White sugar
White sugar is known by many names, including sucrose, table
sugar, cane sugar, beet sugar, grape sugar, refined sugar,
or granulated sugar. It is derived from the juice of sugar
cane and sugar beets. Once extracted, the sugar cane or
sugar beet juice is processed extensively to produce a white,
granulated substance. “Invert sugar,” a variation
on sucrose, is used commercially because it is sweeter than
equal amounts of sucrose.
Raw sugar
Raw sugar is produced in the initial stages of white sugar’s
manufacturing process. Raw sugar is coarser than white sugar,
and is brownish in color. Although true raw sugar is banned
in the United States because it may contain bacteria, molds,
or insect parts, manufacturers partially refine raw sugar
to remove the impurities and sell the product as “demerera,”
”turbinado,” or “muscavado” sugar.
Brown sugar
Brown sugar is made by adding molasses to white sugar.
Confectioner’s sugar
Confectioner’s sugar, or powdered sugar, is made by
pulverizing white sugar. It also contains cornstarch to
prevent the formation of lumps.
Corn syrup
Corn syrup (e.g., Karo® syrup) is a highly-refined,
quickly-absorbed light colored syrup derived from corn.
Also known as high-fructose corn syrup (HFCS), it is intensely
sweet and inexpensive. It is manufactured by changing the
glucose in cornstarch to fructose. HFCS is a major source
of sugar in processed foods. It is added to canned and frozen
fruit, soft drinks, juices, and a great many other packaged
foods.
Dextrose
Dextrose is a form of glucose produced from cornstarch.
It is commonly used in food production.
Molasses
Molasses is thick, dark syrup produced during sugar refinement.
It has a strong, bittersweet flavor.
