What distinguishes refined sugar from unrefined?

When only sugar appeared on the table people, he had brown. Made so valuable by the standards of ancient times the product of sugar cane. Then he learned to Refine and extract from other plant materials. On the territory of Russian sugar imported in the XI century, but the price of the product is allowed to buy it only to nobles. And only in the early nineteenth century began to establish sugar production of special varieties of beets.

On the shelves today can be seen as white refined sugar or granulated sugar, and brown option. Harmful if refined sugar is brown or there is no difference, will parse the “flight” and determine what is true and what is not. And also talk about how to distinguish a fake from the real brown sugar.

What types of sugar are

In the sugar industry are distinguished by the source of raw materials. For the production of confectionery products use the following types of: cane, beet, palm, maple.

Any of these kinds of sugar refined (cleaned of impurities), but only reed can be used in unrefined form in the food, because the other options are unpleasant flavors in the raw state.

But not only because of the taste to purify the raw materials, because the refining of sugar, and with the aim to obtain pure sucrose. In the original product, except the basic substance, contained mineral salt, gum, molasses. Based on the method of purification, all kinds of sugar can be divided into two classes:

• Refined (white refined sugar);
• Unrefined (brown, with impurities).

Can the brown sugar to be refined?

Thanks to survey producers on the shelves of shops can be found and unclassified species of sugar-brown, but refined. This is, roughly speaking, a forgery for profit, as originally cane raw expensive beet, because sugar, even unrefined form of cane is more expensive. Consequently, manufacturers issuing dyed white sugar for brown, can always be found.

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To understand the difference between refined sugar from unrefined, need to look the part. Only cane sugar thanks to the pleasant fragrance can be used in unrefined form in the food, therefore, the packaging in the “composition” should only be the name - “cane sugar unrefined”. If the product is manufactured from other raw materials and has a supplements means is a marketing product, and buying this more expensive option is not necessary.

Chemical composition and caloric content of white and brown sugar

Chemical composition refined sugar (white) and raw cane (brown) differs in their content of various trace elements. The calorie content of the same two species are practically identical. Therefore, those who are going to enter cane sugar in diet program, this figure will disappoint.

Depending on raw material quality in brown sugar has more minerals. But it is worth noting that their content slightly to compensate even a part of the daily requirements for coverage will need to eat 2 kg of sugar. In order to enrich the body trace elements, you can also drink a glass of water, it also has calcium and magnesium. In the Sahara, anyway, more harm than good because of the calories and sucrose.

Harmful brown cane sugar the same as white?

Fans of healthy food, of course, will argue that cane sugar in any case will be more useful, and this is the truth, because according to the chemical composition, even in small doses, but there are useful items. But in practice, people buying a product with a deliberately false prefix “useful”, allow yourself to eat it in larger quantities. The sugar crystals are an excellent adsorbent and absorb various minerals. Therefore, according to experts, imported from exotic countries this product may contain harmful impurities.

Therefore, we can conclude that the brown option, provided high-quality fabrication and transport, will be safer for health than refined sugar. Although excessive consumption of both one and the other will be harmful.

How to Refine sugar

If the end to understand what distinguishes refined sugar from unrefined and harmful if more white than brown, you should pay attention to the process of refining.

White sand obtained with the aid of phosphates (used in detergents,unsafe for human health). Further, by evaporation get cleaned refined cane sugar, which are treated with sulfur dioxide as a preservative. Although standardization prescribes acceptable standards for the use of this Supplement, the recent increase in problems due to her children-asthmatics and Allergy sufferers, therefore, in this part of the damage refined sugar is obvious.

How to distinguish the crude product from a fake

It is believed that pure cane sugar should be dark brown and the darker, more natural product. In fact, the color of unrefined sugars depends on the amount of molasses (palicourea, with a caramel taste of the product contained in the raw feed).

Most Importantly, what should pay attention when you purchase this package, which must be indicated the following data: raw materials (in the case of brown - sugar cane), country of origin (cane export from Latin America, Thailand, Asian countries), the variety of sugar (there may be variations in colour).

Also there are some indirect signs, such as:

• Brown less bulk than refined sugar;
• The crystals had different shapes;
• Has a caramel smell.

The Taste and smell of white and brown sugar

Sugar refined has crystals with sharp edges, he's a brilliant, white color, perhaps with a yellowish tinge. Dissolves in water completely without any impurities. Taste has a clean, sweet, without foreign tastes. Coarse and fine have the same sweetness, while consumers often feel small sugar sweeter. This is due to a process of complete dissolution, because the larger crystals longer dissolve.

Brown sugar has a mild caramel flavor. It is believed that if you put a spoonful of brown sugar in a glass of warm water, fake product tint the liquid in the caramel color. Actually molasses as caramel color to a light Golden color liquid at the contact. But here we must be careful: pure cane variant will retain its color inside the crystals, but colored white.