Benders'dictionary of nutrition and food technology

455so do not damage teeth, and are used in manufacture of toothfriendlysweets.sugar beet Beta vulgaris subsp. cicla, biennial plant related to thegarden beetroot but with white, conical roots; the most importantsource of sugar (sucrose) in temperate countries; contains15–20% sucrose.sugar, blood See glucose.sugar, bottlers’ See sugar, canners’.sugar cane The tropical grass, Saccharum officinarum; the juice ofthe stems contains about 15% sucrose and provides about 70%of the world’s sugar production.sugar, canners’ Sugar with a higher standard of microbiologicalquality control than highly refined table sugar because some bacterialspores can survive the high temperatures of canning andeven small numbers can damage canned food. Similarly bottlers’sugar must be virtually free from yeasts, moulds and certainbacteria.sugar, caster Ordinary sugar (sucrose) crystallised in smallcrystals.sugar confectionery A range of sugar-based products, includingboiled sweets (hard glasses), fatty emulsions (toffees andcaramels), soft crystalline products (fudges), fully crystallineproducts (fondants) and gels (gums, pastilles and jellies).sugar doctor To prevent the crystallisation or ‘graining’ of sugarin sugar confectionery, a substance called the sugar doctor orcandy doctor is added. This may be a weak acid, such as creamof tartar, which ‘inverts’ (hydrolyses) part of the sugarduring the boiling, or invert sugar or starch syrup (see sugar,invert).sugar esters See sucrose esters.sugar, icing Powdered sugar.sugaring A type of deterioration of dried fruit on storage, mostfrequently on prunes and figs.A sugary substance appears on thesurface or under the skin, consisting of glucose and fructose, withtraces of citric and malic acids, lysine, asparagine and asparticacid. When occurring under the skin of prunes, it is called ‘redsugar’.sugar, invert The mixture of glucose and fructose produced byhydrolysis of sucrose, 1.3 times sweeter than sucrose. So-calledbecause the optical activity is reversed in the process. It isimportant in the manufacture of sugar confectionery, and especiallyboiled sweets, since the presence of 10–15% invert sugarprevents the crystallisation of sucrose.sugar, London demerara White sugar coloured with molasses toresemble partly refined sugar.