Properties of Sugar Sweetness Caramelization Solubility

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Presentation transcript:

Properties of Sugar Sweetness Caramelization Solubility Crystallization How the atoms are arranged in the ring structure causes differences in these properties!

Sweetness Sugar molecules “fit” on the taste buds of the tongue Sugars range in sweetness: Fructose, Sucrose, Glucose, Galactose, Maltose, Lactose

What factors affect sweetness? Please answer this question and give a few examples … see book page 222 or internet.

Caramelization Browning reaction Low or high pH Heat sugar – water molecules leave Carbon is left behind – brown colour

Solubility Highly Soluble in water How come?? Look it up! Define: Saturated & supersaturated solutions

Crystallization When sugar solution is boiled, water evaporates, crystals are left behind Particle added to supersaturated solution Crystallization begins Additional crystals form on top of one another Which type of sugars form the largest crystals? Smallest?