SUGAR

Any of a class of sweet-tasting carbohydrates, formed naturally in the leaves of numerous

plants but concentrated mainly in their roots, stems, or fruits. The plants’ energy reserve may
be in the form of simple sugars or high-molecular-weight polymers of simple sugars (known as
starch). Although sugar is extracted from the MAPLE TREE in Canada, the DATE PALM in Africa,
and from SORGHUM, GRAPES, etc., the two main commercial sources of sugar are SUGAR CANE
in tropical regions and SUGAR BEET in temperate regions.
The term ‘SUGAR’, in the singular, usually denotes CANE SUGAR or BEET SUGAR, the scientific
name of which is SUCROSE (or SACCHAROSE); it consists of a molecule of GLUCOSE combined
with a molecule of FRUCTOSE; its sweetening power is by definition equal to 1. In the plural,
‘SUGARS’ denotes the class of soluble simple carbohydrates to which SUCROSE belongs. Other
SUGARS include GLUCOSE (or DEXTROSE); GLUCOSE SYRUP (partially hydrolyzed starch,
sweetening power typically 0.7); FRUCTOSE (or LEVULOSE), which is the SUGAR of FRUIT and
HONEY (sweetening power 1.1 to 1.3); GALACTOSE; and LACTOSE (milk sugar).
□ HISTORY:
A few thousand years ago SUGAR was already being used in Asia, in the form of CANE SYRUP,
whereas in Europe at that time HONEY and FRUIT were the only source of sweetening.
According to legend, the Chinese and Indians have always known how to manufacture
granulated sugar. In about 510 BC, at the time of the expedition of Darius to the valley of the
Indus, the Persians discovered a “RED, which yield HONEY without the assistance of BEES”.
They brought it back with them and jealously guarded the secret of how this sugar substance
could be obtained and traded as a rarity. In the 4 th century Alexander the Great also brought
back the ‘sweet red’, from which was extracted çarkara (a Sanskirt word meaning ‘grain’), a
crystal obtained from the juice of the plant. Cultivation of this reed extended to the
Mediterranean basin and to Africa. A new food had just been created. Saccharose for the
Greeks, saccharum for the Romans, sukkar for the Arabs, then zucchero for the Venice, çucre
(than sucre) for France, sugar in England, azúcar in Spain, zucker in Germany.
During the Crusades the French discovered this ‘spice’, sold at a very high price by
apothecaries. STONE or ROCK SUGAR and BROWN, MUSCARRAT, and CANDIED SUGAR (sugar
candy) were types of sugar, which had been refined to various degrees. LOAF SUGAR,
CRYSTALLINE SAGAR, and POWDERED SUGAR were often flavoured with ROSE, VIOLET,
LEMON, or REDCURRANT. SUGAR was instrumental in the development of confectionery and
pâtisserie, but it was at that time also commonly used for seasoning MEAT and SAVORY
DISHES.
In the 15th century the Spanish and Portuguese introduced cultivation of the CANE into their
African possessions (the Canary Islands, Madeira, Cape Verde Islands), so as to free themselves
from the monopoly of the Mediterranean producers. Lisbon soon superseded Venice as the
principal city of refining. The discovery of the new world and colonial conquests generally
favoured the extension of SUGAR-CANE cultivation, firstly in CUBA, BRAZIL, and Mexico, then
in the islands of the Indian Ocean, then in Indonesia, and finally as far as the Philippines and
Oceania. The West Indies, which had become the ‘Sugar Island’, provided sugar for the
refineries of the European ports. In the 17th century the fashion for coffee, tea, and chocolate
appreciably increased the consumption of sugar, which nevertheless remained an expansive
and precious commodity. The first French sugar refinery was built at Bordeaux in 1633; after
that, through the impetus of Colbert, others were created at Roun, Nantes, La Rochelle, and
Marseille.
