This document discusses sugar concentration as a food preservation method known as sugaring. Sugaring involves dehydrating a food and then packing it in pure sugar or high sugar liquids like syrup or honey. This creates an environment hostile to microbes and prevents spoilage. Sugaring is commonly used to preserve fruits and vegetables like ginger. The document also outlines the functional roles of sugar in food such as adding texture, enhancing flavor, and acting as a preservative in jams and preserves. Key sugar terms are defined such as added sugar, free sugar, and monosaccharides.
This document discusses sugar concentration as a food preservation method known as sugaring. Sugaring involves dehydrating a food and then packing it in pure sugar or high sugar liquids like syrup or honey. This creates an environment hostile to microbes and prevents spoilage. Sugaring is commonly used to preserve fruits and vegetables like ginger. The document also outlines the functional roles of sugar in food such as adding texture, enhancing flavor, and acting as a preservative in jams and preserves. Key sugar terms are defined such as added sugar, free sugar, and monosaccharides.
This document discusses sugar concentration as a food preservation method known as sugaring. Sugaring involves dehydrating a food and then packing it in pure sugar or high sugar liquids like syrup or honey. This creates an environment hostile to microbes and prevents spoilage. Sugaring is commonly used to preserve fruits and vegetables like ginger. The document also outlines the functional roles of sugar in food such as adding texture, enhancing flavor, and acting as a preservative in jams and preserves. Key sugar terms are defined such as added sugar, free sugar, and monosaccharides.
1. ELSA A. DELA MERCED 2. RICHARD G. BABAS 3. BERNADETH REYES 4. MAR IPAC SUGARING A food preservation method similar to pickling. This is the process od 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 can be a high sugar density liquid such as honey, syrup or molasses. PURPOSE OF SUGARING
To create an environment hostile to
microbial life and prevent food spoilage. To preserve fruits as well as vegetables such as ginger. THE FUNCTIONAL ROLE OF SUGAR IN FOOD Sugar is not only added to food for taste but also for functional reasons. 1)As a bulking agent-texture of food such as meringue and biscuits. 2)As a preservative-helps to prevent or slow the growth of bacteria, molds and yeast in jams and other preserves. 3)Enhancing flavor-helps to make them more palatable. 4.) For color- a sprinkling of sugar and cinnamon on top of fruit muffins gives a crunchy topping and nice texture. 5.) Adds viscosity-provides body in drinks and semi- liquid foods like syrups, chutneys and sweet sauces. 6.) As an anticoagulant- delays the coagulation of proteins ( the change of semi-solid state) such as in baked custards and other desserts. DEFINITION OF COMMONLY USED TERMS ADDED SUGAR—Sugar that is added to food during manufacture, processing, cooking or at the table. FREE SUGAR—Defined by WHO as all Monosaccharides and Disaccharides added to foods by the manufacturer, cook or consumer plus any sugars naturally present in honey, syrups and fruit juices. TOTAL SUGAR- A measure of all naturally occurring sugars and sugars added to a food product. This is measured using laboratory methods. MONOSACCHARIDE-a single sugar unit. Glucose, fructose and galatose are examples. DISSACHARIDE-two single ‘sugar 'monomers covalently bonded. Sucrose and lactose are examples. POLYSACCHARIDE-many sugar units joined together.