Because the shelf life of white sugar is generally one year, if it has been placed for more than one year, it is best not to eat it. Moreover, if the sugar is left for too long, it will turn yellow slowly, and some nutrients in it will slowly decrease, even if it is eaten, it will have no effect on the human body.

White sugar is mainly divided into two categories, namely white sugar and soft sugar.

White sugar: It is the crystal of sucrose, and its purity is generally above 99.8%. From a chemical point of view, it is a very pure substance. White sugar has the pure sweetness of sucrose, which is not only eaten directly, but also the main variety of industrial sugar.

Soft white sugar: it is made of fine sucrose grains wrapped by a layer of invert syrup, and its purity is equivalent to that of white sugar. Inverted sugar plays a role in softening, increasing fragrance and helping sweetness here.

This is because the invert sugar has a sweet smell like honey (the main component of honey is invert sugar) and its sweetness is higher than that of sucrose (the sweetness of sucrose is 1, then the sweetness of the invert sugar is 1.2), and the strong water absorption ability of invert sugar keeps the sugar particles soft, so the taste of soft white sugar is better than that of white sugar. Soft sugar is most suitable for direct consumption, especially for cold drinks, but not for making high-grade cakes.