In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

Question

Quizplus · Accepted Answer

Fructose is known for its high hygroscopicity (ability to attract and hold water molecules from the surrounding environment), which leads to excessive stickiness in candies. It also caramelizes at lower temperatures than other sugars, causing overbrowning in baked products. Additionally, fructose lowers the freezing point of ice cream more than other sugars, leading to a softer texture.

In Food Preparation, Which Sugar Causes Excessive Stickiness in Candies