

2 fermentation брожение

3 pickle рассол

4 nutrient питательное вещество

5 carbohydrates углеводы

6 abundant обильный, распространенный

7 sugarcane сахарный тростник

8 bulk величина, масса

9 brewing пивоварение

10 maple клен

2)Comprehension check

1 How and where is sugar used?

2 How many calories do nutritive sweeteners provide?

3 What is the fruit sugar?

4 What sweeteners are referred to as nutritive and non-nutritive sweeteners?

5 Why is glucose known as the “blood sugar”?

6 How are sucrose, maltose and maple sugar produced?

7 What are lactose and honey?

8 What is the primary role of carbohydrates?

Ex.3.Match the words and their definitions

1 sap a) salt water in which meat or vegetables are preserved

2 honey b) quantity, volume, size

3 sugar c) force, strength, power

4 bulk d) sweet, sticky substance collected by bees

5 energy e) the liquid in a plant or trees

6 calorie f) a sweet substance obtained from the juice of plants

7 pickle g) the unit for measuring the energy supplied by food