Sugars and Other Sweeteners

SUGAR AND
OTHER
SWEETENERS
MARDEE B. MELGAZO MSFST-I

Objectives:
– To review the basic chemistry and describe the production and
makeup of various sweeteners.
– To classify common sweeteners and describe their characteristics
and uses.
– To know the functions of sweeteners and relate these functions to
their makeup.
– to describe how to best store and handle sweeteners.
CLASSIFICATION OF CARBOHYDRATES
–Monosaccharides
–Disaccharides
–Oligosaccharides
–Polysaccharides
Two main categories of sweeteners
– Dry crystalline sugars

– Syrups
“specialty sweeteners”- sweeteners that do not fit

neatly into either of the first two categories
DRY CRYSTALLINE SUGARS
Regular Granulated Sugar
Coarse Sugar
Powdered Sugar
Superfine Granulated
Regular Brown Sugar
Special Brown Sugar
Muscovado
Sucanat
Turbinado/demarara
REGULAR GRANULATED SUGAR
“fine or extra fine sugar”
Canada- sugarcane
Europe- sugar beet
USA- ½ sugarcane, ½ sugar beet
COARSE SUGAR
Larger crystal
Garnish muffins and other baked goods
Best for the whitest fondant and confections
the clearest syrups
POWDERED SUGAR
United States- “confectioners’ sugar”

Canada- “icing or fondant”
Sucrose crystals finely pulverized into powder
6X and 10X- common powdered sugars
Contains about 3% of cornstarch
SUPERFINE GRANULATED
“ultrafine sugar”
Dissolves more quickly in liquids
Allows incorporation of smaller air cells into batters and creamed
shortenings
good for sugaring baked good
produces a finer, more uniform crumb in certain cakes
reduces beading in common meringues
increases spread in cookies
REGULAR BROWN SUGAR
Fine granulated sugar with a small amount
of molasses or refiners’ syrup
Used primarily for its color and molasses

flavor
“The color, flavor, and overall quality of the

final product will depend on the color,
flavor, and quality of the added molasses.”
SPECIALTY BROWN SUGAR
• Muscovado- darkest in color
Richest- tasting brown sugar
“Barbados” (1700s)
Dark muscovado- 13% molasses
light muscovado- 6% molasses
• Sucanat- “free-flowing brown sugar”
golden in color
less intense flavor
SUgar CAne NATural
“dehydrated cane juice”
• Turbinado/ Demarara - “raw, washed raw, unrefined sugar”
similar taste and color to light brown sugar
Syrup- mixture of one or more sugars dissolved in
water usually with small amount of other components
Simple syrup- simplest syrup

“Often, a small amount of lemon juice or
sliced lemon is added to simple syrup.”
INVERT SYRUP
– a type of syrup that contains approximately equal amounts of
fructose and glucose.
– it keeps baked goods soft and moist longer
– keeps icings, fondants, and confections smooth, shiny, and free
from cracking and drying
– prevents the formation of ice crystals in frozen desserts
– sweeter than sugar and browns much faster
Molasses- concentrated juice of sugarcane
-moistness and softness to baked goods
Glucose corn syrup- clear syrup produced from hydrolysis of starch

-sweetens, browns, moistens and tenderizes
Honey- flower nectar collected and processed by honeybee

- moistness and softness to baked goods
Maple syrup- made by boiling and evaporating the sap of the sugar
maple tree
-less moistness and softness to baked goods
Malt syrup- produced by malting or sprouting cereal grain, dissolving it in

water then concentrating it to a syrup
- improve yeast fermentation
SPECIALTY SWEETENERS
Dextrose- glucose purchased as dry sugar
- improves shelf life
Dried glucose syrup- corn syrup solid or glucose solids

Fondant sugar- 100 times finer than 10x sugar
High Intensity Sweeteners- two hundred or more times sweeter than sugar
MAJOR FUNCTIONS OF SWEETENERS
– sweetens
– tenderizes
– retains moistness and improves shelf life
– contributes brown color and a caramelized
or baked flavor
SWEETENS
Sugars: fructose > sucrose > glucose > maltose > lactose
Syrups: clover honey > invert > medium-conversion glucose
corn syrup
TENDERIZES
interfere with gluten formation, protein coagulation, and starch
gelatinization
RETAINS MOISTNESS AND IMPROVES
SHELF LIFE
– increases the softness and moistness in freshly baked products.
– extends shelf life by keeping baked goods from drying and staling.
CONTRIBUTES BROWN COLOR AND A CARAMELIZED

OR BAKED FLAVOR
OTHER FUNCTIONS
– assists in leavening
– provides bulk and substance to fondant and sugar-based confections
– stabilizes whipped egg foams
– provides food for yeast fermentation
– reduces iciness and hardness in frozen desserts
– adds sheen to icings
– promotes a crisp crust on certain baked goods
– promotes spread in cookies
STORAGE
All sweeteners should be stored covered
Syrups high in moisture (maple syrup and simple syrup), must be

refrigerated to prevent mold growth.
Other syrups should be stored at room temperature (honey)

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SUGAR AND

MARDEE B. MELGAZO MSFST-I

– Dry crystalline sugars

“specialty sweeteners”- sweeteners that do not fit

United States- “confectioners’ sugar”

Used primarily for its color and molasses

“The color, flavor, and overall quality of the

Simple syrup- simplest syrup

Glucose corn syrup- clear syrup produced from hydrolysis of starch

Honey- flower nectar collected and processed by honeybee

Malt syrup- produced by malting or sprouting cereal grain, dissolving it in

Dried glucose syrup- corn syrup solid or glucose solids

CONTRIBUTES BROWN COLOR AND A CARAMELIZED

Syrups high in moisture (maple syrup and simple syrup), must be

Other syrups should be stored at room temperature (honey)

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