Types of sugar
Sugar is produced in tropical climates where sugarcane or sugar beet plants grow. Both plants undergo a similar process to produce sugar. However, the methods used to make it into brown and white sugar differ. First, the sugary juice from both crops is extracted, purified, and heated to form a brown, concentrated syrup called molasses
White sugar: also called table sugar, is the final product of the processing and refining of sugarcane or beet. During the refining process, moisture, minerals and compounds that give sugars their colour are removed, and white refined sugar is formed. The byproduct containing the removed compounds during sugar refining is known as molasses.
Raw sugar: is formed if the final refining process is bypassed.
Brown sugar: is refined white sugar with varying amounts of molasses added. Raw sugar, brown sugar and molasses are higher in compounds that provide colour, from natural sources or byproducts of the breakdown of sugar (caramel) during sugar processing.
White sugar is then further processed to remove any excess molasses and create smaller crystals. Subsequently, it’s run through a filtration system that’s often made with bone char, or crushed animal bones, to form white sugar.
Refined brown sugar is simply white sugar that has had molasses added back into it. Meanwhile, whole, unrefined brown sugar undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown colour
Benefits of this raw sugar
It contains lower glucose content than refined coarse and fine sugar. It is rich in Vitamin C, Thiamine, Nicotinic acid, Riboflavin, ascorbic acid and protein. Very suitable for diabetes patients to help them manage their sugar level. Very suitable for those suffering from wheezing problems and asthma.
Very suitable to be consumed by anaemic patients. Great for children’s growth and it helps to build strong bones and teeth.Very suitable for adults fighting obesity problems.