sugar
2 articles tagged sugar
Scientific Parameter
• 9 min read
Trehalose: Properties, Uses, and Science in Confectionery
How a non-reducing disaccharide with the molecular weight of sucrose but under half its sweetness protects frozen, aerated, and freeze-dried confectionery.
trehalosedisaccharidesugar
Scientific Parameter
• 10 min read
Sugar Types in Confectionery: Choose by Function
Compare sucrose, glucose, fructose, invert sugar, syrups, lactose, and trehalose by chemistry, sweetness, freezing effect, crystallization, and water activity.
sugarsucroseglucose