Sugars in Food

Carbohydrates—simple sugars (such as sucrose, fructose, and glucose) as well as the more complex ones, which we have met in the form of hydrogels—are essential ingredients for sweetening, preserving, and adding texture. Their special properties are due to their ability to bind water and make it less chemically active. In the case of long-chained polysaccharides, this extends to forming cross-linkages with one another. Sugars round out and balance the mouthfeel in a dish.