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Sucrose, fructose and glucose sugars Image

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...
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Ben Hymers’ Avatar Ben Hymers
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?
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Simon Difford’s Avatar Simon Difford
30th August 2022 at 16:57
It's the quest for viscosity and mouthfeel that makes sucrose desirable.
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