mwakenya

Brown sugaras the name indicates is brown in colour due to the presence of molasses is asucrose product. It may be unrefined or partially refined with soft sugarcrystals with some residual molasses content or it may be refined to producewhite sugar by addition of molasses. The colour may vary from light brown todark brown depending upon the percentage of molasses. Light brown varieties have3.5% molasses while dark brown ones contain 6.5% molasses. The product isnaturally moist as it is hygroscopic in nature and is labeled soft. The productundergoes processing in order to achieve a highly refined product. Sometimesdyes and other synthetic chemicals are often added to it for industrialpurposes. It has low caloric value as comparedto the white one as it contains water. Each 100 grams yields about 373 caloriesas compared to that of white sugar which yields 396 calories. Natural brownsugar is obtained by crystallization of sugar cane. This product containshigher proportion of molasses and mineral content. They are sold with specificnames in market for example Turbinado, Muscovado, or Demerara sugar. Turbinadoand Demerara are produced by crystalising raw sugar cane juice and then it isspinned in centrifuge in order to remove water and some of the impuritiespresent. Muscovado is unrefined, dark brown in colour produced without crystallizing.The sugar cane extract is first heated in order to make it thick then allowedfor pan-evaporation in sun which yields damp sugar with all natural minerals.

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Brown sugar