SUGAR BEET remained unexploited, although Oliver de Serres had drawn attention to its high
sugar content as early as 1575. It was not until 1747 that the German Marggraf succeeded in
extracting SUGAR from BEET and solidifying it. In 1786 his followed Archard, a Frenchman,
tried to produce it on an industrial basis, but the output was still small, with a very high cost. It
was necessary to wait for Chaptal, who published some conclusive findings in 1800. Blockades
during the Napoleonic Wars gave an additional impetus, and in 1811 Delessert perfected the
industrial extraction of beet sugar in his Passy refinery; on 2 January 1812 he offered Napoleon
I the first sugar produced in Europe, could boast 525 sugar refineries, which processed 450,00
tons of sugar. Today France remains the biggest producer in the EEC and lies second in the
world for BEET SUGAR production, after the USSR.
□ MANUFACTURE of RAW SUGAR:
Once harvested, the BEETS and CANE must be converted quickly to crystalline RAW SUGAR.
This is to ensure there are no microbiological degradation and no loss of their rich sugar
content. For this reason RAW SAUGAR factories are established close to the growing areas and
work without a break during the whole harvesting campaign, which usually last 80-100 days.
The principle of RAW SUGAR production from BEET or CANE consists of extracting the
SUCROSE by successively eliminating the other constituent parts of the plant.
The root of the beet is sliced and the sweet juice is extracted by diffusion in hot water. The
juice, which contains 13-15% sugar, is then treated with milk of lime and carbon dioxide. This
result in the production of chalk, which traps much of the insoluble non-sugar material, which
is filtered off to give a clear juice.
In the case of CANE SUGAR, the cut CANE is shredded, crushed, and sprayed with hot water.
The juice is heated, treated with lime, and then filtered.
Both clarified CANE and BEET juices are then concentrated by evaporation under reduced
pressure until crystallization is induced. The concentrated crystallized mass is transferred to
mixers (crystalliser) where crystal BROWN SUGARS growth continues. The crystalline RAW
SUGAR is then separated from the remaining syrup by centrifugation. Not all of the sugar may
have been extracted from the juice at this stage, so the remaining liquor is called MOLASSES,
either CANE (blackstrap) or BEET (which is inedible).
Some RAW CANE SUGARS are prepared with extra care and to recognized standards; these
sugars are marketed for consumption as unrefined BROWN SUGARS and include such sugars as
RAW CANE DEMERARA and MUSCOVADO SUGARS. In the main, however, RAW SUGARS are not
in a fit condition for human consumption and require further refining. RAW SUGAR is a stable
product, which may be handled, stored, and transported to wherever it is to be refined.
Unlike the production of RAW SUGAR, refining may continue all year and need not be in the
country of origin. Cane refineries tend to be in the importing country, while RAW BEET is often
refined adjacent to the raw beet sugar factory.
□ REFINING of RAW CANE SUGAR:
Refining RAW CANE SUGAR removes all impurities, leaving an end-product of pure natural
sucrose. This product contains no artificial colourings, preservatives, or flavourings on any kind.
White refined sugar contains 99.95% pure sucrose; brown sugars contain a small proportion of
molasses, which imparts colour and flavour.
The raw sugar consists of brown sugar crystals containing many impurities and covered with
a coating of molasses. The outer layers are first softened with warm syrup (called magma),
which is passed into centrifugal machines to separate the syrup from the crystals. The crystals
are rewashed to remove remaining impurities and treated again with lime and carbon dioxide.
The emerging liquor, which is a clear amber colour, is passed over bone charcoal or another
decolourising agent (such as resin) to remove nearly all the soluble impurities and any no
sweetening colouring matter. The liquor is now colourless and clear and ready for
recrystallization.
The liquor is boiled under a vacuum to avoid colouring or destroying the sugar by heat. When
the liquor reaches adding a controlled quantity of very small crystals to the liquor treats the
correct thickness crystallization. These tiny crystals are known as ‘seeds’ and are the size of
grains of icing (confectioners’) sugar. When the tiny crystals have grown to the required size,
they are separated from the mother liquor in centrifugal machines and dried in granulators. The
boiling and crystallization process is repeated three times before the sugar starts to discolour.
This liquor is then used to make other sugar products, such as GOLDEN SYRUP, or is boiled and
crystallized again together with syrup separated from the raw sugar magma in the ‘recovery
house’. The final syrup is called ‘refinery molasses’.
