Yes! Even prehistoric man used sweetness to determine which plants were edible and not poisonous. Mother’s milk, rich in lactose (milk sugar), is sweet and engages infants to suck. In food preparation sugar plays many functional roles.
- Sugar adds taste which often persuades people to eat foods they might otherwise not choose. We all agree many foods are over sweetened, but a little sugar can enhance the taste of food by interacting with other ingredients to develop flavor. Many cooks add a little sugar to tomato sauce at the end of cooking for just this reason.
- Sugar enhances color and flavor of foods through browning. Caramelization adds a distinct color and flavor to foods when sugar is heated beyond its melting point. This is used to produce caramel flavor as well as in sauces, candies, desserts, breads, jams and sweet wines. The Mallard browning reaction occurs between sugar and proteins and enhances flavor, promotes a brown crust and is responsible for the delicious aroma of baking bread.
- Sugar adds both bulk and texture to foods and is responsible for the expected mouthfeel in baked goods, ice cream, candy and fruit preserves such as jelly. Without sugar cake would resemble bread and ice cream would not be creamy.
- Sugar aids in fermentation which is the process used to make yogurt, kefir, vinegar, sour cream, wine, beer, cheese, soy sauce and sauerkraut. Many experts believe we should be eating more fermented foods to enhance the healthy bacteria that live in our digestive tract. Sugar also ferments yeast to help yeast-based bakery foods raise so the end product has a good volume and is soft, instead of tough and dense.
- Sugar is hygroscopic. It can absorb water which can help preserve and extend the shelf-life of food. Sugar stops jams and jellies from spoiling and prevents breads from drying out and getting stale.
Even with all of its functional qualities, eating too much sugar is still not in anyone’s best interest.
