WHAT IS SUGAR PRESERVATION?

- Sugaring is a food preservation method similar to pickling. Sugaring is the process of

desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can
be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid
such as honey, syrup, or molasses.

SUGAR

• Sugar is involved in the preservation and manufacture of a wide range of food

products.

• Some of the more common include jams, jellies, fruit juice concentrates, sweetened
condensed milk.

• When sugars are added to foods in high concentration (at least 40 soluble solids), some
of the water presents becomes unavailable for microbial growth, and the aw of the food
is reduced

ACTION OF SUGAR

• When sugar is added to foods it binds to the water in the foods reducing the amount of
water that is available for the growth of microorganisms. Like saltwater also has an
osmotic effect i.e. when foods are placed in a concentrated sugar solution water is drawn
out of the cells of foods and microorganisms so that microorganisms can no longer
survive.

DIFFERENT WAYS OF USING SUGAR TO PRESERVE FOODS

• One way to use sugar is to desiccate fruits by drying them and then packing them with
pure sugar. Fruits that are traditionally preserved through this method include ginger,
cherries, and the peel of citrus fruits.

• Alternatively foods may be stored in a sugar syrup or cooked in sugar until they
crystalize.

• Other food preservation techniques involve combining sugar with alcohol to enable the
preservation of fruit in alcoholic spirits such as Brandy (alcohol).

• Sugar is also used with salt to preserve certain foods especially fish and meat. Sugar
may either be added to salt to create a dry mixture that covers food or may be dissolved
in a liquid to make a brine to surround the food. Adding sugar to a salty brine helps to
confer a sweetness to meat and fish and also helps to reduce the harsh flavor of salt.

Sugar preservation

- is applied to fruits that are cooked with sugar to attain a concentration of 40 to 65% or
saturated sucrose sugar level.

Examples :

Jellies - are semisolid food made from not less than 45 parts by weight of sugar
concentrated to not less than 65 % soluble solids.

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