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Sugar

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Industrial Chocolate Manufacture and Use

Abstract

Sugar is the sweet-tasting crystallized saccharide extracted from sugar cane or sugar beet. Both the beet and the cane produce an absolutely identical natural substance, which is chemically termed ‘sucrose’ or ‘saccharose’. Sugar is a disaccharide, composed of the chemically linked monosaccharides glucose and fructose. This linkage, however, may be cleaved hydrolytically by acids or by the enzyme invertase (β-D-fructo-furanosidase). The resulting mixture consisting of equal parts of glucose and fructose is called invert sugar.

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Authors
  1. Ch. Krüger
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Editors and Affiliations

  1. Yorkreco Nestec, York, UK

    S. T. Beckett

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© 1994 Springer Science+Business Media Dordrecht

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Krüger, C. (1994). Sugar. In: Beckett, S.T. (eds) Industrial Chocolate Manufacture and Use. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2111-2_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2111-2_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5879-4

  • Online ISBN: 978-1-4615-2111-2

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