"(e.g. coffee and tea). Other disaccharides include maltose (from malted grain) and lactose (from milk). Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants, but are especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. The average person consumes about of sugar each year, or in"
"milk, gets its name from the Latin word for milk combined with the sugar suffix; its name means ""milk sugar"". The polysaccharide that makes up plant starch is named amylose, or ""starch sugar""; see amyl. There are these theories about the origin of the ""-ose"" suffix:- -ose The suffix -ose ( or ) is used in biochemistry to form the names of sugars. This Latin suffix means ""full of"", ""abounding in"", ""given to"", or ""like"". Numerous systems exist to name specific sugars more descriptively. Monosaccharides, the simplest sugars, may be named according to the number of carbon atoms in each"
"sugar is completely dissolved, then cooling. It can also be made by simmering regular milk and sugar, until it is reduced by 60%. Condensed milk Condensed milk is cow's milk from which water has been removed. It is most often found in the form of """"sweetened condensed milk"""" (""SCM""), with sugar added, and the terms ""condensed milk"" and """"sweetened"" condensed milk"" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries. A related"
"milk is called Sor(দুধের সর), a Bengali word. Sarpuria and Sarbhaja are the two sweets of Krishnanagar, West Bengal. It is also referred to as ""Yedu"" in Tamil, Tamil Nadu, there are various other regional references to milk skin too, like ""malai"" in Hindi, ""thari"" in Ahirani, ""meegada"" in Telugu. In West Bengal, it is known as ""Sor"" and often spread on slices of bread as a substitute for butter. However, ""malai"" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools. In"
"Lactose Lactose is a disaccharide. It is a sugar composed of galactose and glucose and has the formula CHO. Lactose makes up around 2–8% of milk (by weight). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ""-ose"" used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β--galactopyranosyl-(1→4)--glucose. The glucose can be in either the α-pyranose form"
"Sugar tit Sugar tit is a folk name for a baby pacifier, or dummy, that was once commonly made and used in North America and Britain. It was made by placing a spoonful of sugar, or honey, in a small patch of clean cloth, then gathering the cloth around the sugar and twisting it to form a bulb. The bulb was then secured by twine or a rubber band. The baby's saliva would slowly dissolve the sugar in the bulb. In use the exposed outfolded fabric could give the appearance of a flower in the baby's mouth. David Ransel quotes"
"Milk often has flavoring added to it for better taste or as a means of improving sales. Chocolate milk has been sold for many years and has been followed more recently by strawberry milk and others. Some nutritionists have criticized flavored milk for adding sugar, usually in the form of high-fructose corn syrup, to the diets of children who are already commonly obese in the U.S. Due to the short shelf life of normal milk, it used to be delivered to households daily in many countries; however, improved refrigeration at home, changing food shopping patterns because of supermarkets, and the"
"that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel. Salted caramel is a variety of caramel produced in the same way as regular caramel, but with larger amounts of salt added during preparation. Originally utilised in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka. A study conducted in 2017 by the University of Florida suggested that the popularity of salted caramel is due to its chemical composition, as all of its main"
"established the configurations of the component sugars. Lactose was named by the French chemist Jean Baptiste André Dumas (1800–1884) in 1843. In 1856, Louis Pasteur named galactose ""lactose"". See: In 1860, Berthelot renamed it ""galactose"", and transferred the name ""lactose"" to what is now called lactose. See: Lactose Lactose is a disaccharide. It is a sugar composed of galactose and glucose and has the formula CHO. Lactose makes up around 2–8% of milk (by weight). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ""-ose"" used to name sugars. The compound is a white,"
"stout"" (also called ""sweet stout"" or ""cream stout"") is a stout containing lactose, a sugar derived from milk. Because lactose cannot be fermented by beer yeast, it adds sweetness, body, and energy to the finished beer. Milk stout was claimed to be nutritious, and was given to nursing mothers, along with other stouts, such as Guinness. Milk stout was also said to be prescribed by doctors to help nursing mothers increase their milk production. The classic surviving example of milk stout is Mackeson's, for which the original brewers advertised that ""each pint contains the energising carbohydrates of 10 ounces [280"
"Condensed milk Condensed milk is cow's milk from which water has been removed. It is most often found in the form of """"sweetened condensed milk"""" (""SCM""), with sugar added, and the terms ""condensed milk"" and """"sweetened"" condensed milk"" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process and which is not sweetened. Evaporated milk is known in some countries"
"Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. The various types of sugar are derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. ""Table sugar"" or ""granulated sugar"" refers to sucrose, a disaccharide of glucose and fructose. In the body, sucrose is hydrolysed into fructose and glucose. Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages"
"White sugar White sugar, also called table sugar, granulated sugar or regular sugar, is the sugar commonly used in North America and Europe, made either of beet sugar or cane sugar, which has undergone a refining process. The refining completely removes the molasses and makes the white sugar actually sucrose (with a purity higher than 99.7%), whose molecular formula is CHO. The origin of the sugar thus produced is therefore chemically indistinguishable (sugar cane or sugar beet): it's however possible to identify its origin through a carbon-13 analysis (similar to radiocarbon dating used in archeology). From a chemical and nutritional"
"and it is used to cover some cakes, like mazurek or wafer. South Africans call it ""caramel treat"". In South Africa, it is served as fudge, or used as an ingredient in baked confectioneries, cakes and tarts. The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients such as vanilla may be added for flavour. Much of the water in the milk evaporates and the mix thickens; the resulting ""dulce de leche"" is usually about a sixth of the volume of the milk used. The transformation that occurs in preparation is caused by"
"milk should be removed from schools and children should be taught to drink plain milk. A 2018 analysis of more than 90 popular chilled flavoured dairy milks revealed that a carton of flavoured milk can contain as much sugar as a can of soft drink, with many of the bestselling brands containing more than a day’s worth of added sugar in a single serving. Flavored milk Flavored milk is a sweetened dairy drink made with milk, sugar, food colorings and artificial or natural flavorings. Flavored milk is often pasteurized using ultra-high-temperature (UHT) treatment, which gives it a longer shelf-life than"
"Ymer (dairy product) Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture ""Lactococcus lactis"". When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days. Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairy farmer"
"a common modern substitute for naturally soured milk. Soured milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment"
"different values for the bulk densities: Manufacturers of sugary products, such as soft drinks and candy, and the Sugar Research Foundation have been accused of trying to influence consumers and medical associations in the 1960s and 1970s by creating doubt about the potential health hazards of sucrose overconsumption, while promoting saturated fat as the main dietary risk factor in cardiovascular diseases. In 2016, the criticism led to recommendations that diet policymakers emphasize the need for high-quality research that accounts for multiple biomarkers on development of cardiovascular diseases. Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which"
"Galactose Galactose (, ""galacto-"" + ""-ose"", ""milk sugar""), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose. It is a C-4 epimer of glucose. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates. The word ""galactose"" was coined by Charles Weissman in the mid 19th century and is derived from Greek ""galaktos"" (milk) and the generic chemical suffix for sugars ""-ose"". The etymology is comparable to that of the word ""lactose"" in that both"
"known by the name ""cajeta"", elsewhere, the milk candy is known as ""leche quemada"", ""dulce de leche"", etc. It has cousins in the many Indian milk-based sweets like pera and the milk fudge burfi, and in the opera fudge of the United States. ""Cajeta"" is eaten on its own as a sweet, as a spread or filling for breads and pastries, such as churros, and as a topping for ice cream. Certain liquors are added to special recipes called ""cajeta envinada"". In addition, ""cajeta envinada especial"" is enriched with raisins, almonds, pecans or nuts. Often it is used as a"
"Flavored milk Flavored milk is a sweetened dairy drink made with milk, sugar, food colorings and artificial or natural flavorings. Flavored milk is often pasteurized using ultra-high-temperature (UHT) treatment, which gives it a longer shelf-life than plain milk. Pre-mixed flavored milk is sold in the refrigerated dairy case alongside other milk products. Flavored sweetened powders or syrups which are added to plain milk are also available. Flavored milk contains sugar, colorings, and (mostly inexpensive artificial) flavorings added to make it more appetizing, especially to children (a prominent example can be found in the artificial strawberry flavor, ethyl methylphenylglycidate) can be"
"place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid. Soured milk is commonly made at home or is sold and consumed"
