The difference between white sugar, brown sugar, brown sugar, yellow sugar: all are made from sugar beet, sugar cane as raw material pressed juice. The main difference is the color.
White sugar is sugar cane, sugar beet as raw material, after juicing, filtration, removal of impurities, clarification, vacuum concentration and cooking crystal, dehoneying, sugar washing, drying obtained. White sugar is white because of the removal of impurities and the use of sulfur dioxide to decolorize it during processing, which makes it appear so white.
Brown sugar refers to finished sugarcane sugar with honey, sugarcane is squeezed and concentrated to form sugar with honey. Brown sugar is divided into sheet sugar, brown sugar powder, bowl sugar and so on according to different crystallized particles. In addition to the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, chromium and so on, which is much more nutritious than white granulated sugar.
The raw material used in yellow sugar is sugar cane, which contains about 95% sucrose. The traditional method is to chop and crush the harvested sugar cane and press out the juice to remove impurities such as soil, bacteria, fiber, etc., and then simmer it over a low heat for 5-6 hours with constant stirring to let the water slowly evaporate, so that the concentration of the sugar will gradually increase, and the high concentration of the sugar syrup will solidify into a solid lump of crude sugar when it cools down.
Black sugar is a kind of cane sugar that has not been highly refined with honey molding, also known as brown sugar, purple sugar, for the graminaceous herbaceous plant sugarcane stems by pressing the juice of the refining of red-colored crystals, rich in sugar, minerals and glycolic acid. Brown sugar, darker in color, has a burnt flavor. Brown sugar contains unique natural acids and pigment regulating substances, which 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.
Expanded Information:
Saccharides are polyhydroxy aldehydes or ketones, whereby they are classified as aldoses (aldose) and ketoses (ketose).
Sugars can also be classified according to the number of carbon atoms into propylose (triose), butylose (terose), pentose (pentose), hexose (hexose). The simplest sugar is propionose (glyceraldehyde and dihydroxyacetone) Since the vast majority of sugar compounds can be represented by the general formula Cn(H2O)n, in the past it has been assumed that sugars are compounds of carbon and water called carbohydrates. It is found that some sugars such as rhamnose (C6H12O5), deoxyribose (C5H10O4) do not meet the general formula of carbohydrates; in addition, some organic compounds in the molecule of the number of hydrogen and oxygen atoms in the ratio of exactly 2:1, such as formaldehyde (CH2O), acetic acid (C2H4O2), in line with the definition of carbohydrates, but is not a sugar. So it is not appropriate to call sugar a carbohydrate, but it has just been used for a long time, and is still used by people today.
Baidu Encyclopedia: Sugar