What is sucrose and fructose as it applies to cooking/recipes?

sucrose is the ordinary table sugar or refined sugar whether it came from beet or sugarcane. It is the most widely used sweetener in the food industry, kitchens, homes, restaurants %26amp; hotels.





Fructose is another type of sugar that is much sweeter than sucrose in powder form, it has also liquid form called high fructose syrup.It is made from corn, grapes etc. It is ussually used in manufacturing light corn syrup, beverages like soda or pop, ice cream.What is sucrose and fructose as it applies to cooking/recipes?
Sucrose is regular table (cane) sugar. Fructose is a type of sugar produced by plants. It is found in fruit (obviously) but far more commonly in high fructose corn syrup - which does not occur naturally (not even in corn). HFCS is used as a sweetener but also as a preservative, so it shows up in non-sweet items like pasta sauce, bread, canned ravioli, and tons of other things you wouldn't believe. Nearly all soda pop is sweetened with HFCS too.





It's worth keeping an eye out for when you're shopping. Lately I've been trying to avoid it, which means many processed foods are off limits. It doesn't stimulate insulin production like other sugars do, and that is a recipe for trouble if you consume HFCS on a daily basis.What is sucrose and fructose as it applies to cooking/recipes?
Sugar in different forms.
fructose as you know comes from fruit








SUCROSE FOUND:





Sucrose (table sugar) can be found everywhere.





Same sucrose can be found in many fruits and vegetables.





Sucrose is only in sugar beet and sugar cane that it is found in sufficient quantity for economic extraction.





Sucrose flour and cereal products and milk products.





Manufacturers also add many of these sugars to foods during processing to perform important functions. Further, sugars are part of ingredients like fruit juice concentrates, invert sugar, honey, molasses, hydrolyzed lactose syrup, whey protein concentrate.





SUCROSE OBTAINED:





Sucrose is the disaccharide found in sugar bowls. Although it is obtained commercially only from sugar cane and sugar beets. Approximately 70% is produced from sugar cane, a very tall grass with big stems which is largely grown in the tropical countries. The remaining 30% is produced from sugar beet, a root crop resembling a large parsnip grown mostly in the temperate zones of the north. Every photosynthetic plant contains some sucrose. It is non reducing disaccharide of glucose and fructose.Sugar is produced in 121 Countries and global production now exceeds 120 Million tons a year
Anything with 'ose' is a sugar. What kind of sugar is determined by the prefix. Sucrose is cane sugar, I think, and fructose is fruit sugar (apples, pears, etc.).





There is also dextrose, maltose, galactose, glucose, and probably a hundred more.

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