A little less than half the sugar produced is used in direct form; the remainder is sold to food
industries or to specialists producing items containing sugar: CONFECTIONERY, CHOCOLATES,
BISCUITS (cookies), MANUFACTURED DESSERTS, CAKES, DIETETIC FOODS, YOGHURTS,
JELLIED MILKS, DESSERT CREAMS and ICE CREAM, EVAPORATED and POWDERED MILKS,
JAMS, TINNED FRUITS and VEGETABLES, FIZZY DRINDS, FRUIT JUICES, SQUASHES, SYRUPS,
CORDIALS, CHAMPAGNES, SPARKLING WINES, LIQUEURS and CREAMS, FORTIFIED WINES,
and ANISEED APÉRITIFS.
□ THE DIFFERENT VARIETIES of SUGAR:
● REFINED SUGAR or REFINED EXTRA WHITE SUGAR:
BEET or CANE SUGAR containing at least 99.7% SUCROSE (typically more than 99.9%), less
than 0.06% moisture (by being oven-dried at 105C), and less than 0.04% INVERT SUGAR. It
has the highest purity and may be sold as GRANULATED, CASTER (superfine), grain, or LUMP
SUGAR.
● WHITE SUGAR:
Containing at least 99.7% SUCROSE (typically 99.8-99.9%). It is sold in the same forms as
REFINED SUGAR (above).
● BROWN SUGAR:
Unrefined (or RAW) CANE SUGAR containing 85-99.5% SUCROSE and certain impurities (which
give it its varying shades of brown). Marketed in granulated, lump, or cube form, it possesses a
distinctive flavour. There are various types – the very dark moist soft MOLASSES SUGAR and
MUSCOVADO, through a pale MUSCOVADO to the large crystallized DEMERARA. Some essential
minerals and vitamins may be present, but probably in insufficient quantities to substantiate
claims that it is nutritionally superior to WHITE SUGAR. Some commercial BROWN SUGARS,
however, are refined WHITE SUGAR with CARAMEL or MOLASSES added to colour and flavour
them. This is indicated on the label under ‘ingredients’. Natural product will have no such list.
● VERGEOISE:
A type of French SOFT BROWN SUGAR (beet or cane) crystallized from syrup remaining at the
end of the refining process, the colour and smell of which is determined by the components of
the raw material used. The name is taken from the old sugar moulds, the vergoises, in which
large sugar loaves were made.
There are two kinds of VERGEOISE, light and dark brown: the former is obtained by recooking
the syrup removed at the first stage of the sugar-refining process; dark brown VERGEOISE,
with a more unusual smell, results from recooking the syrup removed at the second stage of
sugar refinement.
In northern France and Belgium, VERGEOISE is commonly used to make pastries, especially
tarte au sucre (sugar tart), and also to sprinkle on or fill crepes and waffles.
□ VARIOUS TYPES of COMMERCIAL WHITE SUGARS:
● There are several types of sugar. The WHITE CRYSTALLING product used in the kitchen or
found on the tables as “ SUGAR” is a purified chemical, a CARBOHYDRATE consisting of almost
pure SUCROSE or CANE SUGAR, which in its turn contains GLUCOSE (DEXTROSE or GRAPE
SUGAR) and FRUCTOSE (fruit sugar). Other SUGARS are LACTOSE or MILK SUGAR, obtained
from whey and SKIM MILK; and MALTOSE, a cereal sugar derived from the malting process.
● WHITE SUGAR: (CONFECTIONERS’ America) – (ICING SUGAR Britain)
This is an even finer version of GRANULATED SUGAR, which is, in fact, POWDERED SUGAR with
the addition of TRICALCIUM PHOSPHATE or CORN STARCH as a conditioner against damp,
which may cause the sugar to go LUMPY or to solidify. It is used to make meringues, cakes,
cake frosting and confectionery.
● GRANULATED SUGAR:
Produced directly from crystallization of the syrup; it forms fairly coarse crystals. It is the most
common variety for general use and is generally sold in 1000-g packets.
● CASTER (superfine) SUGAR OR FINE SUGAR:
This can be made from crushed and sieved GRANULATED SUGAR, but in Britain it is mostly
boiled to a small crystal size. Sold in paper, cardboard, or polythene packets of 500 g, or 2 kg, it
is used for making desserts, pastries, cakes, ices, and sweet dishes as well as for sweetening
dairy products, drinks, pancakes etc.
