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On a tangent, why don't we see much use of alternative sugars in cooking and baking? Refined sugar all seems to be sucrose. There are non-refined sugar sources
by tgb 6y ago
On a tangent, why don't we see much use of alternative sugars in cooking and baking? Refined sugar all seems to be sucrose. There are non-refined sugar sources like honey that aren't sucrose, but obviously honey also differs in many other characteristics from 'normal sugar'. I've never come across a recipe that calls for fructose, lactose, or glucose specifically and I don't think my store carries them in a refined state. Why not though?
- jnwatson 6y agoYou'll find lots of alternative sugars in keto/diabetes recipes.
- tgb 6y agoInteresting. I would have thought that all sugars would be out for keto diets.
- ksherlock 6y agocorn syrup is glucose. high fructose corn syrup is 40-90% fructose.
- tgb 6y agoYou're right, that's clearly a refined non-sucrose sugar. But I guess I'm thinking of granulated sugars, i.e. something that differs from white granulated sugar in "only" chemical composition (or as close to that as possible). Otherwise it's not clear to me that the choice is one of sugar molecule or one of other physical characteristics (like moisture content).