In China, there are two kinds of white sugar: white sugar and soft sugar. Those with white color and sand particles are called white gauze sugar; White in color, fine and soft in grain, and easy to eat, it is called cotton sugar.

white sugar 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.

Soft white sugar 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), and 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 it is not suitable for making high-grade cakes.