Carbohydrate properties
Carbohydrates and food : physical-chemistry aspects

The property of solubility derives from the structure of the sugar molecule, in terms of its propensity to bind water via hydrogen bonds.

The dissolution of sucrose is an endothermic reaction. Its heat of dissolution, which is positive, depends on temperature, crystal size and degree of crystallinity. For crystallized sugar, this is – 4.75 kJ · mol ^–1 , while for ground crystals, it is only – 3.52 kJ · mol...