– on a technical level– on a technical level– on a technical level

Functional properties of sugar - on a technical level

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We have gathered some of our deeper knowledge regarding the functional properties of sugar. Besides sweetening, sugar has many functional roles in food.

Without sugar, jam would soon go off, ice cream would crystallise, and bread would lose its freshness and dry out. In addition, the taste of foods would be disappointing without the ability of sugar to round off and enhance natural taste components. Sugar has one or more unique, quality enhancing properties to offer almost all types of food production involving both solid and liquid foods.

All these functional properties are not always well known and sometimes even forgotten, despite of the importance sugar actually do play in the different applications.

  Sweet-
ness		 Flavour/
aroma		 Volume Texture Shelf
life		 Fermen-
tation		 Freezing-
point depression		 Colour Moisture
retention
Beverages ● ●   ● ●     ●  
Preserves ● ●   ● ●        
Jam/
marmalade		 ● ● ● ● ●     ●  
Sauces/
dressings		 ● ●   ● ●        
Confec-
tionery		 ● ● ● ● ●     ● ●
Dairy
products		 ● ● ● ●     ●    
Bakery
products		 ● ● ● ●   ●   ● ●
Pharma-
ceuticals/
non-food		 ● ● ● ●   ●      

 
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