Sugar Applications
Sugar in some form has been used by humans for thousands of years. Today it is one of the most commonly traded international commodities and widely used food ingredients on earth.
White Sugar
5/15/2008
White Sugar is also called Table Sugar or Refined Sugar, and sometimes Sucrose. This is the most common sugar product we buy from the local supermarket or store and use as a sweetener in our drinks and cooking at home.
This type of sugar is produced by refining raw sugar until all the color and impurities have been extracted and all that is left is the pure, white, grains of crystallized sucrose. White Sugar is about 99.98% Carbohydrate, has no protein, dietary fiber or fat and only very small traces of Calcium, Riboflavin (Vitamin B2), Iron and Potassium.
Raw Sugar
5/15/2008
Raw Sugar is also called Brown Sugar or Unrefined Sugar in some countries. This product is usually cheaper than White Sugar and is commonly available to consumers in developing countries. Raw Sugar is most often used as a trading commodity or in the commercial production of foods and beverages.
Raw Sugar is produced in two ways: by the addition of molasses to White Sugar after refining; or in cane sugar mills by purifying and crystallizing the juice extracted from the sugar cane. This Sugar comes in a range of brown colors. Raw Sugar is about 97.33% Carbohydrate, has no protein, dietary fiber or fat. It contains more vitamins and minerals than White Sugar, but the quantities are still small.
There is approximately 15% Iron, 9% Calcium, 8% Magnesium, and 7% Potassium in Raw Sugar, as well as small amounts of Phosphorous, Sodium, Zinc, Thaimine (Vitamin B1), Vitamin B6 and Niacin (Vitamin B3).
Invert Sugar
5/15/2008
Invert Sugar is the name given to a liquid sugar that has had the Sucrose separated into its two constituent components: Glucose and Fructose.
Commercial Invert Sugar is normally equal parts of Glucose and Fructose. Since Fructose is sweeter than either Glucose or Sucrose, invert sugar is sweeter than White or Raw sugars. Invert Sugar is mainly used in the manufacture of packaged foods as it retains moisture in the final product or to reduce crystallization.
Invert Sugar is not sold to consumers, but it can be made at home when sugar is gently boiled in a mixture of water and lemon juice.
