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Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar is 98% carbohydrates as mainly sucrose, contains no micronutrients in significant amounts, and is not healthier than white sugar. Characteristics The ''Codex Alimentarius'' requires brown sugar to contain at least 88% sucrose plus Inverted sugar syrup, invert sugar. Commercial brown sugar contains from 3.5% molasses (''light brown sugar'') to 6.5% molasses (''dark brown sugar'') based on its total volume. Based on total weight, ''regular commercial brown sugar'' contains up to 10% molasses. Brown sugars are graded numerically according to how dark they are, with higher numbers correlating with darker sugars. The most common gradings are 6, 8, 10 and 13. The product is naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaggery
Jaggery is a List of unrefined sweeteners, traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of Sugarcane juice, cane juice and often Date (fruit), date or Arecaceae, palm plant sap, sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese cuisine, Portuguese, British cuisine, British and French cuisine. Etymology Jaggery comes from Portuguese terms , , borrowed from Malayalam (), which is borrowed from Sanskrit (). It is a wikt:Appendix:Glossary#doublet, doublet of wikt:sugar#English, sugar. Origins and production Jaggery is made of the products o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucre Blanc Cassonade Complet Rapadura
Sucre (; ) is the ''de jure'' capital city of Bolivia, the capital of the Chuquisaca Department and the List of cities in Bolivia, sixth most populous city in Bolivia. Located in the south-central part of the country, Sucre lies at an elevation of . This relatively high altitude gives the city a subtropical highland climate with cool temperatures year-round. Over the centuries, the city has received various names, including La Plata, Charcas, and Chuquisaca. Today, the region is of predominantly Quechua people, Quechua background, with some Aymara people, Aymara communities and influences. Sucre holds major national importance and is an educational and government center, as well as the location of the Supreme Tribunal of Justice of Bolivia, Bolivian Supreme Court. Its pleasant climate and low crime rates have made the city popular amongst foreigners and Bolivians alike. Notably, Sucre contains one of the best preserved Hispanic colonial and republican historic city centres in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes. In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, as an additiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rapadura
Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as ''chancaca'' in Chile, Bolivia, and Peru, ''piloncillo'' in Mexico (where ''panela'' refers to a type of cheese, '' queso panela''). Just like brown sugar, two varieties of ''piloncillo'' are available; one is lighter () and one darker (''oscuro''). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. It is similar to jaggery, which is used in South Asia. Both are considered non-centrifugal cane sugars. Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods, as well as in confectionery, soft drinks, baking, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Sorghum
Sweet sorghum or sorgo is any of the many varieties of the sorghum grass whose stalks have a high sugar content. Sweet sorghum thrives better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production. Sweet sorghum syrup is known as sorghum molasses in some regions of the United States, though in most of the U.S. the term ''molasses'' refers to a sweet syrupy byproduct of sugarcane or sugar beet sugar extraction. Cultivation Sweet sorghum has been widely cultivated in the U.S. since the 1850s for use in sweeteners, primarily in the form of sorghum syrup. In 1857 James F. C. Hyde wrote, "Few subjects are of greater importance to us, as a people, than the producing of sugar; for no country in the world consumes so much as the United States, in proportion to its population." The price of sugar was rising because of decreased production in the British West Indies and more demand for confectionery and fruit preserves, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Malt Syrup
Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, malted barley. Barley malt syrup contains approximately 65 percent maltose, 30 percent complex carbohydrates, and 3 percent storage protein (prolamin glycoprotein). Malt syrup is dark brown, thick, and sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refined white sugar. Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor. It is also called "barley malt extract" (or just malt syrup), though there are instances of mislabeling "extract" where additional grains or corn syrup are in production. Barley malt extract is also sold in powdered form, used in the bread and baked good industry for browning and flavoring, in cereal manufacture to add malt flavor, and in place of or addition to malted milk in malted drinks and candy. Adding barley malt syrup to yeast dough increases fermentation as a res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Sugar
Maple sugar is a traditional sweetener in Canada and the Northeastern United States, prepared from the sap of the maple tree ("maple syrup, maple sap"). Sources Three species of maple trees in the genus ''Acer (plant), Acer'' are predominantly used to produce maple sugar: the Acer saccharum, sugar maple (''A. saccharum''), the Acer nigrum, black maple (''A. nigrum''), and the Acer rubrum, red maple (''A. rubrum''), because of the high sugar content (roughly two to five percent) in the sap of these species. The black maple is included as a subspecies or variety (botany), variety in a more broadly viewed concept of ''A. saccharum'', the sugar maple, by some botanists. Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavor of the sap. A few other species of maple are also sometimes used as sources of sap for producing maple sugar, including the Acer negundo, box elder (or Manitoba maple, ''A. negundo''), the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscovado
Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar. Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India. Terminology The English name "muscovado" is derived from a corruption of Portuguese ' (unrefined sugar). The Indian English names for this type of sugar are ''khandsari'' and ''khand'' (sometimes spelled ''khaand''). There is no legal definition of muscovado, and no international standards for it such as ''Codex Alimentarius'' or ''Protected Designation of Origin''. This has led to manufacturers calling various sugar products "muscovado", and has led to conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Liquor
The mother liquor (or spent liquor) is the Solution (chemistry), solution remaining after a component has been removed by a process such as filtration or more commonly crystallization. It is encountered in chemical processes including sugar refining. In crystallization, a solid (usually impure) is dissolved in a solvent at high temperature, taking advantage of the fact that most solids are more soluble at higher temperatures. As the solution cools, the solubility of the solute in the solvent will gradually become smaller. The resultant solution is described as supersaturation, supersaturated, meaning that there is more solute dissolved in the solution than would be predicted by its solubility at that temperature. Crystallization can then be induced from this supersaturated solution and the resultant pure crystals removed by such methods as filtration and centrifugal separators. The remaining solution, once the crystals have been filtered out, is known as the mother liquor, and will ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
