1. Functions of Sugar in Food

2. B-3.02 -- Functions of Sugar in Food
Sugar is a “simple carbohydrate”.
Sugar has six main functions in food:
Sweetener
Preservative
Tenderizer
Crystallization
Caramelization
Fermentation
B Functions of Sugar in Food

3. B-3.02 -- Functions of Sugar in Food
Sweetener
Level of sweetness in food:
Fructose is the most sweet.
Lactose is the least sweet.
Sweeter the sugar – the more simple the molecule.
B Functions of Sugar in Food

4. B-3.02 -- Functions of Sugar in Food
Preservative
Sugar helps prevent food spoilage.
Hygroscopic – attracts water.
B Functions of Sugar in Food

5. B-3.02 -- Functions of Sugar in Food
Tenderizer
Sugar helps tenderize dough.
Sugar inhibits gluten formation.
Increases flow properties of batter.
B Functions of Sugar in Food

6. B-3.02 -- Functions of Sugar in Food
Crystallization
Common in candy making.
Control so have a good quality product.
B Functions of Sugar in Food

7. Factors that Affect Crystallization
Five factors produce finer sugar crystals in candy:
Type of sugar -- sucrose
Interfering agents - corn syrup, butter, acid,invert sugars
Agitation -- beating and stirring of candy solution
Cooling – approximately 45C before agitation
Ripening -- forms a creamy, smooth texture
B Functions of Sugar in Food

8. B-3.02-Functions of Sugar in Food
Caramelization
Sugar changes into a brown liquid
Exposed to prolonged heat
Dehydration of water
Flavor changes
Examples:
Brown crust on baked goods
Evaporated milk
B-3.02-Functions of Sugar in Food

9. B-3.02 -- Functions of Sugar in Food
Fermentation
Sugar serves as the food supply for microorganisms.
Used to make beer and yeast breads.
B Functions of Sugar in Food