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:

Taste and Aroma

An important property of sugar is that it can enhance tastes and aromas both above and below the sweetness threshold value. For example, a small amount of added sugar can enhance the taste of nutritious, but sour or bitter foods. Sugar’s aroma enhancing properties are used in a wide range of foods, such as bread and fruit products.

A small amount of added sugar can enhance the taste of cooked vegetables and meat without making them sweet. In other words, we can use sugar as a flavouring in such low concentrations that it falls below the sweet taste threshold value, i.e. below approx. 1% sugar.

Traditionally, people have added small amounts of sugar to certain cooked meat products such as ham or liver pâté.