"Skimmed milk Skimmed milk (British English), or skim milk (American English), is made when all the cream (also called ""milkfat"") is removed from whole milk. It tends to contain around 0.1% fat. Historically, skimmed milk was used for fattening pigs, and was recommended as ""not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes"" as it ""furnishes a complete protein"" and makes the feed ""more palatable"". In the United Kingdom, milk is traditionally marketed and labelled as follows: Additionally, some supermarkets in the UK now market milk as: In the United States,"
"Soured milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm"
"to find, so labelled, in the marketplace. Although some brands label their product clearly as ""pure cane sugar"", beet sugar is almost always labeled simply as sugar or pure sugar. Interviews with the 5 major beet sugar-producing companies revealed that many store brands or ""private label"" sugar products are pure beet sugar. The lot code can be used to identify the company and the plant from which the sugar came, enabling beet sugar to be identified if the codes are known. Mill white, also called plantation white, crystal sugar or superior sugar is produced from raw sugar. It is exposed"
"Clabber (food) Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream. Prior to the now-popular use of baking soda, clabber was used as a quick leavener in baking. Due to its stability, clabbered milk has"
"of the liquid, which then dries by evaporation. The layer does not need to be discarded and can be consumed, as protein's nutritional value is unaffected by the denaturation process. Milk film is often considered to be desirable and is used in several recipes for various foods. Milk skin is typically known as """"śōr"""" () in Bangladesh. It is used to make tea and milk dishes rich in taste and consistency. Milk skin is called ""nǎi pí”(奶皮) in Chinese. Considered to be of high nutritional value, Milk skin is often made into various desserts and delicacies. Milk skin is also"
"Powdered milk is also widely used in various sweets such as the famous Indian milk balls known as gulab jamun and a popular Indian sweet delicacy (sprinkled with desiccated coconut) known as chum chum (made with skim milk powder). Many no-cook recipes that use nut butters use powdered milk to prevent the nut butter from turning liquid by absorbing the oil. Powdered milk is also a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is widely used in many developing countries because of reduced transport and storage costs"
"Coconut sugar Coconut sugar (also known as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm. Other types of palm sugar are made from the Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. Used as a sweetener in many countries, coconut sugar has no significant nutritional or health benefits over other sweeteners. Coconut sugar comes in crystal or granule form, block or liquid. Producing coconut sugar is a two-step process. It starts"
"Dulce de leche Dulce de leche (; ) is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavor from the Maillard reaction, also changing color, with an appearance and flavor similar to caramel. ""Dulce de leche"" is Spanish for ""candy [made] of milk"" or ""caramel"". It is very popular in many South American countries. The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. Central Mexico had versions as manjar (vanilla flavored) or cajeta, which is made from goat's milk, while in the North of the"
"and sticky. It is known in English as ""malacca sugar"", probably because it originated in the state of Malacca, Malaysia, which is called ""Melaka"" in Malay. Traditionally, gula melaka is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath to collect the sap. The sap is then boiled until it thickens. Next, the sap is poured into bamboo tubes long and left to solidify to form cylindrical cake blocks. Due to the labor involved in production it is often more expensive than"
"led to the development and use of various artificial sweeteners. Scientifically, ""sugar"" loosely refers to a number of carbohydrates, such as monosaccharides, disaccharides, or oligosaccharides. Monosaccharides are also called ""simple sugars,"" the most important being glucose. Most monosaccharides have a formula that conforms to with n between 3 and 7 (deoxyribose being an exception). Glucose has the molecular formula . The names of typical sugars end with -""ose"", as in ""glucose"" and ""fructose"". Sometimes such words may also refer to any types of carbohydrates soluble in water. The acyclic mono- and disaccharides contain either aldehyde groups or ketone groups. These"
"shape of the filter, it resembles a silk stocking, giving Hong Kong-style milk tea the nickname of ""pantyhose"" or ""silk stocking"" milk tea (). This nickname is used in Hong Kong but less so in mainland China and overseas communities. There is some debate over the most authentic way of making milk tea, i.e. the sequence of adding each ingredient. Some have argued that milk should be added before pouring the tea, while others hold the opposite view. Though, to most people, both methods are acceptable. Some restaurants may choose to use condensed milk, where sweetness is already mixed in"