Texture is an expression of the sensation in the mouth. Sugar affects this by providing volume and consistency in many products such as bread, jam and beverages.
In bread, sugar affects the volume of dough by speeding up the fermentation process. This gives the bread a more porous structure and softer crumb.
In the manufacture of jam, marmalade and jelly, it is important to strike the correct balance between sugar, pectin and acid. Sugar’s ability to gel when combined with pectin is vital to the consistency of the product.
Too much sugar may crystallise, while too little sugar will cause the gelling process to fail. If the pH value is too high, the gelling process will be incomplete, whereas if the pH value is too low, the jelly will be unstable and runny.
When combined with the fruit pectin and acids in the correct proportions, sugar brings the jelly, marmalade or jam to the correct consistency. However, certain fruits with very low pectin levels may require added pectin in order to achieve the correct consistency.
Sugar is important in defining the body of beverages, i.e. how filling they are. This affects the sensation in the mouth, and hence the sense of taste.