![]() ![]() Solving burning: Caramel gets its flavor from very controlled chemical changes in sugar. ![]() But if you add water and/or acid to the sugar and then heat it, it dissolves, splitting the fructose from the glucose-a process called “inversion.” Inverted sugar is much easier to keep from crystalizing. Solving crystalization: Sugar (sucrose) is made of a molecule of fructose stuck to a molecule of glucose, and it likes being in its tight crystal shape. These problems need not create any barrier for us, however-they can both easily be overcome.
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