Sugar for fruit sauce

Description

Fruit sauce sugar is usually finely granulated, light crystal sucrose with a pure, sweet taste that dissolves quickly in fruit juices and helps balance acidity while enhancing natural aromas. Its sweetness is neutral, so it does not compete with fruity notes, and when heated, it can impart delicate caramelization notes and thicken the sauce's consistency. Nutritionally, it primarily consists of simple sugar carbohydrates providing about 4 kcal per gram, serving as a quick source of energy, and in the context of sauces, it also helps preserve fruits by lowering water activity. In the kitchen, it works well for sauces, jams, compotes, macerating fruits, glazes, and desserts, where it balances acidity and improves texture. It should be stored in an airtight container, in a dry and cool place, away from moisture and strong odors, to avoid clumping and loss of quality.