3 Flashcards
1
Q
Why was glucose added to the sugar recipe?
A
Slow down rate of crystallization. Large crystals of sucrose have a harder time forming when molecules of fructose and glucose are around. Crystals form something like Legos locking together. If some of the molecules are a different size and shape, they won’t fit together, and a crystal doesn’t form
2
Q
Why did we add the cream of tartar?
A
Acids such as lemon juice or cream of tartar cause sucrose to break up (or invert) into its two simpler components, fructose and glucose.
