Page 86 - General Biochemistry

Properties of sugar: crystallization...

As you bring a sugar (solute) and water (solvent) solution (syrup) to a boil, the
water begins to evaporate. This increases the concentration of the sugar in the
water. When sugar reaches a specific concentration, crystallization occurs.

Fudge, fondant, and penuche are crystalline candies. A candy-maker makes a
syrup and must follow the recipe carefully, to keep the crystals very small.
Smaller crystals produce the smooth and creamier texture.

Toffee, and hard candies are non-crystalline candies. Specific ingredients are
added that ‘interfere’ with the crystallization process…such as corn syrup,
lemon juice or butter.

Glucose converts to starches and fiber...

A plant can convert simple glucose molecules into starches and fiber as the plant
matures. That is why peas from a very young plant taste sweeter than those
from an older plant.

The fiber formed from the glucose molecules strengthens and supports the plant’s
cell walls. The older the plant gets, the stronger or ‘tougher’ the fiber
becomes.

Very early or young ears of corn are sweet and tender; the longer they stay on the
plant, the less sweet and chewier they become.

Starches are complex carbohydrates...

In complex carbohydrates, from ten to several thousand glucose monosaccharides
of the same kind chain together to form a single, large, starch molecule called
a polysaccharide or polymer.

• The starches are stored in the plant, largely in the seeds (such as wheat, corn,
rice kernels) and the roots (potatoes).

85