Sugar can be used to sweeten many products,e.g. drinks,cakes,confectionery,baked beans. Sugars can also contribute to the texture and mouthfeel of products,e.g. ice cream.

During the creaming stage of cake making,air is incorporated into the mix. Caster sugar is most suitable due to its fine crystal structure and as it inhibits gluten development in flour,helping the cake achieve a light texture.

High concentrations of sugar prevent the growth of microorganisms. Sugar is used extensively in jam and marmalade manufacture.

Sugar may be used to increase a products size,volume or weight which can give body or mouthfeel to the product.

Sugar plays an important role in jam making. The setting of jam depends to having pectin,acid and sugar in the correct proportions to form a gel.

sugar,honey and syrup should be stored in air tight containers to prevent moisture entering,or moisture loss and caking in the case of brown sugars.