Sugar is prized for its sweet taste and has many other functions in cooking and baking. It contributes texture and color to baked goods. It is needed in the fermentation of yeast, which causes bread to rise. Sugar acts as a bulking agent (ice cream, baked goods) and preservative (jams, fruits), and it imparts a satisfying body of “mouth-feel” to beverages. In non-sweet foods – salad dressings, sauces, condiments sugar enhances flavors and balances acid content in tomato and vinegar-based products.
