corner ring, predominates in cold, somewhat acid solutions; in warm or hot conditions, this shape shifts to less sweet five-corner rings The apparent sweetness of fructose is cut nearly in half at 140ºF/60ºC Neither glucose nor sucrose changes so drastically Fructose is thus a useful substitute for table sugar in cold drinks, where it can provide the same sweetness with half the concentration and a calorie savings approaching 50% In hot coffee, however, its sweetness drops to the level of table sugar Sucrose Sucrose is the scientific name for table sugar It is a composite molecule made of one molecule each of glucose and fructose Green plants produce sucrose in the process of photosynthesis, and we extract it from the stalks of sugar cane and the storage stems of sugar beets Of all the common sugars, it has the most useful combination of properties It is the second sweetest, after fructose, but is alone in having a pleasant taste even at the very high concentrations found in candies and preserves; other sugars can seem harsh Sucrose is also the second most soluble sugar — two parts can dissolve in one part of roomtemperature water — and it produces the greatest viscosity, or thickness, in a water solution Sucrose begins to melt around 320ºF/160ºC, and caramelizes at around 340ºF/170ºC When a solution of sucrose is heated in the presence of some acid, it breaks apart into its two subsugars Certain enzymes will do the same thing Breaking sucrose into glucose and fructose is often referred to as inversion, and the resulting mixture is called invert sugar or invert syrup (“Inversion” refers to a difference in optical properties between sucrose and a mixture of its components parts.) Invert syrups are about 75% glucose and fructose, 25% sucrose Invert sugar only exists as a syrup, since the fructose ...alone in having a pleasant taste even at the very high concentrations found in candies and preserves; other sugars can seem harsh Sucrose is also the second most soluble sugar... fructose is often referred to as inversion, and the resulting mixture is called invert sugar or invert syrup (? ??Inversion” refers to a difference in optical properties between sucrose and a mixture of its components parts.) Invert syrups are about 75% glucose... When a solution of sucrose is heated in the presence of some acid, it breaks apart into its two subsugars Certain enzymes will do the same thing Breaking sucrose into glucose and fructose is often referred to as inversion, and