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Sugar is something that most of us use one way or another on a daily basis. We use it to enhance the flavors and textures of a wide range of foods, beverages, and baking items both in commercial and domestic settings.
But did you know that there are in fact several types of sugar out there each with different flavors and having varying impacts on your health? “There are many types of sugar out there and knowing the difference between each can help you make a healthier choice.”, says the founder of Geohoney and the CEO of BA Barry Group, Mr. Basem Barry.
This blog explores different sugar types in detail. It covers what makes each sugar type unique so that you can pick one that suits your recipe and health goals best so keep on reading till the end.
A Little Bit About Sugar
Natural VS Added Sugars
Monosaccharides VS Disaccharides
Different Physical Forms of Sugar
Granulated Sugar
Superfine Sugar
Powdered Sugar
Sugar Cubes
Common Types of Sugars: A Detailed Guide
White Sugar
Brown Sugar
Muscovado/Barbados Sugar
Demerara Sugar
Coconut Sugar
Turbinado Sugar
Liquid Sugar
When we think of sugar, we generally refer to a white powdery substance called sucrose. Sucrose is a disaccharide simple carbohydrate in which single molecules of glucose are attached to fructose.
So, sugar is basically a carbohydrate that your body can break down into its preferred energy source called glucose.
Natural or organic sugar is made from plants, fruits, and vegetables. These plants make sugar during photosynthesis where they use the sun’s energy as food. Mostly, we obtain sugar from sugar beets or sugar cane.
To extract sugar, the plants are pressed to obtain juice which is then concentrated and crystallized. The mixture is spun which separates molasses from the sugar crystals. The amount of molasses that remains after spinning determines the flavor and type of sugar.
More spinning leads to low molasses content and hence a more sugary and sweet taste. White granulated sugars have virtually zero molasses content while other sugars like brown, demerara, and turbinado contain some molasses even after refining.
Naturally occurring sugars are those that are intrinsic to the foods in which you find them. These include sugars in fruits, plants, and dairy products. The natural sources of sugar also give your body all kinds of nutrients like minerals, vitamins, fibers, and phytochemicals.
On the other hand, added sugars are the ones that are added to foods and beverages during the processing. These sugars are found in desserts, sweet snacks, and sodas, etc.
A diet high in added sugars can lead to heart diseases, obesity, high blood pressure, inflammation, and even type 2 diabetes. Some common examples of added sugars include high fructose corn syrup, maple syrup, Icumsa 45 sugar, etc. You can also find healthier natural added sugars like honey and agave nectar in the market.
Sugar is a carbohydrate that your body consumes, digests, breaks down and converts into glucose. Carbohydrates are basically of two types.
Simple Carbohydrates or simple sugars include monosaccharides (one sugar molecule) and disaccharides (two sugar molecules).
And Complex Carbohydrates or Starch that contain three or more sugar molecules.
Simple carbs or sugars can be easily broken down as compared to complex ones due to their simple structure. This means they can quickly become a part of your bloodstream which leads to sudden spikes in blood sugar levels. Complex carbs, however, break down slowly, which leads to a gentle rise in your blood sugar levels.
Monosaccharides
These are simple sugars that make up all carbohydrates. These are the building blocks of disaccharides and polysaccharides. These include:
Glucose
Glucose is your body’s preferred energy source. Your body absorbs glucose directly via the lining of the small intestine which raises your blood glucose and triggers insulin release. Glucose is mainly found in grains, honey, and fruits.
Fructose
This is another major monosaccharide that your body absorbs directly. This monosaccharide, however, doesn’t raise blood sugar levels suddenly.
First, your liver converts it into glucose which is then used as energy. Excessive fructose intake can lead to metabolic syndrome and non-alcoholic fatty liver disease risks.
These are found mainly in fruit juices, vegetables, honey, and some fast foods.
Disaccharides
These are sugars in which two monosaccharides are joined together. These include:
Sucrose
These disaccharides consist of glucose and fructose linked together. The enzyme sucrase in your small intestine breaks it down. Glucose is absorbed directly while sucrose is first converted to glucose and then absorbed as mentioned before. These are found mainly in honey, sugarcane, and dates.
