Some types of sugar are used only by the food industry and are not available in the supermarket. This is what you typically find in your sugar bowl. Powdered sugar is simply granulated sugar ground to a smooth powder and then sifted.
It is often used in icings, confections and whipping cream. You can make it at home: blend 1 cup of white sugar and 1 tablespoon of cornstarch to get 1 cup of powdered sugar. Fruit sugar is smaller and more uniform in crystal size than regular sugar. It is used in dry mixes, such as gelatin and pudding desserts or powdered drinks.
The uniformity of crystal size prevents settling of the sugar crystals to the bottom of the box, an important quality in dry mixes.
As its name suggests, it was developed especially for the baking industry. Sample Recipe. Also known as caster or bar sugar, this sugar has the smallest crystal size of white granulated sugars. It is generally used in making delicate or smooth desserts, such as mousse or puddings. Because the crystals are so fine, they dissolve easily, even in cold drinks. Coarse sugar has a larger crystal size than regular sugar.
It results from the crystallization of molasses-rich sugar syrups that are high in sucrose. The large crystal size makes it highly resistant to color change or inversion natural breakdown to fructose and glucose at cooking and baking temperatures, important characteristics for use in making fondants, confections and liquors.
Sanding sugar can have large or fine crystals—both types reflect light and give the product a sparkling appearance. It is used mainly in baking and confectionery as a sprinkle on top of baked goods often in fun colors! In sugar beets, the sugar is found in the roots. The sugar beets are then washed, sliced and boiled in water to begin the extraction of sugar. This is then filtered and crystalized.
This video shows more about the sugar beet harvest! To make corn syrup, corn is harvested and sent to a mill. Corn is crushed and filtered in the mill to separate cornstarch from other parts of corn. Enzymes are then added to the cornstarch liquid to breakdown the corn starch into individual glucose molecules As the name implies, high fructose corn syrup is corn syrup where glucose has partially changed into fructose a different sugar.
There are a lot of myths out there about high fructose corn syrup. The Corn Refiners Association helps bust some of these misconceptions. You probably think of bees when you hear honey, but how exactly is it made? Bees visit flowers and use their straw-like tongues to suck out nectar- a sugary liquid.
These bees store this nectar in its extra stomach or crop. Bees flap their wings to help speed along the drying process of the honey! Whew, that is a lot of work! Incorporate bees and honey in the classroom with The Beeman!
For older students, check out a pollinator Purple Plow Puzzler like this one. Also, check out our three-part honey blog series to learn even more about honey and beekeeping. Read Part 1 , Part 2 , and Part 3!
Who says STEM isn't sweet? Read about 5 simple science experiments you can do on cookie ingredients in this blog post! At Home Learning for the month of November When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution.
When as much sugar has been dissolved into a solution as possible, the solution is said to be saturated. The saturation point is different at different temperatures. The higher the temperature, the more sugar that can be held in solution. When you cook up a batch of candy, you cook sugar, water, and various other ingredients to extremely high temperatures. At these high temperatures, the sugar remains in solution, even though much of the water has boiled away.
But when the candy is through cooking and begins to cool, there is more sugar in solution than is normally possible. The solution is said to be supersaturated with sugar. Supersaturation is an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation.
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