Roles of Coconut Sugar in Food
SWEETNESS
Beverages
Preserves
Jam &
Marmalade
Confectionery
Dairy Products
Bakery Products
Sauces &
Dressings
FLAVOR
& AROMA
VOLUME
TEXTURE
SHELF
LIFE
FERMENTATION
FREEZING
POINT
DEPRESSION
COLOR
MOISTURE
RETENTION
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Beyond its contributions as a natural sweetener, flavor-enhancer and nutritional health benefits, our Coconut
Sugar:

•        Interacts with molecules of protein or starch during baking and cooking process.
•        Acts as a tenderizer by taking water and stopping flour gluten development.
•        Incorporates air into shortening in the creaming process.
•        Provide cooked and baked foods with pleasing color and aroma.
•        Speeds the growth of yeast by providing nourishment.
•        Serves as a whipping aid to stabilize beaten egg foams.
•        Delays coagulation of egg proteins in custards.
•        Regulates the gelling of fruit jellies and preserves.
•        Helps to prevent spoilage of jellies and preserves.
•        Improves the appearance and tenderness of canned fruits.
•        Enables a wide variety of candies through varying degrees of recrystallization.
•        Enhances the smoothness and flavor of ice cream.
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