● LUMP SUGAR:
This is obtained by moulding moistened GRANULATED SUGAR while hot, then drying it in order
to fuse the crystals together (AGGLOMERATED SUGAR). Invented in 1854 by Eugène François, a
Paris grocer, LUMP SUGAR takes the form of CUBES, tablets, or irregular chunks (in France).
Quick-dissolving cubes are compressed only, to give an open texture and quicker dissolution.
They are arranged in cartons to prevent them from rubbing against each other and so preserve
their shape.
In cafés and restaurants LUMP SUGAR is served in wrappers containing one, two, or three
cubes. LUMP SUGAR is suitable for sweetening all hot drinks and also for preparing SUGAR
SYRUP and CARAMEL. For some recipes SUGAR CUBES can be used to rub the zest from citrus
fruits.
● SUGAR LOAF:
Sugar moulded into a cone shape, with the base wrapped in blue paper; it is today mainly
manufactured for export to Arabs Countries.
● ICING (CONFECTIONERS’) SUGAR:
GRANULATED SUGAR milled very finely into a powder, mixed with 3% STARCH in France
(calcium phosphate in Britain, corn-starch in the United States) to prevent it caking. It is used
for dusting, decorating, or icing cakes and buns and is included in many kinds of confectionery.
● SUCRE ADANT (or ‘de luxe’ sugar):
Sugar obtained by slow crystallisation of very pure syrups, cast into small slabs with shining
crystals, which are them sawn or broken into pieces. This is mainly sold in France.
● CUBE LOAF:
Refined and crystallized sugar that has been moistened and compressed into square or
rectangular blocks. Brown varieties are also made in Europe. Used for table to sweeten
beverages.
● SUGAR NIBS:
Rounded grains obtained by crushing pieces or blocks of white sugar, sorted for size in a sieve:
used for manufacture of sweetened products and for decorating pastries, e.g. Bath buns.
● PRESERVING SUGAR:
A coarser variety of GRANULATED SUGAR boiled in the refinery to obtain a large grain or
crystal, which helps to eliminate scrum forming when making preserves and jellies.
● SPECIAL JAM SUGAR:
GELLING SUGAR, consisting of CASTER or GRANULATED SUGAR, natural pectin (0.4-1%), and
citric acid (0.6-0.7%, sometimes partially or completely replaced by tartaric acid): helps
produce a good quality set in jams and jellies. Boiling time is often reduced, which gives better
colour and retention of aromatic fruit flavours.
● VANILLA SUGAR:
CASTER SUGAR to which has been added at least 10% powdered extract or essence of natural
vanilla, sold in 7-g sachets for flavouring sweet dishes and pastries; it is available in France and
in specialist shops in the United States and Britain, in Italy it is sold in all supermarket and food
stores. Vanilla-flavoured sugar, blended with synthetic vanilla or with a mixture of
ethylvanilline and natural extract of vanilla, has the same uses.
● LIQUID SUGAR: (Sugar Syrup) –
Literally, a sugar solution, normally prepared by dissolving white sugar in water. In industry,
however, it is more closely defined. It is a colourless or golden solution of CANE SUGAR
containing at least 62% dissolved solids (usually 66% for better microstability), of which not
more than 3% consists of INVERT SUGAR. The cane industry has a wide range of liquid sugars,
most of which are prepared from intermediate liquors from the refinery process. Cane
MOLASSES has a pleasant flavour (unlike beet); hence there is no equivalent to these products
in the beet industry. LIQUID SUGARS are used in the food brewing industries and also for
preparing punches or desserts (1 coffee spoon is equivalent to 3-g sugar).
● INVERT SUGAR:
Sugar obtained by the action of acids and an enzyme (INVERTASE) on SUCROSE, consisting of a
mixture of GLUCOSE and FRUCTOSE with a little NONINVERTED SUCROSE, it is used mainly by
professional pastrycooks and industries (brewing, confectionery), in the form of ‘INVERT
SUGAR solution’ (62% dissolved solids, of which 3-5% is INVERT SUGAR) or ‘INVERT SUGAR
SYRUP’ (62% dissolved solids, of which over 50% is INVERT SUGAR and SYRUPS).
