PREPARE FOOD BY SUGAR

CONCENTRATION

Prepared and reported by:

1. ELSA A. DELA MERCED
2. RICHARD G. BABAS
3. BERNADETH REYES
4. MAR IPAC
 SUGARING
 A food preservation method similar to
pickling.
 This is the process od DESICCATING a food
by first dehydrating it, then packing it with
pure sugar.
 This sugar can be crystalline in the form of
table or raw sugar
 Or can be a high sugar density liquid such as
honey, syrup or molasses.
PURPOSE OF SUGARING

To create an environment hostile to

microbial life and prevent food
spoilage.
To preserve fruits as well as
vegetables such as ginger.
 THE FUNCTIONAL ROLE OF SUGAR IN
FOOD
 Sugar is not only added to food for taste but
also for functional reasons.
1)As a bulking agent-texture of food such as
meringue and biscuits.
2)As a preservative-helps to prevent or slow the
growth of bacteria, molds and yeast in jams and
other preserves.
3)Enhancing flavor-helps to make them more
palatable.
 4.) For color- a sprinkling of sugar and
cinnamon on top of fruit muffins gives a crunchy
topping and nice texture.
 5.) Adds viscosity-provides body in drinks and
semi- liquid foods like syrups, chutneys and
sweet sauces.
 6.) As an anticoagulant- delays the coagulation
of proteins ( the change of semi-solid state)
such as in baked custards and other desserts.
DEFINITION OF COMMONLY USED
TERMS
 ADDED SUGAR—Sugar that is added to
food during manufacture, processing,
cooking or at the table.
 FREE SUGAR—Defined by WHO as all
Monosaccharides and Disaccharides added
to foods by the manufacturer, cook or
consumer plus any sugars naturally present
in honey, syrups and fruit juices.
 TOTAL SUGAR- A measure of all naturally
occurring sugars and sugars added to a food
product. This is measured using laboratory
methods.
 MONOSACCHARIDE-a single sugar unit.
Glucose, fructose and galatose are examples.
 DISSACHARIDE-two single ‘sugar
'monomers covalently bonded. Sucrose and
lactose are examples.
POLYSACCHARIDE-many sugar
units joined together.