Food Industry

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. These include:

A bulking agent – contributing to the bulk or body of products, as in some baked goods 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 to reduce and control the growth of bacteria, moulds and yeast as in jams
A flavour enhancer – enhancing the taste of sour fruits
An aid to body and viscosity – in liquid and semi-liquid products as in syrups and sweet sauces
A unique colour and flavour – on heating, sugar caramelises to produce a desirable colour and flavour (browning)
A humectant – by maintaining water content, sugar extends the shelf life of foods e.g. such as in spreads
An anticoagulant – on heating, sugar delays the coagulation of protein e.g. in baked custard

Food manufacturers are welcome to use the Sugar Research Advisory Service fact sheets in developing their own messages around sugar as a food ingredient. The promotion of sensible and factual messages about sucrose is important. Click here to access the available resources.