● CANDY SUGAR:
Very large crystals of white or brown sugar (the latter being white sugar sprayed with caramel
colour), obtained by means of slow crystallisation on wire-mesh frames.
● VERGEOISE:
Solid residue from refining beet or cane sugar, giving a product of soft consistency, golden or
brown, with a pronounced flavour: used mostly in Flemish pâtisserie and found mainly in
France.
● FONDANT:
SUGAR SYRUP worked when cool into a thick white paste with a quantity of GLUCOSE SYRUP or
CREAM of TARTAR, used for flavouring and decorating in pâtisserie and confectionery.
FONDANT can also be made with ICING SUGAR, egg white, and GLUCOSE SYRUP worked
together. A ready-mixed dry fondant can also be bought (just add water) and ready-to-roll
FONDANT in blocks is also marketed.
● LIQUID CARAMEL:
LIQUID SUGAR ready for use without cooking sold in small bottles or sachets for flavouring
yoghurts, puddings, and ices.
● PASTLLAGE:
ICING SUGAR mixed with GELATINE, STASRCH, POTATO STARCH, or GUM, intended for
professional pastrycooks. It is available mainly in France.

□ SUGAR IN NUTRITION:
All cells in the human body need energy derived from nutrients in the food we eat. Sugar forms
the fuel necessary for providing energy for metabolism in the body’s tissues, particularly the
muscles and the brain. The human digestive system contains enzymes, which break down foods
into their basic units, small enough to be absorbed into the bloodstream and carried to the cells
in the body. Sugar is present naturally in man foods. Refined sugar is a pure carbohydrate,
which contains 375 Cal per 100 g, or 16 Cal per 5-ml teaspoon. Digestion of sugar breaks it
dawn and results in the release of GLUCOSE, which is used in the body. The proportion of
GLUCOSE in the blood must remain constant (about 1 g per litre); a lower level than this causes
faintness.

□ SUGAR IN THE FOOD INDUSTRY:

Sugar is widely used in the industrial preparation of foods, including ICE CREAMS, YOGHURTS,
and pre-sweetened desserts, BISCUITS, CHOCOLATES, and confectionery (BONBONS,
NOUGATS, CARAMELS, BARLEY SUGARS, etc.).
In cookery, is also an important ingredient for enhancing flavour, preserving, etc., as well as
for sweetening. It is used as a condiment in a number of savoury dishes (glazed onions,
carrots, and turnips, caramelised brown sauces, glazed ham, carbonades and ragouts, sweet-
and-sour dishes, etc.). The versatility and high solubility of sugar mean that it plays an
important part as a preservative: for jams, jellies, and marmalades, fruit jellies, preserved or
glace fruits, and crystallized (candied) flowers. It is added to numerous hot or cold drinks, the
flavour of which it completes, strengthens, improves, or just sweetens (coffee, tea, chocolates,
infusions, fruit juices, sodas); it perform the same function with numerous dairy products,
fruits salads, and compotes. Finally, it is one of the essential ingredients of PÂTISSERIE and
sweet dessert dishes.
□ THE DIFFERENT STAGES OF COOKING SUGAR:
● COATED: (100 c)
Absolutely translucent syrup about to come to the boil; when a skimmer is dipped in it and
withdrawn immediately the syrup coats its surface. It is used for fruits in syrup.
● SMALL THREAD OR SMALL GLOSS: (101 c)
Professional chefs test the consistency of this sugar by plunging the fingers first in the cold
water, then quickly in the sugar syrup, which has become thicker; on parting the fingers
carefully, short threads will form, about 2-3 cm wide, which break easily. It is used for almonds
paste.
● LARGE THREAD OR LARGE GLOSS: (102-103 c)
The thread obtained between the fingers is now stronger and about 0.5 cm wide. The syrup is
used in recipes requiring ‘sugar syrup’ (without any further qualification) – for butter creams,
icings, frostings etc.
● SMALL PEARL: (103-105 c)
A few minutes after the large thread stage, round bubbles form on the surface of the syrup;
when a little is collected on a spoon and taken between the fingers, it forms a wide solid
thread. It is used in jams and torrone (a type of nougat).
