On food and cooking the science and lore of the kitchen ( PDFDrive ) 1236

Here are examples of sweets that are
characteristicofsomenationsandregions.
Reduced-milksweets,deep-fried
battersinsyrup,halvah(pastesof
India
sugar,wheat,orchickpeaflour,fruits,
vegetables)
Halvah(pastesofsugarsyrupand
Middle
semolina,sesame),pastriesinsyrup
East
(baklava),marzipan
Greece Spoonfruits,pastriesinsyrup
France Caramel,nougat,dragées
England,UnitedStates Noveltycandies
Scandinavia Licorice
Dulcedeleche(reducedmilk),
Mexico
penuche(brown-sugarfudge)
Agarjellycandies,bean-pastecandies,
Japan
sweet-ricemochi,teaceremonysweets
FructoseFructose,alsocalledlevulose,has
exactlythesamechemicalformulaasglucose,


buttheatomsarearrangedinadifferent
structure.Likeglucose,fructoseisfoundin
fruitsandhoney,andcertaincornsyrupsare
treatedwithenzymestoconverttheirglucose
intofructose.It’salsosoldinpurecrystalline

form.Fructoseisthesweetestofthecommon
sugars,themostsolubleinwater(4partswill
dissolvein1partroom-temperaturewater),
andabsorbsandretainswatermost
effectively.Ourbodiesmetabolizefructose
moreslowlythanglucoseandsucrose,soit
causesaslowerriseinbloodglucoselevels,a
qualitythatmakesitpreferabletoother
sugarsfordiabetics.Fructosemeltsand
beginstocaramelizeatamuchlower
temperaturethantheothersugarsdo,just
abovetheboilingpointofwaterat
220ºF/105ºC.
Thefructosemoleculeexistsinseveral
differentshapeswhendissolvedinwater,and
thedifferentshapeshavedifferenteffectson
oursweetreceptors.Thesweetestshape,asix-