What is the difference between white sugar and rock sugar

In fact, many people don’t know that there is a big difference between white sugar and rock sugar, and the difference is not only in the ingredients, but also in the shape, substance and efficacy. White sugar has additives and is ground, but rock sugar is indeed extracted from pure natural meat juice, and after boiling, it forms crystals, which becomes the crystal clear rock sugar we usually eat.

What is the difference between rock sugar and white sugar? Are there big differences in the effects of these two on the human body ?

In fact, whether it is white sugar, rock sugar or brown sugar, they are all extracted from sugarcane and beets and belong to the category of sucrose. The difference is that brown sugar is actually a mixture of sucrose and molasses, while white sugar is made from brown sugar through multiple extraction processes. White sugar is purer than brown sugar. As for rock sugar, its formation must also be based on the existence of white sugar, because it is formed by recrystallization of white sugar under certain conditions.

However, one thing must be noted, because during the storage process of brown sugar, the molasses in it will oxidize in the air, causing the color of the brown sugar to darken and have a certain sour taste. If you eat brown sugar with a sour taste, do not continue to eat it.

The difference between rock sugar and white sugar

Generally speaking, white sugar has a milder temperament because of its higher purity. As for brown sugar, it is warm in nature and contains more impurities, so it is easier to deteriorate. As for rock sugar, it is the crystallization of white sugar.

In fact, it takes a lot of steps to make rock sugar from white sugar. It needs to be specially burned to remove impurities and evaporate the water before it can crystallize in an environment of 40°C. Generally speaking, rock sugar is clear white in color, looks translucent, and has no obvious impurities or odors. If you see that the color of the rock sugar is very uneven yellow, it is rock sugar of relatively poor quality.

Although both white sugar and rock sugar are made of sucrose and the sucrose content in both are relatively high, rock sugar is generally purer than white sugar. For example, when we cook Tremella and lotus seed soup, it is better to add rock sugar because rock sugar is purer and will not cause the Tremella and lotus seed soup to be "contaminated" and appear in a color different from the crystal clear color of the Tremella and lotus seeds themselves.

There are two main types of white sugar: granulated sugar and soft sugar. The sugar that is white in color and has sand-like grains is called white gauze sugar; the sugar that is white in color, has fine and soft grains and is easy to melt in the mouth is called cotton white sugar.

White sugar is the crystal of sucrose with a purity generally above 99.8%. From a chemical point of view, it is a very pure substance. White sugar has the pure sweetness of sucrose. In addition to being eaten directly, it is also the main variety of industrial sugar.

Softened sugar is made of tiny sucrose crystals wrapped in a layer of invert sugar syrup, and its purity is comparable to that of white granulated sugar. Invert sugar plays the role of softening, adding flavor and sweetening. This is because invert sugar has a honey-like fragrance (the main component of honey is invert sugar) and its sweetness is greater than that of sucrose (if the sweetness of sucrose is 1, the sweetness of invert sugar is 1.2). The strong water absorption ability of invert sugar keeps the sugar granules soft, so the taste of granulated sugar is better than that of white sugar. Softened white sugar is best eaten directly, especially when eaten with cold drinks, but it is not suitable for making high-end pastries. Rock sugar is made from granulated white sugar, which is made by re-dissolving, purifying, and recrystallizing.

Uses : Rock sugar is of pure quality and is not easy to deteriorate. In addition to being eaten as candy, it can also be used as a sweetener for high-end foods, in the preparation of medicines, to soak in alcoholic beverages, and as a tonic adjuvant, etc.