● LARGE PEARL OR SOUFFLÉ: (107-108 C)
The thread of sugar between the fingers may reach a width of 2 cm; if it drops back forming a
twisted thread (at 1 degree higher) it is described as ‘in a pigtail’; when one blows on the
skimmer after plunging it into the syrup, bubbles are formed on the other side. It is used in
jams, sugar-coated fruits, marrons glacés, and icings (frosting).
● SMALL OR SOFT BALL: (116-118 c)
When a little syrup, which has obviously thickened, is removed with a spoon and plunged into a
bowl of cold water, it will roll into a soft ball; if one blows on the skimmer dipped into the
syrup, bubbles break loose and blow away. It is used in jams and jellies, soft caramels,
nougats, and Italian meringue.
● LARGE OR HARD BALL: (121-124 c)
After several boiling, the previous operations are repeated and a harder ball is obtained; if one
blow through the skimmer, snowy flakes is formed. It is used in jams, sugar decorations,
Italian meringue, fondant, and caramels.
● LIGHT, SMALL, or SOFT CRACK: (129-135 c)
A drop of syrup in cold water hardens immediately and will crack and stick to the teeth when
chewed. (A saccharometer cannot be used at these higher temperatures.) It is used mainly for
toffee.
● HARD CRAK: (149-150 C)
The drops of syrup in cold water become hard and brittle (like glass), but not sticky; the sugar
acquires a pale straw-yellow colour at the edges of the saucepan; it must be watched carefully
to avoid it turning into caramel, which would spoil it at this stage. It is for boiled sweets and
candies, spun sugar decorations, icings, sugar flowers, candy floss.
● LIGHT CARAMEL: (151-160 c)
The syrup, which now contains hardly any water, beings to change into barley sugar, then into
caramel; yellow at first, it becomes golden and then brown. It is used in the caramelization of
crème caramel, sweets, and nougatine and for flavouring sweet dishes, puddings, cakes,
biscuits (cookies), and icings.
● BROWN OR DARK CARAMEL (Blackjack): (161-170 c)
When it has turned brown, sugar loses its sweetening power; extra sugar is added to
preparations with a basis of dark caramel. As the last stage of cooked sugar before
carbonisation (sugar burns and smokes at about 190 c, 375 F) brown caramel is used mainly for
colouring sauces, cakes, and stocks.
● SPUN SUGAR (SUCRE FILÉ or ANGES’ HAIR):
Cooked nearly 155 c. The pan is taken off the heat and left to cool for 1-2 minutes, then placed
in a saucepan of hot water to keep the syrup hot. Two forks are dipped into the syrup and
flicked quickly backwards and forward above a lightly greased rolling pin; the threads obtained
are then spread over a marble slab and flattened lightly with the blade of a knife in order to
obtain ribbons, or collected and used to decorate cakes (GATEAU SAINT-HONORÉ) is the most
popular, or make a veil. The strands should be used within an hour, otherwise they will melt.
● POURED SUGAR:
Cooked to cracking point, possibly coloured, then moulded into cups, pompoms, little bells, and
other decorative shapes.
● FASHIONED, DRAWN, or PULLED SUGAR:
Cooked so that it loses its transparency. Colourings are added at 140 c, and the syrup is heated
to 155 c. It is then cooled, poured onto a greased marble slab or other surface, and then pulled,
kneaded, or moulded into flowers, candies, etc., with a sanitised finish.
● ROCK SUGAR (SUCRE ROCHER):
Cooked to nearly 125 c, emulsified with royal icing (coloured or not), then used especially to
give a rocky effect. It keeps well when exposed to the air.
● BROWN SUGAR:
Cooked to nearly 145-150 c, which may be coloured and is blown like glass.
These types of sugar are used in pâtisserie chiefly for constructing pièces montées: flowers
and leaves, ribbons, knots, and shells of drawn and coloured sugar; flowers of fashioned or
pulled sugar (rolled out into thin sheets); moiré ribbons (in strips shaped over a spirit lamp
and flattened by hand on a board); various types of baskets of plaited sugar (sugar spun into
the shape of small cords, plaited, and cooled); objects made of cut, compacted, or pressed
sugar (moistened and moulded, then dried out in a closed container); plumes of spun sugar,
etc. Coloured sugars are made from granulated or coarse caster (superfine) sugar, which is
heated then sprinkled with colourings soluble in alcohol.

