Cooked sugar, sources

Today, about 90 percent of home kitchens in the United States have a microwave oven. The polar nature and small size of water molecules allow a microwave oven to cook food without a conventional source of heat. Many large molecules, such as those in sugars and fats, are nonpolar and are not easily heated by microwaves because the molecules caimot easily and rapidly realign themselves. Also, substances that are in the form of crystals usually do not heat well because the bonds that form the crystal structure prevent the molecules from easily reaUgning themselves. 

Products and Uses A single-celled fungus, which produces enzymes that change sugar to alcohol and carbon dioxide. Used in the fermentation of sugars, molasses, and cereals for alcohol. It is considered a food supplement and source of vitamins. Used in baked, cooked, brewed food and beverage products. 

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