Functions of Sugar in Food Functions of Sugar

Functions of Sugar in Food

Functions of Sugar n n Sugar is a “simple carbohydrate”. Sugar has six main functions in food: n n n Sweetener Preservative Tenderizer Crystallization Caramelization Fermentation B-3. 02 -- Functions of Sugar in Food 2

Sweetener n Level of sweetness in food: n n n Fructose is the most sweet. Lactose is the least sweet. Sweeter the sugar – the more simple the molecule. B-3. 02 -- Functions of Sugar in Food 3

Preservative § § Sugar helps prevent food spoilage. Hygroscopic – attracts water. B-3. 02 -- Functions of Sugar in Food 4

Tenderizer n Sugar helps tenderize dough. n n Sugar inhibits gluten formation. Increases flow properties of batter. B-3. 02 -- Functions of Sugar in Food 5

Crystallization n n Common in candy making. Control so have a good quality product. B-3. 02 -- Functions of Sugar in Food 6

Factors that Affect Crystallization n Five factors produce finer sugar crystals in candy: n n n Type of sugar -- sucrose Interfering agents - corn syrup, butter, acid, invert sugars Agitation -- beating and stirring of candy solution Cooling – approximately 45 C before agitation Ripening -- forms a creamy, smooth texture B-3. 02 -- Functions of Sugar in Food 7

Caramelization n Sugar changes into a brown liquid n n Exposed to prolonged heat Dehydration of water Flavor changes Examples: n n Brown crust on baked goods Evaporated milk B-3. 02 -Functions of Sugar in Food 8

Fermentation n n Sugar serves as the food supply for microorganisms. Used to make beer and yeast breads. B-3. 02 -- Functions of Sugar in Food 9