Function of Sugar

Functions of Sugar

They can be used as sweeteners in drinks.
They can also improve the taste of products by removing sour tastes, such as in tomato products.
They can be used to speed up fermentation when yeast releases carbon dioxide in bread making.
Adds colour because when it is heated it turns into a golden brown colour this process is called caramelisation.
It stabilises whisked mixtures such as meringues.
Keeps food products fresh and helps to improve shelf life.
Aerates food products. When the sugar is beaten with butter or eggs it helps to trap air, to make cakes light.
Bulking agents, gives the characteristic texture to foods such as ice cream and cake.
Preserves food. In larger quantites it creates unsuitable conditions for micro-organisms such as bacteria, to grow in things such as jam and chutneys.

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