SUGAR

CONCENTRATION
JOY A. BUGTONG
TEACHER III
 What exactly is sugar?

• sugar is a form of carbohydrate and contains carbon,

hydrogen, and oxygen molecules.
• When carbohydrates are consumed, they are digested and
broken down into glucose.
• This serves as the preferred energy source for cells throughout
the human body including your brain and central nervous
system
 Types of sugar?

The four most common forms of simple sugars include:

• Glucose
• Fructose (a.k.a. fruit sugar)
• Sucrose (a.k.a. table sugar)
• Lactose (a.k.a. dairy sugar)
Added sugar vs natural sugar

• The type of sugar in candy and most sugary drinks is

known as added sugar. 
• Natural sugars are found naturally in 
foods like fruits and milk.
Types of
sugar
FRUIT
PRESERVATION
• The art of preserving food has been vital to humans
throughout history.
• Before artificial refrigeration was invented, people used
other techniques to keep perishable goods for longer
periods. 
• Fruit preservation has played a big role in this because
of the highly nutritious components of these products.
 The importance of fruit preservation in the food industry

•Fruit variety
•Longer shelf life
•Increases food supply
The importance of fruit preservation in the food industry

• Decreases wastage of food

• Decrease dietary inadequacies
5 Methods for fruit preservation
1. Drying

• This is one of the oldest fruit

preservation techniques. For
centuries, people have been 
sun-drying fresh products to
avoid enzyme activity or the
growth of microorganisms.
2. Sugaring

• Or what we call preserves with sugar. The use

of a high concentration of sugar in some
products makes molds and yeast difficult to
grow. You can boil this mixture until the fruit
forms a gel, then store it in sterilized jars, and
you will get jams and jellies.
 3. Canning
• Cans and glass jars are suitable for fruit preservation.
The trick here is to sterilize the containers in boiling
water to kill the enzymes and microorganisms. Once
cleaned, you can fill them with the fruit puree, pulp, or
pieces and put the jars back into a pot full of boiling
water for about 10 minutes. While they cool, vacuum
the seal to avoid contamination. 
4. Pickling

• The fruits need to soak in brine (salt solution) for a

few days. Then you put them in jars that are full of
cold vinegar. Finally, to sterilize the containers, you
can follow the canning method to create a vacuum
seal. The difference with the previous technique is
that pickling will not change the texture of the
product too much and will have a vitamin boost.
 5. Freezing

• This is the most common process in fruit

preservation. The idea of freezing any fruit you want
is to have it available all year round. Just place pieces
of fresh fruits on a baking tray and put them in the
freezer. Once frozen, put them in a bag and they will
be easier to use in batches, preventing those clumps
that are impossible to break.