Introduction

In baking, sugar crystals not only add sweetness but also retain moisture, prolong freshness, assist in creaming and whipping processes, aid in yeast fermentation and contribute good crust color. When used as a major ingredient, such as for fondant, nougatine, caramel and hard candy, the sugar must be in a liquid form and plays an important part in determining texture.

The sugar we are concerned with is sucrose, which is the same as table sugar and originates from the sugarcane or sugar beet. Chemically it is known as a disaccharide, or complex sugar; it is composed of two monosaccharides, or simple, sugars: dextrose (glucose) and levulose (fructose).