Sugaring

Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.

1. Sugaring By Assist.Prof . Dr. P. Berciyal Golda VICAS

2. Sugaring  is a food preservation method similar to  pickling . Sugaring is the process of  desiccating  a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as  honey , syrup or  molasses . Sugaring creates an environment hostile to microbial life. Sugaring is commonly used to preserve fruits as well as vegetables such as  ginger . From time to time sugaring has also been used for non-food preservations. For example, honey was used as part of the  mummification  process in some ancient Egyptian rites. A risk in sugaring is that sugar itself attracts moisture. Once a sufficient moisture level is reached, native  yeast  in the environment will come out of dormancy and begin to ferment the sugars into alcohol and carbon dioxide. This leads to the process of  fermentation . Although  fermentation  can also be used as a food preservation method, it must be controlled, or the results can be unpleasant.

3. A strong sugar solution (about 68 per cent or more) draws water from the microbial cells and thus, inhibits the growth of microbes. Examples of food preserved by high sugar concentrations are fruits in heavy sugar syrup (preserve or murraba ), jams, jellies, marmalades, candies and sweetened condensed milk.

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