What does finished sugar refer to and what is the difference from candy? 20

Finished sugar is a type of sugar, which usually refers to the sugar in the first process extracted from raw materials, such as granulated sugar, cotton sugar, brown sugar, brown sugar and rock sugar. These sugars are made without the addition of other substances such as additives, colors, etc., so they can be considered the purest sugars.

Candy, on the other hand, is made by mixing sugar, starch, oil and other raw materials together through heating, cooling, molding and other processes. Therefore, in addition to sugar, there are other ingredients in candy, such as additives, colorings, etc., which can give candy different tastes and colors.

In general, finished sugar is one of the raw materials of candy, but it is different from candy. Finished sugar is pure sugar, while candy is a processed sugar product.

Finished sugar generally refers to the sugars in the first process of raw material extraction, such as granulated sugar.

Cotton sugar, brown sugar, brown sugar.

Rock sugar, candy refers to granulated sugar, cotton sugar, brown sugar, brown sugar, rock sugar and other sugar processed block candy, generally this kind of sugar with additives, sugar cubes with flavor and color of sugar cubes.

Finished candy products refer to white sugar (or other table sugar), starch syrup, dairy products, and cocoa;

Finished sugar refers to the ratio of the qualified quantity of sugarcane (sugar beet) to the total amount of sugar out of the package.

Candy is a type of candy and pastry, which refers to a snack with sugar as the main ingredient.

So candy contains a certain percentage of sugar.

Finished sugar is concentrated from sugarcane, sugar beet and other plants, without adding any chemical agents and additives.

Candy, on the other hand, is a sugar product containing sugar, which is made with food additives such as coloring, flavoring, and hydrogenated vegetable oil.

Monosaccharides refer to sugars that cannot be hydrolyzed into smaller molecules, also known as simple sugars, glucose, fructose, sucrose and galactose are all monosaccharides. Common candies and chocolates contain more simple sugars.

Disaccharides are sugars that are hydrolyzed to form two molecules of monosaccharides, such as sucrose, maltose, etc. White sugar, brown sugar, and granulated sugar are all sucrose.

Polysaccharides are sugars that can be hydrolyzed to form many molecular monosaccharides, such as starch, glycogen, cellulose, etc. Cereals, potatoes, rice, noodles, steamed buns, etc. are rich in starch.

There is starch, cellulose, glycogen.

1. Identification of starch: the easiest way is to turn blue after iodized solution.

Starch has the property of turning blue when exposed to iodine, which is determined by the structural characteristics of starch itself. Starch is a white, amorphous powder that usually consists of 10 30 amylose and 70 90 amylopectin. Water-soluble amylose is coiled into a helix with the help of hydrogen bonds within the molecule.

If iodine wine is added, the iodine molecules in iodine wine are embedded in the void of the helical structure, and with the help of van der Waals force, it is linked to amylose to form a complex with a large molecular weight, which can absorb other visible light except blue light relatively evenly, so that the starch appears blue.

2. Cellulose identification: cellulose is a polysaccharide composed of glucose residues, which can be decomposed into glucose when heated under acidic conditions. Under the action of strong acid, glucose can be dehydrated to produce furfural compounds.

Furfural compounds are dehydrated and condensed with anthones to form yellow furfural derivatives. The shade of color allows for an indirect quantitative determination of cellulose content.

3. Identification of glycogen: (1) Concentrated H2SO4 dehydrates glycogen to form furfural derivatives, which then reacts with anthones to form blue compounds.

2) The aqueous solution of glycogen is reddish-brown when exposed to iodine, so it can also be identified by iodine solution.

Polysaccharides are polymeric sugar polymer carbohydrates composed of at least more than 10 monosaccharides in the glycosidic bond chain, which can be expressed by the general formula (C6H10O5)N. Polysaccharides that are made up of the same monosaccharides are called polysaccharides, such as starch, cellulose, and glycogen, among others.

The most common disaccharides in nature are sucrose and lactose. In addition, there are maltose, trehalose, isomaltose, fiber disaccharide, chitodisacrose, etc.

According to the degree of polymerization: monosaccharide cannot be hydrolyzed into smaller molecule sugars, also known as simple sugars, such as glucose, fructose, ribose, etc. Oligosaccharide oligosaccharide includes many categories, disaccharides or disaccharides, which generate 2 molecules of monosaccharides when hydrolyzed, such as maltose, sucrose, etc.; trisaccharides, which are hydrolyzed to generate 3 molecular monosaccharides, such as raffinose; as well as tetrasaccharides, pentaccharides, etc.

Sugars are substances that contain OH groups in their structural formulas, and are composed of only three elements, including aldehydes and ketosaccharides, which are different according to whether their CO functional groups (carbonyl groups) are connected to the tail or the middle segment.

Sugar is a commonly used common name, in a narrow sense, it refers to white granulated sugar (sucrose), and the molecular formula is C12H22O11

Sugars include polysaccharides, oligosaccharides, bisaccharides, monosaccharides, etc

Polysaccharides: including polysaccharides, oligosaccharides, and bisaccharides, which are obtained by monosaccharide condensation reaction, most of which have tens or hundreds of sugar pie monomers and condensed monomers are not limited, and can be extended indefinitely. The most famous is cellulose (formed by glucose condensation, the CH long chain is not like starch into a spiral, it is a straight line, so it can be combined with hydrogen bonds with other CH long chains, so that its structure is strong and powerful), with envy bent starch (formed by glucose condensation, divided into two types: straight chain and branched chain, the straight chain contains less chemical energy, and the branched chain is more, because its CH long chain has branches) and liver sugar (branched chain), all of which are condensed from glucose.

Oligosaccharides: refers to the condensation of 3 20 unequal monosaccharides, which are too numerous to be loaded.

Bisaccharide: It is obtained by the condensation reaction of two monosaccharides, including sucrose (glucose + fructose), lactose (glucose + galactose), maltose (glucose + glucose), etc.

Monosaccharides: Contains three-carbon sugars (glyceraldehyde), five-carbon sugars (ribose, deoxyribose), six-carbon sugars (glucose, fructose, galactose), etc.

I'm worried that you won't need to add too much, and if you don't understand it, ask again.

1. What is the sugar in fruits, and what is the difference between sugar and white sugar?

2. What kind of sugar is the sugar in the fruit?

3. What kind of sugar is in the fruit, should the sugar be controlled?

4. Is fructose the sugar in fruits?

1.The sugars in fruits mainly include glucose, sucrose, fructose, etc.

2.The content of these three components is different in different fruits, such as apples and pears contain more fructose, and citrus, peaches, plums, apricots and other ingredients contain more sucrose.

3.Of the three sugars, fructose has the highest sweetness, followed by sucrose and glucose.

1. Ingredient differences: fructose is a monosaccharide and an isomer of glucose. Table sugar is a polysaccharide that is a synthesis of monosaccharides such as glucose and fructose.

2. Difference in sweetness: The sweetness of fructose is twice that of table sugar after refining.

3. Taste difference: fructose has different tastes, and you can choose the taste of different fruits. The taste of table sugar is fixed.