White sugar is a crystal of sucrose, with a purity generally above 99.8%. From a chemical point of view, it is a very pure substance. White sugar has the pure sweetness of sucrose. In addition to being eaten directly, it is also the main variety of industrial sugar.

Rock sugar is made from white sugar as raw material, which is redissolved, purified and recrystallized. Rock sugar is divided into two types: single crystal rock sugar and polycrystalline rock sugar. The former is also called granular rock sugar. It was first successfully developed by Tianjin Xinhua Food Factory in the 1960s, opening up the international market and becoming the first domestic export manufacturer. The latter, also known as rock sugar, is a sucrose crystal made up of multiple crystals. It is a traditional product in my country.

Soft white sugar is made of fine sucrose crystals wrapped in a layer of invert syrup. Its purity is equivalent to that of white sugar. Invert sugar plays the role of softening, flavoring and sweetening here. This is because invert sugar has a honey-like fragrance, so the taste of soft white sugar is better than that of white sugar. Soft white sugar is best eaten directly, especially in cold drinks, but it is not suitable for making high-end pastries.

Note: This text is taken from Baidu.com