If not, which ones are the least refined? Which have the most vitamins and minerals? Are you confused? Is it the same as Organic Raw Sugar? Share Tweet Pin 49 Send.
Related Posts. Chocolate Easter Egg Cake March 30, Health Tips. April 23, Next Post. Comments Kurt says:. Bob James says:. Dorothy Geoffrey says:. Sandie says:. Simran says:. TopYogi says:. Dizzy says:. Anonymous says:. Alicia says:. Mark says:. Patti Johnson says:. Great blog post, Jo! Just discovered our awesome blog!
Jaclyn says:. Lisa G says:. Cheryl Horn says:. CJ Thank you for so much information re the different sugars. Very helpful site. South Aussie Girl says:. Billy says:. Charlotte james says:. KatieM says:. Pingback: Nut Butter Quirky Cooking. Cathy says:. QuirkyJo says:. Pingback: My Homepage. Dave Rebus says:. Libby Donnellan says:. Benjamin Weingarten says:. To make granulated sugar, the first half of the process takes place in a factory.
The cane is harvested, then run through a machine to extract the juice. The juice is filtered, then chemically clarified. The juice is heated to concentrate it, separating the liquid and sugar crystals. The crystals are removed from the liquor by centrifugal machines, then the process is essentially repeated in the refinery, which includes an additional step that decolors the crystals.
While white sugar involves heavy-duty mechanical and chemical processing to get from cane to granules, Sucanat requires far less processing and no chemicals to get from plant to package. The graphic below illustrates this simple process. Sucanat is far more flavorful than regular white sugar, which means that a small amount goes a long way in providing sweetness and flavor to a wide variety of recipes. And since they retain much of their natural molasses, Sucanat granules are a tan-brown color, with a deep, molasses-y flavor that our tasters loved.
When heated, it turns caramel-like between and degrees. Although the sugar molecules of glucose, fructose, and sucrose all react the same way when combined with water, there are significant differences between them.
In terms of being attracted to water hygroscopicity , fructose is the most hygroscopic, glucose is the least hygroscopic, and sucrose falls somewhere in between. In terms of flavor, fructose is 1. Historically, sugar mills used to separate the sugars crystals from the molasses by using upright conical pots. For days, if not weeks, the molasses drained through a hole at the base of the cone, leaving what was called sugarloaf.
They required the so-called "sugar nips" to break off pieces. We can still buy sugars shaped like a cone or a block such as eSutra Jaggery and Goya Piloncillo. However, because they do not dissolve easily and might need to be grated before use like I did here , the convenient granulated form is more popular. Traditional Unrefined Sugar in Solid Form. Solid unrefined sugars granulated, blocks, or cones retain all or most of the original cane molasses around the sucrose crystals.
Unrefined sugars contain mainly sucrose, but also glucose and fructose — a s opposed to white sugar, which is made up of almost pure sucrose. The remainder is mostly water. Traditional Unrefined Sugars in Liquid Form. Unrefined sugars available in the liquid form include "cane syrups" and "cane molasses.
The main difference between traditional molasses and the widely available molasses mild, dark, blackstrap you see in stores is they are not a by-product of the sugar refining process , and, consequently, do not have sucrose removed from them by crystallization.
They are made close to cane fields directly from the cane juice, which is clarified and evaporated by slow simmering in open pans. Here are two facts about traditional syrups and molasses:. The length of the boiling process creates cane syrup and molasses. Cane molasses are thicker and darker than cane syrups. Traditional cane molasses are sweeter and less bitter than other cane molasses that are by-products of the cane sugar refining process mild, dark and blackstrap molasses , because they do not have sugar crystals sucrose removed.
Few traditional cane mills produce unrefined syrups on an industrial scale, as they are generally a small, home-based practice in cane growing areas. In America, Steen's cane syrups are made the traditional way since To help you compare common sweeteners to unrefined sugars, refer to the infographic below. We can see common caloric sweeteners are mainly a blend of sugar and water, no matter how highly refined and processed they might be.
Because enzymes in the digestive tract quickly convert sucrose into glucose and fructose, when it comes to digestion and metabolism, our body will process those sweeteners like glucose and fructose. However, to actually get those added vitamins and minerals, you would have to eat quite a large quantity of Sucanat. You would have to consume enough that it would be much more unhealthy for you than just having your normal amount of refined sugar.
The American Heart Association also states that consuming too much additional sugar can lead to obesity. Diabetes, heart disease, and other chronic heart and health conditions. As far as comparing it to other sugars is concerned, it is no better or no worse. The amount of calories you consume with either one is about the same. However, if you do simply like that rich, molasses taste, and you can afford to spend a little more money on buying Sucanat upfront, it is definitely still a delicious option to replace refined sugars — even if this option is not a much healthier one.
Even though Sucanat is a more flavorful sugar substitute, you will have to use slightly more of it in your recipes for the same amount of sweetness in the finished product. We will be reviewing some of the conversions between refined white or brown sugar, Sucanat, and coconut sugar. For one cup of granulated sugar or brown sugar, you will need about one and a fourth cup of Sucanat, and one and a half cups of coconut sugar.
Three tablespoons of Sucanat equal out to two tablespoons for granulated sugar, and coconut sugar will also require about the same as Sucanat. The same goes for coconut sugar in this case. If you are in need of a very specific measurement, there is a great chart that offers simple conversions for most measurements. Even though the sugar molecules of fructose, sucrose, and glucose all react exactly the same way when they are combined with water, there are still huge differences between all of them.
When it comes to being attracted to water, which is also referred to as hygroscopicity, fructose is the most hygroscopic, and glucose is the least. Sucrose is right in between the two. Where flavor is concerned, fructose is the sweetest of the three — it is 1.
Granulated sugar is completely made up of sucrose, while Sucanat is made up of a majority of sucrose with some fructose and glucose mixed in as well. If you are using unground Sucanat in your cooking, it is going to have a very tough and granular texture that will most likely not dissolve quickly when you use it in doughs and batters.
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