Scientists learn startling new truth about sugar

"This discovery is important to food scientists and candy lovers because it will give them yummier caramel flavors and more tantalizing textures. It even gives the pharmaceutical industry a way to improve excipients, the proverbial spoonful of sugar that helps your medicine go down," said Shelly J. Schmidt, a University of Illinois professor of food chemistry.

In a presentation to the Institute of Food Technologists about the importance of the new discovery, Schmidt told the food scientists they could use the new findings to manipulate sugars and improve their products' flavor and consistency.

"Certain flavor compounds give you a nice caramel flavor, whereas others give you a burnt or bitter taste. Food scientists will now be able to make more of the desirable flavors because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time," she said.

Candy makers will be able to use a predictable time-temperature relationship, as the dairy industry does in milk pasteurization, to achieve better results, she said.

Schmidt and graduate student Joo Won Lee didn't intend to turn an established rule of food science on its head. But they began to suspect that something was amiss when they couldn't get a constant melting point for sucrose in the work that they were doing.

"In the literature, the melting point for sucrose varies widely, but scientists have always blamed these differences on impurities and instrumentation differences. However, there are certain things you'd expect to see if those factors were causing the variations, and we weren't seeing them," Schmidt said.

The scientists determined that the melting point of sugar was heating-rate dependent.