140 Principles of Food Science Brown sugar is cane sugar that has not been completely refined. Brown sugar can be produced by stopping the refining process before all the molasses is removed or molasses can be added to granulated sugar. Brown sugar is 85% to 92% sucrose. The brown color and characteristic flavor are due to the substances in sugarcane that form molasses when extracted. It is the molasses that gives brown sugar its moist texture and distinctive flavor. Brown sugar is used in baking where the additional coloring and flavor are desirable. Brown sugar must be stored in a sealed container to prevent loss of moisture. Brown sugar that is left open will become hard and crumbly. The moist texture can be regained by adding apple slices or a slice of fresh bread to the container. In time, the sugar will absorb enough moisture from the bread or apple to make the brown sugar moist again. With further processing, all minerals, flavorings, and coloring agents can be removed from brown sugar. This leaves only the crystalline substance you know as granulated sugar. The size of sugar crystals can be altered by grinding. Confectioners’ sugar is granulated sugar that has been ground into a fine powder. Most confectioners’ sugar has cornstarch added to help prevent caking during storage. The number of Xs on the label of confectioners’ sugar refers to how finely the sugar has been ground. The most common types are 4X, 6X, and 10X. The larger the number is, the finer the powder will be. Finer powdered sugars produce candies and icings with smoother textures. Type 4X sugar is used in the manufacture of cough drops and chewing gum. It is also the sugar of choice for marshmallows and chocolates. Type 6X sugar is used for cream fillings, of dietary fiber and sugars are identified under the figure for total carbohydrates. You can learn to recognize the names of sugars that may appear on food labels. This will help you be aware of the sugar content of products you consume. Most sweeteners used today are extracted from plants that are high in sugar content. Sweet syrups are extracted, the impurities are removed, and all or part of the water is removed. Sources of these sugars are sugarcane, sugar beets, maple trees, corn, coconut, and sorghum. One type of sweetener, honey, is manu- factured by bees rather than extracted from plants. The more the sugar is processed the fewer impurities that remain. “Impurities” include substances like vitamins and minerals. Turbinado and coconut sugars are examples of sugar that contain small amounts of a variety of nutrients because of less processing. These sugars have a faint beige to tan color as a result. They are usually coarser with a hint of other flavors not found in white sugar. The additional nutritional value is so small that it is unlikely to have additional health benefits. Sugarcane The Chinese people were the first to discover the high concentration of sugar in sugarcane plants. They developed a process for extracting sugar syrup from the cane. The crude, boiled liquid pressed from sugarcane is known as molasses. The composition of molasses will vary with its degree of refinement. It contains 35% to 50% sucrose and 15% to 20% invert sugar. Molasses is 20% to 25% water and has a 2% to 5% mineral content. Popular foods containing large amounts of molasses are gingerbread cake, gingersnap cookies, and shoofly pie. with bacterial growth. One study of agave syrup found mice fed agavins from agave ate less and gained less weight than the control group. Scientists are looking at: what components are beneficial and how whether components can be concentrated for health benefits and the impact of specific sweeteners on controlling diabetes, obesity, and other related diseases. Until more is known, these sweeteners can be used in moderation in the diet. It is best at this time to choose sweeteners based on function and flavor preferences. STEM Matters Are There Benefits to Some Sweeteners? Natural sweeteners, including honey and agave and maple syrup, are actually complex mixtures with components that might provide health benefits. Scientists have discovered that maple syrup (60% sucrose) contains over 60 compounds that include carbohydrates, amino acids, vitamins, minerals, and phytochemicals. Tests have revealed unknown compounds including ones only formed during the cooking process. Early research indicates maple syrup improves insulin sensitivity and glucose tolerance while decreasing insulin spikes. Maple syrup may also have antioxidant and anti-inflammatory activity. Honey interferes Copyright Goodheart-Willcox Co., Inc.