Sunday, May 4, 2014
The Sweet Stuff Part 2 White Brown and Sparkly Crystals
Last week, we discussed artificial sweeteners and the latest packet to join the caddy rainbow: stevia. But, if you’re me, or like me (or love me), you are equally confused about natural sweeteners. Hopefully, by the end of this post, the fog will have cleared, or at least dissipated somewhat.
Let’s start with the one everybody knows and loves (and hates): granulated white sugar.
Derived from the sugar cane plant, which is native to tropical climes, white sugar is processed until a sweet, mild, crystalline residue remains.
The process doesn’t seem so innocent when you take a look at environmental impacts, bone char, and a 27-step flow chart.
Plus, no nutritional value remains at the end of the white-sugar-ining process. All the molasses, and theore, all the B-2 and other trace minerals are removed. The extruded molasses is sold as cattle feed or to alcohol manufacturers. Wee!
Beet vs. Cane
The U.S. grows sugar from sugar beets and sugarcane. Only 4 states have the climate required to sustain cane crops: Florida, Hawaii, Louisiana, and Texas. However, sugar beets can be grown in more temperate climates, like the Pacific Northwest and Midwest, in states like Idaho, Michigan, Minnesota, North Dakota, Montana, Oregon, and Washington, among others.
Some companies buy sugar from a variety of iners, so one batch may be cane sugar, while the next will come from beets. It’s hard to know the which is which. On a basic level, there is little difference between the two.
But some bakers and confectioners have noted a distinct difference in the texture and consistency of baked goods and candies. If you’re concerned about your cakes, check out this handy list of manufacturers.
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| Photo: Uwe Hermann via Flickr |
Refined Sugar
These sugars are all derivative of cane or beet sugar. The average calorie content is 16 calories/teaspoon.
Granulated white sugar: Highly ined coarse-grain sugar from either sugarcane or sugar beets in the U.S. used at the table and for baking/cooking.
Caster sugar/superfine/baker’s sugar: Fine, granulated white sugar that dissolves quickly in liquid.
Brown sugar: Granulated white sugar (from which the molasses has been removed) with molasses added—my head just exploded. Most commonly used for baking.
Confectioner’s sugar: White sugar, ground fine with corn starch added (about 3%). Most commonly used for icing and pastries.
“Unined” Sugar
To call these sugars “unined” is misleading. Only gnawing on a stalk of sugarcane will give you unined sugar. But this class of sugar, that falls into the evaporated cane juice category, is considerably less ined than its ined cousin.
Because less of the molasses is removed, more of the original flavor and trace minerals of the sugarcane remain. Plus, some of these sugars have the benefit of being lower in calorie than ined sugar.
Demerara: Demerara sugar is named for its region of origin in Guyana. It comes from the first pressing of the sugar cane, after which the juice dehydrates, leaving behind a golden-yellow, large-crystal sugar with a rich molasses flavor. It is a bit stickier than turbinado sugar, and the calorie content is about 15 calories/teaspoon.
Muscovado: Processed the same as demerara, but with a more pronounced molasses flavor and finer grain, muscovado sugar is what dark brown sugar wishes it was. The calorie content stacks up between 11 and 15 calories/teaspoon.
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| Photo: Will Ellis via Flickr |
Turbinado: Turbinado sugar, like demerara and muscovado, comes from the first pressing of the sugar cane, after which the water is evaporated, producing a large, dry crystal, a light brown color, and a noticeable molasses flavor. It is used like granulated sugar. Turbinado logs in at about 11 calories/teaspoon.
Alternative granulated sugars
Date sugar: Date sugar is made from dates that have been dehydrated and ground fine. Since date sugar does not dissolve in liquid, it is used in bake goods that benefit from it’s flavor and texture. It clocks in at 10 calories/teaspoon.
Jaggery: Jaggery is an Indian sugar from sugarcane or palm sap, historically the date palm, but more commonly now, the coconut and sago palms. The raw cane or palm sap is boiled in large cast iron pans and then pressed into blocks. When needed, the sugar is grated into recipes or used for medicinal purposes. It has about 12 calories/teaspoon.
Palm sugar: Palm sugar is also made from the sap of coconut and sago palm trees. Because of it’s minimal ining process, it is high in minerals like potassium and calcium, has a deep, rich flavor, and can be used like brown sugar. The calorie content is around 11 calories/teaspoon.
So let’s recap: ined sugar is pretty bad and technically not vegetarian, if you’re strict; “unined” sugar is less bad and tastes a lot better. The unined sugars can be used, for the most part, interchangeably with ined sugar in recipes.
Readers, do you have any experience using these “unined” sugars? Do you love demerara or do we have to pry your Domino from your cold, dead hands? Share any experiences or recipes in the comments. You know we love to hear from you!
Next week, we will delve into the sticky sweet pool of liquid sweeteners and try to solve the riddle of the Glycemic Index.
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References/Further Reading
The World’s Healthiest Foods: Cane Sugar
Sugar Alliance: American Sugar Industry Map
Quirky Cooking: Rapadura? Sucanat? Muscavado? Turbinado?
WiseGeek
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10 Modern Food Myths: Busted
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