□ COLOURED SUGAR:
● DARK BROWN, MOIST BARBADIOS:
Small crystals of refined white sugar treated with dark-grade MOLASSES.
● SOFT BROWN SUGAR: (LIGHT) –
Several manufactures produce a variety of BROWN SUGAR, which differ in shade (see SOFT
BROWN SUGAR DARK), and texture. These are refined sugar with cane molasses added. The
refining process leaves a coating around the crystals (which is soluble in water) whereas with
RAW BROWN SUGAR the molasses is in the crystals.
● SOFAT BROWN SUGAR: (DARK) –
Another fine-grained sugar (see SOFT BROWN SUGAR LIGHT). Both types are used with cereals
and coffee and also in fruit-and spice cakes. There is other BROWN SUGAR on the market,
which do not contain CANE MOLASSES. These consist of WHITE SUGAR with a vegetable dye
added, and this will be started on the packet.
● DEMERARA: (TURBINADO) –
One of several RAW BROWN SUGARS – BARBADOS is another well-know type – which go
through a preliminary cleaning process in their country of origin and exported already
packaged. They vary in taste and appearance and are used particularly in DARK, RICH FRUIT
CAKES.
● CANDY CRYSTALS:
These fairly large brownish crystals are particularly popular with coffee drinkers because they
dissolve slowly. The coffee retains some of its bitter taste and is sweetened gradually as it is
drunk.
● LUMP SUGAR:
Blocks of DARK BROWN concentrated sugar used in many Chinese and Indian dishes.
● LUPM SUGAR: (YELLOW LUMP SUGAR)
These large Golden Crystals are very popular with Chinese cook and are used in desserts and
drinks.
● MOLASSES SUGAR:
The darker the sugar the more MOLASSES it contains. This lightly processed BROW SUGAR is
moist and soft in texture. It is generally used in rich, dark fruitcakes.
● MUSCOVADO SUGAR:
A lighter Brown sugar than MOLASSES sugar, MUSCOVADO is also soft and moist. It is used in
fruitcakes, and a variety of it is an important ingredient in many Indian dishes.
● GLUCOSE:
Natural GLUCOSE occurs in large quantities in GRAPES and HONEY. Commercial GLUCOSE is
available as a powder, syrup and chips. Used in jam, confectionery it is also useful to
ATHLETERS as a quick source of energy because it is easily absorbed.
□ SUGAR FROM CANES:
SUGAR CANE is the principal source of sugar. The CANE is harvested mechanically; only in a few
places is it still gathered by traditional method of hand-cutting. The cut CANE is fed-into a
crushing machine to extract the juice which is then treated with chemical flocculants to
precipitate the impurities, and boiled to give a SATURATED solution. This syrup must then be
processed to allow the “CROPPING OUT” of sugar crystals. The technique is progressive, so that
the residue MIRHER LIQUOR, or MOLASSES, may yield a further CROP of crystals.
□ BROWN SUGAR:
Is produced when the cane juice is boiled to provide the first crop of sugar crystals and
molasses. The crystals are brown simply because they are coated with liquid molasses.
Washed, the crystals would be almost white, with a faint golden tint. Commercial BROWN
SUGAR is mostly manufactured in the refinery, to clear the products of impurities. Some sugar
refiners colour their own sugar with caramel.
□ SUGAR FROM ROOTS:
The sucrose obtained from the SUGAR BEET (Beta vulgaris) is identical the SUGAR processed
from the CANE, both in strength and quality. Pulping or slicing the washed roots, which are
soaked, extracts in hot water to provide a sugar solution, processed in the same fashion as
CANE SUGAR. SUGAR BEETS will not, however produce BROWN SUGAR, though a bitter-tasting
MOLASSES is obtained from them.
□ SUGAR FROM TREES:
American settlers learned from the Indians to exploit the MAPLE TREE as a source of SUGAR.
