Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C
12H
22O
11.
Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C. Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
Dulce de leche, caramelized milk, manjar, milk candy or milk jam is a confection popular in Latin America, France, Poland and the Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
A reducing sugar is any sugar that is capable of acting as a reducing agent. In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a reaction, the sugar becomes a carboxylic acid.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.
The following outline is provided as an overview of and topical guide to the preparation of food:
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
Coconut sugar is a palm sugar produced from the sap of the flower bud stem of the coconut palm.
