All about sugar

All about sugar

Be it inverted or muscovado, there is sugar and sugar. Exploring a world that isn’t always simple…

Glucose
This is a simple sugar with one molecule, with well-known properties. In powder form it offers a smooth texture to ice creams and sorbets. In syrups, it retards crystallisation.
Its sweetening power: 50.

Saccharose
The scientific name for caster sugar, it is composed of two molecules (glucose and fructose). It can be very coarse, called granulated sugar, down to very fine, called icing sugar.
Its sweetening power: 100.

Inverted sugar
This is the transformation of saccharose by hydrolysis (breaking down by water). Properties: makes ice creams smooth, keeps the softness of pastries, strengthens the flavor of fruit and guarantees the stability of taste.
Its sweetening power: 110-130.

Honey
This is the ancestor of sugars, a natural inverted sugar that is lightly colored and has the same properties as its “chemical” cousin, but its particular flavor may not be appropriate in certain desserts.
Its sweetening power: 130.

Dextrose
This white powder with low sweetening power is pure glucose obtained by the hydrolysis of
corn starch. It is used to adjust the color of a biscuit or cake, extend the freshness of industrial pastries, enhance the flavors of sweet drinks and improve the smoothness of an ice cream.
Its sweetening power: 75.

Fructose
This is also called levulose, and exists naturally in certain fruits and vegetables. This is the sweetest of all sugars. When refined it gives crystals or syrup.
Its sweetening power: 173.

Isomalt
This is a sweetening ingredient obtained by the hydrolysis of sugar and then hydrogenation. It is the lightest of all sugars and may be eaten by a diabetic.
Its sweetening power: 50.

Sorbitol
This is obtained by the hydrogenation of glucose and exists in liquid or powder form. Properties: allows texture to be controlled, stabilises the humidity of biscuits and cakes and slows down the staling process of preparations that contain fat.
Its sweetening power: 60.

Muscovado sugar
Extract of sugar cane from the Philippines, this dark brown, humid, slightly sticky sugar has a very pronounced flavor.

Sweetener
Used to give a sweet taste, it can be of natural origin or synthetic. Natural sweeteners are present in fruits, honey, vegetables etc. and may or may not contain calories. Artificial  sweeteners have “mass” when they dilate in the digestive tract, giving a sensation of fullness or are “intense” when they have high sweetening power (20 to 400 times greater than that of saccharose).

Brix
This is the quantity of soluble content expressed in the saccharose equivalent. This soluble content consists of sugar, mineral salts, organic acids, soluble fibres, etc.