The process of sugar dissolving in cooking oil may seem puzzling at first, given that sugar is a polar substance and cooking oil is non-polar. However, under certain conditions, sugar can break down in cooking oil due to the unique properties of the sugar molecules and the oil.
When sugar is introduced to cooking oil, the sugar molecules begin to interact with the oil to some extent. Although sugar doesn’t dissolve in oil the same way it does in water, it can still break down into smaller particles that get suspended in the oil. This is because of the differences in molecular structure; sugar has a hydrophilic (water-attracting) end and a hydrophobic (water-repelling) end.
In some cases, if the cooking oil is heated, the increased energy can help to break the bonds between the sugar molecules, allowing them to mix more thoroughly with the oil. The heating process diminishes the cohesive forces holding sugar together and may assist in breaking it down into the oily mixture.
However, it’s important to note that this is different from traditional dissolving. Instead of forming a true solution, the sugar particles remain distinct from the oil. This means that while it can mix to some extent, it doesn’t dissolve in the same sense as it does in water.