When oxidant is added to sugar, it will react violently and even explode. In normal living environment, there is no change in white sugar, but when white sugar is in a molten state, a violent chemical reaction will occur after adding oxidant into white sugar. Such as potassium permanganate, sodium nitrate, potassium nitrate, potassium chlorate (Baiyao), ammonium perchlorate, chromium trioxide, etc.
The white sugar produced is a process in which a large number of impurities are clarified and crystallized, but in the final crystallization, a small amount of pigments and substances can form pigments, mainly phenols, iron, amino nitrogen, dextran and so on.
Magic use of white sugar:
1, Bitterness removal: Add some sugar when frying bitter gourd, and then pour a little vinegar, which can not only reduce the bitterness, but also make the dishes delicious.
2, taste: cooking with soy sauce will produce sour taste. Add some sugar to taste when cooking, so it won't be sour. Adding some sugar to the dumpling stuffing will give jiaozi a fresh flavor of dried seaweed.
3. When you are in toad in the hole, coating some sugar on the ham skin can make it easier to cook and taste more delicious. Soaking mushrooms, auricularia and other dried products in white sugar water can shorten the soaking time.
4. Sugar can keep the lard mellow. When the lard has not coagulated, adding one tenth of sugar can keep the lard fresh for a long time.