The essential difference between sucrose and white sugar

Sucrose and white sugar are the most common things in our daily life. We can distinguish sucrose and white sugar according to their colors in life. But little is known about their various characteristics, how they are made, and their effects and functions. Only by knowing their essential differences can we better apply them. Today I will introduce to you the essential differences between sucrose and white sugar.

Sucrose and white sugar should be the same concept :

White sugar is one of the nutrients that people often consume in their daily lives. Its main chemical component is sucrose. It can be divided into white sugar and soft white sugar in terms of type. The raw material of white sugar is sugarcane or beet, which contains more than 99.5% sucrose. It looks dry, loose, white and shiny, without obvious black spots, and has neat and uniform grains. It is divided into four grades according to the sucrose content: refined, premium, first grade and second grade. Soft white sugar is made from sugarcane or beet sugar. It has small and uniform grains, white color, soft and delicate texture, and can be divided into three grades: refined, premium and first grade. Its purity is lower than the sucrose content of white sugar and it is not suitable for long-term storage.

Sucrose is one of the basic foods for human beings and has a history of thousands of years. Sucrose can be divided into three types according to its purity: white sugar, granulated sugar and tablet sugar. ... The raw materials of sucrose are mainly sugarcane (Saccharum spp.) and sugar beet (Beta vulgaris). Sugar cane or beets are crushed by machines, the sugar juice is collected, filtered, treated with lime to remove impurities, and then bleached with sulfur dioxide; white sugar is formed.

Whether it is brown sugar, yellow sugar, white sugar, or rock sugar, the initial refining method is the same. The reason why they become sugars of different colors and shapes is due to the different degrees of final refining and decolorization. The higher the degree of refining, the whiter the color and the higher the purity, but the sweetness does not increase due to high purity. Among these types of sugar, brown sugar and yellow sugar are the sweetest. Brown sugar is rich in ingredients. In addition to its sweetness, it also has a unique flavor. It is suitable for use in simple dishes so as not to make the taste too complicated and counterproductive. For example, it can be used to make red bean soup, brown sugar cake, black tea, and coffee, all of which have a mellow and unique sweetness. Brown sugar has an intermediate flavor and sweetness, so it is most commonly used in cooking general dishes. White sugar and rock sugar are less sweet, but because of their high sweetness purity, they can be used to make beverages or pastries without affecting the original flavor of other ingredients, and they have the effect of making the texture of pastries fluffy. Brown sugar usually refers to the finished product of sugarcane with honey, which generally refers to the sugarcane with honey formed by squeezing the juice, simple processing and concentration. Brown sugar is divided into raw sugar, brown sugar powder, bowl sugar, etc. according to the different crystal particles. Because they have not been highly refined, they almost retain all the ingredients in cane juice. In addition to the function of sugar, they also contain vitamins and trace elements, such as iron, zinc, manganese, chromium, etc. The nutritional content is much higher than that of white sugar. White sugar is refined sugar made from molasses extracted from sugarcane and beets. It is white, clean and very sweet. Rock sugar is made from white sugar, which is re-dissolved, purified and recrystallized. It is ice-like hydrated sucrose crystals. It is usually made of white sugar, water, egg white, etc., and is heated, filtered, concentrated, crystallized, and dried. It has a hard and transparent texture.