Sugars of various crystal sizes provide unique functional characteristics that make the sugar suitable for different foods and beverages!
Sugar is made by first extracting sugar juice from sugarcane plants and from there, many types of sugar can be produced. Through slight adjustments in the process of cleaning, crystallizing and drying the sugar and varying the level of molasses, different sugar varieties are possible.
Sugar of various crystal sizes provides unique characteristics that make the sugar suitable for different foods and beverages. Sugar colour is primarily determined by the amount of molasses remaining on or added to the crystals, giving pleasurable flavours and altering moisture. Heating sugar also changes the colour and flavour. Some types of sugar are used only by the food industry and are not available in the supermarket.
FACTS, REVELATIONS AND IDEAS
This is what you typically find in your sugar bowl. It’s the most common sugar called for in recipes when cooking and baking. “Regular” sugar granules are fine because small crystals are ideal for bulk handling and not susceptible to caking.
Brown sugar has a deeper colour and stronger molasses flavour than light brown sugar - the rich, full flavour makes it ideal for gingerbread, baked beans, barbecuing and other full-flavoured foods. Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.
Jaggery is a traditional non-centrifugal cane sugar consumed across Asia, including the Indian subcontinent. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.
Powdered sugar, also called confectioners' sugar, 10X sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state.
You may be curious if one type of added sugar is better for you than others. They are all metabolized by the body in the same way, according to an article published by the Harvard Medical School. That's because sugars contain varying ratios of fructose and glucose.