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For example, a small amount of added sugar, can enhance the taste of nutritious, but sour or bitter foods. Sugar’s aroma-enhancing properties are used in a wide range of foods, such as bread and fruit products.

A small amount of added sugar can enhance the taste of cooked vegetables and meat without making them sweet. In other words, we can use sugar as a flavouring in such low concentrations that it falls below the sweet taste threshold value, i.e. below approx. 1% sugar.

Traditionally, people have added small amounts of sugar to certain cooked-meat products such as Christmas ham or liver pâté. 
 

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.