Difference between White Sugar and Brown Sugar
White sugar and brown sugar are the two most commonly used sweeteners in the world. Both are made from sugarcane or sugar beets and are used in baking, beverages and more. They may have common uses but they are not the same thing. Let us see how white sugar differs from brown sugar!
It is the crystallized sucrose extracted from either sugarcane or sugar beet. It comprises only white sugar, does not contain the molasses. Its production involves extracting juice from the sugarcane or sugar beets which is then boiled to remove the moisture. As the moisture diminishes, the natural sucrose present in the juice begins to crystallize. The crystallized sugar is separated from the molasses.
Sugar not only provides sweetness but also assists in important chemical reactions that occur during cooking and baking. Furthermore, it is hygroscopic which means it absorbs moisture from surroundings. So, its presence in the food helps retain moisture.
Popular varieties of white sugar:
It is made by mixing white sugar crystals with a small amount of molasses which gives brown sugar its characteristic color and rich flavour. The molasses are hygroscopic so baked goods prepared with brown sugar can retain moisture well. It also has more minerals than white sugar due to the presence of molasses.
Furthermore, brown sugar provides extra flavour and moisture than white sugar. It is commonly used in the baked goods, beverages, sauces, and marinades. Some varieties of brown sugar are also used in alcoholic beverages like rum.
Popular varieties of brown sugar:
Based on the above information, some of the key differences between brown sugar and white sugar are as follows: