Tasty and healthy white sugar brands: Taikoo and Red Cotton.

1. Taikoo Sugar Refinery Co., Ltd. was registered in Hong Kong in 1881. In 1884, the sugar refinery was officially put into production. In 1973, in response to changes in the market environment, Taikoo Sugar Refinery changed its focus to the production of sugar cubes, packaging and sales of various sugar products. At the same time, it underwent restructuring and the company's registered name was changed to Taikoo Sugar Co., Ltd.

2. Red cotton

Guangzhou Huaqiao Sugar Factory, a well-known (famous) white sugar brand, started in 1955. The advantageous products of Guangzhou Huaqiao Sugar Factory mainly include Hongmian brand refined white sugar and premium white sugar, which are packaged in different specifications. The product adopts advanced desulfurization technology and has the characteristics of high sugar content, pure taste, whiteness and instant dissolution. It is widely used in high-end food, beverage, pharmaceutical and other manufacturing industries.

Classification of white sugar

White sugar is mainly divided into two categories, namely white granulated sugar and soft white sugar. The sugar that is white in color and has grains like sand is called white sugar; the sugar that is white in color, has fine and soft grains and is easy to melt in the mouth is called soft white sugar. White sugar is a 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. In addition to being eaten directly, it is also the main variety of industrial sugar.

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 (the main component of honey is invert sugar) and its sweetness is greater than sucrose (if the sweetness of sucrose is 1, the sweetness of inverted sugar is 1.2), the strong water absorption capacity of invert sugar keeps the sugar granules soft, so the taste of soft white sugar is better than that of white granulated sugar. Soft white sugar is best eaten directly, especially in cold drinks, but it is not suitable for making high-end pastries.

Reference for the above content: Baidu Encyclopedia-Swire Group