The old-fashioned technique of collecting the MAPLE SAP was to drive a tap into the tree and
hang a can on it. Today, plastic tubes and a vacuum pump extract the SAP. It goes into
evaporation pans and them the juice is heated and educed to MAPLE SYRUP. Straight from the
tree, the SAP is sweet but without colour or flavour, and it must be boiled to produce the dark
syrup with its characteristic MAPLE taste that has defied analysis.
PALM SUGAR comes from the DATE, COCONUT, TODDY, and PALMYRA PALMS. Taping the
trunk or the top of the tree collects the SAP, and reducing it to syrup, a clear and transparent
product, which is then allowed to, crystallized.
□ APPLE SUGAR:
A confectionery specialty of the city of Rouen, where it was created towards the middle of the
16th century.
APPLE SUGAR was formerly prepared by mixing one part of concentrated juice of cooked
dessert apples to three parts of sugar syrup cooked to the HARD CRACK stage. this mixture was
used to form little sticks, tablets, or pastilles, which were coated with a layer of sugar.
However, this APPLE SUGAR quickly becomes sticky, clouded, and soft. The present method
consists of cooking sugar to the HARD CRACK stage with a little GLUCOSE, then adding some
natural apple essence and a little lemon juice; in this way a perfectly transparent APPLE SUGAR
is obtained, which keeps well.
It is sold in traditional 10-cm sticks in a grey, gold, and white wrapper decorated with the
famous clock tower of Rouen; this design was created in 1865.
 ARTIFICIAL SWEETENERS

● SACCHARIN:
Derived from COAL TAR, are 300 to 500 times sweeter than sugar and contains no calories; nor
does it promote tooth decay. The use of SACCHARIN has been restricted since 1978, when it
was linked to CANCER of the bladder in rats. Although it is now illegal to sell foods containing
SACCHARIN in Canada, it can still be sold there as an artificial sweetener. In many countries,
including the United States, SACCHARIN can still be used as a food additive.

● CYCLAMATES:
Are substances derived from BENZENE. They were discovered accidentally in 1937, when an
American academic noticed that the cigarette he had inadvertently placed on a derivate of
CYCLOHEXYLSUFAMIC acid, a CRYSTALLINE POWDER, had a pleasant sweet flavour.
CYCLAMATES are 300 times sweeter than sugar, contain no calories, and do not promote tooth
decay.

● ASPARTAME:
Was discovered in the USA in 1969 as the result of research on ulcer medication. It is a
combination of two Amino Acids, ASPERTIC ACID and PHENYLALANINE (GLUCOSE or LACTOSE
is sometimes added). Equal amounts of ASPARTAME and sugar contains the same number of
calories – 4 Cal per gram – but since ASPARTAME is about 180 times sweeter than sugar, much
less has to be added to achieve the same level of sweetness. Furthermore, ASPARTAME does
not promote tooth decay and has no after-taste. However, it cannot be used for cooking
because it loses all of its sweetening power when heated.

● SUCRALOSE:
The most recently developed synthetic sweetener was discovered in Great Britain in 1976 after
many years of experimentation. Health Canada approved its use in 1991, but as of yet Canada
is the only country to have done so. SUCRALOSE has the sweet taste of sugar, but its
sweetening power is 600 times as great as sugar. It remains stable when stored in dry place
and not exposed to heat, and it does not promote tooth decay.
In Canada, SUCRALOSE can be added to cereals, drinks, desserts, chewing gum, candies,
pastries, and baked goods, as well as other products. Since it is extremely sweet, only minute
quantities are required; it is thus mixed with powdered starch to make it easier to measure.
The calories in SUCRALOSE come from the starch, not from the sweetener itself. The maximum
daily allowance of SUCRALOSE is 9 grams per kilogram of body weight, or the equivalent of
four small packages a day. It is sold in granules and small packages.
The studies conduced to date indicate that SUCRALOSE and hydrolysed SUCRALOSE have no
harmful effects on the human body. However, as of 1995, the long-term effect of the
consumption of artificially sweetened foods on obesity. It appears that the consumption of
these foods has had little impact on the rate of obesity. Although artificial sweeteners allow
people who are concerned about their weight to eat sweet foods, they do not necessarily
improve eating habits, which is real solution to obesity. In fact, sugar-free sweet foods tend to
maintain the taste.