Functional properties of sugar

Sucrose, glucose and fructose are the most common sweeteners in nature. Glucose is always less sweet than sucrose, whereas the sweetness of fructose is highly dependent on temperature.

Sugar, which refers usually to sucrose, is natural and nontoxic, sweet testing, water soluble crystalline carbohydrates, and every 1 gram of sugar provide body 4K.calories. The main source for sugar is the beet sugar or cane sugar; also there are several sources such as honey, corn syrup, fruits, and vegetables….etc. Sucrose provides a sweetness flavour profile which is consistently liked by consumers at an economical cost.

The relatively high solubility of sucrose is an important parameter for its bulking effect in many foods and beverages. The dissolved sugar increases the viscosity of water-based solutions or mixtures, resulting in enhanced mouthfeel. Dissolved sugar lowers the freezing point of ice cream by preventing the water molecules from combining to form ice crystals, which slows down the freezing process.

By absorbing free water and increasing osmotic pressure, sugar reduces water activity in a food system (e.g. jam), resulting in reduced microbial and mold growth as well as extending the storage life of food. Also sugar can preserve fruits, either in syrup with fruit such as apples, pears.

Crystallization of sugars is desirable in products such as fondant, dragees, fudge etc., but not in many other products like jam and jellies. Crystallization occurs when the solubility limit of the sugar, typically sucrose or glucose, has been exceeded and a supersaturated environment has been created.

Sugar plays an important and single role in contributing to the flavor of food by interacting with other components to enhance or lessen certain flavors. By adding a small amount of sugar to cooked vegetables and meat enhance the food’s natural flavors, without making them taste sweet.

Texture is an expression of the sensation in the mouth. Sugar affects this by providing volume and consistency in many products such as bread, jam and beverages.In bread, sugar affects the volume of dough by speeding up the fermentation process. This gives the bread a more porous structure and softer crumb.
Functional properties of sugar

The use of sodium benzoate to inhibit bacterial growth

Sodium benzoate is one of the most commonly used preservatives. It is used to inhibit mold and bacterial growth in some fruit juices, oleomargarines, pickles, and condiments.

Sodium benzoate remain important in the preservation of mayonnaise and mayonnaise-containing delicatessen products, which-as oil-water emulsions, are more susceptible to microbial attack than emulsion of the water-in-oil type.

Sodium benzoate is usually employed in combination with potassium sorbate, this mixture having a better effect against acid producing bacteria than the two components individually.

It is the first chemical preservatives approved by the Food and Drug administration (FDA) for use in foods, is characterized by low cost, lack of color and relatively low toxicity.

Sodium benzoate is an important benzoic acid derivative produced industrially by neutralization of benzoic acid using hydroxide or sodium bicarbonate solution.

Although benzoic acid is a better antimicrobial agent than its salts, sodium benzoate is about 200 times more soluble in water, making it the preferable form for preservation. Researchers found that benzoate decreased the intracellular pH of E. coli.

Sodium benzoate, molar mass 144.11, white crystalline powder with water solubility at room temperature of 63 g/100 g. It requires a pH less than 4.5 to be effective and work better as the pH decreases.
The use of sodium benzoate to inhibit bacterial growth