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Facts about sugar and its different types

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     We all love sweets, but everyone manifest this love in different ways. Particularly ardent loves for sweets have children. Then it gradually passes, but many people feel this love during all their life. The word “candy” in all associated in different ways – someone associates it with candy, someone with pastries, but very often with the pronunciation of this word we think about such common product like sugar. Today we will discuss some facts about sugar (types and other properties) and how to determine what is the best sugar for buying.

Sugar (sucrose) is a food product with a sweet taste, which belongs to the category of disaccharides and composed of glucose and fructose.

Most researchers argue that the history of sugar begins in India, from where it was delivered to Egypt and Europe. In Russia first memories about sugar belong to 11-12 centuries. Over time, the sugar production, consumption and trade acquired industrial scale and gradually increasing to this day.

The energy value of sugar (raw sugar calories) is 387 calories per 100 grams. Such number of calories in sugar can be comparable with calories in honey.

Often people ask: how many grams of sugar we can eat per day?

The exact recommended daily sugar intake is not clearly defined. Dietitians derived a formula by which you can take so much sugar that the amount of calories obtained from it does not exceed 5% of all received calories per day.

There are such different types of sugar depending on it production raw materials:

  • Cane Sugar. It extracted from sugarcane stalks. This type of this product is the most ancient, originating in India.
  • Beet sugar. It extracted from sugar beet roots. The emergence and spread of beet sugar contribute to the reluctance of many European countries to dependent on imported cane.
  • Maple sugar. Canadians found their unique raw material for the production of sugar – sugar maple, from which Canadian sugar producers produce significant amounts of this product.
  • Palm sugar. In some parts of Asia and in countries where there are palm trees, locals extract sugar from the sap of such trees.

There is also malty and some other types of this product, but they are not very common.

There are two most popular types of sugar: beet and cane and still dominates beet sugar.

Depending on the degree of purification beet sugar can be white or yellow.

  • White beet sugar contains 99-99,8 % of sucrose. It is clear that in addition to sucrose white beet sugar contains almost nothing. It is very sweet, but low in nutrients.
  • Yellow (yellowish) beet sugar has sucrose fraction of 85-95 %, it is not as sweet as white, but contains a higher percentage of trace elements such as calcium, iron, potassium and others.

The choice between white and yellow beet sugar is a matter of taste, but many scientists still recommend preferring more useful yellow natural sugar.

White and yellow sugar should not be confused with sugar that has a grayish hue, in this case, most likely, was broken production technology.

Depending on the purification specific cane sugar can be white and brown.

If cane sugar not cleaned from molasses it turns brown. It is believed that this sugar is the most useful because it contains vitamins and minerals in the maximum amount. Normal brown sugar is much more expensive than other types of this product.

White cane sugar obtained after deep materials cleaning from molasses. The properties of such sugar not significantly different from white beet sugar, although most researchers still prefer beet.

Depending on shape of the release are the following main types of sugar:

  • Granulated sugar (sugar sand). It is a number of non-compacted crystals of sucrose that really look like sand. This product is sold in bulk. If you buy a bag of sugar it is sugar-sands.
  • Refined sugar (lump sugar). This white sugar has a high degree of purification and pressed into cubes.

Granulated sugar is somewhat easier to use because it is easier to dose. For example, if you want to bring down the cream with sucrose the refined sugar will not be very suitable for this.

Sugar expiration under appropriate storage conditions can be up to 8 years. However, for normal use better focus on the period of 2 years. Sugar should be carried out in a dry room with humidity of 70%.

Some people fear the negative impact of sucrose on their health, using various sugar substitutes. These sugar alternatives or sweeteners can be synthetic or natural and have less caloric than regular sugar.

There is much debate about the advantages and disadvantages of these substitutes, but generalizing can be expressed the following opinion: if there are no medical contraindications – it is better to use natural sugar, otherwise – you can use substitutes.

     Now you will have a little more information and you will know how to buy a good sugar simply depending on its type and properties.

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