Constituent Sugars
in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials used for the manufacture of confectionery .
These include :-
Dextrose sometimes called (pure) glucose or grape sugar;
Fructose sometimes called Laevulose or fruit sugar;
Lactose sometimes called Milk sugar;
Sorbitol which is not a true sugar but is used as a partial replacement for sugar.
Each of these materials contributes different properties to the confection and it is the skilful blending of thede ingredients which enables distinctive - long lasting sugar confections to be produced.
Thus the use of dextrose will develop a smooth crystalline texture in a sweet with a slight cooling effect on the tongue. One the other hand fructose is used to keep the product moist.
In recent years fructose ( fruit sugar ) has been added to sugar confectionery as a single sugar. It is used to increase the level of sweetness - inhibit crystallisation and for its humectant properties .
The product is available either as crystals melting as just above the boiling point of water or in solution with other sugars.
Small amounts of fructose - up to 4 to 5 per cent - can be used without any significant modification of a recipe but larger quantities will require a change in the composition of the confection.
Dextrose crystals have been available for some time. This sugar can be usefully added to sweets containing both a crystal and syrup phase.
The sugar produces a more delicate texture in the crystal phase.
in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials used for the manufacture of confectionery .
These include :-
Dextrose sometimes called (pure) glucose or grape sugar;
Fructose sometimes called Laevulose or fruit sugar;
Lactose sometimes called Milk sugar;
Sorbitol which is not a true sugar but is used as a partial replacement for sugar.
Each of these materials contributes different properties to the confection and it is the skilful blending of thede ingredients which enables distinctive - long lasting sugar confections to be produced.
Thus the use of dextrose will develop a smooth crystalline texture in a sweet with a slight cooling effect on the tongue. One the other hand fructose is used to keep the product moist.
In recent years fructose ( fruit sugar ) has been added to sugar confectionery as a single sugar. It is used to increase the level of sweetness - inhibit crystallisation and for its humectant properties .
The product is available either as crystals melting as just above the boiling point of water or in solution with other sugars.
Small amounts of fructose - up to 4 to 5 per cent - can be used without any significant modification of a recipe but larger quantities will require a change in the composition of the confection.
Dextrose crystals have been available for some time. This sugar can be usefully added to sweets containing both a crystal and syrup phase.
The sugar produces a more delicate texture in the crystal phase.