White sugar is crystallized sucrose, it is broken down in body into glucose and fructose. It is extracted from sugar cane or sometimes sugar beets, the juice of these two are extracted and boil to remove moisture. As moisture diminishes, sucrose in juice begin to crystallize than these crystals are removed through filtration, leaving behind molasses. The crystal obtain are 99.9 percent sucrose. They go through through grinding process that produces different sizes of granules that is used in household, commercial cooking and flavoring.There are different forms of white sugar including
- Powdered sugar
- granulated sugar
- icing sugar
Brown sugar is ordinary table sugar that is turned brown by the reintroduction of molasses. It contains 95 percent sucrose and 5 percent molasses which adds toffee flavor and moistness to it. It hold more moistness than white sugar so when it is added to cookies it make them more chewy. It contains slightly more minerals than white sugar only because of the presence of molasses. It gives you calcium, potassium, iron and magnesium, there amounts are too small to have any real health effect. It also has slightly lower calories than white sugar so choosing brown sugar over white one is technically healthier.
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