Science, asked by 000Kulwinder000, 5 months ago

Which of the following sugar prevents formation of sugar crystals in preserves and fondant?
(a) Invert sugar
(b) Caramel
(c) Damerara
(d) Glucose

Answers

Answered by sinchal07

1

Explanation:

I think it should be (a) invert sugar

It helps baked goods retain moisture and improves texture by preventing crystallization

Answered by petalpose29

3

Answer:

Glucose

Explanation:

I hope that it helps mark it the brainliest plzz

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