Maceration: Sugar vs Salt

KITCHEN SCIENCE: June 19, 2025

CONCEPTS

Osmosis: The movement of water out of plant cells when exposed to sugar or salt

Cell structure & permeability: How solutes affect the texture and moisture content of fruits and vegetables

Water activity & preservation: Understanding how reducing moisture can preserve or transform food

Flavor development: How maceration changes taste, texture, and aroma over time and what does it do in the kitchen?

TOOLS & SUPPLIES

Chef knife

Cutting board

Spoon

Marker or pen

Timer or clock

Notebook or worksheet

3 small containers or cups

Sticky labels or masking tape

1 small fruit or vegetable (e.g., strawberry, cucumber, or tomato)

1 teaspoon sugar

1 teaspoon salt

METHOD

METHOD:

Step 1: Prep Your Samples

Slice the fruit or vegetable into 3 equal pieces.

Place one slice in each of the 3 containers. Label them Sugar, Salt, and Control.

Step 2: Add Ingredients

To the Sugar container: sprinkle 1 tsp sugar.

To the Salt container: sprinkle 1 tsp salt.

Leave the Control container plain—no additives.

Step 3: Observe & Record

Let all 3 sit at room temperature for 15–20 minutes.

Observe: Are there any visible water droplets or changes in texture or color?

Record your findings in a journal or worksheet.

DISCUSSION QUESTIONS

  1. Which ingredient pulled out the most water?

  2. Why do you think sugar and salt had different effects?

  3. How might this be useful when preparing food like pickles, preserves, or salads?