For every sweet tooth there is today, there is always a bitter truth behind it. What would you do if you found out that you’re favorite sweetener, sucrose does not melt? Well, the researchers were in shock by this bitter-sweet revelation.
Scientists are keen at doing research studies, especially when it comes to food, medicines, among others. It is through research that they get to discover new things about everything, develop new products that would eventually help the people in the future. We have believed in sugar melting upon heat, but this is not what the scientists at University of Illinois scientists have discovered. Melt is not the proper term to be used, as sugar, indeed does not melt, but rather, decomposes. Although this seems to be a brow-raising news to many consumers of sugar-made products in the market, clearly, it is not a bad one for the scientists.
For years, scientists have been looking for answers when it comes to the sugar’s real melting point. But the truth it, there is no definite melting point for sugar, it just decomposes or turns into a liquid state at varying temperatures. Everything is dependent on the heating rate. If you try to caramelize sugar using very high heat, your sugar will also melt on a high temperature, and the same thing happens when you use a lower heating rate. This discovery on sugar’s state is something that a lot of people would largely benefit, especially those who are making sugar-based food products.
There is no definite melting point for sugar, but it does not mean you cannot control it. Unlike in melting ice that when it reaches a certain temperature, it slowly returns to its liquid state. You know that if you put it out on a space that is below its temperature limit, it will melt, but you cannot control its melting point. In sugar, because it does not have a standard melting point, you can control or adjust the heat according to how caramelized you want your sugar to be. This makes a very interesting news, especially for bakers who use caramelized sugar to make certain sweet products. The consistency depends on heat adjustment, how they can control the flavors and the texture of sugar. Now, you’ll be able to develop more pleasing flavors while playing with sugar and heat. It allows the bakers to let the sugar melt for a longer period of time with the use of low heating rate, and try to get something more out of it.
Sugar breaking down in motion can either be a good or bad thing, depending on your point of view. But for people who study it in the molecular and scientific context, it always leaves a room for improvement. The decomposing elements of sugar can be seen as a venue to create a new doorway for development, for scientists, manufacturers, and everyone involved in this business. Sugar is something that we constantly use in a day to day basis, whether on food or drinks. I just hope they can find a way to make it healthier for everyone, and not just for their business.