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Studies on chinese rock sugar: Analysis and taste

  1. S. T. Chan,
  2. C. K. Lee,
  3. Y. H. Leong,
  4. S. Y. Tan,
  5. H. S. Teng,
  6. K. G. Teo,
  7. E. H. Wee

Article first published online: 19 SEP 2006

DOI: 10.1002/jsfa.2740370214

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 37, Issue 2, pages 194–198, February 1986

Additional Information

How to Cite

Chan, S. T., Lee, C. K., Leong, Y. H., Tan, S. Y., Teng, H. S., Teo, K. G. and Wee, E. H. (1986), Studies on chinese rock sugar: Analysis and taste. J. Sci. Food Agric., 37: 194–198. doi: 10.1002/jsfa.2740370214

Author Information

  1. Department of Chemistry, National University of Chemistry, Kent Ridge, Singapore 0511

Publication History

  1. Issue published online: 19 SEP 2006
  2. Article first published online: 19 SEP 2006
  3. Manuscript Received: 12 AUG 1985

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Keywords:

  • Rock sugar;
  • bing táng;
  • analysis;
  • composition

Abstract

The principles of Chinese dietetic and Chinese medicine may seem vague, archaic and superstitious to anyone who is unacquainted with Chinese culture. The preference for rock sugar or bing tang over ordinary sugar in certain Chinese dishes is well known. The composition and taste of several samples of rock sugar manufactured in China and in Singapore have been investigated in a search for clues to explain widespread belief among the Chinese that it is nutritionally superior to ordinary sugar and tastes better. There appears to be very little difference between the proximate composition and that of refined sugar. Taste panel tests also showed no significant difference in the sweetness and the quality of taste from those of refined sugar.

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