On food and cooking the science and lore of the kitchen ( PDFDrive ) 1239

fructose registers quickly and strongly, but it also fades quickly And corn syrup is slow to taste sweet, peaks at about half the intensity of sucrose, and lingers even longer than sucrose The quick action of fructose is said to enhance certain other flavors in foods, especially fruitiness, tartness, and spiciness, by allowing us to perceive them clearly without the masking effect of residual sweetness The Composition and Relative Sweetnesses of Different Sugars Sugar sweetness is designated by comparison to the sweetness of table sugar, which is assigned a value of 100 Sugar Composition Sweetness Fructose 120 Glucose 70 Sucrose (table sugar) 100 Maltose 45 Lactose 40 Corn syrup Glucose, maltose 30–50 High-fructose corn Fructose, 80– syrup maltose 90 Invert sugar Glucose, fructose, 95 syrup sucrose Crystallization Sugars are wonderfully robust materials! Unlike proteins that easily denature and coagulate, unlike fats that are damaged by air and heat and go rancid, unlike starch chains that break apart into smaller chains of glucose molecules, sugars themselves are small and stable molecules They mix easily with water, tolerate the heat of boiling, and when sufficiently concentrated in water, they readily bond to each other and collect themselves into pure, solid masses, or ... that break apart into smaller chains of glucose molecules, sugars themselves are small and stable molecules They mix easily with water, tolerate the heat of boiling, and when sufficiently concentrated in water, they readily bond to each other and collect... syrup sucrose Crystallization Sugars are wonderfully robust materials! Unlike proteins that easily denature and coagulate, unlike fats that are damaged by air and heat and go rancid, unlike starch chains... tolerate the heat of boiling, and when sufficiently concentrated in water, they readily bond to each other and collect themselves into pure, solid masses, or