Traditionally, brown sugar is made directly from sugarcane, while brown sugar is the next level of product after sugarcane is made into white sugar through industrialized production. Because of the low cost of production, taste, color close to brown sugar, easy to scale production, brown sugar soon occupied most of the brown sugar market. The so-called brown sugar on the market, in fact, most of the brown sugar.

Difference:

1, brown sugar

Sugarcane peeled, chopped, directly squeezed juice. Squeeze down the sugar cane juice, although the sugar content is high, but there is still a lot of water, which is directly simmered over a gentle fire. After the water evaporates, the sugar crystals will appear. The color of the sugar gets darker and darker, and it slowly turns into brown sugar with a great aroma. From the juice of the sugar cane to the molding of brown sugar, the whole process is a physical method, purely hand-boiled, unadulterated additives, the cost and nutrition is much higher than the red sugar.

2, brown sugar

Sugarcane juice into sugar cane juice, with phosphoric acid, sulfur and other dewatering sugar, and many times after the purification of the remaining, uncolored sugar residue is red sugar. To put it bluntly, the red sugar is to make white sugar leftover sugar residue, is the red white sugar only.

Expanded Information:

Nutritional Value of Brown Sugar:

1. contains glucose, fructose and other monosaccharides and polysaccharides energy substances, can accelerate the metabolism of skin cells, providing energy for the cells.

2. Brown sugar contains folic acid, trace substances and other components that can accelerate blood circulation, increase blood volume, stimulate the body's hematopoietic function, expand blood volume, improve local skin nutrition, oxygen, water supply.

3. Some of the vitamins and electrolytes contained in brown sugar can regulate the concentration of certain substances in the tissues, balance the water metabolism of the intracellular environment, exclude cellular metabolites, and maintain the cleanliness of the intracellular and external environments.

4. Brown sugar contains a variety of vitamins and antioxidant substances, can resist free radicals, rebuild and protect the cellular infrastructure, maintain the normal function of cells and metabolism.

5. Brown sugar contains amino acids, cellulose and other substances, can effectively protect and restore the epidermis, dermis fiber structure and water locking capacity, strengthen the skin tissue structure and skin elasticity, while supplementing the skin nutrients, promote cell regeneration.

6. Certain natural acids and pigment regulating substances contained in brown sugar can effectively regulate various pigment metabolic processes, balance the amount of pigment secretion and pigment distribution within the skin, and reduce the abnormal accumulation of local pigments.

Reference: