2. White sugar is mainly divided into two categories, namely white sugar and soft sugar. White sugar is widely eaten abroad, while soft sugar is mainly eaten in countries or regions in China's food culture circle. The standards and classification of white sugar vary from country to country. Our country divides white sugar into four grades according to different refining degrees, namely refined white sugar, superior white sugar, first-class white sugar and second-class white sugar. Soft sugar is divided into three grades, namely refined soft sugar, excellent soft sugar and first-class soft sugar. White color, particles such as sand, called white sugar. White in color, fine and soft in grain, and easy to eat, it is called soft sugar.
3. 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.
4. 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 (if the sweetness of sucrose is 1, the sweetness of the invert sugar is 1.2). The strong water absorption ability of invert sugar keeps the sugar 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.