What effect does incorporating air into a sugar syrup during cooking have?

Incorporating air into a sugar syrup during cooking plays a critical role in the final texture of the confections being made. When air is introduced into the syrup, it creates small pockets, which results in a lighter and more aerated product once cooled and set. This lightness is particularly desirable in various confections such as nougat or marshmallows, where a fluffy and soft texture is key to the overall mouthfeel and enjoyment of the confection.

The process of incorporating air is often achieved through techniques such as whipping or stirring vigorously, which enhances the volume and alters the final structure of the product. This not only affects texture but can also influence how the product melts in the mouth, adding to the sensory experience.

While the other options may relate to the behavior of sugar and syrup, they do not directly address the effect of incorporating air during cooking. Therefore, the main outcome of incorporating air is to achieve a lighter texture, confirming that this choice is indeed accurate.