ISolubility
In the natural state of foods, sugars are in solution. Crystalisation of sugar occurs from a sufficiently concentrated sugar solution, and use of this is made in the commercial production of sugar from sugar cane and beets. The most soluble sugar is fructose, followed by sucrose and lactose. The sugar that is the most soluble such as fructose is most difficult to crystallize than that the least soluble sugar, lactose.
Absorption of moisture
Sugars are hygroscopic. Fructose is more hygroscopic than the other sugars. Cakes made with honey, molasses remain moist for a long time.
Fermentation
Most sugars, except lactose, may be fermented by Yeasts to produce carbon dioxide gas and alcohol. This is an important reaction in making bread and other baked products. The carbon dioxide leavens the product and the alcohol volatilizes during baking.
Acid hydrolysis
Sucrose is easily hydrolysed by acid but maltose and lactose are slowly acted on. The end products of sucrose hydrolysis are a mixture of glucose and fructose. This mixture is commonly called invert sugar. The monosaccharides are not appreciably affected by acids. Heat accelerates the action of acid.
Enzyme hydrolysis
The enzyme sucrase also called invertase in used in the candy industry to hydrolyze some of the sucrose in cream fondant to fructose and glucose. This is done to produce soft, semifluid centres in chocolates. The enzyme is commonly added to the fondant layer around the fruit in chocolate-coated cherries.
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