On food and cooking the science and lore of the kitchen ( PDFDrive ) 1238

componentwon’tfullycrystallizeinthe
presenceofglucoseandsucrose.Sucrose
inversionandinvertsugarsareusefulincandy
makingbecausetheyhelplimittheextentof
sucrosecrystallization(p.685).

Common sugars. Carbon atoms are shown as
dots. Glucose and fructose have the same
chemical formula, C6H12O6, but different
chemical structures, and different degrees of
sweetness. A given concentration of fructose
tastes much sweeter than the same
concentration of glucose. Table sugar, or
sucrose, is a combination of glucose and
fructose(amoleculeofwaterisreleasedwhen
thetwosugarsbondtomakesucrose).
LactoseLactoseisthesugarfoundinmilk.It
isacompositeoftwosimplesugars,glucose
andgalactose.Cooksseldomencounteritin


pureform.Becauseit’smuchlesssweetthan
tablesugar,manufacturersuseitmuchasthey
dothesugaralcohols(p.662),moreforits
physicalbulkthanforitssweetness.
TheComplexities
ofSweetness

There’smoretothesweetnessofsugarsthan
thesensationofsweetnesspureandsimple.
Sweetnesshelpsmaskorbalanceboth

sournessandbitternessfromother
ingredients.Andflavorchemistshaveshown
thatithasastrongenhancingeffectonour
perceptionoffoodaromas,perhapsby
signalingthebrainthatthefoodisagood
energysourceandthereforedeservesspecial
attention.
Differentsugarsgivedifferentimpressions
ofsweetness.Sucrosetakessometimetobe
detectedonthetongue,anditssweetness
lingers.Bycomparison,thesweetnessof