The Role Of Sugar

Sugar is an important and versatile food ingredient. Apart from being a natural source of energy for our body, it is also widely used to increase the palatability of many different kinds of food and beverages. As a result of refining, sugar gains a number of important characteristics that improve its suitability as an ingredient in food preparation. These characteristics, which are important particularly to the commercial food manufacturer, include:

Provides sweetness without any undesirable after taste;
Acts as a natural preservative by inhibiting the growth of bacteria, yeast and mould in a wide range of products;
Acts as a tenderizer by absorbing water and inhibiting flour gluten development, as well as delaying starch gelatinization;
Delays the coagulation of protein, contributing to the smooth texture of products such as baked custard;
Gives body to foods, contributing to the bulk of most cakes and confectionery;
Acts as a food for yeast in bread-making by accelerating the fermentation of yeast to raise and lighten the dough;
Stabilises egg white foams in meringue and sponge-making.

Cube Sugar