NAME: MA ON LI A01 CONT RUCTS
01 (heaviest) PALM SUGAR
02 MAPLE SYRUP
03 FRENCH CUBE SUGAR
04 POWDERED SUGAR
05 (lightest) CANDY FLOSS
Stable structure, solid, compression structure.
Unstable structure, liquid, tension structure.
Stable structure, light, compression structure,
Powder structure, stable ,fine, mixture
Crystallization structure, Tension structure, mostly air.
The sap of the Palmyra palm, the date palm or the sugar date palm. Sweet additive in south east Asian cuisine. Easy for storage and preserves its context in warm climate. Initially melted the palm extract by high heat into liquid, then mould into a shape.
The xylem sap of sugar maple, red maple, or black maple trees. For sweet additive on pancakes and desserts.
Extraction from sugarcane and sugar beet.
Powdered sugar or confectioners’ sugar is made from granulated sugar. Uses in cake decorating
A form of spun sugar.
Naturally made from maple trees. Liquid state turns sticky texture when dry.
Light cubes are white or brown granulated sugars pressed together in block.
Powdered form
High thermal mass, Oriented for thermo stabilisation
High thermal mass, not oriented for thermo stabilisation, turn solid structure when below census.
Dissolves easily in water.
Dissolves easily in water
Small initial quantity of sugar created a greater final volume, causing servings to be physically large and voluminous. Dissolves immediately in warm environment.
Them e: Differ ent type of sugar 01 Constr uction & Struct ure 02 Materi als
03 Functi on
04 Conte xts
05 Sustai nabilit y
Uses in tea and coffee’s sweet additive in Europe.
Dessert
References Candy floss, from Wikipedia, http://en.wikipedia.org/wiki/Cotton_candy Palm sugar, from Wikipedia, http://en.wikipedia.org/wiki/Palm_sugar Powdered sugar, from Wikipedia, http://en.wikipedia.org/wiki/Powered_sugar Maple syrup, from Wikipedia, http://en.wikipedia.org/wiki/Maple_syrup Sugar Cube, from Wikipedia, http://en.wikipedia.org/wiki/Sugar_Cube