Sweet & Sour Substitute - Tiki Drinks and Food

M Melintur Tiki Socialite AKA Colonel Tiki § Portland, OR Joined: Mar 23, 2002 Posts: 324	M Melintur Posted posted on Fri, Nov 16, 2007 4:23 PM On 2007-11-16 15:43, LeChuck wrote: If you are concerned about burning why heat it at all? You can make a 2:1 sugar syrup in a bottle without heating it (at least with superfine sugar). It just needs a lot of shaking and it will take a while to clear up. Am I missing something here? Nope, just personal preference. I find using heat less effort for me than the shaking method, but I have it down to a science. Your milage may vary. Also the heat breaks some of the saccharide bonds and makes the simple sweeter than table sugar alone ( 1 C12H22O11 + 1 H20 + heat -> 2 C6H1206 ) i. e. 2 sugar molecules out of one double. though I suppose you could shake with cream of tartar to give Extra H+ molecules and force the inversion that way too. sorry, my science geek is showing. -=C

On 2007-11-16 15:43, LeChuck wrote:
If you are concerned about burning why heat it at all? You can make a 2:1 sugar syrup in a bottle without heating it (at least with superfine sugar). It just needs a lot of shaking and it will take a while to clear up. Am I missing something here?

Nope, just personal preference. I find using heat less effort for me than the shaking method, but I have it down to a science. Your milage may vary.

Also the heat breaks some of the saccharide bonds and makes the simple sweeter than table sugar alone ( 1 C12H22O11 + 1 H20 + heat -> 2 C6H1206 ) i. e. 2 sugar molecules out of one double.

though I suppose you could shake with cream of tartar to give Extra H+ molecules and force the inversion that way too.

sorry, my science geek is showing.

-=C

Post #344361 by Melintur on Fri, Nov 16, 2007 4:23 PM