Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.

1. Sugaring
By
Assist.Prof.
Dr. P. Berciyal Golda
VICAS

2. Sugaring is a food preservation method similar to pickling.
Sugaring is the process of desiccating a food by first dehydrating it, then
packing it with pure sugar. This sugar can be crystalline in the form of
table or raw sugar, or it can be a high sugar density liquid such as honey,
syrup or molasses.
Sugaring creates an environment hostile to microbial life.
Sugaring is commonly used to preserve fruits as well as vegetables such
as ginger. From time to time sugaring has also been used for non-food
preservations. For example, honey was used as part of
the mummification process in some ancient Egyptian rites.
A risk in sugaring is that sugar itself attracts moisture. Once a
sufficient moisture level is reached, native yeast in the environment will
come out of dormancy and begin to ferment the sugars into alcohol and
carbon dioxide. This leads to the process of fermentation.
Although fermentation can also be used as a food preservation method, it
must be controlled, or the results can be unpleasant.

3. A strong sugar solution (about 68 per cent or
more) draws water from the microbial cells and
thus, inhibits the growth of microbes. Examples of
food preserved by high sugar concentrations are
fruits in heavy sugar syrup (preserve or murraba),
jams, jellies, marmalades, candies and sweetened
condensed milk.

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