Sugar is natural sugar form, witch contains from fructose and glucose. There are various proportion sugar, fructose and dextrose mixture in all fruits, berries and vegetables. Esspecially a lot of sugar is in sugar – beet and sugarcane, so is why these plans ideal suits for sugar manufacture.

Sugar is absolutelly natural product, egzisting in all plants. It changes food taste, but it isn‘t used only  as sweetener. Suggar can be used to combine and intensive other tastes. There are a lot of kinds of sugar, whitch can be used in lots of food products.

Without sweetness and energy, sugar for mostly products gives size and texture. Sugar also haskonseved and moisture retaining characteristics, for example in marmalade and bread. Sugar separatse fruit taste in drinks and jams and also help to keep jams and marmalades colour.

In the bread cooking process sugar and liquid grows yeast, bakes gets attractive brouwn surface and intensify flavour aromate. Sugar is used to low ice cream freeze, that would be posibility to eat it outright brought out from the freezer.

Sugar improve product taste, id est soften souse, stabilizate colour and isn‘t let to grow putrid microorganism. Taste is better, when it contains 1,5-2,5% suggar, calculated from meat weight (Colour is better when is 0,20-0,26 % suggar ). Sugar softens salt taste and help to protect natural meat colour.  When we put sugar into souse there consists special microflora, from witch belongs meat taste and aroma.  Sugar possible responds to microorganisms, witches reproduce acid products. In souse, where is sugar, pH make low and long time salting it reaches 5,7-5,8.  Sugar has limit and can’t be more than 2 % from souse weight. Sugar improve taste, oxidation re-creation reactions safeguard in colour keeping process. It is very good environment to grow lactic acid  bacterium.