Functional properties of sugars in food

What this note covers

1. Sweetness and solubility
2. Hygroscopicity and moisture management
3. Crystallisation and its control
4. Caramelisation and Maillard browning
5. Preservation and bulk
6. Sugar substitutes: polyols
7. Non-nutritive sweeteners: functional and nutritional comparison

7 sections · 14 key terms & formulas · 6 common mistakes