Description
Michelle Schwenk, PhD, ADM. Presented at the 2016 conference
Sugar is a remarkable material. Its unique properties allow us to develop the delicious confections that are the foundation of the confectionery industry. Some of these properties include sweetness, water control, high solubility, crystallization and carameli - zation. Sucrose is a disaccharide, made of fructose and glucose. It is a nonreducing sugar. Commercially it can be made from sugar cane or sugar beets.
