Description
High‑concentration sucrose solutions were used to preserve food by dehydration and osmotic inhibition during the Song dynasty.
Technical
The process relies on creating a hypertonic environment that reduces water activity below 0.6, thereby suppressing microbial metabolism. Heating to 80–90 °C accelerates water loss and drives sucrose into the food matrix, forming a protective barrier. The resulting product is sweet and shelf‑stable.
Science
Primary Reaction
Osmotic dehydration and sugar crystallization
Sensory Profile
Aroma ()
sweetcaramelsugarwarmbakedhoneyedtoastedfruity (if fruit preserved)spiced (if spices added)syrupy