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Introduction Sugar is an Informal Term For

Introduction Sugar is an Informal Term For

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Published by: Laksilu Viduraga Peiris on Feb 08, 2010
Copyright:Attribution Non-commercial


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is an informal term for class of ediblecrystallinesubstances, mainlysucrose,lactose, and fructose. They have characteristically asweet flavor .Infood,sugar almost exclusively refers to sucrose, which primarily comes fromsugar caneandsugar beet.  The term
usually refers tosucrose,which is also called "table sugar" or "saccharose." Sucrose is a whitecrystalline disaccharide. Sucrose is the most popular of the various sugars for  flavoring, as well as properties (such as mouthfeel,preservation, and texture) of  beveragesand food. Manufacturing and preparing food may involve other sugars, such as fructose,generally obtained from corn (maize
) or from fruit.Candies represent a subgroup of sweet commodities generally called confectionery. Productssuch as long-storage cookies, cocoa and chocolate products, ice cream and invert sugar cream arealso confections. Candies are manufactured from all forms of sugar and may also incorporateother foods of diverse origin (dairy products, honey, fat, cocoa, chocolate, marmalade, jellies,fruit juices, herbs, spices, malt extract, seed kernels, rigid or elastic gels, liqueurs or spirits,essences, etc.).The essential and characteristic component of all types of candy is sugar, not only sucrose, but also other forms of sugar such as starch sugar, starch syrup, invert sugar, maltose, lactose,etc.The important product groups include hard and soft caramels (bonbons, toffees), fondant,coconut flakes, foamy candies, gum candies, licorice products, dragees, pastilles, fruit pastes,chewing gum, croquant, effervescent powders, and products made of sugar and almonds, nutsand other protein-rich oil-containing seeds (marzipan, persipan, nougat).Sucrose: a disaccharide of glucose (left) and fructose (right), important molecules in the body.
2.0 Materials and Method2.1Materials and Methodology for the Relation between Boiling temperatures and thecharacteristics of sugar crystalline product2.1.1 Materials
ThermometersGas burnersPorcelainGlucose syrupSaucepansSpoon with long handle-Stainless steelSucrose (white)Butter 
2.1.2 Method
1. 300g of sucrose was dissolved in 180 ml of water and gently heated with stirring in asaucepan.2. The solution was brought to boil.3. The portion of the syrup was transferred on to the plates using spoon at the followingtemperatures.111
C , 113
C, 118
C, 122
C, 132
C 145
C and 170
C4. When above samples are cooled to room temperature those were checked for belowcharacters.1. Consistency2. Mouldability3. Thread forming ability4. Firmness/Brittleness of cool sample5. Taste of sample and their solubility to the tongue.
Results -Observations3.1 Relation between Boiling temperatures and the characteristics of sugar crystallineproduct.Temperatureof thesucrosesolutionThreadformingabilityConsistencyat the roomtemperatureMouldabilityFirmness/BrittlenessTaste of the sample
CHighestTransparentliquidCannot bemoulded No brittleness. Butthreads are brittleDissolverapidly ontongue.113
CShort threadformingSoftNot easilymould. No brittleness.But threads are brittleDissolverapidly ontongue.118
CLess Threadformingability thanabovetemperaturesSemi solidNot easilymould. No brittlenessBut threads are brittleDissolverapidly ontongue122
CNo threadformingSemi solidGoodmouldamiltyFirm/SoftDissolverapidly ontongue.132
CNo threadformingSemi solidNot easilymouldFirm/softDissolverapidly ontongue.145
CNo threadformingSolidBrown Not easilymouldHard and brittleDissolveon tonguewith thetime170
CNo threadformingSolidDark browncoulr  Not easilymouldHard and brittleDissolveon tonguewith thetime

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