White sugar is the crystallization of sucrose, the purity is generally more than 99.8%, from a chemical point of view, this is a very pure substance. White sugar has a pure sucrose sweet flavor, in addition to direct consumption, but also the main varieties of industrial sugar.

Mian white sugar is fine sucrose crystals wrapped in a layer of converted sugar syrup, the purity of which is comparable to that of white granulated sugar. Converted sugar plays a role here in softening, flavoring and sweetening. This is because the converted sugar has a honey-like flavor (the main component of honey is converted sugar) and its sweetness is greater than sucrose (with the sweetness of sucrose as 1, the sweetness of the converted sugar is 1.2), converted sugar's strong ability to absorb water to keep the sugar grains of the Kam soft, so the taste of sugar is better than white granulated sugar. Mian white sugar is most suitable for direct consumption, cold drinks cold food is particularly good, but should not be used to make high-level pastry.