Sugar in Cooking

Sugar In Cooking

o   Simple carbohydrates are valued for their sweetness.

o   A survey of food labels will likely reveal sucrose, fructose, and corn syrup as common ingredients.

-         Granulated or table sugar:

-         Brown sugar:

-         Confectioners’ sugar:

Caramelization:

Candy: is made by crystals that form in a supersaturated sucrose syrup

-         Crystal formations start when the solution has the proper concentration of sugar.

-         The concentration is measured by the boiling point

-         Interfering agents: may be added to a sugar syrup to control crystal growth.

(ex: cream of tartar, vinegar, butter and egg whites)

     Agitation or stirring also limits crystal growth.