On food and cooking the science and lore of the kitchen ( PDFDrive ) 1239

fructoseregistersquicklyandstrongly,butit
alsofadesquickly.Andcornsyrupisslowto
tastesweet,peaksatabouthalftheintensity
ofsucrose,andlingersevenlongerthan
sucrose.Thequickactionoffructoseissaidto
enhancecertainotherflavorsinfoods,
especiallyfruitiness,tartness,andspiciness,
byallowingustoperceivethemclearly
withoutthemaskingeffectofresidual
sweetness.
TheCompositionandRelative
SweetnessesofDifferentSugars
Sugar sweetness is designated by
comparisontothesweetnessoftablesugar,
whichisassignedavalueof100.
Sugar Composition Sweetness
Fructose 120
Glucose 70
Sucrose(tablesugar) 100


Maltose 45
Lactose 40
Cornsyrup Glucose,maltose 30–50
High-fructosecorn
Fructose,
80–
syrup
maltose
90
Invertsugar

Glucose,fructose,
95
syrup
sucrose
Crystallization

Sugarsarewonderfullyrobustmaterials!
Unlikeproteinsthateasilydenatureand
coagulate,unlikefatsthataredamagedbyair
andheatandgorancid,unlikestarchchains
thatbreakapartintosmallerchainsofglucose
molecules,sugarsthemselvesaresmalland
stablemolecules.Theymixeasilywithwater,
toleratetheheatofboiling,andwhen
sufficientlyconcentratedinwater,they
readilybondtoeachotherandcollect
themselvesintopure,solidmasses,or