component won’t fully crystallize in the presence of glucose and sucrose Sucrose inversion and invert sugars are useful in candy making because they help limit the extent of sucrose crystallization (p 685) Common sugars Carbon atoms are shown as dots Glucose and fructose have the same chemical formula, C6H12O6, but different chemical structures, and different degrees of sweetness A given concentration of fructose tastes much sweeter than the same concentration of glucose Table sugar, or sucrose, is a combination of glucose and fructose (a molecule of water is released when the two sugars bond to make sucrose) Lactose Lactose is the sugar found in milk It is a composite of two simple sugars, glucose and galactose Cooks seldom encounter it in pure form Because it’s much less sweet than table sugar, manufacturers use it much as they do the sugar alcohols (p 662), more for its physical bulk than for its sweetness The Complexities of Sweetness There’s more to the sweetness of sugars than the sensation of sweetness pure and simple Sweetness helps mask or balance both sourness and bitterness from other ingredients And flavor chemists have shown that it has a strong enhancing effect on our perception of food aromas, perhaps by signaling the brain that the food is a good energy source and therefore deserves special attention Different sugars give different impressions of sweetness Sucrose takes some time to be detected on the tongue, and its sweetness lingers By comparison, the sweetness of ... table sugar, manufacturers use it much as they do the sugar alcohols (p 662), more for its physical bulk than for its sweetness The Complexities of Sweetness There’s more to the sweetness of sugars than the sensation of sweetness pure and simple... signaling the brain that the food is a good energy source and therefore deserves special attention Different sugars give different impressions of sweetness Sucrose takes some time to be detected on the tongue, and its sweetness... the sensation of sweetness pure and simple Sweetness helps mask or balance both sourness and bitterness from other ingredients And flavor chemists have shown that it has a strong enhancing effect on our perception of food aromas, perhaps by