Cookies at Nordic Sugar’s websites
At our websites we use cookies to collect statistic information in order to optimise the use of our website. By proceeding further into our website, you accept our use of cookies. Read more about our cookie policy and instructions on how to delete cookies.
Accept cookies
  
You are here:

Texture of preserves

Sugar can seep out through the membrane of growth cells, increasing the osmotic pressure.

An increase in the osmotic pressure means that tinned fruit/berries preserve their structure and also helps them to maintain a certain firm structure.

Adding sugar affects the texture of pickled herrings and raw spiced salmon in that the structure of the fish softens.