Sugar – sucrose – is a carbohydrate that is present naturally in fruits and vegetables. All plants use a natural process called photosynthesis to turn sunlight into the nourishment they need for growth.
Sucrose occurs in greatest quantities in sugar cane and sugar beets from which it is separated for our use. The sugar in your sugar bowl is exactly the same sugar that is in a peach or watermelon.
Sugar is the generic name for sweet, soluble carbohydrates , many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides, and include glucose (also known as dextrose), fructose, and galactose . The "table sugar" or "granulated sugar" most customarily used as food is sucrose a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).
Sugar is a very low moisture food. Bacteria and other microorganisms cannot grow in this dry environment. In foods such as preserves and jams, sugar removes the water required by bacteria for growth.
Over-consumption of sugar has been implicated in the occurrence of obesity, diabetes, cardiovascular disease, dementia, and tooth decay.
Sugar is produced in 120 countries. Global production now at around 180 million tonnes a year. Approximately 80% is produced from sugar cane, which is largely grown in tropical countries.. Brazil alone accounts for almost 25% of the world's sugar
The quality of sugar is related to its purity. You can make a solution of 100 g sugar in a cup of water, add beaten egg white and boil. The dirt in the sugar will come up with the egg white. You can test likewise with different sugars and compare the quality. Sugar so purified has not much extra chemicals in it. However sugar or any high glycemic food is not good for the body.
The term “refined” has lost its original meaning – “to purify” .
The thick molasses syrup is spun in a centrifuge like the one shown here. This process is similar to your washing machine spin cycle. The heavier molasses is spun out leaving behind the naturally white sugar crystals.
Fruits get their natural sweetness from sucrose and other sugars. Vegetables such as carrots taste best when their sugar content is at its highest. Sugar provides a balanced sweet taste that other sweeteners attempt to imitate. Sugar is not hidden in food. In fact, sugar has always provided many necessary functional properties in cooking and baking.
Types Of Sugar :
There are many types of sugar. Powdered sugar is just white sugar that is ground into powder. And, depending on the amount of molasses left on the sucrose crystal, there are many types of brown sugars that add special flavors as well as important functional purposes. For instance, soft chewy cookies get their moistness from brown sugar.
Raw Sugar :Raw sugar is an intermediate product in cane sugar production.
Granulated sugar : It is a highly refined, multi-purpose sugar. It's also sometimes called refined, table, or white sugar. Granulated sugar is made from sugarcane and sugar beets. It's also the most common type of sugar used in baking and cooking.
Turbinado Sugar : Turbinado sugar is raw sugar that has been refined to a light tan color by washing in a centrifuge to remove surface molasses.
Caster sugar : It is superfine granulated white sugar. Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes it ideal for making meringues,, syrups, and cocktails.
Confectioners Sugar : This is a type of white sugar that has been ground into a fine powder.
Confectioners sugar easily dissolves in liquid, and is ideal for making icing and frosting, as well as decorating baked goods.
Sanding sugar : It is used mainly for decorating. It has large crystals, which are fairly resistant to heat and add extra texture and crunch to cookies and other baked goods.
Brown Sugar : Brown sugar consists of sugar crystals coated in a molasses syrup with natural flavor and color. Many sugar refiners produce brown sugar by boiling a special molasses syrup until brown sugar crystals form.
Demerara Sugar :Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
Muscovado or Barbados sugar:dark brown and has a particularly strong molasses flavor.
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