What type of sugar is often used in confectionery for its crystallization properties?

Sucrose is commonly used in confectionery due to its excellent crystallization properties, which are crucial in creating various sweet confections. Sucrose, or table sugar, has a high solubility and a specific ability to crystallize, making it ideal for the production of candies and other sweets like fondants, caramels, and gummies.

When sucrose is dissolved in water and then heated, it can create a supersaturated solution. As the solution cools, sugar crystals begin to form, which is essential for consistency and texture in confections. This crystallization process contributes to the desired mouthfeel and structure of many sweet products.

In contrast, the other sugars listed do not provide the same effective crystallization characteristics that sucrose does. Fructose and glucose have different solubility and crystallization behaviors, which do not lend themselves as effectively to confectionery applications. Lactose, primarily found in milk, is not used in the same way and typically does not crystallize in confectionery processes as sucrose does.