Refined Brown Sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is by tradition an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), but now often produced by the addition of molasses to refined white sugar (commercial brown sugar).
- Brown sugar contains about the same number of calories per teaspoon as white table sugar.
- The main difference between table sugar and brown sugar is the presence of molasses, which gives brown sugar its distinct color, flavor and moisture.
- The molasses used to make brown sugar comes from sugar cane, not sugar beets.
- Although there is trace amount of various nutrients in brown sugar that come from molasses, brown sugar is not considered healthier than other sugars.
Brown sugar contains about the same number of calories per teaspoon as white table sugar. The main difference between table sugar and brown sugar is the presence of molasses, which gives brown sugar its distinct color, flavor and moisture. Brown sugars can come in various forms (e.g., coarse or soft), depending on their moisture content, which can be modified through different processing techniques and by adjusting the amount of molasses they contain. The types of brown sugar that people are probably most familiar with are soft light and dark brown sugar—the kinds that are commonly used in baking.
Specification
Product name: Refined Brown Sugar
Refined Standards ICUMSA 45
Polarization : 99.90 degrees min.
Ash content : 0.04 max.
Solubility : 100 % dry and free flowing.
Color : Brown
Radiation : normal
Granulation : fine to medium
Moisture : 0.5 % max.
Magnetic particles : 4mp/k
So2 : 70 mg/k
Sulphur dioxide : 20 mg/kg min.
Sediments : none.
Smell : free of any smell
Reducing sugar : 0.05 % max.
Hpn staph aureusn : nil.
Packing:According to buyers requirement
