Sugar

At the heart of almost every confectionery product is sugar,a key player in the chemistry of sweetness. Monosaccharides are the fundamentalbuilding blocks of sugars. They are single sugar molecules such as glucose andfructose. These simple sugars combine through condensation reactions to formdisaccharides, exemplified by the iconic sucrose – a union of glucose andfructose obtained mainly from sugar cane and sugar beets. Other commondisaccharides include lactose which is comprised of glucose and galactose andis the sugar naturally present in milk; and maltose, composed of two moleculesof glucose and produced by the breakdown of starch.

Bonds

The chemical bonds that hold these molecules together arecovalent and glycosidic bonds. Covalent bonds link atoms within a sugarmolecule, while glycosidic bonds connect individual sugar units indisaccharides and larger molecules. The presence of these bonds dictates thebehavior of sugars during various reactions and influences their taste,texture, and overall confectionery appeal.

Isomers

Another important thing to understand about sugar chemistryis the isomers. Sugar isomers have the same chemical formula (meaning the samenumber of carbon, hydrogen, and oxygen atoms) but differ in the spatialarrangement of these atoms. These sugar isomers exhibit different properties,including taste, sweetness, and metabolic utilization, despite sharing the samemolecular formula. For example, glucose and fructose, with a chemical formulaof C₆H₁₂O₆, are isomers of each other. Glucoseis a hexose (six-carbon) sugar and is a key player in cellular energymetabolism, while fructose, also a hexose sugar, is notably found in fruits andhoney. The isomeric difference between glucose and fructose contributes tovariations in sweetness and metabolic pathways.

Physical properties

The physical properties of sugars are pivotal in shaping thetexture of confections. Crystallization, for instance, is a direct result ofthe arrangement of sugar molecules forming crystals that define candy texture.This process is influenced by factors such as temperature, concentration, andthe presence of impurities. In confectionery, crystallization is oftendesirable for achieving specific textures, as seen in candies like fudge orrock candy. The controlled formation of sugar crystals imparts a pleasingcrunch or smoothness, depending on the desired outcome. However, achieving theright balance is an art, and confectioners use techniques like seeding oradding doctoring agents, such as corn syrup, to manipulate crystal size andprevent an overly grainy texture.

On the other hand, non-crystallized sugar solutions are in aliquid state but sufficiently viscous to create solid-like properties of aglass. Examples of confections with a glass molecular arrangement are gummies,hard candy, and marshmallows.

There is much more to explore in the realm of sugarchemistry. By deciphering its molecular intricacies and leveraging its inherentproperties, we can transform fundamental elements into the sweet delights thatgrace our palates. Got your attention? Dive into our Food Science section tofind more interesting articles that will aid you creating your next innovativetreat.

‍