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    Sugar Concentration

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    Joy Bugtong
    This document discusses sugar and fruit preservation. It defines different types of sugar including glucose, fructose, sucrose, and lactose. Added sugars are found in candy and sugary drinks, while natural sugars are found in fruits and milk. The document also discusses the importance of fruit preservation for extending shelf life and reducing food waste. Key preservation methods mentioned are drying, sugaring/preserves, canning, pickling, and freezing.

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    Sugar Concentration

    Uploaded by

    Joy Bugtong
    74 views15 pages
    This document discusses sugar and fruit preservation. It defines different types of sugar including glucose, fructose, sucrose, and lactose. Added sugars are found in candy and sugary drinks, while natural sugars are found in fruits and milk. The document also discusses the importance of fruit preservation for extending shelf life and reducing food waste. Key preservation methods mentioned are drying, sugaring/preserves, canning, pickling, and freezing.

    Original Title

    SUGAR CONCENTRATION

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    This document discusses sugar and fruit preservation. It defines different types of sugar including glucose, fructose, sucrose, and lactose. Added sugars are found in candy and sugary drinks, while natural sugars are found in fruits and milk. The document also discusses the importance of fruit preservation for extending shelf life and reducing food waste. Key preservation methods mentioned are drying, sugaring/preserves, canning, pickling, and freezing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    74 views15 pages

    Sugar Concentration

    Uploaded by

    Joy Bugtong
    This document discusses sugar and fruit preservation. It defines different types of sugar including glucose, fructose, sucrose, and lactose. Added sugars are found in candy and sugary drinks, while natural sugars are found in fruits and milk. The document also discusses the importance of fruit preservation for extending shelf life and reducing food waste. Key preservation methods mentioned are drying, sugaring/preserves, canning, pickling, and freezing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    SUGAR

    CONCENTRATION
    JOY A. BUGTONG
    TEACHER III
    What exactly is sugar?

    • sugar is a form of carbohydrate and contains carbon,


    hydrogen, and oxygen molecules.
    • When carbohydrates are consumed, they are digested and
    broken down into glucose.
    • This serves as the preferred energy source for cells throughout
    the human body including your brain and central nervous
    system
    Types of sugar?

    The four most common forms of simple sugars include:


    • Glucose
    • Fructose (a.k.a. fruit sugar)
    • Sucrose (a.k.a. table sugar)
    • Lactose (a.k.a. dairy sugar)
    Added sugar vs natural sugar

    • The type of sugar in candy and most sugary drinks is


    known as added sugar. 
    • Natural sugars are found naturally in 
    foods like fruits and milk.
    Types of
    sugar
    FRUIT
    PRESERVATION
    • The art of preserving food has been vital to humans
    throughout history.
    • Before artificial refrigeration was invented, people used
    other techniques to keep perishable goods for longer
    periods. 
    • Fruit preservation has played a big role in this because
    of the highly nutritious components of these products.
    The importance of fruit preservation in the food industry

    •Fruit variety
    •Longer shelf life
    •Increases food supply
    The importance of fruit preservation in the food industry

    • Decreases wastage of food


    • Decrease dietary inadequacies
    5 Methods for fruit preservation
    1. Drying

    • This is one of the oldest fruit


    preservation techniques. For
    centuries, people have been 
    sun-drying fresh products to
    avoid enzyme activity or the
    growth of microorganisms.
    2. Sugaring

    • Or what we call preserves with sugar. The use


    of a high concentration of sugar in some
    products makes molds and yeast difficult to
    grow. You can boil this mixture until the fruit
    forms a gel, then store it in sterilized jars, and
    you will get jams and jellies.
    3. Canning
    • Cans and glass jars are suitable for fruit preservation.
    The trick here is to sterilize the containers in boiling
    water to kill the enzymes and microorganisms. Once
    cleaned, you can fill them with the fruit puree, pulp, or
    pieces and put the jars back into a pot full of boiling
    water for about 10 minutes. While they cool, vacuum
    the seal to avoid contamination. 
    4. Pickling

    • The fruits need to soak in brine (salt solution) for a


    few days. Then you put them in jars that are full of
    cold vinegar. Finally, to sterilize the containers, you
    can follow the canning method to create a vacuum
    seal. The difference with the previous technique is
    that pickling will not change the texture of the
    product too much and will have a vitamin boost.
    5. Freezing

    • This is the most common process in fruit


    preservation. The idea of freezing any fruit you want
    is to have it available all year round. Just place pieces
    of fresh fruits on a baking tray and put them in the
    freezer. Once frozen, put them in a bag and they will
    be easier to use in batches, preventing those clumps
    that are impossible to break.

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