Lactose
This disaccharide consists of glucose and galactose linked together. The enzyme lactase in your small intestine breaks it down. After that, your body absorbs the constituents and uses them as energy. Lactose is found mainly in the milk of mammals like humans, cows, and goats.
Following are a few forms of sugar that you normally come across in the market.
Granulated sugar is extracted from sugarcane plants. The juice is extracted, filtered, boiled, and spun to separate crystals from molasses. It is then liquified to further remove color and molasses. In this sugar, the crystals are ground into very fine granules that resembles salt granules in size.
Also known as Caster Sugar, this sugar is made in a similar manner to that of regular granulated sugar. However, in this case, the granulated sugar is ground further into even smaller particles which makes it perfect for use in whipped cream, mousses, iced teas, and cold drinks. This sugar dissolved much faster than granulated sugar.
This sugar is also known as confectioner’s sugar. It consists of finely ground granulated sugar and cornstarch and has a powdery texture. The cornstarch in this sugar acts as an anti-caking agent which prevents clumping of the sugar. The ability of this sugar to dissolve rapidly makes it a key ingredient in cream-based desserts, frosting, and icing.
In this type, white granulated sugar is pressed into the shape of cubes. This prevents spillage or wastage of the sugar while adding it to foods and beverages to get customized levels of sweetness.
The following are some of the most common sugar types that you can consider for your next recipe.
Also known as table sugar or granulated sugar, this sugar is made from canes or beets. This sugar doesn’t contain any molasses which gives it a very fine white appearance. This sugar is chemically pure sucrose that finds applications in a wide range of baked goods, cuisines, and beverages.
This sugar is a mixture of crystalline molasses and white sugar. Molasses is the syrup the remains after the sugar is crystallized and spun and this is the substances that gives brown sugar an intense flavor and aroma.
This sugar is available in two types. Light brown sugar is mainly used in baking recipes that require a less brown color and texture in the final product. Dark brown sugar contains about 6.5% molasses by weight and it is used in recipes that require rich flavors and colors.
Muscovado or Barbados sugar is an unrefined raw organic sugar that contains high concentration of natural molasses. This sugar has a complex toffee-like flavor with a sticky and sandy texture.
The flavor of this sugar is much stronger than brown sugar. It finds applications in
Barbecue Sauces
Marinades
Salad Dressings
Brownies
Chocolate Cookies
Gingerbread
Cakes
Ice cream
Hot Coffee
This sugar has its origins in the British Colony of Demerara or Guyana. This sugar is also extracted from sugarcanes. Unlike completely unprocessed muscovado cane sugar, this sugar is minimally processed. To make this sugar, cane sugar syrup is dehydrated which leads to a brown or golden final product.
This sugar features larger grains and a mild molasses flavor. This sugar finds uses in
Coffee or Tea as a Sweetener
Topping on Baked Goods,
Muffins
Scones
Cookies
Cakes
Crunchy Topper
Desserts
Crème Brûlée
This sugar looks a bit like brown sugar. Its caramel like flavor and high natural vitamin and mineral content makes it a perfect addition to most vegan and non-vegan baking recipes.
This is partially processed sugar in which the top layer of molasses has been removed. This sugar has larger, light brown crystals and a flavor that resembles caramel or brown sugar to some extent. This sugar find uses in baking goods, hot beverages, sweets, and desserts.
Liquid sugar or syrup is a mixture of granulated sugar in water. Liquid sugar dissolves easily in most recipes which makes it perfect for sweetening cold beverages, jams, marmalades, and preserves.
There are several types of sugar currently available in the market. Brown and unrefined sugars are minimally processed which means they retain most of their molasses and healthy nutrients.
The white or processed sugars contain very little to no molasses which enhances their culinary uses. The choice of sugar mainly depends on your health condition and recipe requirements.
Most experts, however, recommend that you pay special attention to your sugar intake. Moderation is key when it comes to consuming any type of sugar. This can ensure you are able to enjoy your favorite recipes without risking your health or compromising your fitness goals.
Visit us at BA Barry Group to get the highest quality pure organic and ICUMSA 45 sugar to get your desired sweetness without the side effects.
