Is white sugar white sugar?

It should be noted that the so-called granulated sugar is not the white sugar we usually call. What we usually call white sugar is often granulated sugar, and granulated sugar is slightly coarser than granulated sugar. The particles of white sugar are larger and its color is inferior to that of granulated sugar. The most commonly consumed sugar in my country is granulated sugar, while white sugar is generally consumed less. In the 1980s and 1990s, white sugar was often used as a gift when visiting relatives and friends.

Sugar is mainly divided into two categories, namely white sugar and soft sugar. White granulated sugar is more commonly consumed abroad, while granulated sugar is mainly consumed in countries or regions within the Chinese food culture circle. The standards and classifications of white sugar vary from country to country. In our country, white sugar is divided into four levels according to the degree of refining, namely refined white sugar, superior white sugar, first-grade white sugar and second-grade white sugar. There are three grades of soft white sugar: refined soft white sugar, premium soft white sugar and first-grade soft white sugar.

Both granulated sugar and soft sugar are called white sugar, and the sucrose content is generally above 95%. White sugar has uniform and neat granules, hard sugar, loose and dry texture, and is free of impurities. It contains the most sucrose and has the highest purity among all edible sugars, and is also the easiest to store. White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. White sugar is white, clean and sweet. White sugar can easily be contaminated by pathogenic microorganisms during production, packaging, transportation and storage. Especially white sugar that has been stored for more than a year and has turned yellow is often contaminated by mites. White sugar is the most widely used table sugar in daily life. It contains more than 95% sucrose crystals, has a lower water content than granulated sugar, and has larger crystal particles. It is made through refining and bleaching and is a commonly used condiment.

In fact, whether it is white sugar or granulated sugar, the main ingredient is sucrose. The sucrose content in white granulated sugar is about 95%, while the sucrose content in granulated sugar is slightly higher. Generally speaking, the sweetness of granulated sugar is slightly higher than that of white sugar. When making poached eggs or cooking glutinous rice balls, granulated sugar is usually used.