A new factor which has an effect on the cooking characteristics of granulated sugars

市售砂糖为晶体，纯度在99.9%以上，几乎与试剂相当。因此，一般认为砂糖具有相同的蒸煮特性。然而，我们证明了一些砂糖具有明显不同的熔点和熔化过程，并且粒度的差异导致差示扫描量热法结果的重大差异。另外，我们还用不同粒度的砂糖烹饪食品，并通过比色分析、糖含量分析和感官评价证实它们具有不同的结果。结果表明，不同粒度的砂糖和不同制糖机的砂糖是影响砂糖蒸煮特性的一个新因素。

Commercially available granulated sugar is crystal with more than 99.9 % purity, which is almost equal to reagent. Therefore it has been generally assumed that granulated sugars have the same cooking characteristics. However, we demonstrated that some granulated sugars have distinctly different melting points and melting processes and the difference in grain size lead to a major difference in the results of differential scanning calorimetry. Also we cooked foods using granulated sugars with different grain size and by colorimetric analysis，analysis of sugar content and sensory evaluation we confirmed that they have different results. We revealed that the difference of the granulated sugar makers and different grain sizes are a new factor which has an effect on the cooking characteristics of granulated sugars.