The five functions of sugar

Going ‘sugar-free’ is becoming a goal for many health-conscious consumers. But in manufacturing processed food, it isn’t as simple as just removing the sugar. From a food science and technology perspective, sugar (sucrose) plays several functional roles in food.

In Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors from the University of Minnesota have examined the five functional properties of sugar.

1. Taste

Sweetness improves the palatability of many foods. Adding sugar to foods with high nutrient quality may increase the chance they are consumed. In addition, sugar plays an important role in contributing to the flavour profile of foods by interacting with other ingredients to enhance or lessen certain flavours.

2. Colour and flavour

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods, such as baked goods, chocolate, coffee and meat, their desirable flavour.

Caramelisation is fundamental to the formation of colour in several food products and can’t happen without the addition of sugar. Caramelisation, which occurs when sugar is heated to a certain temperature, is used in a wide variety of products including sauces, candies, breads, jams and dessert wine.

3. Bulk and texture

Sugar provides bulk to foods, which impacts the mouthfeel and texture. Sugar affects multiple chemical reactions that form the texture of baked goods, ice-cream, candies, jams, preserves and jellies.

4. Fermentation

Fermentation is a process in which microorganisms in the absence of oxygen generate energy by oxidising carbohydrates, like sugar. Sugar aids in the fermentation of many common food and beverage products including yoghurt, vinegar, sour cream, wine, beer, bread, cheese, soy sauce and sauerkraut.

5. Preservation

The hygroscopic nature of sugar plays a crucial role in reducing water activity in foods. Hygroscopic is defined as the ability to absorb water from the surrounding environment, which helps in preserving and extending the shelf life of food products. Sugar also prevents baked goods from becoming dry or stale and preserves the colour of frozen fruits and jellies.