Adding lemon juice to sugar prevents crystallization during caramelization.
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Chemical and culinary references establish that adding acid, such as lemon juice, to a sugar solution causes inversion of sucrose into glucose and fructose, which prevents unwanted crystallization.
sucrase is added, however, the reaction will proceed rapidly. Hydrolysis can also be accelerated with acids, such as cream of tartar or lemon juice, both weak
Sucrose (also called saccharose) is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C12H22O11.
For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – c
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Dissolve the sugar in the water, add a few drops of lemon - juice , and boil to the "small crack" degree. Plunge the stewpan into cold water, to prevent the preparation
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