ppt课件-propertiesofsugar-novascotiadepartmentofeducation.pptVIP

Properties of Sugar Sweetness Caramelization Solubility Crystallization Sweetness Sugar molecules “fit” on the taste buds of the tongue Sugars range in sweetness: Fructose, Sucrose, Glucose, Galactose, Maltose, Lactose What factors affect sweetness? Please answer this question and give a few examples … see book page 222 or internet. Caramelization Browning reaction Low or high pH Heat sugar – water molecules leave Carbon is left behind – brown colour Solubility Highly Soluble in water How come?? Look it up! Define: Saturated supersaturated solutions Crystallization When sugar soluti