Difference between Brown Sugar, Brown Sugar and Brown Sugar

Brown sugar is made by boiling sugar cane directly into sugar after the juice is pressed from the cane and clarified by physical clarification or simple lime method. There is no need to add other chemical processing aids or food additives to the process, as it does not go through the molasses separation process (molasses separation refers to the separation of molasses from sugar crystals in the boiled sugar paste), which better preserves the original flavor and nutrients of the sugarcane.

Red Sugar

Red Sugar is the next level of product after sugarcane is industrially produced into white sugar, with higher molasses content and a reddish color similar to brown sugar. The use of chemical processing aids (such as lime, sulfur dioxide, phosphoric acid, etc.) will take away some of the nutrients, and there will be a small amount of residue, so the nutrition and taste will be slightly inferior to brown sugar.

Brown sugar

Brown sugar is mainly popular in Japan, China, Taiwan and other countries and regions, the production process, nutrition and brown sugar is similar. The reason why the color of brown sugar is darker compared to brown sugar is because it is in the boiling process to increase the starting temperature and prolong the boiling time of sugar, the occurrence of the Meladic reaction produces a high degree of browning, the color is dark brown, there is a burnt aroma, while the content of acrylamide is higher.