© British Sugar 2010 How is sugar used? Learning objective: Identify the variety of uses for sugar

© British Sugar 2010 How many different ways can sugar be used?

© British Sugar 2010 Sweet food products Sugar creates a flavour change in sweet food products such as: Biscuits Cakes Sweets Soft drinks Hot drinks, such as hot chocolate

© British Sugar 2010 Savoury food products Sugar can also create a subtle flavour change in savoury food products such as: Baked beans Bread Tomato sauce Crackers

© British Sugar 2010 Preservation Sugar can be used as a preservative, helping to slow the growth of micro organisms. This can prevent food spoilage in foods such as jams and preserves.

© British Sugar 2010 Bulking agent Sugar also acts as a bulking agent for products such as cakes, biscuits and confectionary, such as wine gums.

© British Sugar 2010 Boiling and freezing points Sugar raises the boiling point or lowers the freezing point in certain recipes, for example ice cream.

© British Sugar 2010 Other uses Sugar helps flowers to stay fresher for longer when added to their water. It is used to help in the healing of some types of wounds. It is also used in the film industry to produce glass for stunts. Sugar is added to concrete to slow down the setting process.

© British Sugar 2010 Summary Sugar is used in both sweet and savoury food products to enhance the taste Sugar will also act as a preservative, bulking agent or alter the boiling and freezing points of foods Sugar can also be used in a variety of different ways which are unrelated to the food industry

© British Sugar 2010 Examples of sugar There are a whole range of different sugars. These include the sugars made by plants during photosynthesis, milk sugar and honey. Glucose C 6 H 12 O 6 - fruit, vegetables, honey Maltose C 12 H 22 O 11 - barley Sucrose C 12 H 22 O 11 - sugar beet, sugar cane, fruits Lactose C 12 H 22 O 11 - milk Fructose C 6 H 12 O 6 - fruits, honey KS4 Extension activity: Investigate the specific uses of these sugars.