Sugars play an important role in food preservation and processing. They help prevent microbial growth through increasing the osmotic pressure of a product. A concentration of 60% sugar in the finished product ensures preservation. Sugars also aid in various cooking and baking processes like caramelization, leavening, and gelatinization. They help improve qualities like texture, color, and flavor across many food types from baked goods to candies, jams, and more. However, sugars can attract moisture over time which allows microbes to grow, so preservation methods must control factors like water activity.

1. PRINCIPLES AND PRESERVATION OF
FOOD USING
SUGARS

2. SUGARS
 A natural sweetener.( 15 calories per teaspoon)
 A disaccharide sucrose (C12H22O11 ).
 A carbohydrate present in all fruits and vegetables.
 All green plants manufacture sugar through photosynthesis.
SUCROSE

3. TYPES OF SUGARS
FRUIT
SUGAR
SANDLING
SUGAR
REGULAR
SUGAR
POWDERED
SUGAR
LIQUD
SUGAR
BROWN
SUGAR

4. TYPES OF SWEETENERS
• Caloric
Table sugar / Sucrose ( glucose & fructose )
Honey
Corn syrup
Agave syrup
• Non caloric
Aspartame
Saccharin
Acesulfame K
Cyclamate

5. PRINCIPLE
• To add sugar in a quantity that is necessary to augment
the osmotic pressure of the product’s liquid phase at a
level which will prevent microorganism development .
• In concentrations of 60% in the finished products, the
sugar generally assures food preservation.

6. SUGAR IN ACTION
• As sweetener and flavor
enhancer.
• Acts as a tenderizer by
absorbing water and
inhibiting flour gluten
development.
• Delay starch gelatinization.
• Interacts with molecules of
protein or starch during
baking and cooking
process.
• Caramelizes under heat ,to
provide cooked and baked
foods with pleasing color
and aroma.
• Speeds the growth of yeast
by providing nourishment.
• Delays coagulation of egg
proteins in custard.
• Serves as a whipping aid to
stabilize beaten egg foams.
• Regulates the gelling of fruit
jellies and preserves.
• Cntd…..

7. • Helps to prevent spoilage of jellies and preserves.
• Improves the appearance and tenderness of canned fruits.
• Delays discoloration of the surface of frozen fresh fruits.
• Enables a wide variety of candies through varying degrees
of recrystallization.
• Controls the reformation of crystals through inversion
(breakdown to fructose and glucose).
• Enhances the smoothness and flavor of ice cream.
• Incorporates air into shortening in the creaming process.

8. SUGAR AMOUNT
• It is important to know the ratio between
the total sugar quantity in the finished product
the total sugar concentration in the liquid phase
determines the sugar preserving action.
The percent composition of a product preserved with
sugar, for example marmalade, can be expressed
[i + S + s + n + w] = 100;
i = insoluble substance
s = sugar from fruits
S = added sucrose
n = soluble "non sugar"
w = water.

9. In the food preservation with sugar, the water activity
cannot be reduced below 0.845 (bacteria and neosmophile
yeast inhibition but does not prevent mould attack.)
Various means to avoid mould development:
• finished product pasteurization (jams, jellies, etc.);
• use of chemical preservatives in order to obtain the anti-septisation
of the product surface.

10. BAKED FOODS
• Caramelization
• Leavening
• Creaming
• Gelatination
• Surface cracking
• Maillard reaction
• Egg protein coagulation

11. BAKERY PRODUCTS
• Yeast breads
• Pound cake
• Shortened cakes
• Unshortened cakes
• Cookies
• Quick breads

12. COOKING
• Puddling ,pie filling , sauces
• Meringues
• Custard

13. IN CANDY MAKING
• Crystalline sugars
• Non – crystalline sugars
• Icings

14. In Jellies & Preserves
• Gelling
• Preservation
• Color retention

15. IN CANNING AND FREEZING
• Canning
• Freezing

16. SUGAR IN FROZEN DESSERTS
• Freezing point
• Flavors and mouthfeel

17. SUGARS IN NON SWEET FOODS
• Caramelization of meat and vegetables
• Sauces and salad dressings
• Brining
• Glazing vegetables
• Dry rubs
• Bread coatings
• Salt curing
• Pickling

18. LIMITATIONS
• 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.
• It must be intentionally controlled, or the results will tend to
be unpleasant.

19. REFERENCES
• Post harvest technology of horticultural crops.
• Cooper JM. (2012). Product Reformulation – can sugar be replaced in
foods? Int Sugar J 114(1365):642–5.
• Nursten H. (2005). The Maillard Reaction: Chemistry, Biochemistry and
implications (1st ed). Cambridge, UK: Royal Society of Chemistry.
• Patterson NJ et al. (2012). Consumer Understanding of sugar claims on
food and drink products. Nutr Bull 37:121–30.