7 ms·
And in the US, they started using 3 "different kinds of sugars" to make sugar appear lower on the list of ingredients that are sorted by quantity... i.e.: sugar
by OrgNet 7y ago
And in the US, they started using 3 "different kinds of sugars" to make sugar appear lower on the list of ingredients that are sorted by quantity... i.e.: sugar, high fructose corn syrup & corn syrup
- AlchemistCamp 7y ago"They" started that at least 20 years ago, probably 30+ years ago. I saw it myself in 1999.
- OrgNet 7y agothanks for the info., I didn't know when it started, but either way, it sounds wrong... pretty sure it wouldn't affect most recipes to use only one kind of sugar
- phonypc 7y agoDifferent sugars affect properties like texture and moisture retention differently, and aren't equivalently sweet.
- OrgNet 7y agoDo you have a concrete example for the moisture retention case?
- phonypc 7y agoCookies? Swap brown for white in a recipe and you'll wind up with a wildly different product, and they're 95% the same (white is almost pure sucrose, brown has a small amount of fructose and other traces). Syrups contain quite a bit of water, and differ a bunch in constituent sugars.