component won’t fully crystallize in the
presence of glucose and sucrose. Sucrose
inversion and invert sugars are useful in candy
making because they help limit the extent of
sucrose crystallization (p. 685).
Common sugars. Carbon atoms are shown as
dots. Glucose and fructose have the same
chemical formula, C 6 H 12 O 6 , but different
chemical structures, and different degrees of
sweetness. A given concentration of fructose
tastes much sweeter than the same
concentration of glucose. Table sugar, or
sucrose, is a combination of glucose and
fructose (a molecule of water is released when
the two sugars bond to make sucrose).
Lactose Lactose is the sugar found in milk. It
is a composite of two simple sugars, glucose
and galactose. Cooks seldom encounter it in