Answer: Increased water activity
Explanation:
The simple carbohydrates like glucose and sucrose can participate in the browning reactions, provide texture to the food, provide viscosity to the liquids.
The property which is not shown by the simple carbohydrates are increased water activity. The water activity is reduced by the mixing of sucrose. Adding sugar in the water decreases the shear value which inturn dehydrates the solution and decreases the water activity.
