A Versatile Ingredient In Food Production
No alternative ingredient can match the positive and varied characteristics of sugar. In addition to its use as a sweetener, sugar is a natural preservative and maintains the texture and original colours of jams and bottled fruit. It extends the shelf life of many products, and enhances the texture of cakes and biscuits. It helps set jellies and jams.
In a wide range of foods, the "clean" taste resulting from sugar’s purity enhances the flavour of many food ingredients, adding sweetness without disguising the natural flavour of other ingredients. On one hand, sugar stops the growth of bacteria in preserves while on the other hand it provides food for yeast used in the baking of bread. As it caramelises, sugar adds colour and flavour to the crust, and retains moisture so the food stays fresh. It is also used in brewing, other yeast-raised products and in many medicines.