On Food and Cooking

Maltose 45

Lactose 40

Corn    syrupGlucose,   maltose30–50

High-fructose   corn

syrup

Fructose,

maltose

80–

90

Invert  sugar

syrup

Glucose,    fructose,

sucrose

95

Crystallization

Sugars are wonderfully robust materials!
Unlike proteins that easily denature and
coagulate, unlike fats that are damaged by air
and heat and go rancid, unlike starch chains
that break apart into smaller chains of glucose
molecules, sugars themselves are small and
stable molecules. They mix easily with water,
tolerate the heat of boiling, and when
sufficiently concentrated in water, they
readily bond to each other and collect
themselves into pure, solid masses, or