ABSTRACT
This chapter describes conditions prerequisite to the crystallization of sugar solutions and factors affecting the rate of crystallization and size of crystals in sugar products. It explores the relationship between boiling temperature, sugar concentration, and structure of sugar products and relates the effect of interfering agents on the structure of sugar products. The chapter summarizes key principles essential to obtaining a desirable sugar product and demonstrates an understanding of and ability to apply key principles in the preparation of a sugar product. It evaluates the nutritive value of sugar products and the uses and nutritive value of sugar substitutes. In May 2016, the US Food and Drug Administration released updated requirements for the Nutrition Facts panel to make it easier for consumers to make better informed food choices. This came as a direct result of the latest Dietary Guidelines for Americans for 2015–2020 and new scientific research showing a definite link between diet and chronic diseases.
