Chemical properties: sucrose and sucrose solution will produce various chemical reactions under the action of heat, acid, alkali and yeast. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances harmful to sugar production.
Uses: Sucrose is used as sweetener, freezing point improver, crystallization improver and leavening agent in ice cream and other foods.
Extended data:
According to the classification of relevant national standards, sucrose is generally divided into: white sugar, yellow sugar, brown sugar, single crystal rock sugar, polycrystalline rock sugar, brown sugar, brown sugar, borneol sugar, cube sugar, icing sugar, liquid syrup, etc. Among them, the highest purity should be single crystal rock sugar, and the most widely used should be white sugar.
Brown sugar is sucrose molded from honey, which is obtained by squeezing the stems of sugarcane to extract juice. Although there are many impurities in brown sugar, its nutrients are well preserved. It has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis, and also has the effects of dispelling cold and relieving pain. Therefore, it is often effective for women to drink some brown sugar water because of cold and physical weakness or dysmenorrhea caused after delivery.
Brown sugar is a kind of highly refined, dark-colored and burnt sugar without honey molding. The natural nutrients in sugarcane are effectively preserved, and after a long period of refining, it is more conducive to human absorption. It contains polyphenols and iron, and its color is dark and close to black, so it is called brown sugar.
References:
Baidu encyclopedia-sucrose