What is Sugar?

Sugar with the blanket name sucrose is a flagship product refined for superior taste and high-quality consumption. Manufactured, with optimum care and fastidiousness, available is the Vitamin A refine white crystalline tabletop and non-fortified industrial sugar which can serve as sweeteners in foods and beverages.

This distinction was achieved for suitability of purposes, derivation of satisfaction, specific grading, desirable sweetness and ease of usage, serving a variety of need both industrial and personal consumption.

Key Features of Sugar

There are numerous types of sugar, although most people might first think of primary table sugar, the white crystals used in most homes and much cooking. This sugar is called sucrose, and principally comes from sugar beets or sugarcane.

Sugar is associated with sweetness, which is one of the four primary tastes, along with bitter, sour and salty (and umami). These tastes correspond to particular taste buds on the human tongue. A taste bud activates when a molecule of the appropriate shape touches it, then sending a message to the brain indicating the type of taste. Besides evoking pleasure, sweetness can suggest that food is safe to eat.

Refined white sugar is made from brown sugar, devoid of molasses, imparting a colourless, distinct texture and imputes a high degree of flavour.

What can Sugar be used for?

White and brown sugar often used in different ways in baking and cooking. While the ingredient sometimes used interchangeably, doing so may affect the colour, flavour, or texture of the final product. The molasses in brown sugar retains moisture, so using it will result in baked goods that are notably softer yet denser.

For example, cookies made with brown sugar will be more moist and dense, whereas cookies baked with white sugar will rise to a greater extent, allowing more air into the dough and resulting in an airier texture.

For this reason, refined white sugar commonly used in many baked goods that require adequate and passable rising, such as meringues, mousses, dough, and fluffy baked goods. In contrast, brown sugar usually used for dense baked goods, such as zucchini bread and rich cookies.