The science of sugar

Sugar is more than a sweetener, it is widely used for a number of important properties desirable in food production. It makes a unique contribution to the way foods look, taste and last on the shelf. Sugar plays the following roles in food production:

• A bulking agent - contributing to the bulk or body of products, as in some baked goods such as meringues

• Used 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