Although refined sugar from sugar cane is the most common in Brazilian homes, there is a huge variety of natural sweeteners available in the market. The differences between them are not limited to the raw material, which in addition to cane can be beet, corn or manioc. The taste, texture and nutritional composition also vary according to the refinement processes that each type goes through. Meet types of 10 sugars.
Crystal Sugar: it has larger and more transparent grains than refined sugar, making it more difficult to dissolve in liquids. The characteristics of crystal sugar are due to the light refinement technique, which removes about 90% of mineral salts.
Refined Sugar: this is the most common white sugar in supermarkets. In refining, chemical additives such as sulfur make the product appear clear and uniform. White sugar is used in almost all desserts and drinks, from mousses to coffee.
Icing Sugar: confectioner’s sugar is also known as glaçucar. The crystals are so delicate and fine that they even look like flour. The secret of this ingredient is the sophisticated refinement process that it goes through. Then, it is sent to a screening, during which the crystals are separated according to the granulometry. Before going to the packet, the sugar receives a small amount of rice, corn or phosphate starch which prevents the grains from sticking together. Icing sugar is widely used to decorate cookies and pies.
Organic Sugar: from planting to industrialization, this sugar does not use artificial or pesticide ingredients when planting raw materials. Visually, this ingredient has thicker and darker crystals than other sugars, more common on supermarket shelves.
Light Sugar: this sugar arises from the combination of refined sugar with artificial sweeteners, such as aspartame, which, due to its characteristics, sweetens four times more than ordinary sugar. Therefore, those who consume a coffee sweetened with light sugar consumes fewer calories. However, other recipes must be adapted before using it.
Liquid Sugar: this sugar, also called simple syrup, is not sold in supermarkets and is often used by the food industry to manufacture candies and soft drinks.
Brown Sugar: this variety has a caramel color and is more humid and the flavor resembles rapadura. These characteristics are achieved after extracting from the cooking and crystallization of the sugarcane juice. Its nutritional quality is much better. Without going through the refinement process, it conserves nutrients like iron and calcium. Use brown sugar in recipes for cakes, breads and pies.
Raw Sugar: the process of producing this sugar is very similar to brown sugar. However, demerged sugar undergoes a light refinement process, during which it receives no chemical additives. Used in the preparation of more sophisticated sweets, this is one of the most expensive sugars on the market.
Vanille Sugar: this type of sugar has a slight vanilla flavor. It is the perfect type of sugar to prepare homemade cookies and simple cakes. However, it can be difficult to find this ingredient in some regions of the country.
Inverted Syrup: this variety is a mixture of three types of sweetening substances. With 1/3 of glucose, 1/3 of fructose and 1/3 of sucrose, it is an aqueous solution, easy to be stored. It is also widely used in the food industry for acting against crystallization in already prepared foods. Fruit in syrup, ice cream, candies and caramels, liqueurs, jellies, cookies carry the ingredient in its composition.
