The Many Users of Sugar
Sucrose is an important ingredient in many pre-prepared foods. It not only makes food taste good but has unique properties that aid in food production.
A bulking agent
- contributing to the bulk or body of products in baked good such as meringues.
In fermentation
- providing food for yeast in breads and buns in order to produce carbon dioxide to raise the dough.
A preservative
- helping reduce the growth of bacteria, moulds and yeast to extend the shelf life of products like jams and preserves.
A flavour enhancer
- enhancing the taste of sour fruits.
An aid to body and viscosity
- in liquid and semi-liquid products such as syrups and sweet sauces.
A unique colour and flavour
- on heating, sugar caramelises to produce a desirable colour and flavour (browning)
Lowering freeze point
- helps produce fine crystal structure and product smoothness in ice-cream and other frozen desserts.
Raising boiling point
- enables a more concentrated sugar solution which is important in candy manufacture.
