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Sucrose, fructose and glucose sugars
Bog standard cane sugar, the type we use in our tea and coffee is sucrose. When this is heated with water it breaks down into fructose and glucose through...
Tuber Magnatum
21st December 2023 at 23:47
Simon, if it's the "... quest for viscosity and mouthfeel ...", would this be satisfied by making a gomme syrup? I ask because when just now making a 2:1 gomme syrup, I accidentally let it come to a boil, albeit only briefly! I'm hoping the decreased mouthful of the resulting fructose/glucose will be compensated for by the added mouthfeel of the gomme and that the increased sweetness will not be too much of an issue.
2nd September 2022 at 17:44
Simon, I am hesitating to mention this typo because I'm enjoying it so much, but just how violent is the "most vicious" sugar syrup in the second to last paragraph…?!
2nd September 2022 at 18:10
Thanks for letting me know. Now I've corrected Grammarly is prompting me to change it back.
29th August 2022 at 19:55
Is mouthfeel the reason to prefer sucrose? If the whole point of sugar syrup is to add sweetness, then making glucose/fructose syrup instead of sucrose syrup seems like it would be a better idea - unless that viscosity is more important?
30th August 2022 at 16:57
It's the quest for viscosity and mouthfeel that makes sucrose desirable.