Sugar in Spaghetti Sauce?

[speakers_86]

My roommate swears that sugar reduces the acidity of tomato sauce. By acidity she is talking about ph, not just taste. I dont really agree with this, I think it is just the sweatness of sugar countering the sourness of tomatoes. So I looked up the definition of ph.

wiki
"pH is a measure of the acidity or basicity of a solution. "

Definition of solution from wiki
"In chemistry, a solution is a homogeneous mixture composed of two or more substances."

Since sugar is not a solution, it cant be basic, so it cannot change the ph of tomato sauce. Isnt that right? My roommate says tomato sauce w/o sugar upsets her stomach. With sugar she is fine. This must be a mental thing right???

 

[Banana]

Disclaimer: It's so long ago since I took college chemistry so what I say is likely to be wrong.

Actually, I think sugar is basic in a solution. By itself, it can't be basic (neither can it be acidic as well), but added to any solution, it can change the pH balance. Also, remember that pH balance is relative; in one solution, sugar may increase pH balance, while in another solution, it lowers the balance, depending on the difference between the sugar's properties and the solution.

Basically, anything that has a -H ending is acidic in a solution, while the molecules with +OH ending is basic in solution.

 

[speakers_86]

Thank you for giving her a window of opportunity to be right!! You remember much more than I do, but yes, that all rings a bell.

 

[The_Doc_Man]

My "Doc" is a PhD in chemistry. Sugar can affect the pH of a solution because the acid can attack some of the hydroxyl groups (we call 'em moeities) on sugar molecules. Doing so makes the sugar act as an organic buffering agent. (e.g. the aspirin-based product Bufferin, which contains buffers to reduce the effect of aspirin on the stomach.)

If the acid is tied up with various and sundry electron clouds in the sugar, it isn't making the solution quite so acidic.

My only problem is that too much sugar is like poison to me. I'm pre-diabetic, still controlling via diet and doing OK, but I have to watch out for commercial tomato sauces. You would not believe the range of variation in sugar content. Best I've seen is 6 g/serving, but I've seen over 20 g/serving on some of them.

 

[Rabbie]

From my biology classes 50 years ago I remember that if you add an acid to a sucrose solution it breaks down the sucrose to glucose which may explain the buffering effect mentioned by Doc

 

[speakers_86]

Great. The reason I disagreed with my roommate is because I thought only something that was basic could neutralize an acid. So is sugar a base? I guess since ph is relative, like banana said, the question should be, Is sugar a base relative to tomato sauce?

Rep points to all!

 

[The_Doc_Man]

Sugar is what is called "Lewis" base (cf. "Bronsted" base.)

Bronsted acids are hydrogen ion donors.

Lewis bases are nucleophilic (like positive charges).

The acid does, indeed, cause breakdowns in molecular structure by displacing certain bonds nucleophilically. (Which says something about the mechanism being of the "insertion" type.)

 

[scott-atkinson]

Over my head .............

 

[Fifty2One]

All I know is that if you put a little maple syrop into spag sauce it tastes better.

 

[Banana]

Wow, would never thunk of it. Will give it try next we're making spaghetti.

 

[The_Doc_Man]

Sorry, Scott.

Let's put it this way: A Lewis acid likes to latch on to electron clouds and clusters. A Lewis base has an accessible electron cloud. This is the organic chemistry view of acids and bases because "classic" (i.e. Bronsted) acids and bases aren't organic. The concept of a Lewis acid or base was required once people started learning more about organic acids such as vinegar (acetic acid) and ant venom (formic acid).

 

[scott-atkinson]

Sorry, Scott.

Let's put it this way: A Lewis acid likes to latch on to electron clouds and clusters. A Lewis base has an accessible electron cloud. This is the organic chemistry view of acids and bases because "classic" (i.e. Bronsted) acids and bases aren't organic. The concept of a Lewis acid or base was required once people started learning more about organic acids such as vinegar (acetic acid) and ant venom (formic acid).

Oh Yeah, that has made it much clearer

 

[Rich]

Over my head .............

No no, you're thinking of salt over the left shoulder!

 

[GaryPanic]

sugar is added to comerical products as i acts as a preserving agent as does salt, vinegar , ascorbic (typo) acid (Vit C)

Ketchup has a high % of sugar/vinegar/salt contents , andas such does not need to be refrigerate - the bottle might state otherwise but this is health and safety b-sh*t

Jam (Jelly for our American cosions) has a very high percentage of sugar whch acts as a preserve (again no need to put it in the fridge)- .

there might be chemical reations (as mentioned) but its the preserving element and taste is the reason why its in there ..

 

[MrsGorilla]

All I know is that if you put a little maple syrop into spag sauce it tastes better.

My hubby likes to put a little brown sugar in his. I don't usually add any when making mine but I don't like sweet spaghetti sauces (although when just a little is used I can't tell a difference) and my stomach isn't sensitive so I don't have the problem some other people seem to have.

 

[Lister]

My understanding of why there can be high sugar is that sugar "nerfs" the salt taste in the product, and salt "nerfs" the sweet taste in the the product. Since they are working with natural products, ie: tomatoes from different locations and ripeness, by added Salt/Sugar to the product at various stages of production, they end up with a consistent taste. To acidic as some sugar, to salty add some sugar and so on. I remember asking the same question years ago when I found out how much sugar was in my favorite sauce.