Sugars in Food
Color, texture and flavor are all sensory characteristics that sugar plants in most foods. The study of sugars can be approached from their chemical structure, their properties, their characteristics, or their variety or source.
Of the three sensory characteristics, sugars generally play a major role as a sweetener or in texture development.
As a contributor to color, sugar participates in two phenomena: the Millard reaction and caramelization.
Honey, sorghum/molasses, maple syrup, ands selected fruit juice and pulps serve as a sweetener substitute for cane sugar and sugar beet sugar.
Sugar based sweeteners are those developed from corn starch. Processing the cane and beet sugars in the United States produces a granulated sugar, a brown sugar and liquid sugar.
The sugar’s source and type impact sweetness and their interactive functioning.
Acid will hydrolyzed and invert the disaccharide sugar into their component monosaccharides.
Any product with an acid compound can bring about the hydrolysis of sucrose into fructose and glucose.
Glucose and fructose are or soluble are more soluble and more hydroscopic than sucrose, and they enhance browning.
Sugars in Food