Difference between brown and white sugar

We are used to associating the word "sugar" with white. However, not so long ago, brown sugar began to fill the shelves of shops, tables in cafes and bars. This is not to say that it has never been before. It was, but in such scanty quantities and so expensive that it did not seem to exist for an ordinary buyer. Today everything has changed and the brown "sweetness" began to actively win back its position from the white, while simultaneously reducing its price. It is not surprising that they began to notice, buy it, and, in this regard, many people have a question - what is the difference between brown sugar and white sugar? Well, since there is a question, it means that there will definitely be an answer to it. Let's figure it out.

Some statistics

First, let's clarify what types of sugar known:

  • beetroot,
  • reed,
  • maple,
  • palm,
  • sorghum.

These are the most common types of sugar in the world. In Russia, the first place is occupied by beet sugar, the second is confidently held by cane sugar. The rest of the species, rather, can be attributed to the exotic, which we indulge in mainly gourmets and lovers of everything unusual. The brown sugar we are interested in is cane sugar, therefore let us compare it with the same cane counterpart, but white. By the way, we also list the types of brown sugar that are in circulation around the world:

  • Muscovado is sticky, smells like caramel.
  • Molasses sugar (black Barbados) - natural raw sugar, soft, almost black, with a strong odor.
  • Demerara is the main type of brown sugar on the shelves of Russian stores. There is also a natural product (unrefined), and there is also a refined one with the addition of molasses (cane syrup).
  • Turbinado is a dry natural golden to brown sugar. The crystals are dry and large.

All of the above varieties are natural (unrefined) brown sugar products. However, in stores you can often find regular refined sugar with added brown dye. This is a snag. There is no crime here, but such sugar is similar to the one described only outwardly. Therefore, the label must be marked "Unrefined". Now, for a better understanding of what is the difference between brown and white sugar, we will briefly describe the technology for the production of sugar.

It's very simple

Juice is extracted from the cane, cleaned of dirt, evaporated to a certain consistency, after which the crystallization process begins. Then they begin to drive the mass through the centrifuge. This is done with the aim of separating sugar from the resulting substance. In principle, the brown sugar obtained in this way can be sent to shops after drying.

To obtain white refined sugar, a slightly different scheme is used. After crystallization, raw sugar crystals are mixed with a special "liqueur". This mixture is then purified and the output is white refined sugar, which, by the way, is no different from beet sugar - both here and there sucrose is almost pure.

The brown color of the original product is due to the presence of molasses of the same color in it. If, during the processing of the raw material, it is removed and the above-described purification is carried out, then the result is a snow-white refined product. If the molasses is not removed, then we will have natural brown cane sugar. We have listed its types above.

The whole process is described in an extremely primitive way, but this is quite enough for a general understanding of the technology for the production of cane sugar.

It is logical to assume that if you add molasses to white refined sugar, then we get the same brown sugar. The way it is. Then what is the difference between brown sugar and white sugar? Only in color? No, not only. Molasses contains a number of substances that are absent in the white version or are present, but in smaller quantities. We have compiled a comparative table. Let's take a look at it.

Table

White sugar Brown sugar
Color - whiteColor - brown
Sucrose –99.9%Sucrose –96.2% (water –2%; other things –1%)
Calories –16 kcal (in a teaspoon)Calories - 17 kcal (in a teaspoon)
Minerals (mg): iron –0.01; calcium -1; potassium – 2Minerals (mg): yellow. -1.91; calc. –85; cal. -346; magn. –29; phosph. - 22; sodium - 39; zinc –0.18
Vitamins (mg): B2–0.019Vitamins (mg): B2– 0.007; B1 - 0.008; B3 - 0.082; B6 - 0.026; В9 - 1

As you can see, if we consider everything in numbers, then the difference is really small. And doctors, although not too confidently, argue that it will not be possible to extract much benefit from brown sugar, in comparison with white. However, if you remember that we use sugar every day and all our lives... Maybe we should think about it, is it worth neglecting even such, albeit small, but permanent advantage of the brown “life partner”?

.