Sources of sugars: (where it comes from -6) Sugar cane – extracted sugar syrup from the cane; brown sugar, granulated sugar, confectioner’s sugar Sugar beets –used just like sugar cane but is more economical Maple syrup – sap of sugar maple trees

Corn syrup – hydrolyzing cornstarch into glucose; soft drinks, candies, baked goods Sorghum – resembles corn in the field, sap is squeezed and boiled Honey – extracted from bees

Sugars in food production: 6 functions Sweeteners –used to sweeten foods Preservatives – helps prevent spoilage Tenderizes – When sugar is added to a dough, it will tenderize the product Crystallizing Agents – in candies, sugar crystals form around particles that enter a sugar solution Caramelizing Agents – sugar is subjected to high or prolonged heat, it changes to a brown liquid

Fermenting agents –sugar plays a major role in the fermentation process involved in the production of wines, beers, and yeast breads Let’s examine in more detail – Crystallizing and Caramelizing agents